Inside MW Restaurant with Wade & Michelle Ueoka

Today on Flavors Unknown, we head to Honolulu to meet the culinary duo behind one of Hawaii’s most celebrated dining destinations: Chef Wade Ueoka and Pastry Chef Michelle Karr-Ueoka of MW Restaurant. Their menu is a vibrant tapestry of Hawaii’s multicultural influences, showcasing local farmers, sustainable practices, and authentic island flavors.

In this episode, Wade and Michelle share the stories behind their journey—from humble beginnings to culinary excellence—and dive into how Hawaii’s regional cuisine pioneers shaped their vision. We explore the challenges of sourcing ingredients on an island, their partnership with Hawaiian Airlines, and how they keep innovation alive while staying rooted in tradition.

Whether you’re passionate about local sourcing, the future of regional cuisine, or the behind-the-scenes realities of running a restaurant in paradise, this conversation offers a deep, flavorful insight into life and food in Hawaii.

What you’ll learn from Chefs Wade and Michelle Ueoka

• Building a Culinary Partnership: How Wade and Michelle balance marriage and kitchen life (3:17)
• Switching Gears: Michelle’s journey from savory to pastry arts (5:57)
• Food Memories: Wade shares the dishes that shaped his childhood (7:56)
• Finding Their Calling: When they each realized cooking was more than a hobby (10:03)
• Cultural Roots: Michelle’s multicultural upbringing and its influence on her cuisine (11:06)
• A Culinary Career Begins: Michelle’s entry into professional kitchens (12:38)
• Culinary School Insights: Lessons learned along the way (15:16)
• Breaking into the French Laundry: How Michelle landed one of the world’s most prestigious stages (16:11)
• The Legacy of Hawaiian Regional Cuisine: Reflecting on the pioneers (18:44)
• Mentorship Under Alan Wong: Lessons from a legend (19:54)
• Blending Cultures on the Plate: Wong’s influence on their food philosophy (21:04)
• Thanksgiving, Hawaiian-Style: A look into island holiday traditions (21:45)
• Comparing Culinary Worlds: Alan Wong’s kitchens vs. The French Laundry (23:06)
• Inside MW Restaurant: A taste of their signature approach (24:10)
• Sustainability on the Islands: The challenges and rewards of local sourcing (24:43)
• Signature Dishes: Spotlighting MW Restaurant’s standout savory plates (28:03)
• Dessert Innovation: Michelle’s creations rooted in island flavors (32:03)
• Cuisine in Evolution: How Hawaii’s food scene is changing (35:33)
• The Battle to Keep Talent: Challenges of retaining young chefs (37:07)
• Taking to the Skies: Creating in-flight meals for Hawaiian Airlines (39:35)
• A Culinary Tour of Honolulu: Favorite local spots to eat (42:19)
• Guilty Pleasures: Wade and Michelle’s favorite indulgences (44:16)
• Alternate Lives: What they’d be doing if they weren’t chefs (44:48)
• Advice for Aspiring Cooks: Wisdom from two industry veterans (46:18)
• What It Takes to Open a Restaurant: Candid thoughts on entrepreneurship (47:37)

I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused pod