About Chef Kaimana

Cultivated by the rich traditions of his ohana, Kaimana's love for food burgeoned into a lifelong passion. His formative years, whether amidst the vibrant flora of the family’s ranch or immersed in the savory traditions of his diverse heritage, established the groundwork for a culinary odyssey defined by an unwavering commitment to authentic flavors that are both distinctive and delectable.

Chef Kaimana's culinary journey seamlessly aligns with his values. Through close collaboration with Big Island farms, he mastered land stewardship and embraced the importance of food independence. His restaurant management experience provided a holistic view of the culinary industry, emphasizing sustainability and deep appreciation for locally sourced ingredients. This involves working with fishermen, understanding seasonal nuances, and closely collaborating with farmers to comprehend the intricacies of raising livestock. Beyond ensuring a sustainable harvest, Kaimana's expertise extends to telling the vibrant culinary story of Hawai’i.

Kaimana's culinary finesse strikes a perfect balance between tradition and innovation, weaving a narrative that honors his heritage, commitment to sustainability, and an unwavering dedication to an extraordinary dining experience. Among his masterpieces are the inventive Heaven and Earth Gnocchi, blending ulu and kalo, and the renowned 33 Ingredient Stew, showcasing his creative flair and devotion to locally sourced ingredients.

Having catered to renowned figures such as Travis Kelce and the late Lisa Marie Presley, Chef Kaimana's lavish style and creative brilliance transcend the confines of the kitchen. His offerings provide diners an experience that not only recalls the sophistication of fine dining but also envelops them in the comforting warmth of cherished memories from childhood.