See more articles from Kai Market
Ever wonder what goes on behind the scenes at your favorite restaurant? Well, much credit goes to the many chefs, owners and managers who work diligently day in and day out to make sure Hawaii’s diners have a top-notch dining experience.
This week, Dining Out gets the inside scoops from Kai Market Executive Chef Darren Demaya, who gives us a little taste of Kai Market and shares just what fuels his culinary drive.
NAME Darren Demaya
TITLE Executive Chef at Kai Market
Who or what inspires you as a chef? What inspires me is that I get an opportunity to cook for our hotel guests from the Mainland and also our local guests. We serve the freshest quality products made with a plantation twist, so our guests can experience and enjoy the true taste of the Hawaiian Islands.
If you could serve food to a celebrity, who would it be and why? What dish would you serve? I recently went to New York to cook at the prestigious James Beard House. I, along with Chef Jon Matsubara from Azure and Chef Colin Hazami from Sheraton Waikiki, created a dinner that brought all the flavors of Hawaii to New York. It was an amazing experience and I would love to re-create that dinner for James Beard himself.
What is your favorite dish on the menu? Why? I don’t have one particular favorite, but I can say there are several. I like Wok-Tossed Garlic and Black Bean Manila Clams, Crispy Garlic Head-On Prawns, Alaea Salt Crusted Slow Roasted Prime Rib and Portuguese Sweet Bread Pudding with Hawaiian Vanilla Cream Anglaise Sauce.
Is there a dish that you create that’s not on your menu, but available upon request? At Kai Market, our menu is inspired by the local produce we get from the different farmers we work with across the Islands. For special dinners, Yuzu Miso Glazed Kahuku Long Eggplant and Kahlua Drunken Duck with Butternut Squash Puree are really great.
Sheraton Waikiki Hotel
2255 Kalakaua Ave., Honolulu
Daily, 6-11a.m. (Breakfast); 5:30-9:30 p.m. (Dinner)