At 19, he graduated from the Culinary Institute of America in Hyde Park as a master chef and moved to Los Angeles, where he served as executive chef at La Serene. After gaining invaluable experience in LA, Roy decided it was time to head closer to his roots. He moved to Hawaii and opened the first Roy’s in 1988.

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At 19, he graduated from the Culinary Institute of America in Hyde Park as a master chef and moved to Los Angeles, where he served as executive chef at La Serene. After gaining invaluable experience in LA, Roy decided it was time to head closer to his roots. He moved to Hawaii and opened the first Roy’s in 1988.

 

Says Chef Yamaguchi, “I’ve always been inspired by the bold and distinct flavors of the Pacific Rim and that’s why I’ve dedicated my life to exploring and sharing their unique beauty. Roy’s team of talented Chef Partners (like Pablo Mellin, Chef de Cuisine at Roy’s at Pebble Beach) works to bring these flavors to life every day for our Guests, so everyone can share my inspiration.”

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Says Chef Yamaguchi, “I’ve always been inspired by the bold and distinct flavors of the Pacific Rim and that’s why I’ve dedicated my life to exploring and sharing their unique beauty. Roy’s team of talented Chef Partners (like Pablo Mellin, Chef de Cuisine at Roy’s at Pebble Beach) works to bring these flavors to life every day for our Guests, so everyone can share my inspiration.”