Our Sous Chef
Born and raised in Honolulu, Hawaii, local boy Troy Mendoza makes a triumphant return to Oahu as Executive Sous-Chef at Deck.
The Kamehameha School alumnus trained his way up from the Culinary School at Kapiolani Community College to the kitchens of the two giants of Pacific Rim Cuisine: Chef Roy Yamaguchi and Chef Alan Wong. Eventually, Mendoza sought out work in the highly competitive kitchens of Southern California, landing job as a line cook at the famed Scarpetta at Montage Hotel in Beverly Hills. Impressively, he worked his way to Sous Chef in just under five years.
After that, Mendoza became head chef of Andrea, one of a handful of prestigious restaurants within Orange County’s premier resort, Pelican Hill. Feeling that the time is right, Mendoza finally found himself at Deck. where he stepped into the position of Executive Sous Chef at the recently launched open-aired restaurant.
With a genuinely local boy ethnic make-up of Hawaiian, Chinese, Filipino and European descent, Mendoza first fell in love with cooking at the age of eight when he made a Filipino dish (adobo) on his own, with the guidance of his grandmother. “I grew up surrounded by the international food culture of Hawaii,” says Mendoza. However, it was his move to California that enriched and deepened his knowledge of global cuisines from places such as the Middle East and Russia. “It was at that point that I decided I wanted to learn more about food culture.”
Mendoza’s goal as Executive Sous Chef at Deck. is to sublimate the restaurant’s concept of “New American that makes the most of Hawaii’s fresh ingredients” into a unique and seamless menu.