The Culinary Institute of America (CIA) honored Chef Roy Yamaguchi, executive director of the Culinary Institute of the Pacific (CIP) of the University of Hawaiʻi, with the dedication of the Yamaguchi Family Lanai at its New York campus in October. The newly named gathering space, located outside the college’s student commons, recognizes Yamaguchi’s contributions to the culinary industry and his enduring connection to his alma mater.
Yamaguchi traveled to New York with his family for the dedication ceremony before returning home to Hawaiʻi to help kick off the Hawaiʻi Food & Wine Festival, a premier culinary event he co-founded.
A 1976 CIA graduate, Yamaguchi was inducted into the college’s Alumni Hall of Fame in 2025 in recognition of his influence on the culinary industry. Drawing on the multicultural heritage of Hawaiʻi’s kitchens, his cooking has helped elevate local cuisine on the national and international stage, bringing greater recognition to the islands’ ingredients, flavors and culinary traditions.
Elevating Hawaiʻi’s culinary industry
Beyond his accomplishments as a chef and restaurateur, Yamaguchi has dedicated much of his career to culinary education and mentorship. As executive director of CIP, he is helping expand access to world-class culinary education and professional development opportunities in Hawaiʻi, including through a partnership with the CIA that brings advanced culinary training to working professionals.
“Chef Roy has spent his career elevating Hawaiʻi’s culinary industry while creating opportunities for the next generation of chefs,” said Grant Itomitsu, department chair of Kapiʻolani Community College Culinary Arts. “This dedication is a fitting recognition of all he has accomplished and the work he continues to do through his leadership at CIP, opening doors for our students and Hawaiʻi’s culinary community.”
The Yamaguchi Family Lanai will remain a permanent part of the CIA’s New York campus, providing a gathering place for students to share meals, connect and build community.
