Thursday, May 17, 2018



Hawaiian Airlines Announces Newest Onboard Featured Chefs

[L to R]: Chef Chang-Wook Chung of Seoul’s Kumsan Restaurant, Chef Wade Ueoka of MW Restaurant, Executive Chef Lee Anne Wong of Koko Head Café, Chef Mark “Gooch” Noguchi of Pili Group, and Chef Eric Oto of Hoku’s at The Kahala Hotel & Resort.




Hawaiian Airlines revealed the next group of culinary talent to be showcased in its ongoing Featured Chef Series … led by Hawaiian’s newly appointed Executive Chef Lee Anne Wong of Honolulu’s Koko Head Café.  The chef roster includes Mark “Gooch” Noguchi of Pili Group, Wade Ueoka of MW Restaurant and Eric Oto of Hoku’s at The Kahala Hotel & Resort. Celebrity Chef Chang-Wook Chung of Seoul’s Kumsan Restaurant will continue to delight guests on Hawaiian’s inbound flights from South Korea with his award-winning fare.

The timeline for the Featured Chef Series is as follows: 

June 1 – Nov. 30, 2018: Chef Mark Noguchi, co-founder/chef of Pili Group 
First Class - North America to Hawai‘i
A selection of his in-flight creations includes Short Rib Beef Stew with Coconut Ginger Brown Rice; Mama Gooch’s Hiyashi Chuka Noodle Salad; Smoked Shrimp Dip with Crostini; Tofu Hekka with Long Rice Noodles; Portuguese Bean Soup; BBQ Pork Sliders with Hawaiian Sweet Bun; and Mushroom Frittata with Portuguese Sausage.

Dec. 1, 2018 – May 31, 2019: Chef Eric Oto, chef de cuisine at Hoku’s
First Class - North America to Hawai‘i


Sept. 1, 2018 – May 31, 2019: Chef Wade Ueoka, co-owner/chef of MW Restaurant
All Cabins – Osaka, Tokyo and Sapporo to Hawai‘i

Sept. 1, 2018 – May 31, 2019: Chef Chang-Wook Chung, owner/chef of Kumsan Restaurant
All Cabins – Seoul to Hawai‘i
Chef Chung, who joined Hawaiian’s in-flight dining program in 2016, will continue his tenure as the featured chef on flights arriving from South Korea.

Chef Wong, a guest chef since 2015 under the airline’s former Executive Chef Chai Chaowasaree, currently oversees meals on inbound international flights. She graduated from the International Culinary Center, formerly known as the French Culinary Institute, and began her culinary training at Marcus Samuelsson’s Aquavit before playing an integral role in the opening of Jean Georges Vongrichten’s Chinese concept, Restaurant 66. Wong gained national attention when she appeared on Season One of Bravo’s flagship series “Top Chef.” She later became the series' supervising culinary producer for the next six seasons. 

Former guest chefs have included Jon Matsubara, Andrew Le of The Pig & The Lady, and Sheldon Simeon of Tin Roof Maui.



 

 

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