Chef Biography
Dominique Jamain was born in the Loire Valley of France, and graduated in 1973 from Lycée Technique – cuisine in Saint-Amand-Montrond, France. He apprenticed in several Loire Valley restaurants over the next three years before relocating to work for the Hilton Airport Hotel in Montréal, Canada. From 1985-1990, he was the executive sous chef for Hilton’s Queen Elizabeth Hotel in downtown Montréal and also served as a culinary instructor at Montréal’s La Salle College.
In 1990, Hilton transferred him to the Kahala Hilton in Honolulu. In December 1994, the Great Chefs television team showed up at the Kahala Hilton to tape Chef Jamain for the Discovery Channel’s Great Chefs of the World television series.
The following year, Hilton closed the Kahala Hilton and moved Chef Dominique to be the executive chef for the Bali Hilton in Indonesia. In 1997, he returned to Honolulu as the seafood specialist manager at Seafood Connection in Hawaii, where he remains today in 2016.
Recipes
Seared Pacific Shrimp with Soba Noodles, Crab Meat, Asian Vegetables, and Garlic-Miso Dressing
Serving: 4 Print Seared Pacific Shrimp with Soba Noodles, Crab Meat, Asian Vegetables, and Garlic-Miso Dressing By Great Chefs October 8, 2015 Bright pink sauteed tiger shrimp sit atop a mound of just-warm soba noodles, richly larded with crab meat and Asian vegetables. The origins of this dish are obviously Japanese. Soba, or buckwheat noodles; […]
Swordfish with a Crabmeat-Sesame Crust and Stir-fried Vegetables with Mirin-Cilantro Vinaigrette
Serving: 4 Print Swordfish with a Crabmeat-Sesame Crust and Stir-fried Vegetables with Mirin-Cilantro Vinaigrette By Great Chefs October 7, 2015 Medallions of broiled swordfish are protected from the heat of the broiler by a tasty crab meat-sesame crust. While the crust is crunchy, the fish remains moist. The medallions rest on a bed of stir-fried […]
Pineapple Tart
Serving: 4 Print Pineapple Tart By Great Chefs September 23, 2015 Small round tarts show off pineapple wedges which have been seared to caramelize some of their sugar. The ice cream and piña colada sauce that finish the tarts could stand on their own as a refreshing dessert. Ingredients Puff pastry dough – four, very […]
Nanakuli Chicken Breasts with Shiitake Mushrooms and Steamed Baby Vegetables
Serving: 4 Print Nanakuli Chicken Breasts with Shiitake Mushrooms and Steamed Baby Vegetables By Great Chefs September 22, 2015 Chicken breasts are marinated in a mixture which includes Thai chili sauce, garlic, ginger, cilantro, and coconut milk, then pan-grilled. The marinade can also be used for a simple dish of grilled chicken. Nanakuli, a beachside […]