Chris Kajioka: Ahi Gorgonzola
Ahi Gorgonzola by Chris Kajioka
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Search Results for: chris kajioka
COVID Conversations: Chris Kajioka
Despite the various Covid related setbacks that has affected the state of Hawaii, Chef Chris Kajioka remains optimistic in the face of adversity. The week Kajioka was set to open his new restaurant, Miro Kaimuki, a state-wide order forced many businesses to close. Kajioka and his team quickly adapted to the state mandated take-out only regulations, and has, in many ways, been able to thrive.
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A New Era at Kaimana Beach
Situated directly on the sands of Kaimana Beach, which means “diamond” in Hawaiian, the 122-room hotel has been an integral part of the fabric of the Waikiki for more than five decades. At the intersection of Diamond Head and the sands of the Pacific Ocean, Kaimana Beach — originally named Sans Souci (“without cares”) — is a destination for locals and visitors.
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Planting the Seed
David Wong, a second-generation dairyman, decided he would repurpose the family’s defunct dairy farm in Waianae into a multi-product organic one, free of pesticides, herbicides and fertilizers. He had faith that nature—without any intervention—would find the right balance for these plants to thrive.
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Stronger Together, Stronger Tomorrow
While the 10th anniversary Hawaii Food & Wine Festival (HFWF) last year looked and felt much different than in previous years, the mission remained resolute – to put a spotlight on Hawaii as a culinary destination and to showcase the very best of what Hawaii has to offer – its natural beauty, culture, food and people. This short video is a thank you to those of you who have trusted us to be good stewards of your contributions. It’s also a battle cry of hope for these resilient industries to continue to fight because we’re Stronger Together, Stronger Tomorrow.
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