Ron Amasol

Name: Ron Amasol

Title: Executive Sous Chef, The Hanohano Room

Age: 35

First professional cooking job? Hoki’s in Seattle, a small “hole in the wall” that had the best “local” food. The owner was a Hawaii transplant.

Who has influenced you most in your cooking career? Thomas Keller, Paul Bocuse and Joel Robuchon. All are classic masters who express food with modern styles.

Favorite dish at your own restaurant? Stuffed Beef Tournedo with Truffle Port Wine Sauce Topped with Hudson Valley Foie Gras. It has everything I listed plus Maui onion, blue cheese and spinach.

Favorite dish at another Hawaii restaurant? The T-Bone steak at Ruth’s Chris with extra butter and rice. It’s a typical local boy meal.

What’s always in your fridge? Butter, oyster sauce and soy sauce (five different types).

Favorite late night snack? Maui Onion Chips with a Thomas Kemper Cream Soda.

Who would you most like to cook dinner for (living or dead)? Anthony Bourdain or Pope John Paul II.

What ingredient can you not live without? Butter. Anything cooked in butter is automatically better.

How would you describe your cooking? Modern Classic. You need to know the “old school” before you can experiment with the “new school.”

How do you relax when you’re not in the kitchen? When I’m not in the kitchen I relax by taking my daughter (11 months) for walks around the neighborhood or golfing (which I haven’t played since she was born).

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