JOSEPH ALMOGUERA discovered his passion for cooking while in high school on Guam. Today he is the chef de cuisine at 100 Sails Restaurant & Bar at Prince Waikiki. Almoguera says that working in kitchens and learning hotel operations as a teenager sparked his commitment to a culinary career.
Almoguera relocated to the Big Island of Hawaiʻi in 1999 and moved to Oʻahu in 2008. His professional journey has included positions with John Taiyo’s Cuisine Corp., Kuakini Health System, Hilton Waikoloa Village, The Fairmont Orchid and Waikoloa Beach Marriott. Working alongside chefs from Japan and Hungary, he honed specialty skills such as ice carving. Outside the kitchen, he enjoys time in the ocean—surfing and bodysurfing with his children.
Equally memorable as the food is the setting at 100 Sails Restaurant & Bar, which occupies the third floor of Prince Waikiki and overlooks the harbor, the many sails, and the ocean beyond. For breakfast, brunch, lunch and dinner, Chef Almoguera prepares fresh island-driven cuisine that blends flavors and techniques from multiple cultures. Signature dishes include the tako taco, crispy garlic soy chicken with spicy banana ketchup, poke tempura, uni carbonara, Prince shaved ice, and chocolate macadamia nut pie.
Prince Waikiki sits at the gateway to Waikiki and features over 563 oceanfront accommodations and suites, complemented by attentive service and notable dining experiences.
© PRINCE WAIKIKI
Which destinations inspired you, and how has that inspiration translated into your culinary concepts?
Japan has had a strong influence on my cooking. I appreciate the care, seasonality and tradition in Japanese cuisine, and those elements inform how I compose menus—balancing heritage, technique and respect for ingredients.
Whom do you consider to be your culinary hero?
Anthony Bourdain—his travels and storytelling broadened my view of food and culture.
What one person most influenced your cooking style, and how?
My grandfather. Watching him cook taught me foundational techniques and the proper steps in preparing dishes.
What is your favorite food city?
My favorite food place isn’t a city but the island of Guam, where I was born and raised. Chamorro cuisine features dishes like kelaguen, finadene, kadun pika and red rice—simple, bold and deeply rooted in local tradition.
What do you think the next big trend on the food scene will be?
I believe Filipino cuisine is gaining traction and will continue to emerge more prominently in the food scene.
PRINCE WAIKIKI
100 Holomoana St.
Honolulu, HI 96815
tel 808 956 1111
princewaikiki.com