<< Back to list Lance Kosaka, Executive Chef Born and raised in Honolulu, Lance attended Iolani School and the University of Hawaii where he earned a B.A. in Sociology. After a brief career in construction, Lance graduated from Kapiolani Community College’s culinary program in 1994 and began his culinary experience at Roy’s Restaurant, then interned at The Koele Lodge. Learning of the imminent opening of Alan Wong’s Restaurant, he accepted a job as a dishwasher and became part of the original team that launched the restaurant in 1995. He rose through the ranks from dishwasher to his current position as Executive Chef.
In 2000, Lance was chosen to launch AWR Tokyo where he worked alongside Chef Alan for three months. In 2002, he was selected as one of the top ten sous chefs in America by the Second Annual Bertolli Sous Chef Awards. Lance revels in the creative and professional challenges of working with Chef Alan to bring the restaurants’ distinctive menu and cuisine to life. He currently manages the back-of-the-house operations at The Pineapple Room. pau
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