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RAVISH’s culinary minds are a collective of award winning chefs and restauranteurs

THE MODERN HONOLULU Executive Chef Keith Pajinag

Chef-Keith-Pajinag

Chef Keith Pajinag, Executive Chef of THE MODERN HONOLULU, brings a wealth of experience from the Pacific Northwest, along with his upbringing in Hawaii and Alaska kitchens, to THE MODERN HONOLULU through his devotion to great product.

Chef Pajinag’s strategy is to let the ingredients do the work: “Get good ingredients. Don’t manipulate them too much. The perfect tomato doesn’t need a lot of dressing up. Season it. Leave it alone.”

In essence, he’s well-traveled and understands precisely where Oahu sits in the “foodie renaissance” sweeping across the islands and receiving national attention. Over the years, he has become more of a “seasonality” chef, looking to see what is currently available locally and exploring local farmers markets as a key step. Then, while respecting the parameters of Hawai’i, incorporating “cosmopolitan” flavors that appeal to our guests.

“We express our Aloha differently here. You don’t see lei flowers everywhere at THE MODERN HONOLULU, yet somehow we get the Aloha across. We take the same approach with cooking.”

Bespoke Concepts

Supporting Chef Pajinag, is the culinary team from Bespoke Concepts.

Chef Jake Linzinmeir

Hailing from the great Midwest, Jake Linzinmeir grew up in the kitchens of his family farm. A chef before anything else, Linzinmeir is a regular guest on NBC’s “The Today Show,” and a frequent face on both local & national television. He was also selected as one of the industry’s Rising Stars by Restaurant Hospitality Magazine with features in Bon Appétit, Food Arts, and Newsweek.

Chef Linzinmeir was Chef de Partie at Italy’s Michelin starred Le Calandre when the restaurant earned its third star under Chef Massimiliano Alajmo.

As an Executive for Telluride Ski & Golf he pushed the team to the No.1 ranking for ski resort dining in North America. As the Senior Vice President at Blau + Associates he lent his hand to massive projects with Timbers Resorts, Shangri la Hotels, Starwood, Hilton Hotels, Azul Hospitality Group, Celebrity Cruise Lines, and Vail Resorts. Linzinmeir was also the lead for the “The Cake Boss”, Buddy Valastro’s phenomenally successful restaurant inside the Venetian in Las Vegas.

Chef Linzinmeir has participated in the creation of nationally recognized restaurants such as The Nickel in Denver Colorado, The Rainbow Room in New York City, and soon to be opened SaltWood in Monterey, CA.

Chef Ben Halley

Born in Northern California and living between the vibrant culinary scene of the Bay Area and the outdoors of Lake Tahoe has given Chef Halley a deep background in what makes the best restaurants the best they can be. After a stint at the world renowned Greenbrier, he spent years developing skills while traveling, working in ski resorts, and commercial fishing in Alaska.

With a penchant for adventure and travel, Ben has visited over 60 countries, holding leadership positions in Germany, France, Cyprus, Canada, Lebanon, New York, and San Francisco. He has served as a guest chef at Sun Wine & Food Fest, The Shanghai Rolex Masters, Vegas Uncork’d, and several James Beard House dinners.

Chef Marco Gonzalez

With extensive international experience in his native Mexico as well as France, Italy, and Spain, Chef Marco brings deep knowledge of operations and execution in Michelin starred restaurants. Marco was part of the team to win 3 Michelin Stars in Massimiliano Alajmo’s Ristorante Le Calandre in Rubano, Italy where he cooked alongside Bespoke Concept’s principle, Jake Linzinmeir.

Not only a culinary force in the kitchen, as a top level sommelier Mr. Gonzalez can lead beverage programs and cellar development. Marco lectures and writes for several leading publications including Sabor e Arte Magazine and the Universidad del Caribe in Cancun, Mexico.

HOURS

Daily: 5-10PM

LOCATION

1775 Ala Moana Blvd, Honolulu, HI
Located in THE MODERN HONOLULU
Complimentary Valet Parking