I am a local boy through and through born and raised on Oahu, a graduate of Kapiolani Community College Culinary Program. I have 15+ years of cooking experience
I feel my career as a cooking professional really took off when I was sous chef at Town restaurant located in Kaimuki. At Town I’ve learned a lot of the fundamental skills and problem-solving abilities that could only be forged in that kitchen. Whole animal butchery, using local ingredients and cultivating relationships with local farmers and fisherman was a daily practice that I know I was very fortunate to be a part of.
After my time at Town came to an end I had the opportunity to open Kaimuki Superette with Ed Kenny and Dave Caldiero. Working with the same values at Town with a more "fast food" approach, trying to provide a quick healthy option for people during the day with the signature Aloha always montra we are known for. During this busy time I also doubled as the catering chef for the Town Hospitality group serving our style of food beyond the 4 walls of our Kaimuki restaurant.
After my time at Kaimuki Superette came to a close I had the opportunity to come to Mahina and suns, and after a couple of years became the Executive Chef. Bringing all my experience I’ve tried to stay close to my local boy roots and cook food that brings back the fond memories of my childhood.
After stepping away I tried my luck in California and landed a job working for Disney but due to Covid and all opportunities drying up I came back home. Upon my return I worked at Piggy Smalls in Ward to get back into the game if I could say after a year of sitting on the bench. Soon enough the opportunity to come back to Mahina & Sun's came up and in this time and space it felt right to come back and I'm extremely excited to show what we can do.
