Roy Yamaguchi Biography

Born in Tokyo Yamaguchi vividly recalls visits with his grandparents to Maui where he had his first tastes of fish crab octopus and lobster bought fresh at oceanside piers.
Thusly inspired he graduated the Culinary Institute of America in New York at the age of 19 where after several years of intense training he became a Master Chef.
Thoroughly imbued by this discipline Roy found the confidence to tackle his first experience as executive chef at Le Serene in Los Angeles in 1979. This was followed by a few memorable months at the eternally posh Michael's in Santa Monica working for California Cuisine originator Michael McCarty.
In 1984 he opened his own restaurant in Los Angeles called 385 North.
However the desire to further expand his culinary horizons while getting closer to his roots led Yamaguchi to move to Hawaii in 1988 and open Roy's.

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