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Peter Merriman is a chef, restaurateur and one of the original 12 founding chefs of Hawaii regional cuisine. In 2011, he and the other Hawaii Regional Cuisine chefs were inducted to the Hawaii Restaurant Association Hall of Fame. == Biography == Peter Merriman has been as a culinary pioneer in Hawaii for over 25 years. Known as the original “locavore”, Peter is a vocal champion of Hawaii’s farmers, ranchers and fishermen. His restaurants showcase island grown and harvested foods through simple preparations that reflect the myriad flavors of Hawaii’s multiculturalism. Dubbed the “Pied Piper of Hawaii Regional Cuisine” by The Los Angeles Times, he is a continuing inspiration to Hawaii’s thriving culinary scene. Peter was raised in Pittsburgh. His mother Woodene (Woody) Merriman, a noted Pittsburgh Post Gazette food writer, exposed Peter to the intricacies of food preparation at a young age. Noting his interest in cooking, Woody got him a job doing prep work for Master Chef Ferdinand Metz at the H. J. Heinz Co. Chef Metz later became president of the Culinary Institute of America. Peter attended The University of Pennsylvania and studied Political Science. He spent his free time cooking for his friends. After graduation, he enrolled in a three-year Chefs Apprentice Program with RockResorts, under the auspices of the American Culinary Federation and cooked in resorts across the United States and Europe, including a summer working in the vineyards of France’s Champagne region. In early 1983, Peter was hired as a cook for the Mauna Lani Bay Hotel. He arrived in Hawaii with one suitcase and $75 in his pocket thinking he would stay a few months at the most. But he fell in love with the natural beauty of the islands and the rich culture of the people who live there. In 1985, only two years after his arrival, he was appointed Executive Chef of the Mauna Lani Resort’s new Gallery Restaurant. At his interview for the job as chef of The Gallery Restaurant, Peter was asked what type of food he wanted to feature. Without thinking, he said “regional cuisine” and went on to explain how no other restaurants were serving the local fish and produce. When he got the job, he had to deliver on the concept but quickly discovered there were almost no local products available. Peter advertised in the newspapers and went out to the farms, ranches and docks to let local producers know he wanted whatever they had. “We’re in this together,” he told them, “If you grow it or catch it, I’ll buy it, and we all succeed.” Pretty soon he had built solid partnerships and local producers would try to get or grow whatever he needed. As he began recruiting other chefs to focus on local foods “Hawaii Regional Cuisine” was born with Peter as founding president. Peter says it was just the right thing to do. “We were able to serve the freshest, most flavorful food at the restaurant. The bonus is that it benefits the local economy while helping to preserve the land and the agrarian way of life.” 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Peter Merriman」の詳細全文を読む スポンサード リンク
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