Profiles: Yves Garnier

By Wanda A. Adams
Advertiser Food Editor

Yves Garnier
Chef de cuisine, La Mer, Halekulani Hotel

Born: Paris

In Hawai'i: Six years

Culinary background: In the traditional way of France, Garnier did not attend culinary school but apprenticed in the kitchens of the prestigious Hotel de Crillon on the Place de la Concorde in Paris. In 1971, he moved to Monte Carlo, where he was chef de cuisine for La Coupole at the Mirabeau Hotel and Maona restaurant at the famous Monte Carlo Shooting Club. In 1991, Garnier moved to the United States and joined the Ritz-Carlton organization, opening The Dining Room at the Ritz-Carlton Palm Beach, Fla., before returning to Monte Carlo in 1992. He was back in America in 1994 as chef de cuisine at Le Club on San Francisco, before coming to La Mer in 1995.

My style of cooking: "Neo-classic with South of France influences, contemporary, modern, using first-rate produce and seafood"

I love to cook with: "Hawai'i-grown fish, vegetables and herbs, and to prepare them using French techniques and a French palate"

My favorite decadent meal: "Fresh fish with a light sauce, complemented by Provence rosÚ wine. I like cooking with olive oil, black olives and making niÙoise (dishes in the style of Nice, on the French Riviera)."

When I'm really hungry, I grab: "Bread, butter, dry sausage"

My favorite comfort food is: "Foie gras terrine"

When I'm not cooking, I like to: "Relax by walking, watching movies and TV"

My favorite cookbook is: "My own future cookbook, release date not decided"

My favorite cooking show is: "David Rosengarten on the TV Food Network"

My favorite kitchen tool is: "A spoon for tasting, which I've had for six years"

When I go out to eat, I like to go to: small bistros because they offer a variety of food, presentations, flavors, different products, at a low price"

If I could invite anyone to dinner, alive or dead, I would invite: "My two daughters"

My dream job in the culinary world is: "To be my own boss with the modern kitchen (oven, flat top, rotisserie, walk-in refrigerator, marble counter top, stainless steel equipment) so that I may cook for my friends and family."