<< Back to list Barbara Stange, Restaurant Manager
Raised on a farm in Ohio, Barbara enrolled in a travel industry management school in Florida. After returning to work as a cook in Toledo, she realized she was happier in the kitchen than behind a desk. She is a self-taught cook, learning her art through a variety of chefs who have influenced her throughout her life.
In 1989, she met Chef Alan at the Canoe House Restaurant at the Mauna Lani Bay Hotel and Bungalows and worked with him until 1994. In 1995, she moved to Oahu and continued to work as his sous chef when he opened Alan Wong’s Honolulu and subsequently assisted him with the opening of The Pineapple Room and the HRC Marketplace in 1999.
Barbara has traveled overseas with the Chef Alan as part of his culinary team on numerous occasions. She continues to learn and grow within the company and now finds herself as one of the restaurant managers at Alan Wong’s Honolulu. pau
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