Kevin Andrew Hoon Ying Lau

Kevin Andrew H.Y. Lau, 58, born November 12, 1959, passed away June 28, 2018, in Salt Lake City, Utah. In 1977 he graduated from St. Louis High School. He was the first from Hawaii to graduate with an Associate Degree in Culinary Arts from the Hotel Hershey Apprentice Program in Pennsylvania.

Early in his career, he was a Sous Chef at the Riviera Country Club, Grand Hyatt Wailea, Industry Hills Sheraton and other fine restaurants. Later he progressed to Executive Chef at the University of Arizona, Desert Falls, The Citrus, Monterey, La Quinta, Virginia, and Los Coyotes Country Clubs. Most recently he worked at Fairwinds Desert Point in Arizona and Border Specialty Foods in Utah where he teamed up with a dear friend to create recipes for Shanghai Sal Gourmet Entrees. He also worked at Legacy Village of Sugar House. He has received CWC certifications and held numerous awards for food show competitions in New York and Miami. Kevin was a role model and has inspired many along the way.

Kevin was pre-deceased in death by his wife Carla Savino Lau and father Donald W. K. Lau. He is survived by his mother Anita Lau-Kalua, brother Christopher Lau, sisters Kelley (Frank) Stillman, Carla (Aleki) Jeremiah, Kaylene (Vince) Auld, 2 step-daughters Lauren Savino and Vallon Savino King, 9 step-grandchildren including Brian Savino-Mcmillian and many nieces and nephews.

Celebration of Life - Monday, August 6, 2018 at St. Jude Catholic Church Makakilo, Kapolei, Hawaii. Visitation 9:00 AM - Funeral Mass 10:30 AM - Lunch 11:30 AM. Burial - 2:00 PM at Hawaiian Memorial Park in Kaneohe.

Aloha or Casual Attire - No Flowers Please.