Much like a carefully crafted soufflé, Kauai’s kitchen brigade needs the right ingredients to rise. 1 Hotel Hanalei Bay has whisked together seasoned expertise with fresh ambition to ensure the island’s culinary heritage keeps rising for generations to come.
This winter, 1 Hotel Hanalei Bay (1HHB) presented the Chef’s by Nature three-day series benefiting the Kauai Community College (KCC) Culinary Arts Program, with special guest Chef Lee Anne Wong, Bravo TV’s Top Chef and chef-partner at Koko Head Cafe in Kaimuki on Oahu, to spotlight how tourism can strengthen communities through local partnerships.
Wong explained that her love for Kauai and support for culinary education is why she stands behind the next generation of chefs and culinarians. Showcasing her dishes with Hawaii-grown and produced ingredients is what inspires the menus she creates for special events such as the Chef’s by Nature series.
On night one of the Chef’s by Nature: Paired by Nature series, Wong, along with 1HHB Executive Chef Daniel Palumbo, KCC Chef Instructor Steve Nakata, and Koko Head Cafe Executive Chef Ben Rosicky, led the aspiring cooks through the wine pairing event. The student cooks presented fresh, savory bites with ingredients from local farms and fresh herbs from the hotel’s organic rooftop garden.
“Since moving to Hawaii from NYC in 2013, my commitment to sourcing my ingredients locally has been paramount,” Wong said. “I want students to understand the value of sourcing and cooking locally, especially here in Hawaii.”
“The hospitality sector in Hawaii drives almost 25 percent of the state GDP, and post-pandemic it’s been harder than ever to fill the gaps left by labor shortages due to increased housing and living costs here in the islands,” Wong continued.
“Showing these students that there is a meaningful and fulfilling journey awaiting them is important, so they can become the industry leaders of the future. The collaborative program with 1HHB and KCC helps establish these building blocks of community for these young cooks,” she explained.
The partnership between 1HHB and KCC’s Culinary Program has proven to be successful, due to its direct design to help build a sustainable pipeline of skilled chefs. This initiative not only addresses the labor shortages within the industry but ensures locally sourced young adults are prepared to meet the demands of the growing tourism sector.
These initiatives provide crucial support to families on the island, enabling them to remain united and flourish in the face of ongoing changes.
“We are so fortunate to have a terrific culinary school that feeds our restaurants and industry,” said Palumbo. “1HHB is always looking ahead to what we are doing to build for tomorrow and we must keep a keen eye on our next generation of rising culinary stars.”
“Through Chef’s by Nature, we have created an exciting series that offers the students hands-on experience, invaluable mentorship, and critical scholarship funding all while having fun and celebrating the joy and connection of great food in an incredible location,” Palumbo said.
During the second day of Chef’s by Nature: Charity Dinner, the four esteemed chefs once again guided the kitchen brigade in delivering an exquisite three-course dining experience.
This event featured a wine pairing curated by Master Sommelier Chris Ramelb, resulting in a harmonious blend of mauka and makai flavors that enhanced both the senses and the overall atmosphere of the evening.
To step it up a notch, the students also had the pleasure of cooking for the special guests at the chef’s table: Mayor Derek S.K. Kawakami and party.
“This program is indicative of what it means to be a part of Kauai and not just operate on Kauai,” said Kawakami, “To have a hotel establishment that represents the top tier in hospitality, and allows our local young adults to see what it takes, and what it looks like to work side-by-side with some of the best chefs in Hawaii, is something that should be truly applauded.”
“We are thankful for 1 Hanalei’s openness to partner up with our local community college and let our kids know that if they work hard and stay on track they can achieve greatness as well,” Kawakami continued. “Every dish was delicious, the presentation, and the setting, it was all so memorable, they’re all artist!”
Hearing from happy customers who enjoy the aspiring brigade’s work is of the utmost importance to Nakata. He explained that these types of programs not only give his students confidence, but also the tools and connections to compete for job opportunities.
“One of the main reasons students enroll in the KCC Culinary Arts program is because they know we collaborate with great hotels like 1HHB and provide them with hands-on opportunities to work with chefs on the island,” said Nakata.
On day three, the Chef’s by Nature: Cooking Class led by Wong was a hands-on masterclass in Asian dumpling making. Foodies enjoyed one-on-one guidance with a signed copy of her cookbook, “Dumplings All Day Wong,” concluding the three-day culinary series.
Kristy Morden, a KCC student cook who participated in the Chef’s by Nature series, said she “loves to cook and is excited for what’s ahead.”
Thus far, 1HHB has hired four KCC Culinary Arts graduates. Two of those graduates are sous chefs.
For updates on 1 Hotel Hanalei Bay’s next Chef’s by Nature culinary series or for more information on the company’s sustainability initiatives visit 1hotels.com.
