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REGIONAL CHEFS 2004

Age: 53
Home Town:
Honolulu, HI
Favorite Ingredient:
ginger and seafood
Signature Dish:
ahi katsu
Mentors:
Leroy Blanchard and Keneze Kim

Talk to most passionate chefs and you’ll find their love of cooking started early in life. Hawaiian-born Russell Siu developed his zeal from his father and grandfather, the principal cooks in his Chinese-American household. Catching the wave generated by Roy Yamaguchi, George Mavrothalassitis and Alan Wong that shaped Hawaiian cuisine, chef Siu created his own style, further defining the gastronomy of the island state. Yes, there are Chinese touches to the menu, like the Kalua duck pot stickers with chile-ginger soy sauce or the island snapper steamed in black bean sauce. But chef Siu may also take a Continental classic, like a roasted rack of lamb with a Cabernet-mint sauce, and crown it Hawaiian-style with a macadamia nut crust. It all depends on the season.

Ahi Katsu

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