Bio - Roy Yamaguchi

Born and raised in Tokyo, Japan, Roy Yamaguchi moved to the U.S. to attend the Culinary Institute of America in Hyde Park, N.Y. After graduating, his devotion to French cooking was nurtured further in southern California, where he signed on for an apprenticeship at L'Escoffier, followed by one at L'Ermitage under the late master chef Jean Bertanou. He worked his way up to chef status with stints at Le Serene and Le Gourmet. In 1984, Chef Yamaguchi finally opened his first restaurant as an owner, 385 North on Hollywood's La Cienega. This is where the Yamaguchi cooking style, described by Bon Appetit as "California-French-Japanese-eclectic," first came into bloom. After dissolving his L.A. partnership in early 1988, he uprooted his young family in order to renew his acquaintance with Hawaii, settling into the eastern side of Honolulu known as Hawaii Kai. The opening of Yamaguchi's restaurant, Roy’s, did not go unnoticed. Within months Food & Wine dubbed it "the crown jewel of Honolulu's East-West eateries." It was virtually the only one of its type in the early years. Today there are 37 Roy’s worldwide. He boasts the honor of being the first Hawaiian restaurateur to win the prestigious James Beard Award. Yamaguchi has appeared on Iron Chef, is the author of four cookbooks, and hosted the cooking show Hawaii Cooks.