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The Honolulu Advertiser
Posted on: Wednesday, April 4, 2001


Gregory Yamamoto • The Honolulu Advertiser
Steven Kekoa Ariel

Steven Ariel, 30, chef de cuisine, Alan Wong's Pineapple Room, Liberty House.

Training and background: Culinary arts degree, University of Hawai'i, West Hawai'i campus; in the industry for 13 years; began working with chef Wong at the Mauna Lani Bay Hotel & Bungalows Le Soleil restaurant. "My cooking style is Hawai'i Regional Cuisine. I love to cook with kalua pig; it's very versatile and everyone loves it — in lasagna, pizzas, sandwiches, risottos, nachos, salads and soups."


Meal: Foie gras; fat, juicy rib steaks; rich, creamy cheeses.

Comfort food: Portuguese bean soup, oxtail soup, duck soup.

Cookbook: "New Wave Lu'au" by Alan Wong. "I worked hard on it."

Cooking show: "East/West with Ming Tsai."

Kitchen tool: "My little spatula or my tongs."

Editor's note: This weekly feature will introduce readers to names and faces in the culinary field in the Islands. If you're a chef, sommelier or other food industry professional, you can nominate yourself for a profile by e-mailing islandlife@honoluluadvertiser.com. Direct the e-mail to Wanda Adams, features editor.