Profiles: Wayne Hirabayashi
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Executive chef, Kahala Mandarin Oriental Hawai'i hotel
Born: Honolulu
Background: Graduate of the Culinary Institute of America, Hyde Park, N.Y.; worked at Ritz Carlton, Laguna Nigel, Calif.; Mauna Lani Bay Hotel and Bungalows, Hawai'i; Raffles Hotel, Singapore; and Halekulani Hotel, Honolulu
My cooking style is: "International. I love to cook with everything, especially Asian products."
Favorites:
Meal: Shrimp tempura, miso butterfish, natto ochazuke (fermented soybeans with green tea on rice)
Comfort food: Ochazuke (tea on rice)
TV cooking show: "Iron Chef"
Kitchen tool: "My pen"
When I go out to eat, I like to go to: "Hata's restaurant, for good, home-cooked Japanese food"
When I'm really hungry, I grab: Fresh-cooked Japanese short-grain rice
When I'm not cooking: "I like to spend time with my family."
If I could invite three people to dinner: "I would invite Philippe Padovani, Peter Kripp and Mrs. Puri (my mentors)."
My dream job in the culinary world is: "To only cook for my family"
