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The Honolulu Advertiser
Posted on: Wednesday, September 12, 2001

Profile: Dwight Yoshioka

Executive sous chef, Sheraton Waikiki Hotel
  • Born: Kaua'i
  • Culinary background: Associate degree in food service from Kapi'olani Community College; apprenticeship program at the Sheraton Princess Kaiulani Hotel
  • My style of cooking: "Pacific Rim, incorporating the 'flavors of Hawai'i,' which is Sheraton's signature cuisine. I love to cook with seared ahi, combined with a wasabi beurre blanc and smoked opah with mixed greens and lemon-grass vinaigrette."


  • Meal: "Seared New York steak, as rare as possible, two scoops rice and kim chee"
  • Comfort food: "Good News candy bar"
  • Cookbook: "The Professional Chef"
  • Cooking Show: "East Meets West with Ming Tsai"
  • Kitchen tool: "Tongs"
  • When I'm really hungry: "I grab a mixed plate from Rainbow Drive Inn and two Spam musubis from 7-11."
  • When I'm not working I like to: "Fish, bowl, play softball and occasionally, carve ice"
  • When I go out to eat I like to go to: "Elena's (Home of Finest Filipino Foods in Waipahu) because I like to eat some of their exotic dishes like diniguan"
  • If I could invite any three people to dinner, I would invite: "My girlfriend, my mom and my dad"
  • My dream job in the culinary world is: "To become the chef/owner of my own restaurant"