Michelle Karr-Ueoka

Born and raised in Honolulu, Michelle graduated from Punahou School. After a year at Lewis and Clark College in Portland, Oregon, she returned to Hawai‘i and entered the Travel Industry Management program at the University of Hawai‘i at Manoa though she knew from the beginning that she possessed a passion for cooking. It was at Planet Hollywood that she launched her career in food and beverage as a server. This was followed by externships at the Kahala Mandarin Oriental Hotel, the Westin Maui, and then at Alan Wong’s Restaurant in 1997.

Michelle decided to pursue her dreams and left Hawai‘i to further her training at The Culinary Institute of America in Hyde Park, New York.  While abroad, she completed an externship at The French Laundry with Chef Thomas Keller. Upon graduating from the CIA in 2000, she returned to Hawai‘i to rejoin the Alan Wong Team. Since then, she has staged with Chef Stanton Ho of Chocolates a la Carte and Sous Chef Richard Capezzi at Per Se.  Michelle is currently the pastry chef at Alan Wong’s Honolulu.

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