HAWAIIAN AIRLINES RECENTLY appointed Lee Anne Wong of Honolulu’s Koko Head Café its new executive chef. Chief among her responsibilities: leading the airline’s ongoing Featured Chef Series. The Featured Chef Series is a collaboration with renowned chefs on trans-Pacific flights that highlights Hawai’i’s vibrant culinary cultures and heightens its distinct onboard experience.
Under the direction of Wong, the following chefs will make an appearance on the Featured Chef Series, launched June 1, 2018: Mark Noguchi, cofounder/chef, Pili Group; Eric Oto, chef de cuisine, Hoku’s; Wade Ueoka, co-owner/chef, MW Restaurant; and Chang-Wook Chung, owner/chef, Kumsan Restaurant.
Say “Aloha” to a truly exceptional onboard culinary experience with Hawaiian Airlines.
WHICH DESTINATIONS INSPIRED YOU, AND HOW HAS THAT INSPIRATION TRANSLATED INTO YOUR CULINARY CONCEPTS?
I’ve been so fortunate to travel all over the world, but I have a few destinations I return to time and time again, Japan being one of them. I’ve spent the last eight years traveling to Japan. I’ve staged at kaiseki restaurants in Kanazawa and Kyoto and most recently spent time working with Hawaiian Airlines’ catering partners at Kansai, Narita, Haneda and Chitose airports while I was creating the menus for the inbound Japan route. Japanese cuisine thrives here in Hawai’i, and I love utilizing Japanese ingredients and flavors in unexpected ways — furikake chicken breast in a wakame-ginger beurre blanc, for example.
WHOM DO YOU CONSIDER TO BE YOUR CULINARY HERO?
André Soltner. I worked as the executive chef of events and continuing education at the French Culinary Institute (now the International Culinary Center), and one of my jobs was working with our culinary deans. Chef André, of the famed Lutece restaurant, is the dean of Classic Studies and did a live demonstration once a month in my kitchen showcasing some of his classic Alsatian recipes. I worked side by side with André, helping him get ready for his event, and just talked story with him all day. He regaled me with tales of when he was a young apprentice in the 1940s and how things worked in the kitchen before electric appliances and all the luxuries we have today in a modern kitchen. Hence my motto, “What would André do?” Whenever something is going terribly wrong in the kitchen, I pause, take a breath and ask myself that question.
WHAT ONE PERSON MOST INFLUENCED YOUR COOKING STYLE?
Definitely Marcus Samuelsson and Nils Noren, executive chef and chef de cuisine at the time, respectively, of Aquavit. It was my first job, back in 2000, where they both mentored me and taught me how to create a dish and write a menu. While a Scandinavian restaurant, they both infused global ingredients and ideas into the menu in unexpected ways, from the flavors of Southeast Asia to the native spices of Samuelsson’s Ethiopian heritage. That really led me to not only travel and discover more about these flavors but also continue to be bold in the kitchen, blending culture and technique.
WHAT IS YOUR FAVORITE FOOD CITY?
WHAT DO YOU THINK THE NEXT BIG TREND ON THE FOOD SCENE WILL BE?
Vegetarian focus, if it isn’t already happening.
Tucked away between the verdant hills of the Dominican Republic and beautiful waters of the Caribbean Sea, Samaná is the perfect year-round destination. No matter what time of year you choose to visit this hidden gem, you can check things off your travel bucket list. In the summer, escape the busy tourism hot spots and explore off-the-beaten path areas and activities; in the winter, embark on an eco-excursion like whale watching in Samaná Bay.
THE MOST EXCLUSIVE TOURS OF EGYPT EVER OFFERED
The coastal town of Belek in Antalya serves as the setting for the brand new, 5-star Cullinan Belek, named for the largest rough diamond ever discovered. Set along the sparkling azure waters of the Turkish Riviera, the new property boasts its own private white-sand beach, with 600 plush guestrooms (including 10 luxurious villas), all providing sea views. The hotel also has 13 swimming pools, 10 dining venues and five bars.
Museums beckon wherever we go. They amuse and enlighten travelers and bring to public attention historical, artistic, scientific and natural wonders. Most are thought-provoking and educational, stretching our minds and our knowledge of the world. Some, however, stand out as just plain quirky: personal and sometimes whimsical collections, museums dedicated to a unique skill or long- forgotten industry, arcane collections originally designed for scientific study. Others devote their space to sharing a subject that represents one person’s consuming passion.
Start planning that long-awaited trip to the island of Ireland. With all travel restrictions now lifted, there has never been a better time to visit.
The Seoul Tourism Organization participated in IMEX, the world’s largest MICE exhibition, in Frankfurt, Germany, May 29–June 2. IMEX celebrated its 200th anniversary this year.
The Ritz-Carlton Yacht Collection celebrated an exciting moment recently when Evrima, its inaugural yacht, completed a series of successful sea trials. On June 9, in Santander, Spain, Evrima reached what is considered one of the final shipbuilding milestones prior to launch with the sea trials, a series of tests carried out when the yacht is sailing on open waters. Captain Steven MacBeath led the trials, alongside a team of senior officers, engineers, contractors and shipyard staff.
ISN’T IT TIME? It's time to treat yourself to the vacation you deserve, and Celebrity Cruises® offers the perfect escapes. With an award-winning fleet of ships that sail to more than 300 destinations around the world, Celebrity will take you almost anywhere you want to go in style. Enjoy stunning staterooms and suites, culinary experiences imagined by Michelin-starred chefs and intuitive service. Celebrity makes sure your vacation is effortless from the start, which is why drinks, WiFi and tips are Always IncludedSM on every sailing.