Humble Market Kitchin by Roy Yamaguchi
Humble Market Kitchin is reminiscent of Roy Yamaguchi’s family roots, which started on the plantations of Maui, capturing the sweet and savory flavors he recalls from his childhood. “Sustainability is about our economy,
our educational system, our culture
and our people.”
– CHEF ROY YAMAGUCHI
Born and raised in Tokyo, Japan, Roy attributes his early appreciation for food to his father, a career military man born and raised on Maui, and to his Okinawan-born mother. Roy took Home Economics class in high school, not knowing it would lead to a lifetime of culinary discoveries. He attended the Culinary Institute of America in New York’s Hyde Park, where he was exposed to classical traditions. After graduating from CIA in 1976, he spent some time apprenticing at L’Escoffier and then later at L’Ermitage in Los Angeles.
In 1984, he opened his first restaurant as an owner in Hollywood called 385 North. However, the desire to further expand his culinary horizons while getting closer to his roots led Roy to open his first Roy’s in Honolulu in December of 1988.
Today, with the support of his ohana, Roy now has 4 restaurant concepts around the globe including Roy’s, Eating House 1849, Roy’s Beach House, and Humble Market Kitchin.
Thank you for being a part of our ohana and joining Roy in his culinary journey.
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