Chef Mark Noguchi

Mark Noguchi was born and raised in Manoa Valley and spent his early 20’s dancing with Halau o Kekuhi in Hilo.  Noguchi is a graduate of the Culinary Institute Of The Pacific and the Culinary Institute of America. Although he prefers to just be known as a “cook,” Mark’s dedication to empowering his community through food and education has landed him a spot as a leader in Hawai`i’s sustainable food movement.

Culinary Training:

Culinary Institute of the Pacific, Honolulu, 2001-2003
Culinary Institute of America, Hyde Park, 2003-2005
Cook, Greenbrier Resort, West Virginia, 2004
Lead Cook, Kona Village Resort, Kona, 2005-2007
Chef Tournant, Chef Mavro, Honolulu, 2007-2009
Lead Cook, TOWN Restaurant, Honolulu, 2009-2010
Chef & Partner, He`eia Kea Pier, General Store & Deli, 2010-2012
Chef & Co-Founder, Pili Hawai`i, 2012-Present

Accolades:

Panelist & Featured Chef, 2012 Hawai`i Food & Wine Festival
Member, Hanohano He`eia, Community Education Group
Chef Committee Co-chair, Share Our Strength “Taste of the Nation-Hawai`i
Panelist, 2011 Hawai`i Food & Wine Festival
Selected Chef for APEC 2011

Awards:

Most Innovative Restaurant, 2011 Non-Stop Honolulu
Best Loco Moco, 2012 “Best Of Hawai`i,” HONOLULU Magazine

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