Hall of Fame

	Hawai'i Culinary Hall of Fame

	The members of the LCC Culinary Program advisory board have initiated the formation of a Hawaii Culinary Hall Of Fame. "The premise behind this initiative was that individuals selected by the board would sever as role models for the students," said advisory board member Dan Nakasone. It is also a way for the industry to come together and acknowledge their peers, which the board felt was long overdue. *Inaugural year inductees include:*
	Michel Martin - Lifetime Achievement Award In 1942, Michel Martin opened the first French restaurant in Hawaii, Chez Michel in Wahiawa. A host extraordinaire, he went on to open and manage Michel's at the Colony Surf and later opened a new Chez Michel at Eaton Square. Today, at 95 years young, you can occasionally find him at the Patisserie at Kahala Mal greeting patrons and busing tables when he's not in France.
	*Chef Martin Wyss - Lifetime Achievement Award* In 1965, at the age of 26, Swiss born Wyss was hired as executive chef of the Kahala Hilton. He remained there until 1982 when he opened the Swiss Inn in Niu Valley as chef and owner. He and his wife, Jeanne operated the popular family restaurant until the year 2000. Today, you will find him part-time at the Strawberry Connection where they sell Swiss Inn's famous salad dressing.
	Chef/Instructor, Jimmy Sueyoshi - Outstanding Educator Award Jimmy Sueyoshi started his culinary career at the age of 16 and in an unsung local boy chef. He served as executive chef at fine establishments such as the Gourmet Restaurant and Michel's at the Colony Surf. And this was at a time when most of the chefs were European. In fact, together with Michel Martin, they made Michel's one of Hawaii's best French restaurants. Jimmy went on to teach his skills to young students and started LCC's Food Service Department in 1971. He retired 18 years later in 1989.
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