Born and raised in Canton, China, Executive Sous Chef Paul Lam has elevated Chinese banquets at the Sheraton Waikiki to a new level since joining the hotel in 1991. The most requested menu from groups is the family style Cantonese Chinese menu with the Chef Lam touch. "It is one thing to make and entrée for 1,000 but a challenge to to plan a 5-course menu for 1,000," said Lam.

Lam knew that he wanted to be a chef when he was 21 years old, which was also the time he arrived in the islands. "Chinese food has a lot of variety which allows for creativity in recipes and presentations," says Lam.

In July 2002, Lam returned to China for a 10-day training at The Great Wall Sheraton in Beijing. Under tutelage of Chefs Tin and Lin, Lam perfected both the Szechwan and Cantonese style of cooking. The training inspired Lam to create new recipes and new presentations for his Hawaii clients. Lam's specialties now include local Chinese, Cantonese, Szechwan and family style.

Lam's culinary philosophy is based on two major influences in his life: his mother and father. "My mom cooked Chinese dishes every night and my dad was the best dim sum chef in town," recalls Lam who has hosted some of the largest banquets in Hawaii.

Ask Lam about his most well-known and requested dishes and he will say seafood treasure soup, steamed fish with lup cheong in Szechwan sauce, volcano shrimp, mochi duck salad with mandarin orange, pickled scallions and taro chips.

Married with three children, Lam also cooks for the enjoyment of his family, mom and dad. "I have been in this business for over 22 years and can honestly say 'I like my own cooking'," says Lam. "My favorite foods to prepare are roast walnut shrimp and steamed fish (sea bass or snapper),"