<< Back to list
Michelle Karr-Ueoka, Pastry Chef
Born and raised in Honolulu, Michelle graduated from Punahou School and began her college career at Lewis and Clark College in Portland, Oregon. A year later, she returned to Hawaii and entered the University of Hawai’i’s School of Travel Industry Management, but knew from the beginning that she always possessed a passion for cooking. It was at Planet Hollywood, as a server, that she launched her career in food and beverage, followed by an externship at the Kahala Mandarin Oriental Hotel, the Westin Maui and an externship at Alan Wong's Restaurant in 1997.
Michelle started at Alan Wong’s washing dishes and rolling truffles, and worked her way up to line cook. She then decided to pursue her dreams and left Hawaii to further her training at The Culinary Institute of America in Hyde Park, New York. While abroad, she completed an externship at The French Laundry by Chef Thomas Keller in Napa Valley. Upon graduating from the CIA in 2000, she returned to Hawaii to rejoin the Alan Wong’s Team and is currently our Pastry Chef at Alan Wong’s Restaurant on King Street. pau
|  |
|
