Join The Hawaiian Food Revolution for a Lei’d Back Summer!
Raw, real, revolutionary – with the fresh fusion flavours of Hawaii trending across the globe, there’s never been a better time to join the Hawaiian food revolution and embrace a lei’d back summer!
Thanks to dishes such as the Poke Bowl enjoying a cult status with celebrities and health-conscious foodies alike, this simple and addictive Hawaiian dish – cubed raw fish seasoned and served in a variety of ways, has been a part of local cuisine for centuries. Healthy, delicious and totally unique, its essence blends perfectly with the culinary ethos of renowned chef Chai Chaowasaree.
Owner and chef at Chef Chai at Pacifica Honolulu, Chai Chaowasaree enjoys an enviable reputation as one of the region’s most celebrated chefs, as well as being Executive Chef for Hawaiian Airlines, managing more than 20 kitchens worldwide.
As the man behind the stunning Hawaiian Airlines First Class guest menu, Chef Chai has a flair for fusing fresh Hawaii ingredients with the exotic flavours of Asia, with a culinary style that reflects the cultural diversity of Oahu and the beautiful Hawaiian Islands.
A passionate advocate for Hawaii’s local farmers and fishermen, Chef Chai co-founded Hawaii Island Chefs (HIC); a group of chefs on a mission to provide the world with the best of Hawaii’s diverse culinary resources from the culture of the people and the bounty of the land and sea.
Chef Chai says his work with Hawaiian Airlines allows him to showcase local talent. “Food is a way of life in Hawaii, which is why we have such a distinctive food landscape. With each chef’s diverse background and signature cooking style, travellers are treated to a round-the-world culinary experience,” he says.
“I’m constantly seeking out new spices and ingredients at Oahu’s farmers’ markets and in Honolulu’s Chinatown, which brings back fond childhood memories of shopping the local markets in Bangkok to find the freshest ingredients for my family’s restaurant,” says Chef Chai.
“It is an honour to be able to create dishes with love for local and international travellers and to continuously grow and share my food journey with them.”