Chefs, an instructor, farmers, food distributors and restaurant executives will be honored Monday at this year’s Hawaii Restaurant Association Hall of Fame gala.

The event recognizes those who have contributed to the growth, quality and image of Hawaii’s restaurant and broader foodservice industry. Sadly, sometimes the honors are presented posthumously.

Such is the case for passionate and opinionated restaurateur Bob Longhi, founder of Longhi’s restaurants on Maui; for Alan Peterson of the more than century-old Petersons’ Upland Farm; and for Stanton Ho, a Hawaii-born pastry chef who mentored young chefs for many years and provided them with connections to mainland employers.

Ho had “a personal devotion and goal to continue to help young, budding pastry chefs become successful in their own right,” said Ho’s widow, Joanne. “He always felt that, ‘Hey, if this island boy can do it, they can, too.’ He said that many times to me.”

Michelle Karr-Ueoka, co-owner of MW Restaurant and owner of Aloha Ice in Waikiki, is among the successful chefs Ho mentored, Joanne said.

His 40-year career began in Hawaii, at hotels including the Queen Kapiolani, Royal Hawaiian and Kahala Hilton, to name a few, but a desire to spread his wings led him to the mainland.

From 1979 through 2007 Ho was executive pastry chef for the Las Vegas Hilton, a 3,200-room property with more than 12 restaurants, as well as convention facilities and of course, high rollers. He was responsible for the production of thousands of desserts daily.

Ho furthered his study of pastry, chocolate and confections at Ecole LeNotre in France, and in 1999 became president and chairman of the U.S. World Cup Pastry Team. In 2001 he led the team to win America’s first gold medal at the Coupe du Monde de la Patisserie in Lyon, France.

“He was an exceptional chef with wonderful artistic talent, great attitude, willingness to share, great humility and was loved by many of his personal and professional friends across the globe,” said longtime friend Conrad Nonaka, director of the Culinary Institute of the Pacific.

Ho’s accomplishments would fill this whole space, but “this particular award, I know, is a special one. … I can’t even tell you how much pride he would have had,” Joanne Ho said. “He would have been so amazed and honored because this came from his peers, people he has worked alongside in the industry for a long, long time.”

Ho died in March after a three-year battle with leiomysarcoma, a rare form of cancer. A cookbook he wrote with help from his sons and other family members will be published with assistance from former employer King’s Hawaiian.

“Dessert Paradise,” with recipes contributed by additional chefs, should hit store shelves next year.

The Hawaii Restaurant Association gala, with a “Chefs of Aloha” dine-around and cocktail hour, begins at 5 p.m. Monday at Pomaika‘i Ballrooms at Dole Cannery, but as of last week only two tables remained, at $3,500 or $5,000. Information: 944-9105.

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HAWAII RESTAURANT ASSOCIATION HALL OF FAME 2017 INDUCTEES

Oahu

>> Tammy Fukagawa: Executive vice presi­dent, TS Restaurants
>> Chai Chaowasaree: Owner, Chef Chai’s; co-founder, Hawaii Island Chefs, the second generation of Hawaii Regional Cuisine chefs
>> Barry O’Connell: President and CEO, HFM Foodservice
>> Alan and James Peterson: Second-generation owners, Petersons’ Upland Farms
>> Sharon Peterson Cheape:James’ daughter and current owner of the farm
>> Bob Chinen:Retired chef instructor, Kapiolani Community College
>> Bill Tobin: Owner and managing partner, Tiki’s Grill & Bar

Kauai

>> Peter Yukimura: Founder, Koa Trading Co. wholesale food distributor

Hawaii Island

>> Olelo Pa‘a Faith Ogawa: Private chef, founder of Dining by Faith

Maui

>> Robert “Bob” Longhi: Founder of Longhi’s Restaurants