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Born and raised on the island of Oahu, Keoni Chang, a graduate of the Culinary Institute of America at Hyde Park in New York joined Foodland Super Market Ltd. as their Corporate Chef in April 2004. After graduating from culinary school, Chang went on to apprentice at the Greenbrier, a 5 Star, 5 Diamond resort in West Virginia and worked as a chef at Windows on the World at the World Trade Center. Thereafter he become the executive Sous Chef at the Eiffel Tower restaurant in the Paris Hotel, Las Vegas. Chang returned home to Hawaii and was named the chef at Ryan’s restaurant before joining Foodland.
At Foodland, Chang develops recipes for the company’s various departments including the seafood department, bakery and deli. His goal is to create restaurant-quality food that can be easily accessible for purchase at a supermarket. Chang also works closely with Foodland’s kitchen to ensure all products that are created for the company’s thirty-two stores statewide meet Foodland’s quality and presentation standards. Day to day, Chang works with vendors to procure products and unique items to enhance the company’s food offerings. He also teaches Foodland’s website viewers how to create delicious meals and provides helpful cooking tips and suggestions. In addition to his role as the Corporate Chef, Chang oversees the Service Deli, Bakery, Produce, and Floral departments.
Fri. Oct 14 Registration at 10:00am / Shotgun at 12:00pm
Sat. Oct 15 7:30am-12pm
Sat. Oct 15 6pm-9pm (VIP & FHB/MC Preferred 5pm-9pm)
Sat. Oct 15 11am-1pm