Char siu with sea asparagus

Private Chef

A private dinner
in your home

Check your date

Chef Kai comes to your home or rental with everything he needs, cooks and serves, and leaves the kitchen clean. You get a menu built around what’s best on the island that week, and an evening you don’t have to run.

Good for

  • Birthdays and anniversaries
  • Family dinners while you’re on island
  • Dinner parties at home
  • Dietary needs and special requests
Plated salad on a woven charger Hawaiian poke with kalo chips Lilikoʻi panna cotta cups Opah and Kampachi paella

Private dinner menus

Choose your menu

Five courses: two bites to start, then soup, salad, entrée, and dessert. Pick a menu and Chef Kai adjusts it for the season, your guests, and any allergies. Booking more than one night? Each evening can be a different menu.

Menu ʻEkahi

Aloha ʻĀina

Deeply Hawaiian

To start

  • Ahi poke on crispy kalo chipchuka wakame, tobiko, spicy aioli
  • House-made kiawe smoked sausagepastele seasoned
  • SoupPortuguese bean souppinto beans, cabbage, root vegetables, rich tomato broth
  • SaladBroiled onoKamuela tomato salad, macadamia nuts, Kaʻū honey pineapple vinaigrette
  • EntréeKiawe smoked short rib or seared Kanpachitaro leaf demi-glace, taro purée, coconut ginger foam
  • DessertGinger ʻulu chocolate mousseedible beach landscape, lilikoʻi foam

Menu ʻElua

Paniolo

The Waimea ranch table

To start

  • House-made smoked chèvresmoked pepper, smoked Maldon salt, local honey, macadamia oil, lavash
  • House-made ginger and garlic smoked meatcaramelized onions
  • SoupHawaiian harvest soupbutternut squash, roasted island peppers
  • SaladPipikaula beef and hōʻiʻo fernʻuala sweet potato, miso macadamia dressing
  • EntréePaniolo tenderloin steakcoriander compound butter, sweet and sour vegetable stir fry, yin yang rice
  • DessertHoney caramel macadamia tartHawaiian vanilla bean ice cream

Menu ʻEkolu

Kai

From the ocean

To start

  • Kona Kanpachi tartareanchovy aioli, caper garlic flatbread croutons
  • Smoked marlin dipwith crackers
  • SoupGreen papaya chicken souppurple kale
  • SaladBroiled KanpachiWaimea tomato, Maui sweet onion, Waimea greens, papaya seed dressing
  • EntréeSeared ahiume beurre blanc, grilled market vegetables, golden turmeric rice
  • DessertLilikoʻi panna cottatropical fruit

Menu ʻEhā

Nikkei

Japanese-Hawaiian

To start

  • Pork and vegetable mondoohouse-made
  • Kanpachi sashimismoked soy, shaved sweet onion
  • SoupLocal tofu miso soupwarabi fern
  • SaladSeared fresh catchWaimea lettuce, cucumber, tomato, sweet white miso yuzu dressing
  • EntréeGrilled teriyaki steakonions and zucchini, coconut aminos fried rice
  • DessertKoshian manjufresh baked, ube ice cream

Pricing

From $200 per guest

Your final price depends on the menu, the number of guests, and where you are. You’ll see it in your proposal before you book.

Check your date

How it works

  1. 1

    Inquire

    Tell us the date, the guest count, and the occasion.

  2. 2

    Choose your menu

    Pick a menu and adjust it together for the season and your guests.

  3. 3

    Confirm

    Sign and place a deposit to hold your date.

  4. 4

    Dinner

    Chef Kai arrives, cooks, serves, and cleans up.

On the menu

Beyond these four, Chef Kai also cooks luau, Italian, steakhouse, and teppanyaki-style dinners. Ask for the full menu collection when you inquire.

“Chef Kai was amazing, his food locally sourced, interesting, and delicious. He was so warm, sharing about his life and the community… and cleaned up better than I would have!”

Katherine · Dallas, TX

Questions

Good to know

Where do you cook?

Anywhere on Hawaiʻi Island with a working kitchen, including vacation rentals and resort homes, and Chef Kai travels to the other islands and the mainland for special occasions. Ask about travel when you inquire.

What do I need to provide?

Just the kitchen. Chef Kai brings the ingredients and the tools he needs, cooks, serves, and cleans up before he leaves.

Can you handle dietary needs?

Yes. Tell us about allergies and preferences when you inquire and the menu is built around them.

How far ahead should I book?

Most dates book two to four weeks out. Holidays and peak season fill sooner, so reach out as early as you can.

Private dinners

Check your date

Tell us the date, the number of guests, and where you’re staying. You’ll hear back within 48 hours.

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