Hawaiian Airlines hosted a fun promotion at the Sydney Cooking School recently inviting guests including key travel industry partners to meet Hawaiian Airlines Executive Chef Lee Anne Wong and spend a little time with Chef and the HA Australian Sales and Marketing team as they learned to make Poke.
The purpose of the event was to take the opportunity whilst Chef Wong was in Sydney for menu presentations, to highlight Hawaiian Airlines’ food and wine focus and the fact that new menus are coming soon (first quarter 2019) to Economy and Business Class on the airline’s Sydney-Honolulu, Brisbane-Honolulu and Auckland-Honolulu services.
HA’s Sydney travel partners became kitchen hands for the morning, learning a little more about Hawaiian Airlines, as well as tips from Chef Wong and in a hands-on cooking class learning how to make three different styles of poke… which they then sat down and enjoyed for lunch! A classic Hawaiian Shoyu Ahi Poke, a New Zealand Trout Furikake Poke, and a Ginger Poke.
Chef Lee Anne Wong is the Executive Chef for Hawaiian Airlines and owner/head chef of island style brunch house, Koko Head Café, in Honolulu. While today she is renowned for her Hawaiian fusion cuisine, Chef Wong commenced her career in the world of fine cuisine in New York City.
After graduating from The French Culinary Institute in New York, she dove into that city’s world of fusion cuisine working at a number of remarkable restaurants, including Marcus Samuelsson’s Aquavit and Jean Georges Vongrichten’s Chinese venture, Restaurant 66. Later she expanded her international experience in kitchens including in the USA The French Laundry and Charlie Trotter’s; in the Middle East at Nobu at The Four Seasons, Doha; Trio and Casa Oaxaca, Mexico and Cap Jaluca in the British Virgin Islands – picking up global flavours along the way.
Chef Wong founded Koko Head in 2013 and was invited to join the ‘Hawaiian Airlines Featured Chef Series’ in 2015. In 2018 she was appointed Executive Chef to create regional and global fusion cuisine menus for Hawaiian Airlines.
Hawaiian’s ‘Featured Chef Series’ is a collaboration designed to showcase the next wave of culinary talent emerging in Hawaii’s vibrant food culture and also around the Pacific. Celebrated guest chefs prepare the menus for selected routes for several months at a time.
The airline’s featured chef series now includes: Hawaii’s Mark Noguchi, Co-founder/Chef of Pili Group based in Honolulu; Eric Oto, Chef de cuisine at Hoku’s at The Kahala Hotel; Wade Ueoka, Co-owner/Chef of MW Restaurant; and Chang-Wook Chung, Owner/Chef of Kumsan Noodle Factory, in Seoul, Korea.