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Keoni Chang joined Foodland Super Market Ltd. as Corporate Chef in April 2004. Chang was born and raised on Oahu and is a graduate of Kamehameha Schools. He attended the Kapiolani Community College Culinary Arts Program and later the Culinary Institute of America in New York where he received his bachelor’s degree in Professional Studies in Culinary Arts Management.
After graduating from culinary arts school, Chang was an apprentice at the Greenbrier -- a 5 Star, 5 Diamond Resort in West Virginia. Additionally, he worked as a chef in New York City at the Windows on the World at the World Trade Center eventually becoming 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 (poke selections), bakery and deli (prepared foods). His goal is to create restaurant-quality food that can be purchased everyday at a supermarket. He works closely with Foodland’s kitchen to ensure all products that are created at the kitchen for the company’s 32 stores statewide meet Foodland’s high quality and presentation standards. Chang also works closely with vendors to procure quality products, as well as local offerings and unique items to enhance the company’s food offerings. Chang also teaches viewers to foodland’s website, www. foodland.com 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.