Terry Yamamoto (Alan Wong’s mother) Bio, Age, Height, Husband, Children

Terry Yamamoto Net Worth 2023

Terry Yamamoto is estimated to have a net worth of $2 Million Dollars as of 2023. She has accumulated her net worth with her versatility in each field she has worked in.

Her primary source of earnings is from her career as a celebrity mother and public figure. As she progresses in her career, her net worth is projected to rise.

Terry Yamamoto Biography

Terry Yamamoto is a prominent Japanese celebrity widely recognized as the mother of Alan Wong. Alan Wong is celebrated as a chef and restaurateur, distinguished as one of the 12 co-founders of Hawaii Regional Cuisine.

This culinary movement, initiated by Wong and other notable chefs like Sam Choy, Roy Ambel Yamaguchi, Peter Merriman, Bev Gannon, among others, aimed to showcase Hawaii’s diverse and locally sourced ingredients, leaving a lasting impact on the culinary landscape.

Terry Yamamoto Wiki

• Birth name: Terry Yamamoto
• Date of birth: Not known
• Place of birth: Japan

• Terry Yamamoto age: 75 years (as of 2023)
• Birth sign: Not known
• Height: 5′6″

• Spouse: Henry Dai Yau Wong
  
• Education: Not known
  
• Profession: Celebrity mother and public figure

• Salary: Not known
• Net worth: $2 million dollars (2023)

Terry Yamamoto Age

Terry is 75 years of age as of 2023, She was born in Japan. She usually celebrates her birthday with her family and close friends every year. Her zodiac sign is not known.

Terry Yamamoto Height

Terry stands at an average height of 5 feet 6 inches approximately 1.68 m. Her weight, hair color, eye color, bra size, waist, and bust size will be updated as soon as the details are available.

Terry Yamamoto Parents and Siblings

Terry was born and raised in Japan. However, information regarding her family members including her father, mother, and siblings is not available. We will update her parents’ details once they are confirmed and available to the public.

Terry Yamamoto Husband

Terry is happily married to her husband, Henry Dai Yau Wong. The couple shares four children: Hinaleimoana Wong-Kalu, Mason Wong, Curtis Wong, and Alan Wong.

Hinaleimoana Wong-Kalu, born on May 15, 1972, is widely known as Kumu Hina. She identifies as a Native Hawaiian māhū, representing the traditional third gender that exists between male and female. Additionally, she is a modern transgender woman. Hinaleimoana is married to Haemaccelo Kalu, a native of Tonga.

Alan Wong, their son, has made a name for himself as a chef and restaurateur. He is recognized as one of the 12 co-founders of Hawaii Regional Cuisine, a culinary movement that aimed to highlight the diverse and locally sourced ingredients of Hawaii. This collective effort included notable chefs such as Sam Choy, Roy Ambel Yamaguchi, Peter Merriman, Bev Gannon, and others.

Terry Yamamoto Son Alan Wong

Alan Wong stands out as a distinguished chef and restaurateur, renowned as one of the 12 co-founders of Hawaii Regional Cuisine, a culinary movement that aimed to pioneer a new American regional cuisine by emphasizing Hawaii’s locally sourced ingredients and diverse ethnic styles.

Together with notable chefs like Sam Choy, Roy Ambel Yamaguchi, Peter Merriman, Bev Gannon, and others, they collaborated to form an organization that left a lasting impact on the culinary landscape.

In 1994, Wong and his fellow chefs united to compile “The New Cuisine of Hawaii,” a cookbook sold for charity, showcasing their commitment to both culinary innovation and philanthropy. Wong and Choy share a common culinary background as alumni of the Kapiolani Community College Culinary Arts program. Wong’s culinary influence extends beyond Hawaii, with several restaurants in the state and one in Japan.

Notably, in 2009, Wong had the honor of cooking a luau at the White House for President Obama during the annual White House Congressional picnic. His reach also extended to television, as he appeared as a guest judge on the cooking competition “Top Chef” in 2004, with the episode airing on January 24, 2007. The contestants, treated to a luncheon hosted by Wong in Hawaii, were then challenged to cater his birthday luau.

Alan Wong’s culinary excellence has been acknowledged with numerous awards, including being named Chef of the Year by Santé Magazine in 2007. Additionally, in 2001, Gourmet Magazine ranked one of his restaurants as the sixth-best among America’s top fifty.

He received the James Beard Award for Best Chef in the Pacific Northwest in 1996, and in 1994, he was honored as one of 13 Rising Star Chefs in America by the Robert Mondavi Winery. These accolades underscore Wong’s significant contributions to the culinary world.