Pacific Rim Cuisine is a combination of foods and cooking styles from countries and islands all around the Pacific Ocean.

The cooking styles are based in classic French cooking with influences of Asian and Island cuisine.


This includes influences from California, Hawaii, Japan, and eastern Asia. 


A group of chefs (who we affectionately recognize as the godfathers of Pacific Rim) in the early 90’s started this style and trademarked the term “Hawaii Regional Cuisine.”  Those chefs are Sam Choy, Philippe Padovani, Roger Dikon, Gary Strehl, Roy Yamaguchi, Amy Ferguson Ota, Jean-Marie Josselin, George Mavrothalassitis, Beverly Gannon, Peter Merriman, Mark Ellman, and Alan Wong.


Hawaii is one of the few U.S. states that's located along the Pacific Rim. Our head chef, who is half Hawaiian, is excited to share his heritage and Hawaiian food with the people Arizona.