Hawai‘i talent abroad: KCC alum earns two stars from New York Mag

Yuhi Fujinaga, who is a graduate of KCC’s Culinary Institute of the Pacific, helms the new Bar Basque in New York City, which just garnered two stars (very good) from New York Magazine‘s Adam Platt.

Writes the pithy reviewer (he’s one of my favorites): “the menu at Bar Basque is tightly focused and surprisingly well executed by a young Hawaiian chef named Yuhi Fujinaga.” (Sigh, I wonder if outlanders will ever grasp the difference between being Hawaiian and being from Hawai‘i.) Fujinaga has been in New York since 2002 and has worked under Christian Delouvrier at Lespinasse and Alain Ducasse at Alain Ducasse at the Essex House (!), both now closed (hmmm, is there a pattern here?). Congratulations Mr Fujinaga.

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One comment

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