Michael Longworth, a Boston native, has been cooking since he was age 14, working his way up the kitchen ladder, from Venezia and Raffael’s in Boston, to the Black Orchid and Nick’s Fish market in Honolulu.
In 1995, chef/restaurateur Sam Choy named Michael Longworth as executive chef to his new Diamond Head Restaurant at the foot of Diamond Head mountain. Later that year, the Great Chefs television crew showed up to tape Chef Michael for their Great Chefs of the World television series on the Discovery Channel.
He left Sam Choy’s BLC to work at Romano’s Macaroni Grill until 2012, when he became chef de cuisine for REAL a Gastropub in Honolulu where he remains today in 2016.
New Wave Marinated Ahi Salad
Serving: 4 Print New Wave Marinated Ahi Salad By Great Chefs October 18, 2015 This salad is a study in contrasts, hot and cold, crisp and soft. The trick is to have everything ready before you begin to sear the fish. Assemble everything at once, adding the greens and noodles at the last minute. Ingredients […]
Steamed Seafood Laulau
Serving: 4 Print Steamed Seafood Laulau By Great Chefs April 25, 2014 One of the most traditional of Hawaiian dishes, laulau originally consisted of salted meat and fish wrapped in luau leaves (the green tops of the taro plant), then in ti leaves, and steamed in an imu, the traditional underground oven. This updated version […]