Imagine taking traditional Hawaiian flavors, combining them with southern-style barbecue techniques, and adding a dash of fearless culinary creativity. That's what Stephan Kina brings to the table every day as a Hawaiian-born pit master who's making waves from his unexpected home base in Montana.
Stephen's story is one of transformation and discovery. Though his father was an executive chef, he didn't start cooking himself until just five years ago. With no formal culinary training to constrain his imagination, he's pioneered dishes that culinary traditionalists never dreamed possible—oxtail laulau, palusami with brisket, miso chimichurri, and even mountain lion manapua. His content has exploded on social media, where Hawaii locals have embraced his innovative take on familiar flavors.
The conversation takes us from Stephen's initial challenges winning over skeptical Montana customers to his triumph cooking for the Kentucky Derby, where he prepared 275 briskets and introduced mainland palates to flavors like guava barbecue sauce with li hing mui. We explore his methods for cooking exotic meats, from alligator to mountain lion, and the creative ways he sources hard-to-find Hawaiian ingredients in the continental U.S. Beyond technique, Stephen shares his philosophy of cooking without boundaries: "It's important to honor traditions of the past, but if you want culture and food to grow, you gotta push it forward."
For Hawaii food enthusiasts, there's exciting news—Stephan is bringing his culinary magic home for a special pop-up at Whiskey Smoke in Kaneohe on May 3rd. Don't miss this chance to experience fusion cuisine that's redefining what's possible when Hawaiian soul meets open-fire cooking expertise. Follow @406_BBQ on Instagram to witness culinary boundaries being broken daily.
