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Alan Wong grew up among the pineapple fields outside Honolulu and learned to cook in the local community college program. He never left the islands until he was an adult, doing his culinary apprenticeship at The Greenbrier in West Virginia, then working at Lutèce in New York for three years with fabled chef André Soltner.
For the full article, check out the new issue of Wine Spectator, on newsstands March 31, 2004.
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