In this special live episode of Flavors Unknown, host Emmanuel Laroche heads to Honolulu, Hawai‘i to celebrate the 10th anniversary of the StarChefs and Symrise partnership, with Hawaii’s Top Chefs.
Gathered at the Culinary Institute of the Pacific, five of the island’s most innovative culinary voices — Roy Yamaguchi (Roy’s Restaurants, Eating House 1849), Chris Kajioka (Miro Kaimuki), Keaka Lee (Kapa Hale), Robynne Maii (Fête), and Harry Chin (Pigeonhole) . Sit down for an open conversation about the soul of Hawai‘i’s food and drink culture.
They explore how Hawaiian cuisine has evolved beyond stereotypes of luaus and tiki drinks into a rich expression of multicultural heritage, sustainability, and joyful eating. From fusion vs. authenticity to farm-driven creativity and cocktails inspired by place, this episode captures the unique voice of Hawai‘i’s culinary community. One built on collaboration, respect, and flavor.
What you’ll learn from this Panel Discussion
How Hawai‘i’s close-knit culinary community thrives on collaboration (9:03)
Roy Yamaguchi’s journey from Japan to becoming a pioneer of Hawaiian Regional Cuisine (13:01)
Chris Kajioka on learning resilience from Per Se to Honolulu’s kitchens (9:38)
Keaka Lee’s lessons from Eleven Madison Park and their impact on Kapa Hale (4:04)
Robynne Maii’s winding path from English major to James Beard Award–winning chef (7:03)
Harry Chin’s transformation from middle school teacher to mixologist (3:03)
The clichés and misconceptions about Hawaiian cuisine — and why they miss the point (17:59)
The truth about tiki culture and how it diverged from island reality (18:49)
How chefs are elevating local cuisine beyond beachside stereotypes (19:48)
Why food security and supporting local producers define modern Hawaiian cuisine (21:50)
The role of deliciousness over perfection — Chris Kajioka’s creative philosophy (23:00)
Roy Yamaguchi on the evolution of fusion: from early experiments to a new definition of authenticity (26:01)
How immigrant cuisines shaped distinct Hawaiian flavors (32:59)
The rise of poke — and why it’s never the same off the islands (38:05)
Sustainability challenges: tuna consumption, local sourcing, and balance (41:20)
The next generation’s focus on flavor, sustainability, and joyful eating (46:58)
Roy’s mission to bring sustainable, flavorful meals to Hawai‘i’s school lunches (51:29)
Harry Chin’s creative cocktail process — inspiration can come from anywhere (56:28)
How cross-training and collaboration spark drink innovation (59:20)
Lessons from Japan: how cultural precision influences Hawaiian creativity (1:02:18)
Roy’s perfume-making experience in Italy — and what scent teaches about taste (1:03:42)
Creating food that connects millions without losing regional authenticity (1:09:48)
The meaning of “joyful eating”: when food makes you want one more bite (1:14:08)
Comfort food confessions: what each chef would eat for life (1:24:41)
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.
“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.
