On a warm evening, industry colleagues and hotel guests gathered at Alaia, the signature restaurant at The Ritz-Carlton Oʻahu, Turtle Bay. Over six courses thoughtfully paired with wines from Kosta Browne Winery, conversations flowed as strangers became friends, brought together over bold dishes inspired by the Islands’ culinary history.
The evening marked the debut of the Town and Country Chef Series, hosted by Alaia Executive Chef Daniel Quintero. The collaborative program brings some of Hawaiʻi’s most celebrated chefs to Oʻahu’s countryside.
Reflecting Alaia’s mission, the series not only highlights locally sourced ingredients but also recognizes the farmers, fishermen and ranchers whose efforts are vital to providing food for our communities. Our culinary traditions are rooted in the work of these producers.
Photo: Grace Maeda
“The series is all about bringing people together through great food while celebrating the chefs, farmers and producers who make Hawaiʻi’s culinary community so special. It’s an opportunity to share ideas and create a unique dining experience set against the backdrop of Oʻahu’s North Shore,” Quintero says. “We hope guests leave having enjoyed an unforgettable meal, discovered something new and gained a deeper appreciation for Hawaiʻi’s people, culture and local flavors.”
Fittingly, chef Sheldon Simeon kicked off the series as the first visiting chef. Born and raised in Hilo on Hawaiʻi Island, he is well known for his many ventures, including opening Tin Roof and revitalizing Tiffany’s Restaurant & Bar, both on Maui. He is also a six-time James Beard Award nominee, a two-time “Top Chef” Fan Favorite and the bestselling author of “Cook Real Hawaiʻi.” That evening, we also celebrated the release of Simeon’s second book, “ʻOhana Style.”
Photo: Grace Maeda
We started with an amuse-bouche, a shrimp cocktail cracker topped with spicy mayo, paired with a sparkling brut rosé. One of my favorite pairings of the evening followed: a comforting soup with ʻōlena (turmeric), ʻuala (sweet potato) and luʻau (leaves of taro), served alongside a pinot noir. Reminiscent of Thai curry, the soup offered a distinctly Hawaiʻi-inspired twist. Around our communal table, another standout was the tender short rib topped with pineapple slaw and served with a mac salad purée.
As dinner concluded, the resort’s Executive Pastry Chef Patrick Nettle served a delightful pineapple calamansi and coconut crème tart. Before we said our goodbyes, we sipped a cocktail crafted by Andy Bone, the resort’s director of beverage. The Island Grind featured Kō Hana Kokoleka Cacao & Honey Rum with Licor 43 and espresso.
After an evening spent sharing stories over inventive dishes and exceptional wines, it became clear the Town and Country Chef Series is about more than introducing guest chefs. Each dinner celebrates the people behind Hawaiʻi’s food, from farmers and ranchers to fishermen. Like Hawaiʻi’s cuisine, the series celebrates tradition while embracing innovation. Local chefs honoring the Islands’ culinary roots as they shape what’s next.
Photo: Grace Maeda
“The menu will highlight some of Hawaiʻi’s best seasonal ingredients and the incredible products being grown, raised and harvested across the Islands,” Quintero says. “While every menu is unique, the focus is always on letting great ingredients shine and telling a story through the food.”
Alaia is also partnering with Chef Hui for the series. The local nonprofit works to strengthen Hawaiʻi’s food system by connecting chefs, farmers and food service providers. In response to the recent Kona Low storms, each dinner in the series will include a fundraiser benefiting North Shore farm relief.
Reservations for future dinners in the series can be made through the resort’s events page.
