Juan Wong Barrios
Juan has been part of the BASALT culinary team since 2019. Even though he was born in Lima, Peru, he is a local boy at heart having been raised in Hawaii since the age of three. His style of cooking is Hawaii Regional Cuisine with Italian, Peruvian and Southeast Asian influences. His passion for cooking started at home with his grandmother, Angelica Yzaguirre. It was the amazing flavors she created during his childhood that motivated him to become a chef. Juan enjoys creating weekly specials for the BASALT and many of those specials are now the current bar and dinner menus: Fattoush Salad, Crispy Quinoa Shrimp, Miso Cod, Chef Poke and Beef Fries. He received an Associate of Science in Culinary Arts degree from Kapiolani Community College. Prior to joining Executive Chef Keith Steel Kong’s team, Juan cultivated his style of cooking under Chef Lance Kosaka at the Alan Wong’s Pineapple Room, Sky Waikiki and Top of Waikiki and was mentored by Chef Fred DeAngelo at The Grove in Kailua and Ola at Turtle Bay Resort. When not in the kitchen, Juan enjoys playing tennis, but usually he is reading a book about food to inspire him to create his next dish. Juan and his wife Kimberly are raising a Labrador mix named Lilly.