Mr Chung has been fashioned by the unique blending of cultures in Hawaii, a passion for the food, produce and flavours of the Pacific, and island hospitality.
He also imparted his strong preference for the use of locally and naturally available products on the 38 participants in the Western Province leg of the workshop.
Kila Maike of Rekona Lodge in Gizo, Solomon Islands Western Province, regarded as the country’s tourism mecca, said the Farm to Table culinary workshop would boost their careers, expand their menu options and importantly, reduce costs with more use of local ingredients.
The trainees fully utilised the nearby Munda market and local fishermen to source ingredients during the workshop.
Participants learnt and practised some of the best organic gastronomical menu options, traditional and modern food preparation methods to utilise best and abundant resources available locally and basic food ingredients.
The training was a joint initiative between the Solomon Islands Ministry of Tourism, the Solomon Islands Visitors Bureau and the South Pacific Tourism Organisation.