Alan Wong is a chef and restaurateur known as one of 12 cofounders (along with Sam Choy, Roy Yamaguchi, Peter Merriman, Bev Gannon and more) of Hawaii Regional Cuisine. They came together to form an organization to create a new American regional cuisine, highlighting Hawaii's locally grown ingredients and diverse ethnic styles. In 1992 they all came together and compiled a cookbook, The New Cuisine of Hawaii to be sold for charity. Wong and Choy are alumni of the Kapiolani Community College Culinary Arts program. Wong has several restaurants in Hawaii, as well as one in Japan.