Chefs we’ve got an eye on
Most badass in the kitchen
Kevin Chong, chef de cuisine at Chef Mavro. As his sous chef, Andrew Le tells it, Chong is “battle-hardened through years in the kitchen…He’s a man that lets you know that when you’re in his kitchen he’s God and you don’t f**k with him. At the same time, he’s incredibly humble, a devoted teacher, and if you earn his respect he’s got your back for life.”
Hottest chef
Hidetaka Ushiki, GoShiGo. Come for the fresh udon, the best in Honolulu, or come to watch owner and udon chef Hidetaka Ushiki roll and cut the dough for noodles. Either way, it’s a tantalizing, delicious experience.
Favorite pastry chef
Rachel Murai, Nobu. With a self-described penchant for “fobby” food, manifested in a green-tea-and-boba dessert and a Thai iced coffee shave ice, she also exercises skill in less Asian desserts like the affogato with pistachio gelato accompanying a chocolate cremosa (a smooth, silky pudding). All showcase an incredible attention to detail and textures and a restrained hand in modern cooking techniques.






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