This October, Symrise is proud to host an exclusive event in Hawaii to celebrate 10 years of collaboration, creativity, and culinary innovation. As part of this milestone, we’re shining a light on the chefs and bartenders who continue to redefine Hawaiian cuisine — blending tradition, memory, and bold twists rooted in local ingredients.
With support from our long-time collaborators at StarChefs, this celebration brings together influential culinary voices who aren’t just creating meals and drinks — they’re telling stories. Each plate and pour reflects heritage, migration, and a modern vision for what “local” can mean.
Roy Yamaguchi – Roy’s Restaurants
As one of the architects of Hawai‘i Regional Cuisine, Yamaguchi continues to evolve what local cuisine can be. His mentorship, technique, and relentless creativity help define the next chapter of Hawaiian dining.
Podcast Ep:https://flavorsunknown.com/roy-yamaguchi-how-to-beautify-hawaiian-flavors/
Lee Anne Wong – Koko Head Café
Chef Wong’s creations fuse Chinese heritage and global technique with Hawai‘i’s pantry. Her kimchi bacon cheddar scones and reimagined loco moco speak to a migration story that’s both comforting and cutting-edge.
Youtube video: https://www.youtube.com/watch?v=42CpZidjCW0
Chris Kajioka – Miro Kaimuki
With French finesse and Japanese precision, Chef Kajioka showcases how personal lineage and the multicultural layers of Honolulu can share the same plate without compromising authenticity.
Podcast Ep: https://flavorsunknown.com/french-japanese-influence-in-honolulu-by-chris-kajioka/
Harry Chin – Bartender
Chin takes the iconic childhood juice of passion-orange-guava and turns it into an elevated cocktail — proving that nostalgia is a powerful and often overlooked local ingredient.
https://imbibemagazine.com/podcast/episode-56-harry-chin-pog-cutter/
Wade Ueoka & Michelle Karr-Ueoka – MW Restaurant
This dynamic duo brings Hawai‘i’s farms and fishermen to the forefront of their menus. With playful Asian twists in their desserts and heartfelt local sourcing, their dishes read like culinary love letters to the islands.
Podcast Ep: https://flavorsunknown.com/inside-mw-restaurant-with-wade-michelle-ueoka/
Dave Newman – Pint & Jigger
A leader in Hawai‘i’s craft spirits movement, Newman infuses island botanicals with modern cocktail culture. Each drink is served with a side of storytelling — often inspired by folklore, memory, or the local terrain.
https://distilling.com/distillermagazine/raising-the-bar-interview-with-bar-manager-dave-newman/
Andrew Le – The Pig & The Lady
Blending his Vietnamese family roots with Hawaiian-grown ingredients, Chef Le creates dishes where cultures meet in the bowl — from pho broth with Kaua‘i shrimp to broths that whisper of migration and identity.
Youtube: https://www.youtube.com/watch?v=oe-Lo5nBbmM
Vikram Garg – UMI by Vikram Garg
Ocean-inspired and globally influenced, Chef Garg transforms seafood into sensory experiences that feel both ancient and forward-thinking. His dishes draw directly from the depth and flavor of the sea.
Podcast Ep: https://flavorsunknown.com/ocean-inspired-dishes-at-umi-by-vikram-garg/
Robynne Maii – Fête
Chef Maii blends the urban sophistication of downtown Honolulu with Hawai‘i’s sustainable agriculture. Her approach balances grit with grace — proving that eco-conscious and elegant can go hand in hand.
Youtube: https://www.youtube.com/watch?v=0HFhJP2vqN0
Keaka Lee- Chef, born and raised in Honolulu
Trained at the Culinary Institute of the Pacific and in acclaimed kitchens including Benu, Le Bernardin, and Gramercy Tavern. Returning home, he opened Kapa Hale in 2020, celebrating Hawaii’s Pacific-Asian flavors while supporting local farmers and fisheries. His award-winning restaurant has earned multiple honors, and in 2024 Hawaiian Airlines featured him in its prestigious Featured Chef Series.
Jonathan Mizukami- Executive Chef at The Kahala Hotel & Resort in Honolulu
Marries classical French technique with the flavors of Hawai‘i. A Maui native and University of Hawai‘i–Maui College alum, he trained at The French Laundry, El Bulli, and Per Se. At Hoku’s, he leads refined, seasonal menus that highlight local ingredients, shaping the resort’s dining venues with creative precision and a strong sense of place.
Watch youtube video: https://www.youtube.com/watch?v=qG7TZFZmK4I&list=PLbCuHEA0Ht_XNi6uaHy-k9VJzJEXpuDGF&index=2
Our exclusive Hawaii event is more than a celebration — it's a tribute to the stories that ingredients can tell, and the people who tell them best.
With StarChefs joining us in support, this milestone marks a decade of innovation and collaboration in the culinary world.
Be sure to revisit our blog in November, where we’ll share highlights, key takeaways, and firsthand insights from this unforgettable event!
