Profile: Elmer C. Guzman

Born: Kahului, Maui; has lived in Hawai'i 25 of his 31 years

Culinary background: Kapi'iolani Community College; the Canoe House at the Mauna Lani Bay Hotel & Bungalows under chef Alan Wong; apprentice at the Greenbrier Hotel in White Sulfur Springs, W.Va.; sous chef, Emeril's, New Orleans, La.

My style of cooking: "Using Creole and Cajun food and techniques combined with an Asian influence"

I love to cook with: "Fish sauce. I use this product as a substitute for salt and to deglaze any Filipino dishes in the way that the French use wine."

My favorite meal/food/beverage: "Anything 'smothered' (with gravy, onions, whatever — hearty food, nothing fancy), one-pot cooking, Japanese food and Long Island iced tea"

When I'm really hungry, I grab: "A nice plate of mixed greens. If I'm desperate, I drop by Jack in the Box."

My favorite comfort food is: "A big bowl of country gumbo and a side of cornbread"

When I'm not working, I like to: "Spend time with my wife and two children, taking long drives to the North Shore or catching a matinee or just staying home, spending family time and cooking dinner"

My favorite cookbook is: "Larousse Gastronomique"

My favorite kitchen tool is: "My all-purpose 10-inch knife"

When I go out to eat, I like: "Small mom-and-pop shops ('Ono Hawaiian Food, Elena's, etc.) that offer Hawai'i soul food"

If I could invite any three people to dinner, I would invite: "Paul Prudhomme, Julia Child and Martin Yan. They were the ones that inspired me into this field when I was in my teens."

My dream job in the culinary world is: "Introducing Creole and Cajun foods more in-depth to Hawai'i ... doing 'Casian cuisine,' using Cajun and Creole food infused with Hawai'i's multicultural background"