Chef Biography
Sam Choy was born in 1952 on the North Shore on the island of Oahu, in his hometown Laie, just a small fishing village. As a child, he helped his Dad prepare for big luaus that would attract up to 800 people at a time. His father is of Chinese ancestry and his mother is a local girl, born of Hawaiian and German ancestry. His father made sure that his children tasted the best in Chinese cooking. The other major factor in Sam’s cooking was his access to the freshest seafoods from the Pacific, the finest cuts of meats, as well as fruits and vegetables grown in local gardens.
Ironically, when the Great Chefs crew was on Kona taping Sam preparing a luau as a Great Chefs special, his father was rushed to the hospital with a heart attack. Needless to say, Sam was a little distracted, and we have yet to release his Hawaiian Luau Special.
From those backyard luaus, Sam went on to work at the Kuilima Resorts, (Del Webb’s 1972-79 and the Hyatt 1979-82); the Waldorf Astoria in New York City (1984-85) and the Kona Hilton in Kailua-Kona (1985-91). He left his post at the Hilton as Executive Chef in 1985 to open his first of many restaurants, Sam Choy’s Diner. Great Chefs taped Sam at his first Diner in 1994 for their Great Chefs of Hawaii series where he prepared an appetizer and an entrée. Later, they returned to record two of his chefs (Robert Eng & Michael Longworth) at his Diamondhead restaurant for theGreat Chefs of Hawaii series, and then Sam prepared another entrée for a new Great Chefs of the World series.
Sam has always given back, and has instructed at the University of Hawaii and Kapiolani Community College. He was a founding member of the Hawaiian Regional Cuisine, as were most of the chefs who appeared on the Great Chefs of Hawaii television series. He has won, and continues to win many, many awards.
A great line from Sam Choy speaks for itself: “When someone asks me ‘What is Hawaii Regional Cuisine?’ I tell them it’s where East meets West in Hawaii”.
Recipes
Fried Poke with Keahole Ahi Nori
Serving: 4 Print Fried Poke with Keahole Ahi Nori By Great Chefs September 21, 2015 Poke is a traditional Hawaiian dish usually made with cubes of freshly caught fish eaten raw and seasoned with coarse salt, chilies, and seaweed. Here it gets an update by quickly searing the fish, ahi, or skipjack tuna, until it […]
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 […]
Fried Poke with Keahole Ahi Nori
Serving: 4 Print Fried Poke with Keahole Ahi Nori By Great Chefs April 25, 2014 Poke is a traditional Hawaiian dish usually made with cubes of freshly caught fish eaten raw and seasoned with coarse salt, chilies, and seaweed. Here it gets an update by quickly searing the fish, ahi, or skipjack tuna, until it […]
Sweet and Sour Opakapaka
Serving: 4 Print Sweet and Sour Opakapaka By Great Chefs April 25, 2014 The combination of pineapple and papaya in a sweet and sour sauce is one of the oldest and most beloved island preparations. This one adds orange juice, fresh ginger, and sweet peppers to flavor the delicate pink snapper. Deep-frying the whole fish […]
Crusted Mahimahi with Crab Bisque
Serving: 4 Print Crusted Mahimahi with Crab Bisque By Great Chefs April 25, 2014 The Japanese bread crumbs called panko make this dish very “island” in flavor, and the coconut, taro, and crab meat in the bisque make it taste like a luau. The bisque is made of pureed taro leaves enriched with cream and […]
Restaurant Information
Phone : 808-333-3434
Address : 78-6831 Alii Dr, Kailua-Kona, HI 96740