Agraduate of the Kapi’olani Community College Culinary Arts program, Chef Elmer Guzman trained in the early 1990s under renowned chef Alan Wong, at the Mauna Lani Bay Resort & Bungalow on the Big Island of Hawaii. Chef Elmer apprenticed at the prestigious Greenbriar Hotel and White Sulpher Springs, West Virginia, where he graduated with honors, then served as sous chef under television personality and award-winning chef, Emeril Lagasse, in Emeril’s Restaurant, in New Orleans, Louisiana.
Upon returning to Hawaii, Chef Elmer served as Executive Chef of Sam Choy Diamond Head Restaurant, creating wonderful, innovative seafood dishes that grew of out his love and knowledge of island fish.
The author of Hawaii’s first cookbook on local reef fishes, The Shoreline Chef, Chef Elmer, along with his wife, Samantha, opened up Poke Stop Waipahu in 2005 which gave him the opportunity to share the “creative cuisine for Hawaiian reef fish” with the masses. In December of 2009, they followed up with a second location in Mililani Mauka.
While Chef has been doing catering since he opened his first Poke Stop, he recently launched “Chef Elmer Guzman’s Island Cuisine” a full-service catering division, which allows Chef to do what he loves to do: create great food that makes people happy when they eat it.