Profiles

Darryl Fujita is executive chef at the Halekulani hotel. He says he likes to cook "regional dishes in a French style with Asian influences." Greg Yamamoto • The Honolulu Advertiser

BORN: Honolulu

CULINARY BACKGROUND: A Kalani High School graduate who learned on the job in small restaurants; started out as a dishwasher; "worked with lots of good cooks and with George Mavrothalassitis," former executive chef at the Halekulani

MY STYLE: "I like to cook regional dishes in a French style with Asian influences. Fresh fish is my forte, seared, raw with light sauces that don't ruin the fish's natural flavor or texture."

FAVORITES FOODS: Pizza, ice cream with chocolate chip cookies

COMFORT FOOD: Fried chicken

COOKBOOK: Books by Charlie Trotter (Charlie Trotter's, Chicago), Thomas Keller (The French Laundry, Yountville, Calif.) and Auguste Escoffier (who revolutionized French cuisine)

COOKING SHOW: "The Naked Chef"

KITCHEN TOOL: Kryo-vac machine, the vacuum sealer.

WHEN I'M REALLY HUNGRY I GRAB: pizza and tacos

WHEN I GO OUT TO EAT: "I go to eat Chinese food."

WHEN I'M NOT WORKING: "I like to spend time with my friends and family, relax and watch a good movie."

IF I COULD INVITE ANY THREE PEOPLE TO DINNER: "I would invite Stevie Ray Vaughn (blues musician), Princess Diana and my grandparents."

MY DREAM JOB IN THE CULINARY WORLD IS: "Where I am right now, working at the best hotel in Hawai'i."