Once you hit the big time, it’s nice to pay tribute to those who helped get you there, even if they used to yell at you.

Lawrence Nakamoto, the newly named executive chef at Neiman Marcus, has planned a debut dinner honoring the three chefs who were his greatest influences.

Chefs Marc Anthony Freiberg, Donato Loperfido and Philippe Padovani have all developed dishes for the Aug. 17 menu and will be featured at the event at Neiman’s Mariposa restaurant at Ala Moana Center.

Nakamoto worked at Elua with Loperfido and Padovani, chefs known for their, shall we say, intense personalities. That kind of learning environment doesn’t work for everyone, he said, but it did for him. “I didn’t mind getting yelled at, I guess.”

Nakamoto describes his own temperament — “more quiet, laid-back” — as closer to that of Freiberg, his predecessor at Neiman Marcus.

All three chefs, he said, taught him the basics and encouraged him to develop his own style. He sees this dinner as his first chance to thank them on a public stage.

Nakamoto, 29, is a graduate of the Culinary Institute of the Pacific at Kapiolani Community College, and he also credits the school with providing him with a foundation. A portion of the proceeds from the mentor dinner will go to the culinary program.

Chef Nakamoto outlined the dishes to be served at his dinner, with comments on how each chef influenced him:

SUMMER BRUSCHETTA

>> Mentor: Marc Anthony Freiberg, Landmarc Catering

>> Tenure together: Mariposa, where Freiberg preceded Nakamoto as executive chef

>> The dish: Freiberg was a strong proponent of changing dishes with the seasons, posting a list of seasonal ingredients to inspire his chefs. “I used that as a guide to make my specials,” Nakamoto said. This appetizer of cherry tomatoes, golden watermelon, avocado and fennel is true to Freiberg’s style and his current emphasis on vegan cuisine.

PICI WITH WILD BOAR, PORCINI MUSHROOMS AND TOMATO CONFIT

>> Mentor: Donato Loperfido, owner, Flavors of Italy, an import company

>> Tenure together: Elua and Sapori Enoteca

>> The dish: Pici — thick, hand-rolled strands of pasta — is served with one of Loperfido’s favorite ingredients, wild boar. “He basically taught me all the basics of cooking. I learned how to make stock, sauces, butcher meat, how to make pasta, of course, and how to cook pasta properly.”

SAUTEED PACIFIC BLUE SHRIMP SALAD

>> Mentor: Philippe Padovani, owner, Padovani’s Chocolates

>> Tenure together: Elua and Padovani’s Grill

>> The dish: The shrimp will be served atop a salad of hearts of palm, green beans and shaved Maui onions, with a vinaigrette with mustard and shellfish jus. From studying Padovani’s use of vinegar, Nakamoto said he learned to achieve balance in his dishes. “He uses a bit of vinegar to balance out stronger, richer flavors.”

ROASTED BEEF FILET AND LOBSTER TAIL

In his entree, Nakamoto combines influences of all the chefs in the elements that will accompany the central proteins: A foie gras-kabayaki demiglace developed out of techniques learned from Loperfido; an uni-yuzu sauce from Padovani; roasted vegetables in a side dish show Freiberg’s influence.

COCONUT TAPIOCA

The dinner concludes with dessert of tapioca with matcha syrup, raspberry foam and fresh berries, a collaboration of Nakamoto and Padovani. Nakamoto said his first forays into baking took place in Padovani’s kitchen. “In my free time I always went to the pastry side.”

The benefit dinner begins with a reception at 5:30 p.m. Aug. 17 at Mariposa. Cost is $150, including wines paired by Mariposa sommelier Taro Kurobe. Call 951-3420 or email dining@neimanmarcushawaii.