The Kauaʻi Poke Fest® is proud to showcase an extraordinary lineup of chefs, restaurateurs, fishermen, food innovators, and former champions from across Hawaiʻi. This year’s competitors include award-winning culinary professionals, celebrated local food advocates, hotel executive chefs, commercial fishermen, and past Kauaʻi Poke Fest® champions, all bringing their own unique interpretation of Hawaiʻi’s most iconic dish.
From traditional Hawaiian preparations featuring freshly harvested limu and locally caught seafood to globally inspired creations influenced by Japanese, Korean, Filipino, Thai, and contemporary island flavors, every tasting station offers a one-of-a-kind experience. Guests will enjoy exclusive dishes crafted specifically for the festival, featuring premium ahi, locally sourced ingredients, family recipes, and innovative techniques that reflect the diverse cultures and culinary traditions that make Hawaiʻi’s food scene so special.
As you explore the festival, meet the chefs, hear their stories, and taste your way through more than two dozen unique creations competing for the title of 2026 Kauaʻi Poke Fest® Champion. Whether you’re a lifelong poke lover or experiencing these flavors for the first time, you’re in for an unforgettable culinary journey.
Tasting Station 1 (2019 Poke Fest Winner)
Thai Style Laab Poke . 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.
About the Chef
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.
Tasting Station 2
Lava Ahi Crunch Poke . 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.
About the Chef
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.
Tasting Station 3
Not Your Tutu’s Poke . 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.
About the Chef
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.
Tasting Station 4
Double Happiness . 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.
About the Chef
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.
Tasting Station 5
Lemongrass Pokechos . 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.
About the Chef
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.
Tasting Station 6
Pastelle Poke . 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.
About the Chef
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.
Tasting Station 7
Black Tide Poke . Fresh ahi is layered with fermented black bean, 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.
About the Chef
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.
Tasting Station 8
Hawaiian BBQ Poke Bowl . 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.
About the Chef
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.
Tasting Station 9
Alahou Ahi Poke . 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.
About the Chef
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.
Tasting Station 10
Kimchee Poke Saimin . Fresh ahi is combined with a savory kimchee sauce, local vegetables, and saimin noodles, bringing together the bold flavors of Hawaii and Korea in a comforting island-style creation.
About the Chef
Born and raised on Kauai, Chef Eliza Fuimaono is the owner of Pineapple Express Kauai and a proud mother of four. When she’s not serving her community through food, she enjoys spending time fishing and embracing the island lifestyle that inspires her cooking.
Tasting Station 11
Unks Spicy Peanut Ahi .
About the Chef
Known as “Unko Kawika,” David Beekman is a passionate home chef and small business owner with a lifelong love of great food. Having lived in Tahiti, France, Italy, and Switzerland, he brings global culinary influences and a spirit of creativity to every dish he creates.
Tasting Station 12
KPoke Korean Style Ahi Poke . 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.
About the Chef
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.
Tasting Station 13 (2025 Poke Fest Winner)
Warm Shrimp Poke . 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.
About the Chef
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.
Tasting Station 14 (2023 Poke Fest Winner)
Poke Ban Xeo . 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.
About the Chef
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.
Tasting Station 15
Spicy Tuna . Fresh tuna is mixed with onions, mayo, ogo, and seasonings, then topped with microgreens and seaweed and served over crispy fried wonton chips for a flavorful poke with the perfect balance of spice and crunch.
About the Chef
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.
Tasting Station 16
The Four Current Ahi Bougere . A sophisticated take on poke featuring tiger’s milk-cured ahi, whipped wasabi, salmon caviar, and a delicate puff pastry shell inspired by classic French technique and bold island flavors.
About the Chef
Chef Kouri Killmeier serves as Director of Culinary Operations at 1 Hotel Hanalei Bay, where he leads one of Hawaii’s premier luxury dining programs. Drawing from a diverse culinary background and a passion for innovation, Chef Killmeier combines refined technique with local ingredients to create memorable dishes that celebrate the flavors of Kauai.
Tasting Station 17
Poke Tostada . Fresh ahi is layered over a crispy corn tostada with chipotle mayo, avocado, tomatoes, jalapeños, cilantro, furikake, and a vibrant mix of island and Latin-inspired flavors for a bold, crunchy bite.
About the Chef
Chef Jeremy Barnett brings more than 20 years of professional culinary experience to the competition. After beginning his career at Roy’s Waikīkī and later Roy’s Anaheim, he returned to Kauaʻi where he is preparing to open Lola’s in Kalaheo, bringing his passion for creative, flavor-driven cuisine back home.
Tasting Station 18
Ali’i Momona Poke . 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.
About the Chef
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.
Tasting Station 19
Puff Pastry Hapa Poke . 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.
About the Chef
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.
Tasting Station 20
Lomi Ahi . 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.
About the Chef
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.
Tasting Station 21 (2024 Poke Fest Winner)
Ai Me Ka I’a (Fish and Poi) . 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.
About the Chef
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.
Tasting Station 22
Kauai Catch Crudo . 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.
About the Chef
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.