L’ulu - Leeward Culinary Arts Gala

Leeward CC, Culinary Arts Program Facility, Campus Center
Pearl City, HI


Saturday, May 6, 2017
6:00pm - 9:00pm

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L’ulu celebrates its 10th anniversary this year! After years of fundraising through our previous “Taste of the Stars” event, we started L’ulu and featured the renovated kitchens, classrooms, and restaurant.

For this 10-year celebration we’re thrilled to feature 10 program alumni who have careers in some of Hawai‘i’s top restaurants! These alumni come back to Leeward as proud graduates to support the next generation of industry professionals.

Join us at our 10th anniversary “Feast for the Senses” and indulge in the delectable cuisines of Hawai‘i’s finest chefs

Featured chefs

  • Randy Bangloy
    Executive Chef, Eating House 1849 by Roy Yamaguchi
    Pono pork “tocino” and mung bean stew, pickled ong choy, Ho Farm tomatoes
  • Camille Cadiz
    Assistant Sous Chef, Alan Wong’s Honolulu
    “Filipino bistek” – shabu shabu style Makaweli Meat Company beef, mongo bean salad
  • Axelrod Colobong
    Executive Chef, Waikiki Sansei Seafood Restaurant & Sushi Bar
    Torched Kona cold kampachi crudo with spicy aioli, Kahuku sea asparagus, Kahuku corn, tomato concasse with Asian chimichurri
  • Ron DeGuzman
    Executive Chef, Stage Restaurant
    House-made tagliatelle pasta, porcini mushroom cream, tarragon, Sweetland Farms goat cheese, “chicken chicharrones”, enoki mushrooms
  • Jensen Hirota
    Chef Owner, Underdogs Sports Bar & Grill
    Fresh Hawaiian big eye ahi poke flat bread pizza
  • Tish Koyanagi
    Sous Chef, Moku Kitchen
    Kualoa shrimp and Hamakua mushroom dim sum, ginger, garlic, green onion, citrus soy
  • Tory Ann Nakayama
    Junior Sous Chef, BLT Market, The Ritz-Carlton Residences
    Grilled Kualoa shrimp salad – grilled Kualoa shrimp over Ili‘ili Farm organic greens with truffle vinaigrette
  • Eric Ota
    Sous Chef, Fish House, Four Seasons Ko Olina
    The Kahumana cured salad – house cured dill salmon, beet root, watercress, lemon oil
  • Shaden Sato
    Banquet Chef, Halekulani Hotel
    “Deconstructed lau lau” – pipikaula braised short ribs with lū‘au sauce, pickled onions and lomi Ho Farms tomatoes
  • Ashley Shickan
    Sous Chef, Plantation Tavern
    Pork belly bao with Kahumana Farms organic keiki greens – hoisin sauce, cilantro, cucumber kim chee and sesame seed

The Restaurants and chefs

Hawai‘i’s finest chefs representing thirteen restaurants will indulge the senses alongside Leeward Community College’s Culinary Arts Program instructors and students. The chefs will collaborate with local farmers, ranchers, and aquaculturists to provide delightful Hawai‘i regional cuisine menu offerings.

  • Alan Wong’s
    Alan Wong’s Restaurants
  • BLT Market, The Ritz-Carlton Residences
    Johan Svensson
  • Eating House 1849
    Roy Yamaguchi
  • Halekulani Hotel
  • Moku Kitchen
    Peter Merriman
  • Noe, Four Seasons Ko Olina
    Martin Knaubert
  • Plantation Tavern
    Adam Gilbert
  • Sansei Seafood Restaurant & Sushi Bar
    DK Kodama
  • Stage Restaurant
    Ron DeGuzman
  • Underdogs Sports Bar & Grill
    Jensen Hirota
  • Aulani, A Disney Resort & Spa
    Jeff Wind, Ron Viloria
  • REAL, a Gastropub
    Troy Terorotua
  • The Pearl
    Chris Garnier
Alumni discount
Special discount for Leeward Community College alumni
$85 Individual Grazing Ticket (regular price $100/$125)

Purchase tickets

For ticket information and sponsorship opportunities contact Fabi Castellano at (808) 455-0300 or via email at [email protected] or Tommylynn Benavente at (808) 455-0298 or via email at [email protected].

Download event flyer Download table sponsorship information

University of Hawai‘i Alumni