Where Hawaii Eats

Chef Chai Chaowasaree (“Chef Chai”), owner and chef of Chef Chai at Pacifica Honolulu is recognized as one of Hawaii’s top Hawaii Regional Cuisine chefs.  Known for fusing fresh Hawaii ingredients with the exotic flavors of Asia, Chef Chai has created a culinary style that reflects the cultural diversity of Oahu and the Hawaiian Islands.  

To further strengthen the partnership with Hawaii’s local farmers and fishermen, Chef Chai co-founded Hawaii Island Chefs (HIC), the second generation of Hawaii Regional Cuisine Chefs.  This group of HIC chefs is on a mission to provide the world with the best of Hawaii’s diverse culinary resources from the culture of the people and the bounty of the land and sea.  In addition to running his two restaurants, Chef Chai was named executive chef of Hawaiian Airlines for which he manages more than 20 kitchens worldwide.  He also hosts the weekly cooking show, “Dining Out with Chai” and “Chai’s Choices”  Chef Chai is constantly seeking out new spices and ingredients at Oahu’s farmers markets and in Honolulu’s Chinatown, which brings back childhood memories of shopping the local markets in Bangkok to find the freshest ingredients for his family’s popular restaurant.  His mastery at blending flavors are shown in many of his signature dishes including Fresh Ahi Katsu with Tomato Mango Salsa Wasabi Curry Sauce, Kataifi and Macadamia Nut Encrusted Black Tiger Prawn Rainbow Salad with Tangerine Vinaigrette, Thai Style Oxtail Soup, and Fresh Mahi Mahi with Thai Red Curry Sauce. Recently, Chef Chai was voted the winner of the 2011 Hale Aina CHEF’S CHOICE award, selected by Hale Aina Award winning Chefs.  

Chai’s restaurants also have been critiqued and recommended by many international magazines, from Bon Appetit, Brides, Sunset, Cooking Light, Travel & Leisure to Gourmet Magazine and many more.  

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Mountain View Farms owner David Wong breathed new life into his farm which had been in his family for over 50 years. He focused on natural farming, soil environment and restoring the land with the help of microbes after attending an inspiring workshop led by a Korean farming master. His bout with cancer led him to research the power of clean food and eventually, supplying pork and vegetables to big believers in his mission and products like The Kahala Hotel & Resort. The public can also buy Mountain View’s pork at Don Quijote stores and moringa, a super tree used as traditional herbal medicine, directly from the farm.  

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Where Hawaii Eats features the very FIRST Master Sommelier in Hawaii, Chuck Furuya, in this special episode at Vino. As a tribute to this now closed restaurant, we feature a variety of foods that Chef/Owner DK Kodama of DK Restaurants offers with a paring of wines selected by Chuck himself.

In late 1980’s Chuck Furuya became one of the first in the United States to pass the rigorous Master Sommelier examination. It was his passion to fully excel at wine service and education, leading him on the path to certification as a Master Sommelier. Educating people about wine and discovering new talent is what brings him the most satisfaction. “I love finding new wines, especially great values. I love pairing wines with foods. But most of all I love teaching,” says Chuck.

Host Anne Lee heads over to Dada Salon at Ala Moana Hotel not to get her hair done, but to enjoy a meal at their cafe with Owner Richie Miao. He founded Dada in 2015 to start a new movement in the hair and beauty industry which he later expanded into a new joint venture: Dada Spa, Salon & Cafe where the team can express their aesthetic and culinary visions in ever-changing ways. Their menu features a variety of offerings such as breakfast, salads, sandwiches, pasta, delicious pastries, and fresh gourmet coffee!   

Richie Miao was born in 1971 in Canton, China then moved to Hawaii in 1984. He started his hair journey in 1992, performed and collaborated with many artists of all natures. In 1999 he co-owned Chop salon in restaurant row holding 22 styling chairs, managing the business for seven years. In a change of profession, Richie was guided to the art of fashion and sculpture the human form. As a self-trained menswear designer, he effectively launched the ISM label 2008 all over china and Asia. ISM had become an established brand with 18 stores across Asia and finally a US store in Honolulu in 2010. Missing the hair world Richie sold his brand and established Dada Salon in August 2015. For more information on Dada Spa, Salon & Café, visit dadahawaii.com

S2 EP9 Zippy's Nimitz - Jason HigaWhere Hawaii Eats host Anne Lee finds out exactly why Zippy’s is Hawaii’s diner of choice with CEO of FCH Enterprises, Jason Higa. The iconic Zippy’s Restaurants has been the go-to place in Hawaii for hearty, local comfort food. Grab a couple of Zip Pac bentos and head for the beach! Pick up a barrel of their famous chili and fried chicken for the ohana! Zippy’s is the place to go – day or night for that local comfort food fix you need. For more information, visit zippys.com   Jason Higa is the CEO of FCH Enterprises, which includes Zippy’s Restaurants, Napoleon’s Bakery, Food Solutions International, A Catered Experience (ACE), and Kahala and Pearl City Sushi. Zippy’s Restaurants was founded by brothers, Francis and Charlie Higa, in 1966 and celebrated its 50th anniversary in 2016. Prior to joining FCH Enterprises, Jason worked as a Honolulu attorney from 1990 to 1995, working in the areas of litigation and transactional law. In 1995, Jason returned to FCH Enterprises and worked in different positions within the family business before assuming the position of CEO and President in 2003. Jason currently serves in the position of CEO for FCH Enterprises. As a second generation family business leader, Jason strives to preserve the core values of the company founders, while continuing to evolve the company toward the future.  #zippys #comfortfood #zippac #zippyschili #bento #bakery

Host Anne Lee sits down with the power couple – owners and chefs of Artizen by MW, Michelle and Wade Ueoka, to indulge in an impressive spread of local favorites such as Mochi Crusted Monchong, Oxtail Soup, Lau Lau, Portuguese Bean Soup, and top it off with a sweet finish of Chef Michelle’s infamous MW Chocolate Cake and more of her delicious pastries! Opening its doors in 2015, Artizen by MW offers gourmet flavors in an ”on-the-go” fashion. Previously located in the Hawaii State Art Museum, Artizen is now located on the first floor of Velocity Honolulu. They have a variety of offerings including coffee, freshly baked pastries, bento lunch selections, a wide selection of Happy Hour menu items, and take-home dinners for your ease and comfort. For more information on Artizen by MW, visit artizenbymw.com  

Chef Michelle’s passion for cooking ignited after an externship at Alan Wong’s Restaurant and she went on to pursue her dream enrolling at The Culinary Institute of America in New York. After graduation, she rejoined Alan Wong’s where she spent 6 years on the savory side. Michelle then switched over to be a pastry chef and opened up MW Restaurant alongside her husband Chef Wade. In her 10+ years as a pastry chef, Chef Michelle has been recognized nationally as a Semi-Finalist of the prestigious James Beard Award and received the Rising Star Chef Award as a Pastry Chef. Locally, she has received numerous awards for being one of the premier Pastry Chefs in Hawaii.   

Chef Wade’s first job was a fry cook at Zippy’s Restaurants. His humble beginnings led him to becoming a prep cook at Alan Wong’s Restaurant, and seven years later, Chef Wade rose to become Chef de Cuisine.  Chef Wade completed notable stages at The French Laundry in Napa Valley, California, and Las Vegas’ Alex. In 2013, with the support of family and investors, Chef Wade opened MW Restaurant along side his wife Chef Michelle.  In 2016, Hawaiian Airlines announced Chef Wade in their Featured Chef Series with his dishes being featured in Hawaiian Airlines’ Japan Routes.  Chef Wade has been recognized Nationally as a Rising Star Chef, and has received numerous local awards for being one of the leading chefs in Hawaii.  #pastry #pastries #jamesbeard #chefdecuisine #chocolatecake

Anne heads over to Kailua to enjoy a hearty delicious breakfast at the famous Cinnamon’s Restaurant with Danene Lunn, Owner & Lead Designer of Manuhealli’i. With two retail locations in Honolulu and Kailua, Manuheali’i specializes in Hawaiian apparel and accessories with ever-changing collections of original designs and styles.   Known for their Hawaiian apparel designs and accessories that capture the essence and allure of living an aloha lifestyle, the brand has been growing exponentially since its 1985 craft fair debut, now with 2 storefronts in Honolulu and Kailua, as well as an online store. Today, a 24-piece collection is released every month and has expanded from womenswear to accessories, menswear, childrenswear, activewear and a home collection. For more information, visit manuhealii.com

Host Anne Lee sits down with the Owner and Chef of Fête, Robynne Maii. This Hawaii/Brooklyn Hapa Baby Restaurant located in the heart of Chinatown shares a brasserie feel with a laid-back island sensibility. Fête is rooted in the local farm-to-table movement – a place where seasonality and culinary tradition are celebrated in tandem. A few of the items Chef Maii cooks up for Anne includes a delicious Lamb/Sausage Cavatelli with fresh lamb from the Big Island, Korean Hanger Steak with Ginger Scallion Fried Rice, Kauai Prawns, and more!  Born and raised in Honolulu, Robynne Maii is the Chef and Owner of the award winning restaurant – Fête. Maii has a culinary and pastry arts degree from KCC in Hawaii, a dance degree from Middlebury in Vermont and a master in food studies from NYU. She began her culinary adventure at 3660 on the Rise, cooking under Chef Russell Siu and Padovani’s Bistro and Wine Bar, where she traditioned to full-time pastry cook. In 1999, she moved to New York City where she worked at Union Pacific and at the Waldorf-Astoria Hotel in their pastry banquet kitchen. She also worked for Gourmet Magazine and has been a cookbook judge for their prestigious James Beard Foundation Awards since 2004. Chef Maii returned to Hawaii to open Fête in 2015 – where classic techniques meet island flavors and ingredients at their best. For more information on Fête, visit fetehawaii.com

In this episode of Where Hawaii Eats, host Anne Lee sits down with Chef/Owner Keaka Lee of Kapa Hale located in Kahala. Inspired by Hawaiian, American, European & Asian flavors, Kapa Hale incorporates the stories of local farmers and fresh produce from our islands. After, Anne heads to Waikiki to enjoy a meal with the president and CEO of Outrigger Hospitality Group, Jeff Wagoner, at Outrigger Waikiki Beach Resort. They indulged in a variety of Outrigger restaurant offerings – with dishes from Duke’s Waikiki, Hula Grill, Appetito Craft Pizza & Wine Bar, and Maui Brewing Co.

Keaka Lee uses the unique cultures of the Hawaiian Islands as inspiration to develop his craft. Hawai’i is a melting pot of Pacific and Asian influences that pushes him to expand his palate and challenge his creativity. His style of cuisine revolves around the community. He received his culinary and pastry arts degrees from the Culinary Institute of the Pacific at Kapiolani Community College in 2009. Keaka has worked for 3660 on the Rise & Alan Wong’s Restaurant in Honolulu. He continued his training and completed stage-internships at Benu in San Francisco, Le Bernardin in New York City, Eleven Madison Park in NYC, & Café Boulud in NYC.  He moved to New York City to work for Michael Anthony at Gramercy Tavern, Untitled Restaurant and Studio Cafe at the Whitney Museum. He returned home to join the Pig & the Lady restaurant as the Chef de Cuisine. He reconnected with the local farming community and learned more about Vietnamese sensibility. He combined what he learned in New York City with the fast-growing interest in Vietnamese fusion cuisine. For more information on Kapa Hale, visit kapahale.com

As Outrigger Hospitality Group’s president and CEO, Jeff Wagoner oversees all aspects of the company’s multi-branded, global portfolio of hotels, resorts, vacation condominiums, timeshares and retail operations while steering the direction, growth and strategic priorities for the iconic beach resort brand. Before joining Outrigger in 2018, he served as EVP hotel operations for Trump Hotel Group, overseeing global performance for all resort properties. Prior to this, he held several roles with Wyndham Hotel Group, including president of Wyndham Hotel Group’s management company and EVP of brand and customer services for Wyndham’s hotel brands. Wagoner was also president of Wyndham Hotels and Resorts and SVP of operations at the former Wyndham International, where he oversaw more than 100 Wyndham and Wyndham Garden hotels. For more information on Outrigger Hotels & Resorts, visit outrigger.com

Host Anne Lee sits down with Executive Chef and culinary visionary behind Mugen at Espacio, Chef Jason Yamaguchi. Fueled by a deep desire to create a culinary experience unlike anything previously found in Hawaii, he helped establish Mugen, presenting thoughtfully prepared dishes using only high-quality locally and globally sourced ingredients. Then, Anne heads over to Hawaii’s premier rooftop destination, SKY Waikiki Raw & Bar to enjoy a special meal with CEO & Co-Owner, Hide Sakurai. Located in the heart of Waikiki, their wrap-around rooftop deck features stunning panoramic views of Diamond Head, Waikiki Beach, and the city lights glittering 19 stories below.

Mugen is a French-Japanese dining concept that is elevating Hawaii’s status as a destination for culinary travel. Executive Chef Jason Yamaguchi assembled one of the strongest restaurant teams found on the island to create an intimate and unforgettable experience filled with personal touches and memorable interactions with its chef. With Mugen’s open-kitchen concept, Chef Jason invites guests to interact and watch him and his team work their magic in the kitchen. He returns to Hawaii after 22 years spent on the continental United States feeding his love for cooking alongside culinary greats such as Joachim Splichal, Michael Mina and Chris Garnier. Most recently, he was the lead chef at Driftwood Kitchen in Laguna Beach, California, where he elevated the restaurant’s ocean-to-table experience.

Hide Sakurai recently acquired SKY Waikiki and reinvented the restaurant’s concept to SKY Waikiki Raw & Bar featuring a unique combination of fresh seafood, refreshing champagne, handcrafted cocktails and Aloha. As Hawaii’s premier rooftop destination, you cannot beat their stunning panoramic views of Waikiki. Hide is a well-known Hawaii based Restaurateur, Chef and Entrepreneur. He is the brainchild and founder of a number of restaurants in Hawaii, including his flagship Shokudo Japanese and Buho Cocina y Cantina. In 2016, he was awarded 1st Restaurateur of the Year by Honolulu Magazine and in 2017 became the Vice Chairman of Hawaii Restaurant Association. He also owns a consulting and marketing firm to support other businesses especially in Hawaii, the mainland U.S. and Japan.

To find out more information on these local chefs, restaurants, and recipes visit wherehawaiieats.com For more videos like this, stay tuned! Be sure to subscribe to our channel and click the bell icon so you will always be alerted of new videos. Where Hawaii Eats supports our local restaurant industry and features all the best food destinations Hawaii has to offer!