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 In the early '90s, when chef Amy Ferguson-Ota began incorporating Hawaii's edible resources into the center of her plates, tourists and locals alike realized that Hawaiian restaurants had more to offer than tiki torches and umbrella drinks. This native Texan, who trained at Le Cordon Bleu before becoming the first woman chef at the Ritz-Carlton Mauna Lani, became known for her remarkable specialties, folding Hawaiian ingredients into Southwestern preparations using French culinary techniques. A call from the mainland brought her to Dallas, where she opened Baby Routh restaurant, but the "Aloha Spirit" got the best of her. She returned as the chef of the Hotel Hana in Maui and remains active in the "Hawaii Regional Cuisine Group," promoting relations between the island's premier food producers and its chefs to advance Hawaii's cuisine. In COOKING WITH MASTER CHEFS, Amy shows off some of her favorite local specialties, from Puna Green Papaya Salad to Wok-Seared Ono.
 Julia Introduces Amy Ferguson-Ota
Puna Green Papaya Salad
Wok Seared Ono and Steamed Bananas
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