Crave's Executive Chef Douglas Lum

Douglas Lum

Executive Chef
Mariposa
Neiman Marcus Ala Moana

Douglas Lum is a "local boy". Born and raised on O'ahu, he knew early on what he wanted to do when he grew up. He spent several years training in California - at George's at the Cove in La Jolla, with Hornblower Luxury Dining Yachts in San Francisco and San Diego, and at the Sheraton Palace Hotel in San Francisco. He learned very well, indeed, and then returned to the Islands. As Executive Chef of Honolulu's Sunset Grill, he received a six consecutive HONOLULU Magazine Hale 'Aina awards between 1990 and 1996. Before opening Mariposa in 1998, Lum served as Executive Chef of Joe's Bar & Grill in Wailea Maui (voted best new restaurant on Maui 1996) from 1996 to 1998. Lum's string of awards has continued with Mariposa receiving HONOLULU Magazine's Hale Aina Award for Top Oahu Restaurant, every year that it has been open.

In 1999, Lum was part of a group of Neiman Marcus Chefs who were guest chefs at the James Beard House in Greenwich Village, New York. Home of the late James Beard, acknowledged as the "Father of American Cooking," chefs consider an invitation to cook at "the Beard house" the ultimate honor. Lum has served as guest chef at the Hilton in Nanging and Hilton Beiging, China and the Marriot in Seoul, Korea.

Lum is a member of the James Beard Foundation, Confrerie de la Chaine des Rotisseurs; he is a core member of the Hawaiian Island Chefs group and a charter member of The Chef's Collaborative and Green Cuisine.