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HAWAIIAN CUISINE WITH A
TWIST
Jean-Marie Josselin, Chef
and Owner of A Pacific Café in Hawaii,
Proves to be Creative and Talented
 Highly regarded as one of the founders of Hawaii Regional
Cuisine, Jean-Marie Josselin is a chef with a reputation that extends far
beyond the Hawaiian Islands. Josselin's reputation is built on creative
cuisine, which is contemporary in taste and inspired by Hawaii. His culinary
creations have a distinct twist and reflect his passion for brilliant flavor
combinations from the Mediterranean, France, Italy and India. Educated at the
Culinary School of Paris, Josselin combines classical European techniques with
local ingredients, cooking with organic produce grown exclusively for him and
harvested hours before serving.
With
the opening of his latest venture, A Pacific Café in Honokowai, Chef Josselin
oversees five of Hawaii's most renowned eateries. And while he spends most of
his time cooking at his Oahu restaurant, Josselin can be found in his kitchens
on Maui and Kauai at least one day a week.
Josselin opened his flagship A Pacific Cafe in Kapaa, Kauai, in 1990. A Pacific
Cafe boasts a stylish decor that blends Oriental appointments with such exotic
Hawaiian woods as monkey pod, koa and mango. Large tropical flower arrangements,
works by local artists and an open kitchen add to the ambiance. In May 1994,
Chef Josselin debuted A Pacific Cafe Maui. Its interpretation of Hawaii
Regional Cuisine possesses a decidedly different twistthe menu also infuses
healthful Indian/Mediterranean influences.
Then
in 1995, Josselin took over the oceanfront Beach House restaurant on the south
shore of Kauai in the town of Poipu. The menu at A Pacific Cafe Oahu, which
opened in 1996, differs from his other restaurants in that is a "city
menu," with classically cooked entrées and many vegetarian dishes. Chef
Josselin garners plenty of attention for his innovative cuisine, which blends
European and Asian culinary techniques with ethnic ingredients of the Pacific
Rim. He cooks with organic produce grown exclusively for him and harvested
hours before serving. Josselin insists on using the freshest produce grown in
the islands at all of his restaurants, and even oversees his own organic garden
on Kauai.
He
has amassed numerous accolades, and is a three-time nominee (1993, 1995 and
1996) for "Best Chef of the Northwest" by the prestigious James Beard
Foundation. Superlatives for Josselin's cuisine and restaurants range from
"Best restaurant in the state today," by noted food writer David
Rosengarten for Departures, to
"Best Restaurant in Kauai" by Honolulu
Magazine two years in a row. Alan Richman of Gentleman's Quarterly awarded Golden Dish recognition to Josselin's
wok-charred mahi mahi with garlic-sesame crust and lime-ginger beurre blanc. Bon Appétit has dubbed A Pacific Cafe
"one of the best restaurants in the country," and Mimi Sheraton named
it one of the "50 Choice Restaurants Around the Country," for Condé Nast Traveler.
The
talented Frenchman first achieved national acclaim when he worked for Rosewood
Hotels from 1984 to 1986. This luxury hotel chain, renowned for acquiring
top-notch chefs, hired Josselin to open Crescent Court Hotel in Dallas, Texas.
Josselin drew rave reviews for his fresh, distinctive fare. Josselin then
became chef for the world-famous Hotel Hana-Maui in Hawaii. He was so
enthusiastic about the wealth of island fish and produce, he devised a
sophisticated menu showcasing the flavors of the Pacific. In fact, Josselin was
one of the first chefs in Hawaii to combine classical European culinary
techniques with local ingredients. Josselin became the executive chef at the
Los Angeles Registry Hotel in 1986. Despite the warm reception for his
excellent food, he longed to return to Hawaii. In 1988, he then went on to
become the executive chef at Coco Palms Resort on the island of Kauai, where he
manned three kitchens and worked with a crew of 45 cooks. He has received many
awards, including the Hawaii Seafood Championship in 1988 and 1989, as well as
the grand prizewinner of the prestigious National Seafood Challenge in 1989.
Chef
Josselin's hugely successful A Taste of
Hawaii was the first book written by one of Hawaii's premier Hawaii
Regional Cuisine chefs. Published by Stewart, Tabari & Chang, this cookbook
features an extraordinary blend of Josselin's classic French training and
heritage with fresh island flavors.
Edited
by Kerry Cohen
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