Profile
Executive sous chef can't get enough mango

Names and faces in the culinary arts of Hawai'i

Advertiser Staff

Warren Uchida said he grabs some Cheetos when he's really hungry. Advertiser library photo

• Born on: O'ahu, lifelong Hawai'i resident

• Culinary background: Studied culinary arts at Kapi'olani Community College; worked at the Kahala Mandarin Oriental Hawaii Hotel, rising to sous chef at Hoku's; joined the Royal Hawaiian Hotel in January.

• My style of cooking: Pacific Rim, incorporating "Flavors of Hawai'i," Sheraton's signature cuisine

• I love to cook with: "Mango. It's very versatile. I could make a relish, chutney, dressing or sauce with it. Also, it can be used in soups and desserts."

• My favorite decadent meal: "Pan-seared foie gras with roasted pineapple, mango relish, crisp onions, candied bacon and honey balsamic syrup, followed by three-mustard crusted lamb chops with Moroccan spiced bean salad and a Guinness stout"

• When I'm really hungry I grab: "Some Cheetos"

• My favorite comfort food is: "Beef or curry stew"

• When I'm not cooking or working, I like to: "Play billiards and listen/play jazz"

• My favorite cookbook is: "The French Laundry Cookbook" by Thomas Keller

• My favorite cooking show is: "Iron Chef"

• My favorite cooking tool is: A fine-edged grater, purchased at a hardware store

• When I go out to eat, I like to go to: "Mr. Oji-san, because of its friendliness, quality of food and atmosphere"

• My dream job in the culinary world is: "To be able to travel around the world and experience the culture, food and different approaches to cooking, and to get paid for it!"