“Riceipe” Cooking Contest Competitors (2012)

12:45pm-1:15pm Cooking (Main Cooking Area)
1:15pm-1:45pm Judging (Main Stage)

Chef Hideaki 'Santa' Miyoshi (Tokkuri-Tei) Chef Hideaki "Santa" Miyoshi (Tokkuri-Tei)
"Santa" Miyoshi was born in the small town of Kagawa, Japan, which is well known for their "Sanuki udon". His first job was as a $5/hour dishwasher at a popular Japanese Kappo Ryori restaurant. When they opened a new branch here in Hawaii, they appointed him the manager. Santa eventually left and became the Sashimi Cutter at Kengo's where he cut 200 pounds of sashimi a day. After a year of 10am-2am shifts, he quit and started a lunch wagon called "Munch Wagon" with his friend Kaz (Kazu "Kaz" Mitake). In 1989, Kaz found an investor which helped them open the first Tokkuri-Tei restaurant on Sheridan Street. Santa has won numerous cooking contests including the Aloha Shoyu and Sam Choy's Poke contests. Tokkuri-Tei, now at their Kapahulu location, just celebrated their 21st anniversary.
Santa is the 2011 "Riceipe" Cooking Competition Defending Champion


Chef Eric Goodhew (Kincaid's Restaurant) Chef Eric Goodhew (Kincaid's Restaurant)
Chef Eric Goodhew started his career in the culinary arts at the Art Institute of Seattle where he obtained his Associate Degree. He began working as a line cook at our sister restaurant in Seattle, Palisade. 4 1/2 years later, he jumped on the opportunity to move to Hawaii and took a Sous Chef position at Ryan's Grill. He was promoted to Chef at Kincaid's 2 years later.


Chef Jonathan K.G. Mack (Caribbean Spice/Angel Magik Group) Chef Jonathan K.G. Mack (Caribbean Spice/Angel Magik Group)
Jonathan Mack aka Jonny Mack was born Carnival Monday Morning directly into the entertainment world, on the tropical island of Trinidad and Tobago. The family business has been the presentation and production of the world's second largest festival "Carnival" he was creating marketing strategies and implementing sales programs for his father's international marketing firm from the age of 13. Being of mixed cultural heritage, Jonny Mack has been blessed to have an exotic palette. His French Moroccan and Israeli mother always prepared sultry Middle Eastern delights, while his family's background of owning Chinese restaurants added a flowing synergy of Eastern flavors to his cooking repertoire. However, the foundation for his cooking comes from his Trinidadian upbringing which is a melting pot of African, East Indian and tantalizing herbs and spices.


Chef Andy Dalan (YogurStory) Chef Andy Dalan (YogurStory)
Chef Andy Dalan who also goes by "YogurStoryChef" is the Executive Chef at YogurStory, which recently won the Honolulu Star Advertiser's Ilima Award for Best New Restaurant in 2011. A graduate of the Kapiolani Community College Culinary Arts program, he has worked for such places as Marriott Management Services (Waikele Golf Club, Kapolei Golf Course), Sake Street, Roy's Waikiki and Formaggio Wine Bar & Grill before his gig at YogurStory. A pastry chef by trade, he will be entering a unique rice influenced dessert dish into his first "Riceipe" competition.