Lance Kosaka
Friday - June 09, 2006 Share |
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Lance Kosaka
Food means happiness for executive chef Lance Kosaka. Fortunately for guests at Alan Wong’s Restaurant, that happiness extends from the kitchen to the table. Kosaka, who was born and raised in Honolulu, is the man who takes the reins of one of Hawaii’s most prestigious restaurants when the boss is out of town. Food means happiness for executive chef Lance Kosaka. Fortunately for guests at Alan Wong’s Restaurant, that happiness extends from the kitchen to the table. Kosaka, who was born and raised in Honolulu, is the man who takes the reins of one of Hawaii’s most prestigious restaurants when the boss is out of town. Kosaka creates dishes that are inspired by Hawaii’s bountiful produce - and he enjoys passing on the legacy to keen students of his profession.
Age: 40
Where did you go to school?
Iolani School, University of Hawaii at Manoa (sociology degree) and the Kapiolani Community College culinary program.
What started your interest in cooking?
Family get-togethers, cooking over a hibachi with friends ... I think food always brings people together. Great memories are always associated with food and cooking for me.
Who has influenced you most in your career, and why?
Alan Wong. He opened my eyes as to what the world has to offer through travel and cooking. He is also a great teacher, motivator and lifelong learner, who constantly pushes himself to be at the top of his profession. Just being around him and trying to keep up makes me better. Aside from that, he is a great person and personal friend.
Favorite dish at your own restaurant?
Duck Nachos.
Where do you go to eat when you have free time?
I really enjoy small ethnic restaurants: Indian, Vietnamese, Thai, Filipino, Japanese, Chinese.
Favorite dish at one or two of those places?
Dried Fried Squid at the Mandarin. My wife’s Mentaiko Pasta at home.
What’s always in your fridge?
Green tea. I like to drink it before I sleep; it’s very cleansing and cooling. And lettuce for my daughter’s guinea pig.
Favorite late night snack?
Sunny-side up eggs on rice with shoyu.
What do you do to relax?
I really enjoy reading. I’ll read anything: cookbooks, novels, magazines.
How do you describe the restaurant to people who have never been?
Casual elegance. Our food incorporates different ethnic influences that give you a “true slice of Hawaii.”
Do you cook at home? If so, what’s your best dish?
Very rarely. When I do, my wife likes my garlic crab with olive oil and lemon.
Whom would you most like to host at dinner in your restaurant, and why?
John Wooden. I’ve been inspired by this great, legendary UCLA basketball coach. He has such character and integrity, and he was able to create championship teams without compromising his ideals.
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