Profiles

Gregory Yamamoto • The Honolulu Advertiser

Age 30, general manager and executive chef, C&C Pasta. Co.

Born: Boston, in Hawai'i nine years.

Background: Exposed to Italian food at an early age. Worked at Nick's Fishmarket, Sarento's, Donato's and now C&C. "I like to cook simple food with few ingredients of high quality. Freshness and preparation techniques are paramount in Italian cuisine. I love to cook with chipotle peppers: they have a very deep flavor that is multidimensional (smoky, sweet, acid and hot) and useful in sauces, stews and soups."

Favorites

Meal: Grilled Colorado lamb chops with roasted potatoes, abalone and any kind of aged port wine.

Comfort food: Pepperoni and sausage pizza.

Cookbook: "The Professional Pastry Chef."

Cooking show: "Iron Chef."

Kitchen tool: An extra-sharp chef's knife.

This weekly feature introduces 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.