Chef Ronnie and Kimi Werner catches an octopus for a dinner Video

Chef Ronnie, Kimi Werner, & Hi'ilei Kawelo on a dive at He'eia Fishpond to source local He'e and get inspiration for An Ocean-to-Table Inspired Beer + Grazing Event at Tiki's

Tuesday, August 22 at Tiki's, 6 PM. Tickets at
Dishes by Chef Ronnie Nasuti paired to Kona Brewing Co beers, featuring Kona Brewing Ambassador Kimi Werner 
Portion of proceeds to benefit Paepae o He'eia

MAHALO to Kimi Werner, Hi'ilei Kawelo, Cinematography-Justin Turkowski, Mary Melyssa Smith, Sarah Wilcox, Eric Chang 
Music - Fara E (Live) by © Copyright - Aaron Kaonohi / Vaihi Entertainment 
@kimi_swimmy @cinematowski @hkawelo @chefronnie @konabrewingco @mahalomichael

Chef Ronnie and Kimi Werner catches an octopus for a dinner

Tiki's Ohana at Kumuola farms in Manoa

Kumuola Foundation / Farm is nestled in the beautiful Manoa Valley, at Lua 'Alaea. Kumuola Foundation is a living, learning cultural farm dedicated to taking care of native Hawaiian plants we need for life, for the practices and arts, for the healing, and feeding. We want to create a cultural, educational, sustainable, sacred space for all our people of Hawaii and the World.

Some of our Tiki's Ohana when to help out or Kōkua. Mahalo to Kevin, Lindsey, Lexi

The Kōkua Program invites Community members to join us for a work day, every 2nd Saturday from 10am to 2pm. Projects include weeding, mulching, planting, pruning, preparing space for gardens. opening lo'i kalo, etc. Water and lunch included.  For signup go to

Community Service Opportunities and Student Service Learning Projects for students and families  who need a place to fulfill service hours for any school or organization. Please leave your information at

Ready for some spice!

Shishito pepper (獅子唐辛子 Shishitōgarashi) is a sweet, East Asian variety of the species Capsicum annuum.

Painted with olive oil, and daps of sesame oil. Crushed black pepper, and Arrabbiata Sea Salt Mix, course sea salt from waters off the coast of Castiglione della Pescaisa is combined with spicy peperoncino. Parchment paper in a pie pan and oven roasted at 400 for 18 minutes. What a great pupu. About one out of every ten peppers is spicy. The occurrence of pungent fruit is induced by such factors as exposure to sunlight, and other environmental stresses.

Chicken - it's Greek to me

It was Archestratos in 320 B.C. who wrote the first cookbook in history.

I want read it some day! But for now...we honor the Greek gods with this dish...
Greek seasoning on chicken in a slow cooker 13 hours...Tzatziki Sauce, Kula 🥒 cucumbers/Yogurt Sauce.  

Paired with Alto Moncayo Veraton 2014
Grenache from Spain 🇪🇸 

Rich black berry flavors, with a toasted almond finish and a mouth feel that is begging to be drunk  again... 

Made from 100% Grenache, it was aged in new French oak & American bottled without filtration.  The youngest vines of Alto Moncayo are 35 years old and the oldest vineyards are over 90 years old. Their focus is exlusively on Garnacha. So yes they know how make make a great wine 🍷

Giving back to your community can be fun and rewarding for your team!

Giving back to your community can be fun and rewarding for your team! 

The Waikīkī Community Center

 hosted the 32nd Annual Duke Kahanamoku Beach Challenge on Sunday, May 7, 2017. We bought a team sponsorship and asked our ohana (staff) to come and compete against some other very good companies. We were sandwiched between two powerhouses: Hawaii Electric and Hawaiian Airlines. We ended up making it to the semi-finals in the outrigger canoe race. It was an enjoyable hands-on day of showcasing our teamwork and highlighting Hawaiian values.

This annual event draws both locals and visitors for an exciting day of team canoe races, stand-up paddle races, and kayak races at Duke’s lagoon and beach fronting the Hilton Hawaiian Village Waikīkī Beach Resort. The day’s events include community teams competing in classic Hawaiian watersports. The outrigger canoe race is an open-ocean, quarter-mile competition open to all skill levels. Teams also participate in the stand-up paddle race in Duke Kahanamoku Lagoon where paddlers race from the makai end of the lagoon and finish at the mauka end. New this year, teams also had the opportunity to compete in a two-person kayak race in the lagoon. 

As Hawai‘i’s greatest waterman, Duke Kahanamoku brought great honor and dignity to Hawaiian watersports through his stellar achievements as a surfer and Olympic swimmer and through his love for the ocean. Each year the competition honors those who, in the spirit of Duke, made a significant contribution to Hawai‘i’s watersports culture. The annual fundraiser supports the multi-generational services the Waikīkī Community Center has been providing to the community for the last 39 years. In addition, visitors could browse the craft fair on Hilton Hawaiian Village’s Great Lawn featuring local crafts, goods, games and activities for the keiki. Some of Hawai‘i’s finest entertainers also performed during the event. This year's event honored John Clark, a waterman, writer, and historian who has done much to perpetuate the stories and culture behind Hawai‘i’s surf spots and coastal landmarks. Clark is the author of “Hawaiian Surfing: Traditions from the Past,” “Hawai‘i Place Names: Shores, Beaches and Surf Sites,” “Hawai‘i’s Best Beaches,” and more.

Even though we didn't win any prizes, our ohana got to engage in friendly competition with members of our community, as well as enjoy time with each other. The rewards for their efforts was a complimentary beef stew plate lunch and some hard-earned beers; most importantly, they got to cultivate and strengthen their bonds outside of the workplace while enjoying all the advantages living in Hawaii has to offer. 

Highlight Video of Marketing Executives Group (MEG) Conference National Restaurant Association NRA

Marketing Executives Group (MEG) is the community of restaurant marketing professionals who are connected 365 days a year and convene every spring in Chicago. MEG's mission is to raise the level of industry excellence by connecting, inspiring, teaching and challenging each other through the exchange of ideas, though leadership and best practices. Learn more about MEG at National Restaurant Association

HRA 2017 Employee Appreciation and Excellence Awards

On Monday, March 20, 2017 at The Kahala Hotel and Resort, over 200 Hawaii Restaurant Association members and guests were in attendance to witness over 40 employees of various Hawaii restaurants and food service companies receive awards during the Employee Appreciation and Excellence Awards ceremony.

Two of our very own Tiki's Ohana were finalist:
Richard Heine - From our Culinary team
Hana Murray - From our Front of the house team 
We bought a table of 10 to celebrate our employee excellence.

Top Row (L-R): Michael Miller (Tiki’s Grill & Bar) / HRA Chairman, Gregg Fraser / HRA Executive Director. Bottom Row (L-R): Collin Brown, Leila Perreira, Eric Change (Chef Owner, Moena Cafe), Shirley Chu, John Romero.

And the winners are:  

Front of House – Restaurant John Romero (Sommelier) / STRIPSTEAK WAIKIKI
Back of House – Restaurant  Collin Brown (Cook) / IL GELATO HAWAII
Front of House – Allied          Leila Perreira (Customer Service Representative) / Y. HATA & CO., LTD.
Back of House – Allied           Shirley Chu (Nutrition Assistant) / KAISER PERMANENTE

In addition, this year HRA added a new category – Best New Restaurant of 2016. Over 20 restaurants were nominated for this honor. 

Best New Restaurant of 2016:  Moena Cafe / Kapolei 

HRA North Shore mixer Hawaii Restaurant Association

Last night's HRA mixer at Turtle Bay was a fantastic success!

We had 50 RSVPs and 75 folks attended. It was an awesome setting on The Point with great food and drinks.  Lots of meaningful connections were made and we have four new member commitments.

Special thanks to Peter Faas for hosting us, Len Delekta, Membership Committee Chair, and Dirk Koeppenkastrop for providing Il Gelato and personally contacting many North Shore restaurants. 

It was great to see so many HRA board members in attendance supporting the organization which is instrumental as we strengthen our goals to increase our industry relevance which of course translate into more members.

The Hawaii Restaurant Association is the organization unifying, representing and supporting the Hawaii restaurant and food service industry. 

-Video credit to Michael Miller

Bill Tobin is interviewed on Hawaii News Now about his book "Food to Write Home About...Hawaii"

Hawaii restaurateur Bill Tobin tells the story of his love affair with Hawaiian cuisine—and all the nuances associated with Hawaiian fare. He does so through a series of affectionate letters to his mother, in their Midwest USA farm town. Through these highly personal letters, Tobin and author Brian Berusch explore every ingredient, dish and the chefs behind them—which about-faced Tobin's vocation into a career "Foodist" on the islands, including a stint as the president of the Hawaii Restaurant Association. Through each chapter we see the evolution of Tobin's palate, right through to the meeting of his wife and the start of his own family, whom are still highly immersed in the food arts there.

Bill Tobin grew up in a small farming community in Nebraska. After a stint in the U.S. Army prior he moved to Hawaii to attain a Business Administration degree. After founding his own restaurant company, he went on to be the Managing Partner and CEO of Tiki’s Grill and Bar LLC as well as chairman of the Hawaii Restaurant Association and technical advisor to Running a Bar for Dummies published by Wiley and Sons, Inc. He lives on Honolulu.

Brian Berusch has directed and edited various national lifestyle magazines, as well as written articles for more than two dozen titles, including Town & Country, Saveur, Wine Enthusiast and Departures. He has appeared on The Today Show as a travel and food expert. Berusch's first book was a private memoir for Aniello Lauro, celebrated hotelier of the famed Splendid Royale in Lugano, Switzerland. He lives on Honolulu.

For more information on this wonderful book and its authors, visit the website at: