Chef Ronnie Nasuti dessert included in MARTHA CHENG'S article about bacon desserts

It was great to have Chef Ronnie Nasuti dessert included in MARTHA CHENG'S article about bacon desserts from Honolulu Magazine. 

Monte Cristo from Tiki's Bar and Grill. Photo courtesy of Tiki's

I love Monte Cristos—classic ones are essentially a ham and cheese sandwich, dunked in a French-toast like batter and deep-fried, with a bit of jam to lighten and sweeten the deal. Tiki's twist makes it a tempura-fried peanut butter and jelly sandwich with bacon on a taro bread pudding. Sure, the Monte Cristo sandwich is not diet food, but I might sub in a thinner-cut bread to scale back the heaviness. We could only a manage a few bites with the combined richness of peanut butter and the batter. But, of all the desserts we tried (aside from the chocolate-dipped bacon), it was the most bacon-prominent.
$6, 923-8454,

To read the full story via:


From five-star restaurants to hidden holes-in-the-wall, Biting Commentary will let you know what’s hot and what’s not. Find out the latest restaurant news—who’s opening, who’s closing, which chef is moving on, where the great special dinners are. Discover the best menu items, fabulous wines, stunning cocktails, hand-crafted beers. Be the first to hear about upcoming food events and festivals.

Food editor Martha Cheng graduated from Wellesley College with degrees in Computer Science and English. She's a former line cook, food truck owner, Peace Corps volunteer and Google techie. Follow her on Twitter @marthacheng.

Post from Taste of the Range on Chef Ronnie Nasuti

Please check out the orignal postCalendar June 18, 2013 | Posted by claudia hafner

Look Who’s Cookin’ at Taste of the Hawaiian Range: Ronnie Nasuti of Tiki’s Grill & Bar

Chef Ronnie Nasuti

Chef Ronnie Nasuti

A favorite chef at this year’s Hawaii Chocolate Festivalon O’ahu, Chef Ronnie Nasuti of Tiki’s Grill & Barwowed attendees with his chocolate pasta dessert, which was showcased on Honolulu morning news shows. Chef makes his culinary event debut on the Big Island at this year’s Taste of the Hawaiian Range andshares a recipe for Pulehu Grass-Fed Filet Mignon.

Working in Kitchens Since 14

Chef Nasuti grew up in Massachusetts. His first restaurant gig was as a dishwasher. At 17, he became a kitchen manager at a classical Northern Italian restaurant where he assisted the chef/owner on a daily basis while honing his culinary chops. Nasuti finished four years of culinary arts in high school and further developed his trade through an apprenticeship at Boston’s Copley Plaza Hotel; the apprenticeship was sponsored by Les Dames d’Escoffier. Nasuti says Julia Child was a member of the Les Dames chapter there and he got to meet her.

In Hawai‘i he worked at Horatio’s (now Kincaid’s Restaurant) and then joined Chef Roy Yamaguchi and crew working at various Roy’s Restaurants in Hawai‘i Kai, Waikiki and Poipu, Kaua’i. Nasuti also served as executive chef at the award-winning Chez Michel, the location formerly at Eaton Square in Honolulu.

After a proven record of successful culinary stints, Chef chose to “hang his hat” at Tiki’s and has been steering the Waikiki establishment to a higher level of dining and elegance. He believes in being an effective and motivational trainer, from both the front and back of the house.

Q: How would you describe your cooking style and please give some examples.

A: A fusion of Hawaiian/Pacific Island Cuisine with American Cuisine. I believe in the locally grown food movement and have visited farms and built strong bonds with our food producers. I rely on island-fresh produce, proteins and breads to create signature items and dinner specials like Nalo Shiso-Seared Tofu Salad using Mrs. Cheng’s island-made tofu, Waimanalo greens, local tomatoes, Kula onion and a soy vinaigrette. Another is Bacon and Lemongrass-Crusted Ono served with Molokai potatoes and lilikoi chili butter sauce.

Q: Why do you use grass-fed beef (GFB)?

A: To support local farmers and to provide our clientele with something that’s healthier and tastes better.

Q: What are your favorite GFB cuts and why?

A: I like the primal cuts like filet mignon, ribeye, striploin, etc., as grass-fed beef has more “bite” than the grain-finished stuff. (Primals are the sections of the carcass—like rib, loin and round—used to create specific beef cuts.) To keep it in our price point at Tiki’s, I use primarily ground beef. We sell lots of great burgers as we are a “Grill & Bar.” I use about 210 pounds a week.

Q: Do you let patrons know on your menu they are eating GFB?

A: Our guests definitely know they are ordering Big Island ground beef in their hamburgers! It states it on our menu

Q: What other local food products are your favorite and why?

A: I love all local products. The idea of getting product that wasn’t shipped thousands of miles—in an economy we’re the bulk of—is key to our success and collective effort towards sustainability. Anything that we can get locally and is within our price point is on our menu! In addition to grass-fed beef, baby greens, herbs, lettuce, local tofu, tomatoes, potatoes, various vegetables, melons, fish and abalone are some of the local products we use. To call one a favorite, I’d say maybe opihi; though it’s not too easy to get, but defiantly a delicacy, I love octopus also.

Q: What are your favorite “fun” things to do here in Hawai‘i? 

A: I love to get in the water. I try to find more ways to do it. I got a jet ski and some paddle boards recently to give me more excuses to get in the ocean. I love to motorcycle ride also. Anything that gets me outside! I love to cook, but most of that happens indoors.

Tiki’s Grill and Bar is located at 2570 Kalakaua Ave in the Aston Waikiki Beach Hotel, 808-923-TIKI (8454).


Category Categories: Event News HawaiiGrass-Fed Beef Hawaii  |  Tag Tags: Chez MichelHawaii Chocolate FestivalKincaid’s RestaurantLes Dames d’EscoffierRoy’s RestaurantsTiki’s Grill & Bar

Comments are closed.

Catering the Grand Opening for Joie de Vivre Hotels newest hotel, the Shoreline Hotel in Waikiki.

Tiki's Grill & Bar was invited to cater the Hotel Opening for Joie de Vivre Hotels newest hotel, the Shoreline Hotel in Waikiki.  Karishma Chowfin Director of Sales, sent over a very nice thank you card.  

For the occasion we created a branded cocktails that fit with the look, feel and vibe of this new hotel:
'JDV Refresher Mai Tai'- light rum, fruit juices , an almond syrup (called orgeat), float of dark rum & a sprig of mint 

'Joy of Life Sip' - Pineapple juice, Ginger, Passion fruit juice - Non-Alcoholic Cocktail

The pupu menu was created to allow a flow of guest to the roof top pool and 14th floor to view the rooms.

  • Thai Style Lemongrass Chicken Satays
  • Crispy Thai Style Spring Rolls
  • Crispy Calamari
  • Island Ahi Spoons
  • Cheese Platter
  • Fresh Fruit Platter
  • Truffled Three Mushroom Risotto
  • Kalua Pork Slider
  • Shrimp Scampi Pasta

With a chef action station of Island Made "Smoked Meat" Spoons.

In a destination that’s famous for being popular, the Shoreline is comfortable in its own skin. The hotel — 135 rooms over 14 floors — has a scale absent from most Waikiki Resorts, and the 1970s design creates a contemporary feel. Accommodations are bright and well‑appointed.

Each room has a balcony to enjoy the tropical climate and breezes of Oahu. Room amenities include free wireless internet, work desks, central air conditioning, mini-refrigerator (most rooms), in-room safe, hair dryer, iron and ironing board, alarm clock and cable-equipped flat-screen TV. The hotel’s top floors provide ocean vistas, with city and skyline views nearly standard. We’re a block away from bustling Kalakaua Avenue, giving our guests both breathing room and a sense of real Waikiki. 

Hotel Location
The Shoreline Hotel Waikiki is located two blocks from famous Waikiki Beach and one mile from Fort DeRussy Beach Park. Ala Wai Golf Course is two miles. The Honolulu Zoo is one mile away, and Waikiki Aquarium is three miles. The hotel is nine miles from Honolulu International Airport.