THE MODERN HONOLULU Executive 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.”