2012 - Chaine des Rotisseurs

HAWAII PACIFIC ISLANDS REGION NEWSLETTER FALL 2012 

Chaîne des Rôtisseurs 

Officers of the 

Hawaii/Pacific 

Islands Region in 

2011 with Sandi 

Miller, Chancelier 

National 

Friday, September 28 th : “Provence de Kahala Reception” 

Saturday, September 29 th : “From Soufflé to Beaujolais” and “Julia Child Tribute Dinner” 

Join us at the Chaîne Regional Assemblage, along with National Chancelier Harold Small and wife Susan. Invitations will be 

mailed at the beginning of September. Contact Kauai/Oahu Bailli Maurice Nicholson (docmwn@aol.com, 381-5586) for any 

additional information or to reserve a place.


Bruce Liebert, Bailli Provincial Hawaii/Pacific Islands 

MAHALO TO FRED 

HELLEKES 

I first worked closely 

with Fred Hellekes as 

part of the planning 

committee for the 2000 

Grand Chapître in 

Hawaii that took place 

from June 6-17 on four 

islands: Oahu, Kauai, 

Maui, and the Big 

Island. There has never 

been another Grand 

Chapître to come close 

to the one held here 

twelve years ago. But it wasn't the twelve days that made 

this the most-unforgettable Chapître ever, it was the 

planning and quality of the events. 

The committee was headed by Bailli Bob Lee (later Bailli 

Provincial). Chargée de Presse Provinciale Julie Honda 

organized the post-meeting neighbor island trips. Vice 

Chancelier-Argentier Fred Hellekes was tasked with 

planning, organizing, and executing three major dinners on 

consecutive nights for hundreds of guests: a "Polynesian 

Extravaganza" Luau at Lanikuhonua on Wednesday, a "Taste 

of Hawaii" Directors Dinner at the Kahala Mandarin Hotel 

on Thursday, and a "Night at the Royal" dinner at the Royal 

Hawaiian Hotel. Carole Brooks planned the finale at the 

Hilton Hawaiian Village. All of the events came off without 

a hitch. If you have attended National meetings, you may 

have be asked "When will Hawaii host another 

Grand Chapître,” which shows how much this was 

appreciated by the hundreds who attended from around the 

world. 

Since that time, Fred has served as the Bailli of the 

Honolulu chapter, Chambellan Provincial, Bailli 

Provincial, and now Bailli Provincial Honoraire. Next 

year he will earn the coveted title of Grand Commandeur, 

which is awarded to those who have been members for 40 

years and honored with an exclusion from the need to pay 

National dues. Congratulations, Fred! 

I have been kept very busy since taking over as Bailli 

Provincial in February: telephone conferences with 

Chancelier Hal Small, the Board of Directors, the 

Membership Committee, National website issues, and a 

ad-hoc committee charged with developing a membership 

survey. All of these issues will be discussed at the Grand 

Chapître in San Francisco next month. 

I expect to continue to maintain the Regional webpage 

(bailliages2.chaineus.org/hawaii) and, most importantly, 

the Schedule of Events. 

My wife, Chargée de Presse Provinciale Judith Kellogg, 

and I will also continue to edit this Newsletter (until we 

find or coerce a willing volunteer), which is produced and 

sent before the Regional Assemblage each Fall. 

Fortunately, membership in the Chaîne is once again 

continuing to increase, but challenges remain to get back to 

pre-9/11 levels and to once again receive three Gastronome 

issues a year. 

Very shortly (perhaps before you receive this), you will 

receive the invitation to our Regional Assemblage on 

September 28 & 29th at the Kahala Hotel and Resort. If 

there is one event during the year not to be missed, this is 

the one. The Kahala GM, Maitre Hôtelier Roseann 

Grippo, is excited to have the Chaîne enjoy, once again, the 

hospitality of the Kahala Hotel. 

Planning committee for the 2000 Grand Chapître: Carole 

Brooks, Bruce Liebert, Fred He"ekes, Bob Lee, Fred Honda, 

Tom Sakoda, Larry Vogel, and Julie Honda 

Vive la Chaîne, 

Bruce Liebert 

2


WERNER BOETTNER, Chambellan Provincial Maui and Big Island, Officier Commandeur, A.A.C 

ROBERT CRUDELE, Bailli, Island of Hawaii and ADELE RUGG, Bailli, Maui 

The past year has had its ups and 

downs and certainly its challenges. 

Initially I was all set to move to the 

Big Island and help Robert Crudele to 

get the Big Island chapter moving 

forward. Unfortunately I had to cancel 

my plans to move to Hilo, due to 

circumstances beyond my control. 

Big Island News Thanks to Bruce 

Liebert’s efforts, we had a “Meet & 

Greet” in Kona, with Chancelier 

National Harold Small and other 

mainland members attending, which 

drew an enthusiastic crowd. All is going 

well, and we hope to have a Christmas 

function on December 15 at the Four 

Seasons Hotel in Kona. 

Maui News September 17, 2011 saw 

us enjoying a great Dinner Amical at the 

Pineapple Grill in Kapalua. A sold out 

chapter had a great time, with superb 

signature dishes from Chef de Cuisine 

Brian Lucky! The Kaanapali sunset, 

with after dinner libation, was one to 

remember. 

December 3, at our Christmas Dinner at 

Gerard’s in Lahaina, Gerard Riversade, 

our host for this evening, celebrated 30 

years of operating his very successful 

restaurant. Our guest of honor for the 

evening was Mr. Alan Arakawa, Mayor 

of Maui, and Mrs. Arakawa, thanks to 

Bailli Honoraire Harold Hardcastle. 

We also had two inductions of new 

members and Bailli Adele Rugg 

presented a BIG mahalo award to 

Robert Cartwright, our outgoing 

Chargé de Presse. Robert has been an 

outstanding Chargé de Presse and a 

solid Chaîne supporter for many years. 

His comment was, “After working with 

three Baillis, it’s time for a changing of 

the guard.” David Caine was 

introduced to the membership as the 

new Chargé de Presse. 

On May 26 th we enjoyed dinner at 

Ruth’s Chris Steak House. This was our 

second time at this venue in five years, 

so we were all looking forward to a 

great repeat performance. And of 

course, we were not at all disappointed. 

Chef Dan Bader delighted us with a 

superb six-course meal. His Chocolate 

Sin Cake was to die for (quoting the 

Mrs.) 

My biggest challenge for the coming 

year and beyond is to keep the Big 

Island chapter alive and growing. 

3


JUDITH KELLOGG, Chargée de Presse Provinciale Hawaii/Pacific Islands 

As I review the 

Gastronome articles that 

have appeared or are still 

in the pipeline, I am 

reminded how lucky we 

are to live in a place that 

offers such wonderful 

venues for our Chaîne 

gatherings. I also note the 

special relationships that 

have developed between 

many Chaîne officers and 

those in the hospitality 

industry (many of whom 

are also Chaîne members) 

that has resulted in the 

first class treatment we 

receive. We have some of the best events in the country! I 

have listed the most recent articles describing the events in 

our region, so that you can recall your favorites and see what 

other chapters are up to. 

Many thanks to the hard working Chargés de Presse who 

allow you to revisit events with their great articles: David 

Caine for Maui, Susan Lee for Honolulu, and Kathryn 

Nicholson for Kauai/Oahu. Added mahalo to the Hawaii 

Island confrères who have stepped in to write until a 

permanent Chargé de Presse is appointed. And a very special 

thanks to Bob Cartwright, ably assisted by Tess Cartwright, 

as they pass the Maui baton, for the fabulous articles they 

have written over a number of years. 

GASTRONOME NEWS 

• (Kauai/Oahu Mondiale) KCC, November 15, 2010: 

“Lessons in Sparkling Wines,” by Dame Kathryn Nicholson, 

p. 44. 

• (Kauai/Oahu) Halekulani Hotel, December 5, 2010: “A 

Classic Holiday Gala,” by Vice Chargée de Presse Christel 

Yount, p.77. 

• (Honolulu) Happy Day restaurant, October 5, 2010: “Yin/ 

Yang with the Chaîne Gang,” by Chargée de Presse 

Provinciale Judith Kellogg, p. 87. 

• (Maui) Lanikeha Clubhouse, January 3, 2011: Winter 

Holiday Celebration, by Vice Chargé de Presse Robert 

Cartwright, p. 115. 

You have no doubt noticed that the Gastronome is now 

published just twice a year, and that creates space constraints. 

Hence, some of the submissions are shorter than they used to 

be. The national editor, Cindy Eisenmenger, is working with 

the Board to restore the third issue—I am hopeful! In any 

case, an online national newsletter is in the works where you 

will be able to read more about bailliage happenings. 

Note too that photos for many of our events are available 

online by clicking on the link in the Schedule of Events on 

the regional website. 

Here are the articles from the past year’s Gastronome and 

where to find them. 

2011 Vol 2 

• (Regional) KCC and Café Miro, March 19, 2011: Hawaii/ 

Pacific Jeunes Chefs Rôtisseurs Competition, Cooking with 

Aloha, by Chargée de Presse Provinciale Judith Kellogg, p.22 

• (Regional) Young Sommelier, Formaggio Grill and Wine 

Bar, March 19, 2011: “The Legacy Continues,” by Chargée 

de Presse Provinciale Judith Kellogg, p. 39 

2012 Vol 1 

• (Regional) “A Pacific Rim ‘Grand Tour’”, by Chargée de 

Presse Provinciale Judith Kellogg, September 8-10, Nanzen 

Giro Giro and the Sheraton Waikiki, p. 20. 

• (Kauai/Oahu) Halekulani Hotel, May 23, 2011: “An 

Extraordinary Wine Dinner,” by Conseiller Gastronomique 

Mirella Monoscalco, p 53. 

• Hawaii Island) Mauna Kea Beach Hotel, January 8, 2011: 

“Marvels of Sunset and Elegance,” by Sary Blanchette, p.78. 

• (Honolulu) The Kahala Hotel, December 17, 2010: 

“Magnificent Christmas Send Off,” by Chargée de Presse 

Provinciale Judith Kellogg, p.87. 

• (Kauai/Oahu) Roy’s, Hawaii Kai, March 7, 2011: “Business 

Hawaiian Style,” by Vice Chargée de Presse Kathryn 

Nicholson, p.116 

continues... 

4


GASTRONOME, continues... 

2012 Vol 2 (You should have it shortly) 

• (Maui) O’o Farms, June 26, 2011: “Farm to Table,” by Vice 

Chargé de Presse Robert Cartwright. 

• (Hawaii Island) Hilo Yacht Club, July 24, 2011: “Hilo’s 

Bounty,” by Maître Hôtelier Spencer Oliver. 

Regional Young Chefs 

• “A Close Finish,” by Chargée de Presse Provinciale Judith 

Kellogg, March 31, 2012, KCC and Royal Garden 

• (Honolulu) Halekulani Hotel, August 19, 2011: “Mehfil,” 

by Vice Chargée de Presse Susan Lee. 

Restaurant. 

2013 Vol 1 (in the pipeline for publication in Jan. 2013) 

• (Honolulu) L’Amour est dans l’air” by VCP Susan Lee, 

February 14, 2012, Sheraton Waikiki 

• (Maui) Pineapple Grill, September 17, 2011: “Wines of 

Oregon and Washington,” by Vice Chargé de Presse Robert 

Cartwright. 

• (Honolulu) Halekulani Hotel, December 3, 2011: “A 

Holiday Show Stopper,” by Vice Chargée de Presse Susan 

Lee. 

• (Maui) Gerards, December 3, 2011: “A Classic French 

Holiday, Hawaiian Style,” by Vice Chargé de Presse David 

Caine. 

• (Kauai/Oahu) “A Waikiki Dinner Extraordinaire” by VCP 

Kathryn Nicholson, April 29, 2012, Halekulani Hotel. 

• (Kauai/Oahu--shortened) “Meet and Greet Annual Business 

Meeting” by VCP Kathryn Nicholson, March 4, 2012, Vino 

Italian Tapas and Wine Bar. 

Mondiale 

• (Kauai/Oahu) “Champagne and Caviar,” by Vice Chargée de 

Presse Kathryn Nicholson, at the Pacific Club, Honolulu, 

February 21, 2012. 

• (Kauai/Oahu) Oahu Country Club, December 18, 2011: 

“Silver Bells Holiday Party, “ by Vice Chargée de Presse 

Kathryn Nicholson. 

Mondiale articles 

• (Honolulu Mondiale) Taormina, June 22, 2011: “Romanza 

Toscana,” by Vice Chargée de Presse Susan Lee. 

• (Kauai/Oahu Mondiale) Kathy Ireland Estate, August 13, 

2011: Summer Wines and BBQ: Celebrating Sustainability in 

Hawaii,” by Vice Chargée de Presse Kathryn Nicholson. 

• (Kauai/Oahu Mondiale) Modern Hotel, October 13, 2011: 

“Port Tasting” by Vice Echanson John Magauran. 

5


PATRICK OKUBO, Echanson Provincial, M.S. 

ALAN TSUCHIYAMA, Conseiller Culinaire & 

Professionals 

Both the Young Sommelier 

competition and the evening 

event were held at the 

Pacific Club in Honolulu, 

which is the oldest 

organization of its kind west 

of the Rockies and 

embedded in Hawaiian 

history for over 160 years. 

In the morning, four judges 

administered a three-hour 

exam, which included a 

written theory test, a blind 

tasting of six wines, and a full length exam modeled after the 

Advanced Sommelier exam. This full exam is not required at 

the regional level and many of the other regions do not go 

through this rigorous of an exam. This was a 

great opportunity to give the candidates a realistic practice for 

the Advanced exam in their preparation for the next level. It 

also gave the judges a clear picture on who the best 

representative from Hawaii should be. 

I am honored to be the 

new Conseiller Culinaire 

and Professionals 

Provincial and will do my 

best to uphold the 

standards of the Chaîne 

des Rôtisseurs and Chef 

Kusuma Cooray who has 

done great things for the 

Chaîne organization and 

Young Chefs of Hawaii. I 

have organized ACF state 

competitions, scholarship competitions, high school 

competitions, and friendly cooking competitions, but look 

forward to the Jeunes Chef Rôtisseurs mystery basket 

competition, which is the ultimate competition for young 

aspiring chefs. I believe that competition brings out the best 

in every young chef and in time translates to their becoming a 

solid cook and well respected chef in today's very 

competitive industry. 

Sean Isono, Sommelier at the distinguished Le Mer restaurant 

at the Halekulani Hotel, was announced as the winner of the 

Young Sommelier competition for the Hawaii Pacific Islands 

Region and represented us in Napa Valley in May. 

Ultimately, Master Sommelier candidate, Christopher Bates, 

was named the national Best Young Sommelier in America, 

and will represent the U.S. in the International Competition 

in South Africa. 

6


KUSUMA COORAY: A Chaîne Treasure, by Judith Kellogg, Chargée de Presse Provinciale 

Since 1985 Culinaire 

Provinciale Kusuma 

Cooray has been a quiet 

Chaîne powerhouse and 

for most years since 

then, has been 

masterfully organizing 

and orchestrating the 

Hawaii/PaciEic Region 

Young Chefs 

competition, which has culminated in a national winner 

this year, Ryan Manaut. She was also honored to be 

selected to judge the Chaîne des Rôtisseurs National 

Jeunes Commis competition at the Conrad N. Hilton 

after which, Kusuma became Executive Chef at the 

popular Willows restaurant. In 1981, Kusuma joined the 

faculty of the Culinary Institute of the PaciEic at Kapiolani 

Community College, where she presently is a Professor 

teaching her specialty, Continental Cuisine. 

Ever engaged and creative, Kusuma has authored a 

cookbook, Burst of Flavor: The Fine Art of Cooking with 

Spices, and her second cookbook on Eish is forthcoming. 

But contributions and interests extend well beyond the 

culinary world. She has been the Hawaii Consul for Sri 

Lanka now for 12 years, and this year was inducted as 

Dean of the Consular Corps of Hawaii. In addition, she is a 

beautiful ballroom dancer, having discovered this passion 

while with a group of Chaîne members enjoying an 

Alaskan cruise together. 

Kusuma is deEinitely the kind of ofEicer that makes the 

Chaîne proud, so a BIG mahalo to her for her many 

contributions! 

School of Hotel and Restaurant Management. As much as 

she has relished her executive role in the Chaîne, and in 

addition to teaching, she now needs to turn her time and 

attention to planning an ambitious project, “Island Nation: 

Island State,” a joint venture between Hawaii and Sri 

Lanka sponsored by the respective governments to train 

Sri Lankan restaurant industry personnel at all levels, 

from managers, chefs and housekeepers to service staff, 

bus boys and apprentices. 

Her distinguished legacy certainly prepared her well for 

this honor. Born and raised in Sri Lanka, Kusuma trained 

in London where, among her triumphs, she won a 

prestigious national baking competition at the National 

Baking School in 1975. She then honed her skills in 

Chartres, France with Master Chef Maurice Cazalis at his 

landmark restaurant Henry IV th . She could have had a 

successful career anywhere, so we are fortunate that she 

was waylaid in Hawaii after she met her future husband, 

Ranjit George Cooray, who was a Smithsonian Scholar of 

Botany at the University of Hawaii. Doris Duke was then 

lucky enough to acquire Kusuma as her Corporate Chef, 

7


SIDNEY LEE, Bailli Honolulu 

This year we have tried 

to have events at some 

new and different venues, 

having some casual 

events while still 

providing a Chaîne 

experience. Some have 

criticized past events for 

being too expensive and 

having too much food. 

This year we have tried 

to have some less formal 

events with fewer 

courses, and I anticipate 

the future holding a blend of formal and informal events. 

We began the year with a Valentine's dinner at the Presidential 

Suite of the Sheraton Waikiki. It was blessed with an extra 

romantic sunset, with chef Bret Villarmia preparing a special 

meal for special couples. Valentine's Day can be a hectic 

evening, as couples fight for reservations and restaurants 

serve high volume fixed menus. It was a special treat to be 

able to share the evening with a special someone and special 

friends while enjoying a high quality meal with seductive 

wines. This may become an annual tradition. 

special project of chef Savas, who has spent lots of energy 

creating a Mediterranean cafe, with curved archways and 

handcrafted glass lighting. While many Greek restaurants 

serve a combination of Greek and Middle Eastern cuisine, this 

meal was 100% Greek, beginning with Ouzo and continuing 

with Greek wines, with food served family style to share with 

our Chaîne family members. 

Our most recent event was a fundraising dinner for chef Ryan 

Manaut at the Oahu Country Club to help him with the 

expenses of training and traveling to Berlin to compete in the 

International Young Chef competition. As many of you know, 

the dishes created in the Young Chef competition are made 

from mystery ingredient baskets that the competitors find out 

about the day of the competition. For this meal, Ryan used a 

course from the Hawaii Regional competition, a course from 

the National competition, and a dessert course that allowed 

him to experiment with some different ideas, all of them 

wonderful. Ryan has been training hard with the assistance of 

Honolulu Chefs Rôtisseur Alan Tsuchiyama, Vikram Garg, 

and Alan Wong. 

This year, the Christmas party for the first time will be a joint 

venture with the Kauai/Oahu chapter. The two chapters have 

had great individual parties over the years, and many of the 

members each chapter supporting the other and becoming 

close friends. With the holiday season being such a busy 

time, the decision was made by Bailli Mau Nicholson and 

myself at the beginning of this year to hold a joint Christmas 

party, allowing us to have a truly gala event. 

Thank you for allowing me to serve as your Bailli for 

another year. I couldn't do it without the support from my 

officers, who have done it all, from expert guidance at 

tastings, masterful wine pairings, diligent accounting, among 

other tasks. Special thanks goes out to my Chargée de 

Presse, Susan Lee, who is really my Chargée de Everything, 

who has spent many all nighters on the invites, menus, and 

decor, to perfect the details that make our special time 

together more special. 

The Young Chef award dinner in March was our next event. 

We knew chef Ryan Manaut was a talented competitor, and 

are proud to have a Honolulu Chef Rôtisseur go on to win the 

national competition and to be able to showcase his talents on 

an international stage. The award dinner was at Royal Garden 

at the Ala Moana Hotel, where we had a Chinese banquet 

which included a whole roast pig, as well as other delicacies 

not commonly seen in most Chinese restaurants. 

In June we had a Greek-themed dinner. The venue was a 

space owned by chef Savas Mojarrad, whom many know as 

the owner of Olive Tree Cafe in Kahala. The location is a 

8


MAURICE NICHOLSON, Bailli Kauai/Oahu 

The past year has been 

another great year for the 

Kauai/Oahu Bailliage; 

we’ve enjoyed a variety of 

social events and increased 

our membership. Another 

highlight for Kauai /Oahu 

this year was the elevation 

of Chambellan Provincial 

Bruce Liebert to Hawaii/ 

Pacific Islands Bailli 

Provincial. Yeah Bruce! 

We recognize and give 

appreciation to Bailli 

Provincial Honoraire, Fred Hellekes for his years of service 

and dedication to the Chaîne des Rôtisseurs. As we all know, 

the Chaîne des Rôtisseurs is a volunteer organization, so we 

are very grateful to all the regional officers and local officers 

who donate long hours to keep the Hawaii/Pacific Islands 

Region Chaîne des Rôtisseurs successful and growing. 

Also, a special thank you to the Kauai/Oahu executive 

committee “team” who have enthusiastically participated in 

organizing the past Kauai/Oahu events. And to my 

indispensable ally, writer, and organizer, Vice Chargée de 

Presse Kathryn Nicholson, heartfelt gratitude. 

Next, we celebrated the 2011 holidays at Oahu Country Club 

with an exquisite black tie dinner including barbershop-style 

Christmas carolers. Five new members were inducted before 

dinner, and after dining, we put on our dancing shoes and 

boogied to a live band. In addition, to help make the night a 

success in the Oahu Country Club kitchen was Ryan Manaut, 

who subsequently won the regional Young Chef competition. 

He went on to win the national Young Chef competition in 

New Orleans and soon will be competing internationally in 

Berlin. Congratulations Ryan! 

In keeping with Chaîne’s effort to promote and support young 

chefs and sommeliers, Kauai /Oahu hosted the Young 

Sommelier competition and awards dinner February 21 at the 

Pacific Club. The morning sommelier competition and 

evening Champagne and Caviar Awards Dinner menu was 

jointly organized by Master Sommelier and Echanson 

Provincial, Patrick Okubo and The Pacific Club Executive 

Chef and Vice Conseiller Culinaire, Eric Leterc. The Young 

Sommelier competition regional winner, Sean Isono, went on 

to represent the Hawaii/Pacific Islands in Napa, California. 

In March, the members of the Kauai/Oahu bailliage held our 

annual business meeting at Vino Italian Tapas and Wine Bar, 

the “home” of Master Sommelier Chuck Furuya and wife, 

Cheryle. This was a casual family-style “Meet and Greet” 

BYOB dinner for members and their guests. The business 

meeting reflected the philosophy of the Bailliage, “mix 

business with pleasure and introduce new potential members 

to the Chaîne des Rôtisseurs.” 

Kauai/Oahu Vice Echanson, John Magauran and Chargée de 

Missions, Kimi Matar were instrumental in planning the first 

Mondiale du Vin Summer Wines and Beach BBQ at the 

Kathy Ireland Estate in August 2011. On a roll, Vice 

Echanson John Magauran organized the October 2011 

Mondiale du Vin Port tasting dinner at the Modern Hotel. 

Both events were educational and palate pleasing gatherings. 

Kauai/Oahu raised the bar April 2012 at the Halekulani for the 

annual Un Diner Extraordinaire. This elegant dinner held in 

the beautiful Hau Terrace over-looking Waikiki Beach 

exceeded expectations. The menu was planned and executed 

by Halekulani Executive Chef and Chef Rôtisseur Vikram 

Garg with the help of Vice Conseiller Gastronomique Kathy 

Stafford, Vice Echanson John Maguaran, and Vice Chargée de 

Missions, Kimi Matar. 

continues... 

9


Back by popular demand, the Annual Summer Seaside BBQ 

and Clambake was held on September 2 at the Kahala Hotel 

& Resort. This was another casual on-the-beach BYOB 

“Meet and Greet” for members and their guests. Next, the 

Hawaii /Pacific Islands Chaîne Regional Assemblage will be 

held Friday and Saturday, September 28-29, also at the 

Kahala Hotel & Resort. This will include a casual beach-side 

reception Friday night, cooking demonstrations, and a formal 

dinner on Saturday. Our special thanks to Maître Hôtelier and 

General Manager of the Kahala Hotel & Resort, Roseann 

Grippo, who is personally involved in all Chaîne functions at 

the Kahala Hotel. 

educational Mondiale du Vin dinners are in the works, as 

well as formal dinners. All the while, the Kauai/Oahu 

Bailliage continues to attract new and enthusiastic members 

who share the Chaîne des Rôtisseurs ideals and vision. We’re 

honored to have added at least seventeen new faces to the 

Kauai/Oahu Bailliage roster recently, either by new 

membership or by reinstatement. It’s my hope to continue 

offering Chaîne des Rôtisseurs events that surprise, please, 

and educate the Kauai/Oahu membership. 

For the Holidays we’re planning something different this 

year. The 2012 Gala Holiday dinner will be a joint event for 

the Kauai/Oahu and the Honolulu Bailliage on Saturday, 

December 1 in the Halekulani Ballroom. Please save the date 

and mark your calendars for all the above Kauai/Oahu events. 

Events for 2013 are already in the planning stages and we 

look forward to another exciting new year. More casual and 

10


Hawaii’s Own, Young Chef, by ANNA SACHS 

representative. He will proceed to compete in Berlin, 

Germany on September 14 th , facing chefs from around 

the world at the international level of the competition. 

Growing up in Hawaii, Ryan Manaut is no stranger to 

diversity, and his cooking has developed a unique and 

multicultural identity all of its own. It was his mix of 

Eastern and Western culinary influences that set him 

apart in the national competition, surprising and 

impressing the judges with his Japanese style seafood 

chawan mushi appetizer and Chinese spiced duck 

entree. 

This year’s Chaîne des Rôtisseurs Young Chef Competition has brought much 

honor to Hawaii with our Honolulu Chef Rôtisseur and Oahu Country Club chef, 

Ryan Manaut, taking first place in the national competition–the first national 

winner from 

our region! 

In New 

Orleans, he 

faced 

competitors 

from nine 

other regions 

in the U.S. 

and came out 

on top, 

making him 

the national 

Ryan likes to surround himself with many cultures and experiences, always staying open to new inspiration and hoping to one 

day open his own restaurant with unique samplings. Though he graduated in 2010 from the Gros Bonnet Culinary Academy 

here in Honolulu, he still approaches 

cooking as a student, constantly learning 

from those willing to teach. 

With the international competition 

coming up fast, Ryan Manaut and Chef 

Alan Tsuchiyama of the KCC Culinary 

Institute of the Pacific have been 

working together vigilantly. Ryan 

confesses that it has been a challenge 

keeping up with his full time position at 

Oahu Country Club while saving time 

and energy for daily competition 

training. A lot of thought and practice 

has been put in to the upcoming 

competition, but there is no telling what 

will be in that mystery basket. However, 

one thing is for sure, that we will 

welcome Ryan back with open arms and 

proud smiles. 

Glück und die besten Wünsche, Ryan! 

11


MIRELLA MONOSCALCO, Vice Conseiller Gastronomique Honoraire Kauai/Oahu 

mushrooms was served with a 2009 and 

a 1998 Robert Mondavi Cabernet 

Sauvignon. 

We were honored to have Tim, Peter, 

and Margrit Mondavi join us for dinner. 

Granddaughter, Angelina Mondavi is 

the winemaker of "Dark Matter Wines". 

NATIONAL MONDIALE MEETING 

NAPA VALLEY, CALIFORNIA 

Seventeen Mondiale du Vin members 

from Hawaii stormed Napa Valley, 

California in May to cheer Sean Isono 

the winner of the Young Sommelier 

competition for the Hawaii/Pacific 

Islands for the 12th Annual Young 

Sommelier Competition finals and to 

explore the local wineries together. 

The National meeting festivities began 

with an outdoor luncheon and a tasting 

of twenty-five local wines. It was a 

great opportunity to explore what the 

area had to offer in one setting. Nickel 

and Nickel, Cakebread Cellars, and Far 

Niente were a perfect marriage to the 

risotto station. Dinner was at 

Greystone, the Culinary Institute of 

America, where we sampled delicious 

appetizers in the kitchen and watched 

them being prepared. The local 

sparkling wine was a perfect match. 

Dinner was served in a beautiful cellar 

setting and began with local goat cheese 

filled ravioli. 

The following day we toured Robert 

Mondavi Winery in a beautiful setting 

of rolling hills and vineyards. After a 

tour of the cellars we renewed old 

friendships and shared the harmony of 

the table with Grand Dame Margrit 

Mondavi. The first course was 

Dungeness crab cakes served with 2009 

Robert Mondavi Fume Blanc. A 

delicious ribeye from Niman Ranch 

with spring garlic potato puree and wild 

That evening the gala dinner was at the 

Silverado Resort after the inductions. 

We cheered when Bruce Liebert was 

elevated to Bailli Provincial for the 

Hawaii/Pacific Islands. During dinner 

we enjoyed composing and singing a 

song with the leadership of Dame 

Tiffany James. We were not too shy to 

go on stage and sing: “We are from 

Hawaii and glad to be here. We like our 

wine and don't drink beer. I know you 

think that we all hula, but we are much 

cooler. We eat, drink and stay up late 

and we all think that the Mondiale is 

great!” 

Her 2007 Zinfandel was the hit of the 

evening and was a perfect pairing with 

the lamb. 

After brunch at the Silverado, the 

festivities continued as we visited Vine 

Cliff Vineyards, the caves of Justin 

Winery, Darioush Winery, and Meteor 

Vineyards. We especially enjoyed 

visiting Buoncristiani Vineyards caves 

that were under construction. 

Dinner at Thomas Keller’s Ad Hoc 

Restaurant that evening was a great way 

to end the incredible Napa Valley 

journey that we all shared. 

12


13


Calendar 

September 28 and 29, 2012 

Hawaii/Pacific Islands Assemblage Dinner 

Gala and Inductions 

Kahala Hotel and Resort 

Contact Maurice Nicholson, 381-5586 

October 25–28, 2012 

United States Grand Chapître 

Palace Hotel, San Francisco, California 

Contact National Office (973) 360-9200 

December 1, 2012 

Kauai/Oahu and Honolulu Bailliages 

Christmas Dinner and Inductions, 

Halekulani Hotel 



Maui Christmas Dinner, Fleetwood’s on 

Front Street, Lahaina, Maui 

Contact Adele Rugg (808) 879-9964 


Big Island Christmas Dinner 

Four Seasons Resort Hualalai 

Contact Robert Crudele, (808) 

969-7707 or Kimi Matar, 

kimi@honolulusocialdiary.com 

March 11, 2013 

Kauai/Oahu Annual Business Meeting 

Outrigger Canoe Club 


March 2013 

Young Chefs’ Competition, Culinary 

Institute of the Pacific 

Contact Alan Tsuchiyama, 734-9148 

October 17-20, 2013 


Washington, DC 


December 7, 2013 

Honolulu and Kauai/Oahu Bailliages 

Christmas Dinner and Inductions, 

Halekulani Hotel 

Contact Sid Lee, 735-5594 

Contributors 

JUDITH KELLOGG, WERNER BOETTNER, ALAN 

TSUCHIYAMA, PATRICK OKUBO, SID LEE, MAU 

NICHOLSON, MIRELLA MONOSCALCO, KATHRYN 

NICHOLSON, ANNA SACHS, AND BRUCE LIEBERT 

Editors 

JUDITH KELLOGG AND BRUCE LIEBERT 

9.24.12 

June (late) 2014 


New Orleans, Louisiana 


For the Current Schedule: 

bailliages2.chaineus.org/hawaii/ 

CurrentCalendarHPI.html 

Regional Webpage: 

http://bailliages2.chaineus.org/hawaii/ 

Contact Webmaster 

Bruce Liebert with updates for events: 

bruce.liebert@gmail.com or (808) 

351-3882 

14

2012 - Chaine des Rotisseurs

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