Hawaii’s food culture, like the island itself, is rooted in deep tradition and blooming with colorful and diverse dishes from innovative chefs. ADVERTISING Hawaii’s food culture, like the island itself, is rooted in deep tradition and blooming with colorful and
Hawaii’s food culture, like the island itself, is rooted in deep tradition and blooming with colorful and diverse dishes from innovative chefs.
Allen Hess, who will reinvent Kings’ Grille at Waikoloa Beach Resort, made it his culinary mission to take fresh-raised foods from local farmers, ranchers and fishermen and prepare them with state-of-the-art skills.
The Kings’ Grille will close for two weeks for renovation from Sept. 19-Oct. 4. Mai Grille will open Oct. 5, serving breakfast and lunch daily from its scenic location overlooking the Kings’ Course. Dinner menus are in development, so stay tuned for more exciting news that will be coming soon.
Hess said there’s a story behind each of his ingredients, and he personally knows the people who provide the food, from fresh-caught ahi to local zucchini. His new restaurant, Mai Grille, will feature his well-known, “slow foods” style of regional cooking, from CanoeHouse, his own bistro Allen’s Table and Merriman’s in Waimea.
“We are very fortunate to have Chef Allen join our ohana,” said Scott Head, vice president of resort operations. “Our goal has always been to share the best of what our island has to offer — in accommodations, recreation, golf, shopping and dining. Allen gets that; he expresses exactly the same idea with his food.”
For more information, contact Kevin Ginoza, Waikoloa Beach Resort director of golf, at 886-5375.
