The 2026 Kauaʻi Poke Fest® features one of the most talented and diverse chef lineups in the event’s history. This year’s competitors include award-winning chefs, past champions, respected fishermen, renowned restaurateurs, culinary educators, and executive chefs from Hawaiʻi’s top resorts. Among them are chefs trained at some of the world’s most prestigious culinary institutions and restaurants, all bringing their own unique approach to Hawaiʻi’s most iconic dish.
Guests will enjoy more than 20 original poke creations ranging from traditional Hawaiian recipes to bold interpretations inspired by Japanese, Korean, Filipino, Thai, Mediterranean, and contemporary island cuisine. Featuring premium ahi, locally sourced ingredients, family traditions, and extraordinary creativity, every tasting station offers a one-of-a-kind experience and a chance to taste the very best of Hawaiʻi’s culinary talent.
Thai Style Laab Poke by Taylor Sakimae
Fresh ahi tossed with lime, Hawaiian chili pepper, Thai basil, mint, cucumber, crispy garlic, and toasted rice for a bright, refreshing poke inspired by the bold flavors of Thailand.
Taylor Sakimae, owner and chef of Kauai Poke Co. at Poipu Bay, won the inaugural Kauai Poke Fest in 2019 with his famous Poke Nacho featuring salmon skin chips and gluten-free tamari. He returns this year with another creative island-inspired creation.
Lava Ahi Crunch Poke by Lito Roslin
Fresh ahi is paired with a bold chili miso citrus sauce and topped with toasted macadamia nuts, crispy shallots, smoked ahi “bacon” bits, togarashi furikake chips, and local microgreens for a smoky, crunchy, flavor-packed bite.
Born and raised on Kauai’s North Shore, Chef Lito has a passion for great food, fitness, and the outdoor lifestyle that makes the island so special. As a chef at 1 Hotel Hanalei Bay, he draws inspiration from Hawaii’s natural beauty and local ingredients, bringing creativity, energy, and island flavors to every dish he creates.
Not Your Tutu’s Poke by David Duncan
A creative fusion of Hawaiʻi and the West featuring fresh ahi, ogo, avocado, black garlic, black truffle, rice paper, white balsamic, nori, and scallions for a bold twist on a local favorite.
Chef David Duncan of RumFire Poipu Beach brings more than 15 years of culinary experience to the competition. A Northern Arizona University culinary graduate, he combines classic technique with creative island-inspired flavors.
Double Happiness by Pauline Lam
Dry-aged Kona kanpachi and local ahi are paired with fresh yuzu, soy, Hawaiian chili pepper, ogo, and sweet Maui onions for a bright, balanced poke that celebrates the flavors of Hawaii.
Chef Pauline Lam founded Malolo Provisions after a career that included working alongside culinary icons Thomas Keller and Sherry Yard, leading food programs at Google, and holding executive roles at Halekulani and Mauna Lani. Today, she brings world-class technique and island inspiration together through her Kona-based culinary venture.
Lemongrass Pokechos by Kalani Spray (from Oahu)
Fresh ahi poke is paired with furikake, arare, nori komi, takuan daikon, togarashi, and crispy specialty wontons, blending sushi-inspired flavors with local island influences for a crunchy, craveable favorite.
Chef Kalani Spray is the founder of Hawaiian Ono Fresh Poke Co. With more than 20 years in the food and beverage industry and over a decade in leadership and management, he created Hawaiian Ono Fresh Poke Co. to represent his roots, his community, and the flavors that helped shape him.
Pastele Poke by Ash Danao
Inspired by the flavors of the Pacific, this creative poke combines fresh ahi with olives, ahi tataki, garlic, kamaboko, ogo, onions, and lime for a savory, briny, and uniquely island-style bite.
Born and raised on Hawaii Island, Chef Ash Danao has always had a passion for food and a deep appreciation for the diverse cuisines of the Pacific. Through Umami Ink LLC, he brings creativity, cultural influences, and bold flavors together in every dish he creates.
Black Tide Poke by Kenneth Giambalvo
Layers of fermented black bean with ahi, shoyu, oyster sauce, seaweed, sambal chili, crispy garlic, and ginger, creating a rich, umami-packed poke with bold Asian flavors and a touch of heat.
Chef Kenneth Giambalvo brings global culinary experience shaped by high-end kitchens in New York City, Singapore, and Los Angeles. As Executive Chef of Red Salt at Koa Kea Resort, he is known for combining creativity, technique, and Hawaii-inspired flavors in every dish.
Hawaiian BBQ Poke Bowl by Franco Abero III
Fresh ahi is paired with sweet and savory Hawaiian BBQ flavors, featuring soy, mirin, ginger, garlic, sweet chili, cucumber, cabbage, sea asparagus, and a touch of jalapeño for a balanced bite with island-inspired flair.
Born and raised in the Philippines, Chef Franco Abero III moved to Hawaii at age 16 and began his culinary career shortly thereafter. Now Sous Chef at The Beach House Restaurant, he brings years of kitchen experience and a passion for blending bold flavors with local ingredients.
Alahou Ahi Poke by Todd Kihara
Fresh ahi is tossed with Thai curry-infused shoyu, Maui onion, calamansi, sake, mirin, sesame, and nori, then finished with microgreen slaw, takuan, and a mini musubi for a flavorful tribute to Hawaii’s diverse culinary influences.
Chef Todd Kihara brings more than 25 years of culinary experience, including nearly two decades in Northern Nevada and eight years working alongside renowned Hawaii chefs on Oahu. Now back home on Kauai, he is dedicated to creating memorable dining experiences and sharing his passion for local cuisine with the island community.
Unk’s Spicy Peanut Ahi by David “Unko” Beekman
Fresh sashimi-grade ahi is tossed in a bold blend of gluten-free tamari, sesame oil, chili oil, garlic, creamy peanut butter, and fresh lemon juice, then finished with Hawaiian sea salt, sesame seeds, green onion, and locally harvested ogo for a rich, savory poke with a satisfying kick.
Known as “Unko Kawika,” David Beekman is a passionate home chef and small business owner of 2 DAWGZ POKÉ (check out their delicious poke HERE). Having lived in Tahiti, France, Italy, and Switzerland, he brings global culinary influences and a spirit of creativity to every dish he creates.
KPoke Korean Style Ahi Poke by Jin Kim
Fresh ahi is tossed with onions, scallions, sesame seeds, sesame oil, wasabi, shoyu, vinegar, sugar, and gochujang, delivering a bold Korean-inspired poke packed with savory, spicy, and umami-rich flavors.
Chef Jin Kim is the owner and head chef of Jets and brings more than 40 years of culinary experience to the table. Drawing inspiration from both Korean and Hawaii flavors, he is passionate about creating dishes that balance tradition, bold seasoning, and local ingredients.
Warm Shrimp Poke by Mark Oyama
Tender shrimp is paired with roasted long beans, confit tomatoes, pickled red onions, local kabocha pumpkin purée, smoked pork nam pla vinaigrette, and crispy garlic for a rich, savory, island-inspired take on poke.
Mark Oyama is one of Kauai’s most respected chefs and champions of local food. As the founder of Marks Place, he has spent decades showcasing Kauai-grown ingredients while supporting the island’s farmers, fishermen, and food producers. A member of the Hawaii Restaurant Association Hall of Fame, Chef Oyama is also the reigning 2025 Kauai Poke Fest® Champion, earning top honors with his award-winning “Torched Kauai Shrimp” creation.
Poke Ban Xeo by Grecean Manuel
Inspired by the classic Vietnamese crispy crêpe, this creative poke features fresh ahi with ogo, green onion, sesame oil, herbs, and a signature house sauce, all served with a crispy shell for a flavorful fusion of island and Southeast Asian flavors.
Chef Grecean Manuel is a longtime Kauai Poke Fest competitor and the 2023 Kauai Poke Fest® Champion, earning top honors with her Ahi Poke Lumpia Roll. Now competing in her fifth festival, she continues to bring creativity, bold flavors, and cultural influences to the competition.
Reel Aloha Poke & Fish Co. by Mana’o Alu
This dish pays tribute to traditional Hawaiian-style poke by highlighting fresh island ingredients and time-honored preparation. Fresh fish is tossed with Big Island-grown ogo (seaweed), Hawaiian chili pepper, roasted kukui nut (inamona), and Hawaiian sea salt to create a clean, authentic flavor profile.
The poke is served alongside hand-pounded ʻuala poi, whose natural sweetness and earthy character balance the bold seasoning of the fish. Accompanying the dish is a lightly salted, crispy fried āholehole, paired with a ginger-garlic ponzu soy sauce that adds brightness and umami while complementing—rather than overpowering—the traditional flavors.
Inspired by traditional Hawaiian flavors and family-style cooking. It features fresh poke prepared with tomatoes, onions, Inamona and a hint of garlic, served over a bed of sweet potato poi. The dish is finished with a crispy deep-fried aholehole tail for added texture and flavor. Our goal is to provide an authentic Hawaiian dining experience that honors traditional ingredients and local culinary heritage.
Born and raised on Hawaii Island, Mana’o Alu is a commercial fisherman turned poke chef and the owner of Reel Aloha Poke & Fish Co. His boat-to-bowl philosophy emphasizes responsibly sourced seafood, respect for Hawaiian traditions, and letting the quality of the fish speak for itself. For Manao, poke is more than a dish—it is a reflection of the ocean, the land, and the spirit of aloha.
The Four Current Ahi Bougere by Kayla Werner
Tiger’s milk-cured ahi poke is nestled inside a delicate purple uala gougère and finished with whipped local wasabi, malolo caviar, and sea beans. Blending Hawaiian ingredients with French, Japanese, and Latin influences, this refined bite celebrates the diverse culinary currents that shape Kauaʻi’s food culture.
Chef Kayla Werner is a graduate of The Culinary Institute of America in Hyde Park, New York. Her culinary journey includes apprenticeships with renowned institutions including Nobu, Tribeca Grill, and Le Bernardin, as well as appearances on Food Network productions. Known for her exceptional catering and creative approach to poke, Chef Werner combines world-class technique with local ingredients to create dishes that are both innovative and deeply rooted in place.
Ali’i Momona Poke by Justin Firmignac
Crab fat and lemon oil-tossed ahi is paired with house-made ogo furikake, Dungeness crab, fried garlic, sesame, and island seasonings for a rich, savory poke inspired by Hawaii’s coastal flavors.
Born and raised on Maui, Chef Justin Firmignac followed a family legacy in the culinary arts, traveling throughout Hawaii to deepen his knowledge of island food and culture. Today, he oversees both Haleiwa Joe’s locations on Oahu, bringing together the flavors, traditions, and aloha spirit of the islands in every dish.
Puff Pastry Hapa Poke by Christen Moriguchi
Salmon and ahi poke with momiji aioli, Asian guacamole, tempura balls, and kobayaki sauce, served on a flaky puff pastry for a creative East-meets-West bite packed with texture and flavor.
Chef Christen Moriguchi is the Executive Sous Chef at Royal Sonesta Kauai Resort. Formerly of Sushi Bushido and trained under acclaimed chef Victor Heresa, he brings a blend of Japanese technique and contemporary island cuisine to every dish he creates.
Lomi Ahi by Domingo Norial
A traditional-style poke featuring ahi seasoned with Hawaiian salt, limu kohu, ogo, inamona, Hawaiian chili pepper, green onion, sweet onion, dried ahi, and chili pepper water for a bold taste of old Hawaii.
Born and raised on Kauai, Chef Domingo Norial Jr. has spent more than 35 years fishing the island’s waters and over 26 years working as a professional cook. Whether fishing for business or enjoying time on the water with his daughter, he brings a lifetime of local knowledge, tradition, and passion to every dish he creates.
Ai Me Ka I’a (Fish and Poi) by Don Gusman
A traditional Hawaiian-style poke featuring fresh ahi paired with limu manauea, limu kohu, and limu lipoa, celebrating the timeless flavors of Hawaii’s fishing and gathering traditions.
Chef Don Gusman is the 2024 Kauai Poke Fest® Champion, earning top honors with his winning creation, Throw Back Poke. Known for his deep appreciation of traditional Hawaiian ingredients and preparation methods, he brings a strong connection to island culture and local flavors to this year’s competition.
Kauai Catch Crudo by Kristy Kahananui
Fresh ahi is paired with bright citrus, olive oil, chili, and Japanese-inspired flavors for a clean, elegant crudo that highlights the quality of Kauai’s local catch.
Kristy Kahananui is the owner and operator of Lawaia Fish Co., a locally owned seafood business she founded in 2020. Born and raised on Kauai in a commercial fishing family, she brings a lifelong connection to the ocean and a deep appreciation for fresh, sustainably harvested seafood.
Ono You Didn’t by Meghann Matsuda
Fresh local ono is paired with pickled watercress, candied inamona, chili pepper water, and paʻakai, then finished with a rich, creamy yuzu unagi-uni sauce and topped with crispy deep-fried ogo. This dish balances sweet, salty, savory, and bright island flavors while showcasing the depth and versatility of Hawaiʻi’s local ingredients in a bold, modern poke creation.
After earning second place last year, Kapakahi x Red Eye returns hungry for first. Chef Chan’s expert poke craftsmanship and Red Eye’s creative culinary vision come together in a collaboration that blends tradition, innovation, and bold island flavors into a true celebration of Hawaiʻi’s food culture.