Fri, 21 November 2014
Chef Allen Hess describes his cuisine as “innovative” and “progressive”, but importantly, as “culturally sensitive”. While he’s not one to stereotype himself as having a signature style, his food embodies a Slow Food take on Hawaii Regional Cuisine inspired by Hawaii’s plantation era.Chef Hess joined Mauna Lani Bay CanoeHouse in 2012 from his namesake restaurant in Waimea, Allen’s Table, where he was both co-owner and chef. Prior to this, he was Executive Chef for Merriman’s restaurant, (also in Waimea) and Sous Chef at Alan Wong’s Hualalai Grille and at Roy’s Restaurant in Waikoloa.
Direct download: 089_Chef_Allen_Hess_of_Mauna_Lani_Bay_CanoeHouse.mp3
Category:general -- posted at: 3:30am EDT