In 1988 Caparoso met Chef Roy Yamaguchi, who had previously forged a high profile career in Los Angeles, fusing Asian ingredients and seasonings of his childhood up with the classical, sauce oriented, French cuisine with which he was trained (at that time Yamaguchi described this approach to cooking as Euro-Asian, which he later changed to Hawaiian Fusion).
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Yamaguchi, Caparoso and other partners went on to open more than thirty other Roy's restaurants from Tokyo to New York, garnering such distinctions as a James Beard Foundation Award, a Gault Millau "Top 50 In the U.S." ranking, and enshrinement in Nation's Restaurant News "Fine Dining Hall of Fame."
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In 1998 Caparoso was the first "Wine & Spirits Professional of the Year" selected by Sante magazine for their yearly "Grand Awards."
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At that time, Caparoso also expanded his profile as a wine journalist; from biweekly wine columnist for The Honolulu Advertiser (from 1981 to 2003) and featured writer for the online Wine Lovers Page (1998–present), to contributing writer for Sante and Practical Winery & Vineyard.
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