JONATHAN MIZUKAMI
Executive Chef

Jonathan Mizukami is the executive chef at The Kahala Hotel & Resort, responsible for overseeing the overall culinary direction of the resort’s signature Hoku’s Restaurant, Plumeria Beach House, The Veranda, Seaside Grill and catering operations.
Chef Mizukami has over 20 years of experience working in renowned restaurants across the U.S. and internationally, including a 10-year stint as sous chef at Thomas Keller’s highly acclaimed Napa Valley restaurant, The French Laundry. He gained experience training at Spain’s 3-star Michelin restaurant, El Bulli; at Alinea in Chicago; Per Se in New York City; and in Restaurant Gordon Ramsay and The Fat Duck in England.

Jonathan Mizukami
Keoua Nelson

Upon returning to Hawaii in 2014, Chef Mizukami served as the executive chef of Vintage Cave and chef de cuisine at Chef Mavro’s in Honolulu before joining The Kahala. Born and raised on Maui, Mizukami is a graduate of the University of Hawaii-Maui College, Culinary Academy in Culinary Arts and Baking. He began his culinary career working at the former Roy’s Nicolina on Maui and Alan Wong’s namesake restaurant in Honolulu.

DAVID ISHIHARA
Chef de Cuisine

David Ishihara is the Chef de Cuisine at Hoku’s Restaurant, responsible for leading the culinary team and executing its exquisite dishes.

Chef David has over 15 years of experience working in renowned restaurant in San Francisco and Honolulu including Restaurant Michael Mina, the dining room at the Ritz-Carlton, Salt House Restaurant, and Myth Restaurant where he met his mentors and learned fundamental culinary techniques.

David Ishihara Chef de Cuisine
Ravioli

After relocating to Hawaii in 2016, Chef David became a chef de cuisine at Stripsteak and worked at the Prince Waikiki Resort before joining Hoku’s at The Kahala. In between his careers, David backpacked around Asian countries such as Singapore, Thailand, Japan, Korea and Taiwan where he experienced a variety of regional cuisine and was inspired by different spices and ingredients which always bring him fresh prospective to his cooking.

Born and raised on Oahu, David attended the California Culinary Academy, Le Cordon Blue to study culinary arts after graduating from Loyola Marymount University with a Business degree.