Where Hawaii Eats: Sysco

Sitting Down with the President of Sysco Hawaii, Jason Wong

Previous Shows:

Sysco Hawaii - Benefits of Being a Sysco Hawai’i Customer

Sysco Hawaii - Test Kitchen

Sysco Hawaii – Hunger Relief Support in the Islands

Featured Local Restaurants & Chefs

Chef Jon Matsubara

An award winning chef, Jon Matsubara has been making his culinary mark throughout Hawaii for the last 20 years, and is currently the Chef/Owner of FEAST, an island style, refined grinds restaurant located in Manoa Valley. He has been featured at the James Beard House in New York City and on the Food Network, Travel Channel, Zagat and the Today Show.

Chef Nico Chaize

French-born chef/owner Nico Chaize started Nico's Pier 38 in 2004, bringing more fresh caught island fish to people of all walks of life than ever before. With pocket-friendly prices, homemade recipes, and a whole lot of sweat and love, he soon became a well-known name. From fine dining at Michels to casual dining at Kakaako Kitchen and his own culinary knowledge he was able to embrace the best of both worlds.

Chef Jackie Lau

Jacqueline has been the Chef Organizer for many events in the state of Hawaii and on the Mainland. Most recently she was the Executive Chef for The Hawaii Food and Wine Festival during its first 5 years. Responsible for organizing over a 100 world renowned Chefs culinary needs with an emphasis on utilizing local Hawaii products for the guest chefs to feature in the menus during the festival.

Chef Darryl Shinogi

In 1992 Darryl started at the 5 star La Mer Restaurant at the Halekulani Hotel where he worked with James Beard award winning Chef George Mavrothalasitis, also a founding member of the HRC movement. Upon “Chef Mavro’s” departure Darrel spent the next 14 years under the tutelage of Chef Yves Garnier. Darryl Joined the Culinary team at Roy’s Ko'Olina in February of 2007 as executive Sous Chef and took the reigns as Executive Chef in February 2008.

Co-Founder Kevin Young

In 2015 I got inspired by Chef Carrie Huang with her dream and her devotion in the culinary art to introduce Taiwanese food to the Hawaiian Island by adding Taiwanese twist into her dishes. And I’m grateful to have the opportunity to be a part of the business venture to develop Egghead Café together. I currently work with Chef Carrie and our team to continue to grow Eggehad Café and our new sister company Fooki, an authentic Taiwanese Cuisine.

Chef Matt Young

Matt began his culinary career in the Islands working for Duke’s Waikiki. Matt joined the Hula Grill Waikiki culinary team in 2011, with hopes to foster the Farm to Table movement, focusing on local products and sustainable practices. Chef Matt is able to participate in many community outreach programs including the Kokua Foundation, Hawaii Culinary Education Federation, Localicious Campaign, Kids Cooking Local, Hawaii Food and Wine Festival, Sustainable Coastlines, Access Surf and Aina in Schools program. After Chef Matts tenure at Hula Grill Waikiki he has transitioned back to Dukes Waikiki in 2020 to assist in navigating Dukes through the uncharted water of operating a restaurant during a pandemic.