Keaka 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.
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. There he practiced seasonal cooking and contributed to the development of a distinctive American cuisine. He was then promoted to Sous Chef to help open Untitled Restaurant and Studio Cafe at the new Whitney Museum. He continued to develop his skills using vibrant ingredients in seasonal cooking. When Keaka returned home to Hawai’i he joined 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.
Today, Keaka is pulling all that he has learned and looking forward to serving guests at his own restaurant, Kapa Hale. He cooks with a seasonal menu of elegant dishes filled with passion and rustic influences that showcase the restaurants relationships with local farmers, purveyors, & the community. He enjoys seeing the excitement people have for food and being able to take the time and care to continue making a pleasurable experience for all.
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. There he practiced seasonal cooking and contributed to the development of a distinctive American cuisine. He was then promoted to Sous Chef to help open Untitled Restaurant and Studio Cafe at the new Whitney Museum. He continued to develop his skills using vibrant ingredients in seasonal cooking. When Keaka returned home to Hawai’i he joined 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.
Today, Keaka is pulling all that he has learned and looking forward to serving guests at his own restaurant, Kapa Hale. He cooks with a seasonal menu of elegant dishes filled with passion and rustic influences that showcase the restaurants relationships with local farmers, purveyors, & the community. He enjoys seeing the excitement people have for food and being able to take the time and care to continue making a pleasurable experience for all.
