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The University of Hawai‘i – West O‘ahu offers an intellectually challenging higher education experience in a supportive setting with the lowest bachelor’s degree tuition in Hawai‘i. Enjoy small class sizes and get to know classmates and professors personally while completing academic programs designed for career success. Financial aid, scholarships, flexible class schedules and distance learning opportunities make it even more convenient to complete your degree, get out and accomplish your dreams.

European techniques and bold Asian spices; the cornerstone of Roy's Hawaiian Fusion cuisine. Combined with our warm, from-the-heart hospitality, they create the remarkable dining experience unique to Roy's Restaurant. The first Roy's was opened in Honolulu, Hawaii in 1988 by namesake Roy Yamaguchi, a James Beard Award winner. Since those early days, we've proudly spread our passion around the world — there are 20 Roy's restaurants in the continental United States, six in Hawaii, one in Japan and one in Guam. Welcome! Culinary pioneer and Roy's founder Roy Yamaguchi was born in Tokyo. It was while visiting his grandparents on Maui that he had his first taste of seafood bought fresh at seaside piers — fond memories that would shape his future career. At 19, he graduated from the Culinary Institute of America in New York as a master chef and moved to Los Angeles where he served as executive chef at La Serene. After gaining invaluable experience in LA, Roy decided it was time to head closer to his roots. He moved to Hawaii and opened the first Roy's in 1988. Roy Yamaguchi is regarded as an international culinary visionary and the creator of Hawaiian fusion cuisine. His numerous accolades include the prestigious James Beard Award. Roy has also hosted six seasons of the television show "Hawaii Cooks with Roy Yamaguchi," seen in more than 60 countries, and has published three cookbooks: Roy's Fish and Seafood, Roy's Feasts from Hawaii and Hawaii Cooks: Flavors from Roy's Pacific Rim Kitchen.

Peter Merriman has been a culinary pioneer in Hawaii for over 35 years. Known as the original “locavore”, Peter is a vocal champion of Hawaii’s farmers, ranchers and fishermen. His restaurants showcase island grown and harvested foods through simple preparations that reflect the myriad flavors of Hawaii’s multiculturalism. Dubbed the “Pied Piper of Hawaii Regional Cuisine” by The Los Angeles Times, he is a continuing inspiration to Hawaii’s thriving culinary scene. Merriman’s Restaurants are driven by our long-standing commitment to Hawaii Regional Cuisine. Each day, Merriman’s Restaurants strive to “Do The Right Thing!” for the earth, for each other and for our guests. “Throw a Party Every Night” encapsulates our sincere approach to creating dining experiences that are fun, festive and memorable. We treat every meal as if it is a party in our own home. Merriman's - Waimea, Hawaii Merriman's - Kapalua, Maui Merriman's - Poipu, Kauai Merriman's - Honolulu, HI With locations on four islands, each of Peter Merriman's restaurants shares a common mission statement: "Do the Right Thing!" We are a high energy, team-oriented organization and strive for excellence in everything we do. Every member of our team, whether in the kitchen, dining room, or office, is proud of their work and takes responsibility for making sure every customer has a memorable dining experience. Passion and a stellar work ethic are an essential part of our character. Check out all available opportunities by visiting our website: https://www.merrimanshawaii.com/careers/