Jonathan Mizukami is an 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.
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.
Oto has over a decade of culinary experience prior to The Kahala Hotel & Resort. Most recently, he served as Sous Chef at The Four Seasons Koolina’s Fish House on the restaurant’s executive opening team. Prior to his position at The Four Seasons, Oto was a Chef for ten years at Halekulani working at Orchids restaurant and he also handled the hotel’s culinary program for events and banquets. Born and raised on Oahu, Oto grew up with strong roots from Hawaii’s Mauka and Makai (land and ocean). He is a fisherman, craftsman, farmer, planter and cultivator of soil and food. Oto learned these skills, the philosophies of respecting the
sea and nurturing the land and his appreciation of the earth from his father who is a life-long gardener, farmer and fisherman. Oto’s love and passion for the culinary arts began when he was four years old and he caught his first fish with a bamboo cane pole sparking his interest in cooking. He is an active fisherman and enjoys shoreline and offshore fishing and free diving. His passion for the ocean has carried through into his culinary journey. In Oto’s free time, he prepares the fish he’s caught by drying, smoking or pickling it. He is a graduate of the Leeward Community College’s Culinary Program and a recipient of the Kapa’a Rotary Club Alan Wong Scholarship.