2-3 months out, we must anticipate the
holidays and events coming up. And over
the next year, we are planning banquets,
weddings, and large group visits.
Where do you get inspiration for
Everywhere! I get inspiration from the
island itself—I know guests are not
coming to Kauaÿi to eat traditional French
food, so I use my French techniques and
flavors with the fresh local produce and
ingredients. I also love my relationship
with local farmers who come right into
my kitchen and share new things with me,
which can end up on the night’s menu!
All of my chefs and cooks are remarkable,
and there is a good exchange between
my chefs, cooks, and myself. I am always
open to tasting new dishes they create.
Working with such a large crew, with their amazing knowledge, really
is bringing me to the next level.
What are new things that you plan to bring to the menu at
The St. Regis Princeville Resort?
Here are The St. Regis Princeville Resort, we try to use as much local
ingredients as possible, but in the future I want to make sure our
menus reflect and respect the seasons as well. When guests visit us, I
want to ensure they are having an island-inspired dinner that is also
reflecting the time of year we are enjoying. We are currently working
on seasonal menus for Kauai Grill and the Makana Terrace.
What dishes would you recommend guests to try?
At the Makana Terrace, two breakfast dishes I love are the St. Regis
Lobster Omelet and our Peanut Butter French Toast. We make our
own brioche bread and soak it in peanut butter milk for 12 hours.
Then we sear off the brioche and top it with caramelized bananas and
an apple-cinnamon compote. I could eat this everyday! For dinner, I
would suggest the Applewood Bacon Panko Crusted Onaga also from
Makana Terrace. This dish was created for last summer’s menu, but it
was such a huge success with guests we had to keep it on the menu for
the rest of the year! This is a very unique dish because you will rarely
find a dish with fish, clams, and savory meat elements. It also has a
delicious and creamy corn and leeks ragù that I think is just delicious.
With all your travels and jobs around the world, why Kaua’i?
On Kauaÿi, I have found a feeling that cannot be compared —the
Island, the Aloha Spirit, the people. There is also a welcoming spirit
that you cannot find anywhere else. When you are a foreigner, you
are very aware of feeling welcomed. When I moved to Kauaÿi three
years ago, I couldn’t speak any English. The Culinary team helped
me everyday and received me as part of their family. Now I really feel
each and every member of my kitchens are part of my family.
-By Krystal Kakimoto