Chef Biography

Kelly Degala was born on the island of Oahu and he credits Oahu for his passion for the healthy ingredients and exotic flavors of traditional Asian-Pacific cuisine.  His schooling took him to the University of Hawaii, Manoa Campus for four years for one degree in 1981, then to the Kapiolani Campus in Honolulu for his culinary degree in 1984.

In 1985, he moved to the Mainland and the Sheraton Seattle Hotel, where he worked his way up the kitchen ladder to sous chef of Fuller’s Restaurant in the hotel, under Great Chef Caprial Pence.  He also attended Seattle Central Community College during that time.  In 1993 he moved back to Honolulu as executive chef of the Alana Waikiki Hotel.

In 1994, he moved to the new Gordon Biersch Brewery Restaurant and a year later, the Great Chefs television crew showed up to tape Chef Degala for their Great Chefs of Hawaii and Great Chefs of the World television series for the Discovery Channel.

In 1998, Chef Degala moved back to Seattle as corporate executive chef of Anthony’s Restaurants, and in 2001 became the chef/operating partner of Asian Venues. In 2003 he moved down to Walnut Creek, California as executive chef of Va de Vi Wine Bar & Bistro for five years, and then another two years in San Francisco as executive chef/partner of Pres a Vi Kitchen & Wine Bar. In 2010 he joined Academy Café as executive chef for another two years. In 2012 he moved back to Seattle, first for a catering company and then as executive chef of the W Hotel in Seattle.  Last year in 2015, he moved back to Hawaii to become corporate executive chef of all the ABC stores where he remains today, in 2016.

Recipes

Grilled Kauai Prawns and Bean Thread Noodles with a Strawberry-Papaya Vinaigrette

Serving: 4 Print Grilled Kauai Prawns and Bean Thread Noodles with a Strawberry-Papaya Vinaigrette By Great Chefs October 7, 2015 Large freshwater prawns are prepared with the head, whiskers, and tail intact. The lumpia cups and fried bean thread noodles can be prepared ahead of time and kept in an airtight container for assembly. Solo […]

Wok-seared Opakapaka with Amaranth, Hearts of Palm, and Okinawan Sweet Potatoes

Serving: 4 Print Wok-seared Opakapaka with Amaranth, Hearts of Palm, and Okinawan Sweet Potatoes By Great Chefs September 24, 2015 When assembled and piled high, this dish has the look of a miniature sci-fi forest. Bright purple Okinawan mashed potatoes form a bed for the sauteed fillets. The tobiko (fish roe) has three colors, and […]

Nori-wrapped Peppercorn-crusted Tuna with Mizuna, Enoki, and Wasabi

Serving: 4 Print Nori-wrapped Peppercorn-crusted Tuna with Mizuna, Enoki, and Wasabi By Great Chefs September 22, 2015 The rolled nori gives the tuna in this dish the look of contemporary cone sushi. The sansho peppercorns may be replaced with Cajun-style spice rub. Mizuna, a Japanese salad green, may be e replaced with a leafy green […]

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