Alan Wong’s Restaurants Receives ACF Award


The American Culinary Federation (ACF) honored Alan Wong’s Restaurants, Honolulu, with an Achievement of Excellence Award, bestowed at the 2014 ACF Western Regional Conference at the Oakland (California) Marriott City Center. The conference was held March 2-5.

Alan Wong’s Restaurants is one of three operations nationwide to receive the award during the Western Regional conference, which recognizes foodservice establishments that exemplify a commitment to excellence. Criteria for the award are: being in operation for at least five consecutive years; nomination by an ACF chapter, member or individual in the foodservice profession; and being a recognized industry leader.

“Receiving the recognition of the ACF Achievement of Excellence award is wonderful for our team,” says Alan Wong, executive chef and owner, Alan Wong’s Restaurants. “Next month will mark Alan Wong’s Restaurant’s 19th anniversary, and reaching a milestone like this does not happen without great people doing what they love. This award validates what we do on a daily basis, which is to create great memories for our guests. Congratulations to everyone, past and present, that have been a part of our ohana [family] and thank you to the American Culinary Federation. It is truly an honor to receive this award, and I am humbly and sincerely appreciative of my team.”

Alan Wong’s Restaurants opened its doors in 1995 under the direction of Alan Wong, and have since expanded to include several restaurants and venues. Each location offers a unique blend of cooking styles and ingredients, all rooted in Hawaii regional cuisine.

Wong, a founder of Hawaii Regional Cuisine Chefs, has received numerous recognitions, including The James Beard Award for Best Chef Pacific Northwest in 1996, nomination by the Wedgewood Awards for the title of World Master of Culinary Arts, and a place among culinary legends in Bon Appétit magazine as the “Master of Hawaii Regional Cuisine.” His Honolulu restaurant was ranked by Gourmet magazine twice in the top 10 among America’s Best Fifty Restaurants.

At the heart of Wong’s Restaurants is the determination to remain loyal to Hawaii’s farmers and agriculture industry, and to hopefully convince people the benefits of eating local. Wong has published two cookbooks, “New Wave Luau” in 1999, and “The Blue Tomato” in 2010.

The 2014 ACF Western Regional Conference, hosted by ACF San Francisco Chapter, provided attendees with opportunities to advance their professional development and enhance their culinary skills through business seminars, cooking demonstrations featuring the latest trends and techniques, culinary competitions, and awards.

 Regional and national sponsors of the 2014 ACF event series are:

  • Alabama Gulf Seafood
  • Allen Brothers
  • American Technical Publishers
  • Barilla Foodservice
  • Barry Callebaut
  • BelGioioso Cheese
  • California Avocado Commission
  • Campbell’s Culinary & Baking Institute
  • Central Region State Beef Councils
  • Custom Culinary
  • Ecolab
  • Evo
  • Fabbri USA 1905
  • Fortune Fish Company
  • Ghirardelli Chocolate Company
  • Gordon Food Service
  • Idaho Potato Commission
  • J.R. Simplot Company
  • JTM Food Group
  • Johnson & Wales University
  • Jones Dairy Farm
  • Kern Meat Company
  • Lactalis Foodservice
  • Lang Manufacturing Company
  • Maines Paper & Food Service
  • Mercer Cutlery
  • Monini North America
  • Mooney Farms
  • Moore Food Distribution
  • National Pasteurized Eggs
  • NEWCHEF Fashion
  • Northeast Beef Promotion Initiative
  • Ole Tyme Produce
  • Par-Way Tryson, makers of Vegalene
  • Performance Foodservice
  • Plugrá, European-Style Butter
  • Publix Super Markets
  • RC Fine Foods
  • R.L. Schreiber
  • Rosenthal Sambonet USA
  • S&D Coffee
  • Saint Louis Chefs de Cuisine Education Foundation
  • Sartori Company
  • Sysco
  • The Beef Checkoff
  • Tyson Food Service
  • Unilever Food Solutions
  • US Foods
  • Valrhona
  • Villeroy & Boch
  • Vitamix Corporation
  • Wisconsin Milk Marketing Board
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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