11th Annual Hawaii Restaurant Association Hall of Fame Inductees
Originally Published on Hawaii Mom Blog, September 19, 2017
Last night I had the honor of attending the Hawaii Restaurant Association’s 11th Annual Hall of Fame Gala. The event brings together people from across the state and beyond to pay tribute to those who have helped to create and shape Hawaii’s culinary scene.
The 11th Annual Hall of Fame inductees were:
OAHU
Barry O’Connell – President/CEO – HFM Food Service
Stanton Ho – Award-Winning Pastry Chef, Educator, Mentor – Leeward Community College
Robert Chinen – Instructor, Kapiolani Community College
Tammy Fukagawa – Executive Vice President, TS Restaurants
Bill Tobin – Owner/Managing Partner – Tiki’s Grill & Bar
James and Allan Petersen, Sharon Peterson Cheape – Owners and Founders, Petersons’ Upland Farms
Chai Chaowasaree – Owner, Chef Chai and founder, Hawaii Island Chefs
KAUAI
Peter Yukimura – Founder – Koa Trading
MAUI/MOLOKAI/LANAI
Robert “Bob” Longhi – Founder – Longhi’s Restaurants
BIG ISLAND HAWAII
Olelo Pa’a Faith Ogawa – Award-Winning Private Chef and Holistic Life Coach, Glow Hawaii
The fantastic event not only honored these amazing individuals, but allowed guests to partake in libations during a cocktail hour, and tantalizing dishes during the Chefs 
of Aloha Dine-Around.
Chefs of Aloha
Kauai Shrimp and Monchong Ravioli with a Limoncello Cream Sauce – Chef Lucy Han (Bethel Union)
Garlic and Herb Crusted Lamb Chop on Roasted Elephant Garlic Mashed Potato, Green Peppercorn Sauce, and Maui Gold Chutney – Chef Freddie Billena (Pomaikai Ballrooms)
Thai Crispy Rice, Local Island Pork Belly, Hen of the Woods, Red Curry – Chef Jason Kiyota (Food Company Cafe)
A portion of the proceeds from the event goes toward providing scholarships for six of Hawaii’s future chefs in need of financial assistance, as well as towards programs which allow students the opportunity to stay on the islands to be mentored and taught by Hawaii’s own culinary leaders.
This was my first time ever attending the Hawaii Restaurant Association’s Hall of Fame gala. Event chair Anne Lee and the entire team behind the event did an incredible job, and it was truly memorable.
Beet Cured Kampachi with Local Micro Greens – Chef Johnattan Hernandez (BLT Market)
Smoked Wild Alaskan Salmon Tartare with Pickled Asian Relish – Chef Ippy Aiona (Koa Table)
Ahi Tataki, Radish, Finadene – Chef Chris Kajioka (Senia)
Although one of my favorite parts of the evening was eating all of the fabulous food by some of Hawaii’s most notable chefs, the real highlight for me was meeting some of the inductees and learning all about their different backgrounds, and how they continue to perpetuate a love for the islands and a desire to motivate future chefs.
Cold Vegan Ramen – Chef Hisashi Uehara (Agu, a Ramen Bistro)
Barbecue Pork Belly with Charred Kahuku Corn Grits and Southern Braised Collard Greens – Chef Brian Chan (Scratch Kitchen and Meatery)
Oysters with Kimchee Mignonette & Chili Peppah Water, Herringbone Signature Peel and Eat Kauai Shrimp – Chef Chad Horton (Herringbone)
After the event, I was fortunate to hear stories from renowned chefs Alan Wong and Mark Oyama (both former inductees themselves), and how they strive to continue to inspire the next generation of chefs, as their own mentors, whom they have the utmost respect for, had inspired them – and still do so to this very day.
Tropical Dome with Coconut Dacquoise, Lilikoi and Pineapple – Chef Vivien Wu (Yauatcha)
And to me, that’s the heart of the Hawaii Restaurant Association’s Hall of Fame – a way to honor the past and 
cultivate the future.
I can’t wait for next year’s event!
CLICK HERE TO SEE MORE PICTURES ON THE HRA FACEBOOK PAGE
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