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Tradition and Innovation with Chef Jon Matsubara

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In this conversation, Chef Jon Matsubara shares his journey from childhood memories of cooking with his father to becoming a renowned chef in Hawaii. He discusses the importance of storytelling in culinary training, the influence of local ingredients, and the evolving food scene in Hawaii.

Chef Jon Matsubara reflects on the balance between local culinary traditions and tourist expectations, the significance of signature dishes, and the creative process behind menu development. He also highlights the success of his Hawaiian style lobster roll and the concept behind his restaurant, Feast.

In this conversation, Chef Jon Matsubara discusses the evolution of his culinary career, the challenges of leadership in the restaurant industry, and the importance of balancing tradition with innovation. He shares insights on managing pressure in the kitchen, fostering a collaborative environment, and the significance of communication in a high-stress setting. Additionally, he reflects on personal culinary preferences and the impact of mentorship in his journey as a chef.

What you’ll learn from Chef Jon Matsubara
  • Jon’s earliest food memories are tied to his father’s cooking.
  • He transitioned from law school to culinary arts for passion.
  • Storytelling enhances the dining experience for guests.
  • Training under renowned chefs shaped his culinary identity.
  • Local ingredients play a crucial role in his dishes.
  • Hawaii’s culinary scene is still being discovered.
  • Signature dishes can bring diverse communities together.
  • Creativity in the kitchen is contagious among chefs.
  • The Hawaiian style lobster roll became a viral sensation.
  • Feast’s concept focuses on refining local dishes.
  • Creating a collaborative environment fosters healthy competition.
  • Balancing tradition and innovation is essential in cooking.
  • Leadership styles must evolve with the changing restaurant landscape.
  • Effective communication is key to managing pressure in the kitchen.
  • Caring about oneself translates to caring for others in the kitchen.
  • Teaching and mentorship play a crucial role in culinary development.
  • Understanding staff strengths can enhance team performance.
  • Maintaining a learning culture helps retain employees.
  • Personal experiences shape a chef’s approach to leadership.
  • Mental health awareness is vital in the culinary industry.

    • Chapters

    • 00:00 Childhood Flavors and Early Memories
    • 03:09 The Journey from Law School to Culinary Arts
    • 06:11 Training and Mentorship in Hawaii’s Culinary Scene
    • 09:00 Exploring Culinary Identity and Local Ingredients
    • 11:47 Navigating Local and Tourist Expectations in Hawaiian Cuisine
    • 15:04 The Evolving Culinary Scene in Hawaii
    • 18:02 Signature Dishes and Their Impact on Community
    • 20:57 The Concept Behind Feast and Creative Approaches
    • 24:00 The Popularity of the Hawaiian Style Lobster Roll
    • 26:55 Creativity in Menu Development and Culinary Inspiration
    • 31:11 Creating a Collaborative Culinary Environment
    • 32:56 Balancing Tradition and Innovation in Cooking
    • 33:59 Evolving Leadership in the Restaurant Industry
    • 39:22 Managing Pressure in the Kitchen
    • 43:35 Personal Insights and Culinary Preferences
      • Beyond the Mic: My Stories in Print


      A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.

      Publication date: Tuesday, January 27, 2026

      Pre-order the book here!


      “Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.

      Get the book here!
      Links to most downloaded episodes (click on any picture to listen to the episode)

      Chef Sheldon Simeon

      Chef Andy Doubrava

      Chef Nina Compton

      Chef Jacques Pepin
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      Chef Jon Matsubara


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      Links mentioned in this episode

      Feast restaurant

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