Chefs | Roy Yamaguchi, Roy's (Pebble Beach Food & Wine

Appearances at Pebble Beach Food & Wine 2013:

Opening Night Reception (Thursday)On Thursday evening, Pebble Beach Food & Wine VI officially kicks off at the magnificent Inn at Spanish Bay for a night of unbridled indulgence. The entire property will be transformed into an epicurean paradise; stroll throughout the Inn to sample decadent bites from twenty-three of the weekend's top chefs. Sip slowly from a selection of over two hundred wines showcased by top domestic and international producers. Please Note: The bulk of this event is reserved for our Weekend Package Ticket Holders; individual tickets are extremely limited.

Omakase Lunch With Morimoto & Yamaguchi (Friday)“Omakase” (roughly Japanese for “chef's choice menu”) takes on new meaning entirely when the chefs doing the choosing are Morimoto and Yamaguchi. In this extraordinary lunch, two legendary titans of Asian and fusion cuisine join forces to prepare a meal filled with surprises. Kick off the afternoon's omakase menu with bubbles from Perrier-Jouët, followed by wines exquisitely paired with each course.

Biography

Honored with the prestigious James Beard "Best Pacific Northwest Chef" award, Yamaguchi hosted the PBS show, Hawaii Cooks with Roy Yamaguchi and was featured on the Food Network program, My Country, My Kitchen.

Yamaguchi has published three cookbooks, Roy's Fish and Seafood, Roy's Feasts from Hawaii and Hawaii Cooks: Flavors from Roy's Pacific Rim Kitchen.

Based on childhood memories of the flavors of Hawaii, Roy invented what he refers to as “Hawaiian Fusion© Cuisine.” Food & Wine Magazine dubbed the original Roy’s the "crown jewel of Honolulu's East-West eateries," and was named one of Conde Nast Traveler's "Top 50." Gourmet acknowledged Yamaguchi as "the father of modern East-West cooking."

As busy as Chef Yamaguchi is, he still finds time to serve on numerous boards and committees for both charitable and educational groups including:

Steering Committee - Culinary Institute of the Pacific (CIP)

Culinary Advisory Board - Leeward Community College

Board of Directors - Hawaii Culinary Education Foundation

Board of Governors - Go For Broke National Educational Foundation

Board of Directors - Grow for Good, a national initiative from Food & Wine Magazine

Board of Trustees - The Culinary Institute of America, alumni

He initiated the Tom & Warren Matsuda Scholarship Fund which supports culinary education in Hawaii and hosts the Roy’s Golf Classic which benefits Imua Family Services which assists families of special needs children.