Executive Chef Jay Matsukawa has masterfully combined traditional Hawaiian delicacies with Asian and American influenced cuisine to satisfy the pickiest of palates.
In 1997-98 he attended the
Western Culinary Institute in Portland, OR where he learned the
basics of classical French cuisine while working a full time
position at a sushi restaurant. After graduating, he took an
externship at Sam Choy’s flagship restaurant in Diamond head
where he worked through every station for about a year and a
half.
After a brief stint at Scoozee’s
ending up as an assistant kitchen manager, he left to take a
pantry position at Palomino’s where after only a year and a half
was promoted to a Sous chef position.
Then in 2000, Jay had a chance to
take a position as an Executive Sous Chef position at the
Willows restaurant where he was promoted to Executive chef after
a year. He left for a year stint at the Plaza Club, but
returned to the Willows to resume his role as the Executive Chef
of the Willows restaurant.
His cuisine is influenced by many
different cultures including Japanese, French, Thai, Italian,
Hawaiian, Korean, etc. and has evolved over the years, but his
passion for creating new dishes and love of food still remains
the same.
“One of Oahu’s
most promising young Chef’s”
Nadine Kam, Food Critic for the Honolulu Star Bulletin
Ask the
Chef: jmatsukawa@willowshawaii.com
|
