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Sam Choy
Sam Choy
Sam Choy
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Sam Choy Sr. is an American chef, restaurateur, and television personality known as "the godfather of poke" and a founding contributor of Pacific Rim cuisine.[1][2][3]

Key Information

Biography

[edit]

Choy is the son of a Chinese father, Hung Sam Choy, and a German–Hawaiian mother, Clairemoana.[4] He grew up in Laie, Oahu.[2] Choy is an alumnus of the Kapiʻolani Community College's Culinary Arts program.[5]

One of his first jobs as a chef was at The Waldorf-Astoria Hotel in New York City. He would then return to Hawaii, where he eventually opened a chain of restaurants.[6] Choy helped develop and popularize Hawaii regional cuisine. In 1991, Choy founded the Poke Festival and Recipe Contest.

In 2004, Choy's restaurant Sam Choy's Kaloko in Kailua-Kona, on the Big Island of Hawaii, was named by the James Beard Foundation as one of America's Classics restaurants. The award recognizes "beloved regional restaurants" that reflect the character of their communities.

Choy has appeared in several Food Network programs, including Ready.. Set... Cook!, Chopped’s first Grill Master Tournament, and Iron Chef America.

He is good friends with Emeril Lagasse,[7] who has appeared on Choy's TV show Sam Choy's Kitchen on KHNL. Lagasse has also mentioned Choy by name several times in his television shows; one of those times he was making Poke on his live TV show, and added peanut butter to the Poke- Choy's "secret ingredient". In 2015, Choy broadcast a series on YouTube, Sam Choy In The Kitchen.

Choy has designed Hawaiian-inspired dishes for American Airlines’ first class passengers to and from Hawaii.[when?]

Personal life

[edit]

He is married to Carol, with whom he has two sons, Sam Jr. and Christopher.[8]

Choy lives in Kona District, Hawaii.[8]

Publications

[edit]
  • Sam Choy (1995). "With Sam Choy: Cooking from the Heart"
  • Sam Choy (1999). "The Choy of Seafood"
  • Sam Choy, U'I Goldsberry, & Steven Goldsberry (1999). "Sam Choy's Island Flavors"
  • Sam Choy and Catherine Enomoto (2000). "Sam Choy's Cooking: Island Cuisine at Its Best"
  • Sam Choy (2001). "Sam Choy Woks the Wok: Stir Fry Cooking at Its Island Best"
  • Sam Choy (2001). "Sam Choy's Cooking with Kids"
  • Sam Choy (2000). "Sam Choy's Sampler: Hawaii's Favorite Recipes"
  • Sam Choy (2002). "Sam Choy's Polynesian Kitchen: More Than 150 Authentic Dishes from One of the World's Most Delicious and Overlooked Cuisine"
  • Sam Choy (2002). "Sam Choy's visits Mr. Burkott and his farm in Hawaii"
  • Sam Choy (2003). "Sam Choy's Little Hawaiian Cookbook for Big Appetites"
  • Sam Choy, Lynn Cook, and Douglas Peebles (2003). "A Hawaiian Luau with Sam Choy and The Makaha Sons"
  • Sam Choy and Elizabeth Meahl. (2004). "Sam Choy's A Little Hawaiian Poke Cookbook"
  • Sam Choy (2006). "Aloha Cuisine"
  • Sam Choy (2009). "Poke"

Restaurants

[edit]
  • Holoholo Grill (Kauai at Koloa Landing Hotel)
  • Huki Lau Cafe (no longer owned by Choy, Laie, O'ahu, Hawaii)
  • Pier Nine by Sam Choy (HPU Campus, O'ahu, Hawaii)
  • Sam Choy's Breakfast, Lunch, and Crab (Closed in 2013)
  • Sam Choy's (Tumon Bay, Guam - Closed)
  • Sam Choy's Kai Lanai ( Big Island, Hawaii - Closed)
  • Sam Choy's Seafood Style Island Grille (Pearl Harbor, O'ahu, Hawaii)
  • Sam Choy's Kahului (Queen Kaahumanu Center, Kahului, Maui - Closed)
  • Sam Choy's Lahaina (Front Street - Closed)
  • Sam Choy's Poke to the Max (Seattle & Tacoma, Washington)
  • Sam Choy’s Ohana Diner (Bowl Incline, Incline Village, Nevada)
  • Sam Choy's Kaloko (Kaloko, Hawaii - Closed)

See also

[edit]

References

[edit]
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Sam Choy

View on Grokipedia
from Grokipedia
Sam Choy Sr. (born January 27, 1952) is an American chef, , and television personality of Chinese-Hawaiian descent, widely recognized as the "Godfather of Poke" for his pioneering role in popularizing the traditional Hawaiian raw fish dish worldwide and as a founding contributor to cuisine, which fuses Hawaiian, Asian, and other immigrant influences into innovative dishes. Born in Laʻie on Oʻahu to a Chinese father and a Hawaiian-German mother, Choy grew up helping at his family's store and cooking at community events, which sparked his passion for Hawaiian heritage cooking using fresh local ingredients. After graduating from Kahuku High School in 1970 and studying at Kapiolani Community College, he honed his skills in Waikiki hotels and at the Waldorf-Astoria in New York before returning to Hawaiʻi. Choy's career took off in the 1980s when he became executive chef at the Kona Hilton in 1985, and he opened his first restaurant, Sam Choy's Kaloko, on Hawaiʻi Island in 1981, followed by others like Sam Choy's Kai Lani and locations across California, Washington, Japan, and Guam. In 1991, he founded the annual Poke Festival and Recipe Contest on Hawaiʻi Island, which helped transform poke from a local staple into a global culinary trend through events, food trucks like Sam Choy's Poke to the Max, and collaborations such as in-flight menus for American Airlines. A James Beard Foundation Award winner for his Kona restaurant in the "beloved regional restaurant" category—after four nominations—Choy has authored over 15 cookbooks, including Poke (2009) and Sam Choy's Polynesian Kitchen (2009), emphasizing sustainable, island-inspired recipes. On television, he has hosted Sam Choy's In the Kitchen since 2003 on KHON2, visited homes to teach cooking with leftovers, and appeared on shows like Iron Chef America, Chopped, and Hawaii Five-0, blending education with his signature aloha spirit. Married to Carol Greene since 1980, with two sons and three granddaughters, Choy resides in Kona, continuing to promote Hawaiian culinary traditions through media ventures and establishments like his Ohana Diner (as of 2025).

Early Life and Education

Family and Childhood

Sam Choy was born on January 27, 1952, in Laie, a small on the North Shore of Oahu, . His father, Hung Sam Choy, was of Chinese descent, born in 1917 in to immigrant parents from , and worked as an electrician at while engaging in local community activities. Choy's mother, Claire Moana Meyer Choy, was of German-Hawaiian heritage, born in 1925 in Laie, where she grew up as a local and later co-managed the family's Laie Cash 'n' Carry store with her husband. The couple's marriage in 1945 blended these immigrant and indigenous roots, fostering a household steeped in diverse cultural practices, including family fishing traditions tied to Laie's coastal location. Growing up in this tight-knit fishing community, young Choy assisted his father in preparing luaus for gatherings of up to 800 people, drawing on freshly caught Pacific seafood, local meats, fruits, and vegetables abundant in the area. These hands-on experiences, such as participating in hukilau net fishing in Hukilau Bay with family and friends—where they once caught moi fish that inspired early poke preparations—instilled a deep appreciation for fresh, sustainable ingredients and sparked his lifelong passion for cooking. The family's connection to the historic Hukilau Café, originally introduced by his father and later run by relatives, further embedded these maritime traditions into daily life. The interplay of his father's Chinese culinary influences—ensuring the children savored authentic dishes—and his mother's Hawaiian-German heritage created a unique that profoundly shaped Choy's developing palate. This fusion of flavors and techniques from multiple heritages not only enriched family meals but also laid the groundwork for Choy's innovative approach to blending traditions in his future work.

Culinary Training

Sam Choy pursued formal culinary education in the early 1970s at Kapiolani Community College in Honolulu, enrolling in its Culinary Arts program after completing one semester at Columbia Basin College in Washington state. Born and raised in a fishing village on Oahu's North Shore, Choy's informal exposure to cooking through family traditions served as a precursor to this structured training. The two-year program focused on foundational skills in food preparation, blending classical international techniques—such as French and continental methods—with Hawaiian culinary practices and the use of local ingredients like fresh and tropical produce. Coursework included practical components, such as a dedicated module on the history and preparation of Hawaiian foods, which involved hands-on projects emphasizing sustainable sourcing and traditional recipes adapted for modern kitchens. While specific instructors or mentors from Choy's time are not widely documented, the program's emphasis on through lab-based classes allowed students to develop proficiency in both global cuisines and regional Hawaiian elements. Choy completed the program and earned his in , marking the transition from academic training to professional application. Immediately following graduation, he secured his first job placement as a short-order cook at Turtle Bay Resort on Oahu's North Shore, where he began applying his college-acquired skills in a real-world setting.

Culinary Career

Early Professional Roles

While attending Kapiʻolani Community College in the early 1970s and graduating from its program in the mid-1970s, Sam Choy began his professional culinary career as a short-order cook at the Kuilima Resort (now Turtle Bay Resort) on Oʻahu's North Shore. There, from 1972 to 1979 under management and continuing until 1982 with operations, he honed foundational skills in high-volume resort kitchens, preparing a range of dishes that highlighted fresh local produce and . In 1979, he was promoted to . This period marked his initial adaptation of formal training to Hawaii's island environment, building expertise in efficient preparation techniques for diverse guest demands. Seeking advanced experience, Choy moved to in 1984 for a position at the prestigious Waldorf-Astoria Hotel, one of his early significant roles on the mainland. Over the next year, he immersed himself in high-end continental cooking methods, learning precision in sauces, plating, and fine-dining presentation from a team of European-trained chefs. This exposure to classic French and European techniques broadened his repertoire beyond Hawaiian staples, emphasizing discipline and sophistication in kitchen operations. Returning to Hawaii in late 1985, Choy became executive chef at the Kona Hilton, where he worked for several years as part of over two decades advancing through Hilton and Hyatt establishments on Oʻahu and Hawaiʻi Island. Focusing heavily on seafood preparation, he adapted his New York-acquired skills to abundant island resources, such as sourcing fresh fish for grilled and braised preparations that balanced continental finesse with tropical flavors. These experiences informed his emerging fusion style, as he experimented with diverse cuisines—integrating Asian marinades and European reductions—resulting in dishes like baked butterfish and ginger seafood specials during his hotel tenures.

Rise in Hawaiian Cuisine

In the early , following his foundational experiences in kitchens, Sam Choy transitioned to ownership, marking a pivotal rise in his influence on Hawaiian cuisine. His ventures emphasized fresh and local produce in dishes that blended Hawaiian traditions with broader Pacific influences, helping to solidify his reputation as a leader in promoting accessible, regionally sourced meals. Choy's ascent accelerated through his leadership in the Hawaii Regional Cuisine (HRC) movement, which he co-founded in 1991 alongside 11 other prominent chefs, including , , and Peter Merriman. The initiative sought to elevate Hawaiian cooking by championing local ingredients—such as fresh fish, tropical fruits, and farm-raised produce—while fusing them with Asian, European, and Polynesian techniques to create a distinctly island identity. Through collaborations like joint menus and promotional events, HRC chefs advocated for sustainable sourcing and reduced reliance on imported goods, transforming Hawaii's culinary landscape from tourist-oriented buffets to a respected global style that highlighted the islands' and . Further enhancing community ties and culinary innovation, Choy helped popularize poke through events like the annual festival he established in 1991 on Hawaiʻi Island, which celebrated the dish's roots and encouraged creative variations using local flavors. Choy extended Hawaiian cuisine's national profile in the late 1980s and early 1990s by designing authentic island-inspired dishes for American Airlines' first-class service on flights to and from Hawaii, introducing mainland travelers to elements like poke and loco moco in an elevated context. This partnership amplified awareness of regional specialties, bridging local traditions with broader American palates and underscoring Choy's role in globalizing Hawaiian foodways.

Innovations and Contributions

Popularization of Poke

Sam Choy is widely recognized as the "godfather of poke" for his pioneering efforts in the late 1980s and 1990s to standardize and promote the traditional Hawaiian dish, transforming it from a casual local snack into a celebrated culinary staple. Drawing on fresh ahi sourced from Hawaii's waters, Choy emphasized authentic preparations that highlighted local flavors, such as , inamona (kukui nuts), and limu (), while incorporating accessible ingredients like and to broaden its appeal without diluting its roots. His work during this period helped codify poke recipes amid varying family and regional interpretations, ensuring consistency in quality and presentation that elevated its status within Hawaiian cuisine. In his restaurant menus, Choy introduced innovative poke variations that showcased raw fish preparations, blending classic elements like diced ahi with , , and Hawaiian limu kohu or ogo for texture and briny depth. These dishes, often served as appetizers or bowls, featured contrasts such as spicy iterations with chili flakes or milder shoyu-based versions, encouraging diners to appreciate poke's versatility while staying true to its fresh, minimalist ethos. By featuring these on menus at establishments like his original Kona restaurant opened in 1991, Choy not only popularized poke among locals but also introduced it to visitors, fostering a deeper connection to Hawaii's traditions. A pivotal contribution was Choy's founding of the annual Poke Festival and Recipe Contest in 1991 in Waimea on Hawaii's Big Island, which provided a platform for home cooks and professional chefs to compete and share recipes, thereby preserving cultural techniques passed down through generations. The event, now in its fourth decade with spin-offs like the Kauai Poke Fest—including its 5th annual edition held June 13–14, 2025—has significantly boosted by drawing thousands of attendees to experience live demonstrations, tastings, and markets highlighting local ingredients, while raising funds for island nonprofits and reinforcing poke's role in Hawaiian identity. Through these gatherings, Choy ensured the dish's recipes and stories remained vibrant, countering modernization trends that might otherwise erode traditional practices. Choy further propelled poke's evolution through his numerous cookbooks, where detailed recipes like his award-winning ahi poke—featuring cubed tuna with onions, limu, and sesame—demystified preparation for home cooks beyond Hawaii. His television series, Sam Choy's in the Kitchen, included numerous demonstrations of poke assembly, from basic shoyu marinades to creative towers, exposing mainland audiences to the dish's simplicity and freshness via broadcasts and episodes streamed nationally. These efforts contributed to poke's mainland adoption, sparking a boom in U.S. restaurants and chains by the 2010s, as Choy's advocacy positioned it alongside sushi as a raw fish icon, all while tying back to his foundational role in Hawaii Regional Cuisine.

Pacific Rim and Regional Influences

Sam Choy played a pivotal role in pioneering cuisine during the late 1980s and early 1990s, defining it as a culinary style that fuses traditional Chinese and Japanese ingredients and techniques with native Hawaiian elements to create innovative dishes reflective of Hawaii's multicultural heritage. This approach emphasized the integration of Asian staples like , ginger, and with local Hawaiian and , resulting in flavorful, harmonious plates that highlighted the islands' diverse immigrant influences. Choy was a founding member of the Hawaii Regional Cuisine movement in 1991, alongside eleven other prominent chefs, which advocated for the use of sustainably sourced local ingredients to elevate Hawaiian . This initiative promoted partnerships between chefs and farmers, focusing on fresh produce and seafood from regions like the Big Island, such as , , and island-raised fish, to reduce reliance on imported goods and preserve Hawaii's agricultural ecosystem. In his techniques, Choy frequently employed umami-driven marinades combining garlic, ginger, , sugar, , , and peppers to enhance the natural flavors of proteins and vegetables, drawing from Asian traditions while adapting them to Hawaiian palates. He also championed cross-cultural plating, arranging dishes to juxtapose bold Asian accents with subtle Hawaiian garnishes, such as fresh and tropical fruits, for visual and textural balance. His adaptations of poke, for instance, illustrate this fusion by incorporating Japanese-inspired seasonings into a traditional Hawaiian raw fish preparation. Choy's contributions have had a lasting impact on Hawaiian food identity, solidifying as a cornerstone of the islands' culinary scene and inspiring a generation of chefs to prioritize local, sustainable practices. Through programs and public demonstrations, he has guided younger culinary professionals, encouraging them to infuse authenticity and spirit into their work while supporting community-driven farming and fishing initiatives.

Media and Public Presence

Television Career

Sam Choy began his television career in the early 2000s with the local Hawaii program Sam Choy's Kitchen, a weekly aired on KHNL that featured demonstrations of island-inspired recipes using fresh, regional ingredients. The series emphasized practical Hawaiian cooking techniques, often highlighting poke and other dishes, and ran for several years, establishing Choy as a prominent figure in 's culinary media landscape. In 2015, Choy launched Sam Choy's In the Kitchen initially as a series, where he visited families' homes to repurpose leftovers into creative meals, blending Hawaiian fusion elements with everyday pantry staples. The show transitioned to broadcast television on KHON2 in March 2016, airing Sundays at 6:30 p.m., and has continued into its tenth season by 2025, with episodes focusing on sustainable cooking, local collaborations, and cultural stories tied to Hawaii's food traditions. Choy expanded to national television through appearances starting in the late 1990s. He competed on Ready... Set... Cook!, a fast-paced that showcased his quick improvisation skills with Hawaiian ingredients during its original run. In 2005, he challenged on in an episode themed around clams, drawing on his expertise in seafood to present Hawaiian-Chinese fusion dishes in the high-stakes Kitchen Stadium format. Later, in 2012, Choy participated as a contestant in the Chopped Grill Masters tournament, advancing through early rounds with grilled Hawaiian blue prawns and other regional proteins before elimination in the finale. He also served as a on Chopped, evaluating contestants' creativity under pressure, which aligned with his own competitive experiences on the network. Beyond , Choy made guest appearances on public television, including a 2025 PBS Hawai'i special in the series 'ONO! Hawai'i's Food Culture, where he shared the origins and preparation of poke, reflecting his lifelong passion for the dish. Over more than two decades on television since his early local broadcasts and national debuts in the late 1990s, Choy's on-screen presence has popularized Hawaiian cuisine nationwide, often tying into his production of cookbooks that compile recipes demonstrated in episodes, such as the 2024 release Sam Choy's in the Kitchen: Family Recipes.

Other Media Engagements

Sam Choy has actively participated in numerous culinary festivals and demonstrations throughout the 2000s and 2020s, showcasing his expertise in Hawaiian and Pacific Rim cuisine. Notable engagements include the St. Croix Food & Wine Experience in the U.S. Virgin Islands, where he served as a celebrity chef in 2015 and returned in 2024 for events honoring local produce and culture, such as the Cork & Fork Dinner. He has also featured at the Taste of Lovango Culinary Festival in the U.S. Virgin Islands in 2024 and 2025, collaborating with local chefs on multi-course dinners. In Hawaii, Choy has been a staple at the annual Kauai Poke Fest since its early iterations, hosting poke demonstrations and judging competitions in 2024 and 2025, as well as the Mauna Lani Culinary Classic in 2023. Additionally, he demonstrated sustainable seafood preparations at the Sustainable Seafood Expo in San Pedro, California, in 2014, highlighting Pacific Rim influences. On digital platforms, Choy maintains an active presence on Instagram under the handle @chefsamchoy, where he shares recipes, poke preparation tips, and messages emphasizing the aloha spirit in cooking as of 2025. His posts often feature quick videos of Hawaiian fusion dishes, such as poke towers using Aloha Shoyu, and philosophical notes like "Always make food with aloha," encouraging followers to infuse positivity into their meals. This online engagement extends his role as the "Godfather of Poke," blending culinary instruction with cultural promotion. Choy has collaborated with brands for promotional content, including partnerships with to develop in-flight menus tailored to Hawaiian routes in 2015, featuring his Hawaiian-inspired dishes. Beyond airlines, he has worked with , a campus dining company, to launch Pier 9 restaurant at in 2018, promoting educational culinary experiences. Additionally, promotional videos with Aloha Shoyu highlight his poke recipes, positioning the brand as essential to authentic Hawaiian flavors. Choy's media footprint includes print and news features, such as a 2018 profile in Hawaii Magazine that traced his journey from Oahu roots to national culinary ambassador status. In 2016, he appeared in ' "Life Stories" series, discussing poke's rising popularity on the mainland and his cooking philosophy of channeling heart into every dish. These interviews underscore his influence in bridging Hawaiian traditions with broader American audiences.

Business Ventures

Restaurant Establishments

Sam Choy's restaurant career began with the opening of his first standalone establishment, Kaloko, in , in 1981. Located in an , it specialized in casual Hawaiian dishes such as and fried poke, earning a for outstanding restaurant in the Americas in 2004. The venue closed in 2004. Another early venture was Sam Choy’s Kai Lanai in Kailua-Kona, which operated for many years as a key spot for fresh and island-style meals starting in the early 1990s until Choy sold his stake in fall 2023, after which it was rebranded as Sunset Kai Lanai. Similarly, Sam Choy’s Breakfast, Lunch, and Crab opened in in 1997, offering all-day dining with crab-focused specials and poke, but shuttered on March 31, 2013, after 15 years due to lease non-renewal. In the , Choy expanded to the mainland , beginning with Sam Choy’s Poke to the Max in in , adapting Hawaiian flavors like customizable poke bowls to palates through brick-and-mortar locations and food trucks in , Tacoma, and Sea-Tac Airport. These outlets emphasize fresh ahi poke, plate lunches, and musubi, with ongoing operations as of 2025. Among his current Hawaii-based establishments, Holoholo Grill opened in 2017 at Koloa Landing Resort in Poipu, Kauai, serving gastro-inspired Hawaiian including poke bowls and grills in a poolside setting. Pier Nine by Sam Choy, launched in 2018 at in , operates as an open-market buffet with made-to-order dishes using local and poke variations, providing indoor and outdoor harbor views. Choy's latest mainland expansion includes Sam Choy’s , which debuted in 2023 within Bowl Incline in , blending Hawaiian elements with diner staples like poke tacos, kalua pork fries, and teriyaki chicken for , , and . Across these venues, signature items such as poke bowls and grilled highlight Choy's culinary innovations in popularizing raw fish preparations while incorporating regional ingredients.

Additional Enterprises

Sam Choy has organized the annual Poke Festival since its inception in 1991, when he co-sponsored the first-ever poke contest in Waimea on Hawaiʻi's Big Island to celebrate and promote the dish's cultural significance. He also organizes the Kauaʻi Poke Fest, started in 2021 at Kōloa Landing Resort. The event evolved into a multi-day celebration featuring live cooking demonstrations, vendor booths, and competitive contests that highlight innovative poke variations using fresh, local and ingredients. By 2025, the Kauaʻi Poke Fest has grown to attract thousands of attendees, fostering through family-friendly activities, educational sessions on sustainable , and showcases of Hawaiian culinary heritage, earning recognition as one of America's top ten food festivals. Beyond events, Choy expanded into consumer products in the 2010s and 2020s through collaborations that bring his recipes to home cooks, including the Sam Choy's Savory 'Ulu Breading Mix, a seasoning blend made with Hawaiʻi-grown breadfruit ('ulu) flour for use in frying and grilling local proteins. He has also partnered with brands like Aloha Shoyu to feature his poke recipes using their ready-to-use poke sauces, which incorporate traditional Hawaiian flavors such as shoyu, sesame, and chili, making the dish accessible for retail purchase in stores across the islands and mainland. These products emphasize fresh, regional ingredients and have supported Choy's mission to popularize poke nationwide without requiring specialized culinary skills. Choy's enterprises include partnerships and pop-up events that extend his culinary influence to high-traffic locations like airports and resorts. In 2019, he launched Poke to the Max at Seattle-Tacoma International Airport () through a with Pacific Coast Hospitality, offering poke bowls and Hawaiian fusions to travelers using locally sourced fish. In 2024, a permanent location of Poke to the Max opened at () in Harvey Milk Terminal 1, offering poke bowls, musubi, and other Hawaiian items. Additionally, his team provides for events at resorts, such as the annual Poke Fest at Kōloa Landing Resort, and private functions via rentals that deliver plate lunches and poke platters, often incorporating partnerships with local suppliers for and produce. Choy maintains involvement in ventures supporting local ingredient supply chains, aligning with his advocacy for Hawaiʻi Regional Cuisine by partnering with farms and fisheries to ensure fresh sourcing for his events and products as of 2025. These efforts, including collaborations with organizations like Empowered Hawaiʻi for sustainable farming, help secure reliable access to items like and while promoting in the islands' food system.

Publications

Cookbooks

Sam Choy has authored over 15 cookbooks, starting with his debut With Sam Choy: Cooking from the Heart in 1995, which introduced home cooks to his signature blend of Hawaiian staples and straightforward preparation methods. This initial volume set the tone for his subsequent works, emphasizing fresh local ingredients and cultural fusion in . Among his key publications are The Choy of (1999), dedicated to innovative recipes including variations on poke using Pacific harvest bounty; Sam Choy’s Flavors (1999), showcasing authentic Hawaiian dishes with regional twists; Aloha (2006, co-authored with fellow Hawaiian chefs), which celebrates influences through multicultural recipes; and Poke (2009), a dedicated exploration of the raw he helped popularize worldwide. These titles, along with others like Sam Choy’s Polynesian Kitchen (2002) and Sam Choy’s Little Hawaiian Poke Cookbook (2009), highlight themes of poke, , and fusion, featuring step-by-step instructions to replicate professional results at home. Choy's cookbooks have achieved acclaim for demystifying Hawaiian cooking and influencing home kitchens across the U.S. Many include recipes directly inspired by or featured on his television programs, such as Sam Choy's in the Kitchen: Family Recipes Featured on KHON2 (2024), extending their reach through on-air demonstrations into the .

Recipe Contributions

Sam Choy has contributed numerous recipes to magazines and Hawaiian publications, emphasizing poke and fusion dishes that blend local ingredients with influences from the 1990s through the 2010s. In HONOLULU Magazine, he shared innovative recipes, such as turkey with Hawaiian-inspired glazes, highlighting his approach to adapting traditional holiday fare with island flavors. His poke variations, including sesame oil-marinated ahi with limu and inamona, appeared in local outlets like MidWeek, often tied to his television segments promoting accessible home cooking. Beyond print, Choy developed recipes for special events, including his annual Poke Festival, where he showcased winning entries and his own award-winning poke formula featuring cubed ahi tuna, green onions, sweet onions, limu, and Hawaiian sea salt. Since 2007, he has designed first- and business-class menus for ' Hawaii routes, incorporating dishes like steamed with ginger-soy glaze and spicy appetizers to introduce authentic Hawaiian cuisine to international travelers. In recent years, Choy has shared recipes online through websites and , adapting classics for modern palates as of 2025. On platforms like and his Instagram account, he posts updates such as vegan tofu hekka and kim chee , often from episodes of Sam Choy's in the Kitchen, encouraging sustainable and health-focused twists on Hawaiian staples. As a co-founder of Regional Cuisine, Choy frequently collaborates with fellow chefs on projects outside his solo cookbooks, such as joint segments developing 'ulu-based poke and fries with Derek Kurisu to promote underutilized local produce. These efforts, featured in television collaborations, underscore his role in fusing traditional Hawaiian elements with innovative techniques from peers like .

Awards and Recognition

Culinary Honors

Sam Choy has garnered numerous accolades for his innovative approach to Hawaiian regional and his ventures, highlighting his mastery of fresh and local ingredients. In 2004, Choy's Sam Choy's Kaloko in , received the James Beard Foundation's America's Classics Award, recognizing it as a beloved establishment that embodies the character and traditions of its community through enduring, high-quality food. He was also a four-time nominee for the Award for Best Chef: Pacific, underscoring his influence in the regional culinary scene. Choy's television appearances further spotlighted his culinary expertise, including his 2005 challenge on against Iron Chef , where he prepared dishes centered on clams using his signature Hawaiian-Chinese fusion style. More recently, in 2024, his flagship restaurant Sam Choy's Diamond Head was inducted into the Hawaii Restaurant Association's Hall of Fame as a Pioneer, honoring its longstanding contributions to the state's dining landscape. In 2024, Choy personally received the Hawaiʻi Tourism Authority Tourism Legacy Award for his longstanding achievements in serving Hawaiʻi’s visitors.

Industry Impact

Sam Choy is widely recognized as the "godfather of poke" for his pivotal role in elevating the traditional Hawaiian dish from a local staple to a global phenomenon beginning in the 1990s. In 1991, he founded the annual Poke Festival and Recipe Contest on Hawaiʻi Island, which showcased innovative poke preparations and drew widespread attention to the dish's versatility, helping to transition it from home kitchens to restaurant menus across the United States. Through his restaurants and later expansions like Poke to the Max food trucks on the mainland starting in 2013, Choy introduced poke to non-Hawaiian audiences, blending it with Pacific Rim flavors to appeal to broader palates. His television appearances, including hosting Sam Choy's in the Kitchen since 2016, further amplified poke's reach by demonstrating accessible recipes that emphasized fresh, raw seafood, contributing to its surge in popularity during the late 1990s and early 2000s. As a founding member of the Hawaii Regional Cuisine (HRC) movement established in 1991, Choy mentored a generation of chefs by advocating for the use of local, seasonal ingredients in innovative ways, fostering a culinary that integrated Hawaiian traditions with global techniques. Alongside pioneers like and Peter Merriman, he co-authored the HRC manifesto, which emphasized sustainability and cultural authenticity, inspiring young Hawaiian chefs to prioritize island-sourced products over imported goods. Choy's hands-on guidance extended to educational initiatives, such as judging the Hawaii Island Chef Challenge annually since its inception in 2020, where he provided feedback to emerging talents on blending HRC principles with modern presentations, and collaborating with culinary programs at institutions like to train students in regional techniques. His influence is evident in the proliferation of HRC-inspired restaurants across and the mainland, where alumni of his mentorship have opened establishments that continue to evolve the style. Choy has promoted sustainable fishing practices through his businesses and public advocacy, partnering with organizations like the Monterey Bay Aquarium's program, where he served as a champion endorsing responsibly sourced to protect Hawaii's marine ecosystems. His restaurants prioritize fish from local, sustainable fisheries, such as those adhering to guidelines for ahi , reducing overfishing pressures while educating diners on ethical sourcing. In parallel, Choy has championed local by featuring farm-fresh produce in his menus and television segments, collaborating with Hawaii farmers in episodes of Sam Choy's in the Kitchen that highlight regenerative farming methods and reduce reliance on mainland imports, thereby bolstering the state's agricultural economy. For instance, his 2025 collaboration with Empowered Hawaii showcased sustainable farming techniques, linking culinary innovation with . By 2025, Choy's legacy endures in poke's transformation into a mainstream fixture on U.S. menus, with the poke foods market projected to reach USD 5.2 billion globally, driven by health-conscious consumers seeking customizable, nutrient-rich bowls at chains like Pokeworks and in supermarkets nationwide. This widespread adoption, marked by a 9.9% through 2029, traces back to Choy's early efforts in standardizing and diversifying poke recipes, which paved the way for its integration into fast-casual dining and across the continent. His ongoing Poke Festivals and media presence continue to sustain this momentum, ensuring Hawaiian culinary traditions remain vibrant and accessible.

Personal Life

Family

Sam Choy has been married to his high school sweetheart, Carol (née Greene), since 1980. The couple has two sons, Sam Choy Jr. and Christopher, and three granddaughters, who have been active participants in their father's culinary activities. Sam Jr. and Christopher frequently join Choy for family-oriented cooking demonstrations and events, including fishing outings and home cookouts showcased on his television program Sam Choy's in the Kitchen, where they prepare fresh and traditional Hawaiian dishes together. Through these shared endeavors, the Choy family upholds blended Chinese-Hawaiian culinary traditions, emphasizing fresh, local ingredients and communal preparation methods passed down across generations. The family resides in the Kona District of Hawaiʻi.

Later Years and Philanthropy

Following the closure of his flagship Sam Choy's Breakfast, Lunch & Crab in in 2013, Choy shifted focus to his Big Island venture, Sam Choy's Kai Lanai, which he had opened in late 2011 and which operated until its permanent closure in October 2023. He continued to engage in services across and beyond, while maintaining a prominent media presence through his enduring television program Sam Choy's in the Kitchen, with episodes airing into 2025 covering culinary demonstrations and community events. Choy remained active in promoting Hawaiian cuisine via annual poke festivals, including the 2025 Kauaʻi Poke Fest at Kōloa Landing Resort, and earned the Hawaiʻi Tourism Legacy Award in 2024 from the Hawaiʻi Tourism Authority for his enduring impact on local tourism and culinary traditions. In 2025, he served as for the Aloha Festivals Parade, highlighting his status as a cultural ambassador. Choy's philanthropic work has centered on supporting families and children in need, with longstanding involvement in Ronald McDonald House Charities of Hawaii. In 2009, he hosted a benefit event at his restaurant to mark its 12th anniversary, directing proceeds to the charity that provides housing for families of seriously ill children. He participated in the 2013 Ronald McDonald House Charities Golf Classic, joining other community leaders to raise funds. In 2017, during a special episode of Sam Choy's in the Kitchen, he and co-host John Veneri prepared meals for residents at the Ronald McDonald House, collaborating with a beneficiary family to give back directly. These efforts underscore Choy's commitment to community support through his culinary platform. In recent years, Choy has expanded his to environmental conservation and , aligning with his roots in Hawaiian resource stewardship. He joined the 2022 Hawaiʻi Lodging & Tourism Association Charity Walk to support community initiatives. In a 2021 episode of his show, Choy partnered with Blue Planet Foundation to showcase hydrogen-powered cooking as a pathway to clean energy adoption in . This focus continued in 2025 with a collaboration on Sam Choy's in the Kitchen featuring , where he prepared dishes emphasizing local conservation efforts. His oversight of Pier Nine by Sam Choy at earned recognition from the Hawaiʻi Green Business Program in 2023 for reducing environmental impact through sustainable sourcing and operations.

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