Sous Chef
Alan Wong’s Honolulu

Joined the AWR Ohana: 2010

From: Burma

Previous Experience?

Right after high school, I didn’t go back home and started working at a hotel restaurant. There, I met someone who offered me an opportunity to get higher education in Yangon, where I went to study English and Computing. I also took a certified cooking class at Star Resources Hospitality Management Academy. I was then sponsored to continue my education in Seattle, WA. I finished ESL College Bridge, and went into Seattle Culinary Arts program for one year. Though I wanted to complete the culinary program, I wasn’t financially able to do so. Therefore, once I was done with college, I went to Koh Samui, Thailand and studied more about Thai Cuisine at The View Hotel. I also worked in Guam at the Hyatt Regency for a little while, but decided to apply at Alan Wong’s Honolulu instead. I started as prep, worked my way up into the line, and am now the Sous Chef.

What is your favorite part about working at AWR?

AWR gives me a chance to play with a variety of ingredients while working, and also enables me to learn more about business and management.

What do you miss eating the most from home?

Monthinga – a Burmese fish rice noodle soup


Nothing ventured, nothing gained.

Kitchen Manager
Chef de Cuisine
Assistant Sous Chef
Assistant Sous Chef
Assistant Sous Chef
Assistant Pastry Sous Chef
Assistant Pastry Sous Chef
Sous Chef
Sous Chef
Sous Chef
Vice President, Development
Director of Operations
Wine Director
Marketing Manager
Assistant Controller
Human Resources Manager
General Manager
Assistant Restaurant Manager