Flavors of Aloha: Chef Lee Anne Wong’s Culinary Ode to Kaua‘i

Our Chefs by Nature series continues December 13 - 15 with Chef Lee Anne Wong, the celebrated mind behind Honolulu’s beloved Koko Head Café. Known for her innovative yet deeply rooted approach to Hawaiian and Asian cuisine, Chef Wong will bring her signature style and passion for sustainable cooking to the lush shores of Kaua‘i. 

From showcasing foraged island ingredients to teaching the art of dumpling-making, Chef Wong draws inspiration from Hawai‘i’s vibrant culture and the philosophy of aloha ʻāina—a deep love and respect for the land. Her culinary philosophy seamlessly blends local sourcing, creative techniques, and a heartfelt connection to nature, resulting in dishes that honor the island’s rich traditions while delivering bold, unforgettable flavors.

Through the Chefs by Nature series, Chef Wong will collaborate with our culinary team to honor local farmers, ranchers, and growers, crafting featured dishes for 1 Kitchen, leading a master cooking class, and hosting a charity dinner to support the Kaua‘i Community College Culinary Arts Program. Guests can indulge in curated menus highlighting the island’s freshest ingredients, from herbs grown on the hotel’s rooftop garden to locally sourced seafood and seasonal produce. 

To celebrate her time with us, we spoke with Chef Wong about her culinary journey, dedication to sustainability, and passion for connecting people through food.

Island Inspirations with Chef Lee Anne Wong

How have Hawaiian and Asian cultures, with their rich traditions and deep connection to nature, shaped your approach to cooking and sourcing ingredients? What inspires your creativity in the kitchen, and how do you balance innovation with honoring tradition?

I was visiting Hawai’i frequently before moving here from New York City in late 2013. Discovering the indigenous ingredients of Hawai’i was not only thrilling but also deeply inspiring as I applied my culinary techniques to these foods while learning about their history and traditional preparation methods. Aware of Hawai’i's unique position as one of the most remote places in the world, my cooking focuses on thoughtfully showcasing local ingredients in creative ways while respecting their cultural and social significance.

The concept of ‘aloha ʻāina’ (love for the land) is central to Hawaiian culture. How does this philosophy influence your approach to sustainability in the kitchen?

At Koko Head Café, we source over 70% of our food locally—a challenging but immensely rewarding goal. I’ve instilled a practice of whole-animal butchery and encouraged my team to craft specials that celebrate the fresh, seasonal bounty of the Hawaiian Islands in original and unique ways. We minimize food waste by teaching our cooks to maximize ingredients through foundational techniques like making stocks, pickles, and using methods such as dehydration, ensuring nothing goes to waste.

You’ve said that food is a universal language that connects people. How does that philosophy shape the way you create dining experiences?

Creating dishes and menus with intention is central to why I love being a chef. Food has the unique power to imprint on our memories, sparking joy and nostalgia at the thought of something truly delicious. It’s a universal conversation starter—a medium that can nourish, comfort, and thrill simultaneously. By focusing on seasonal, locally sourced fare, I’m able to craft dishes that not only reflect my culinary inspirations but also invite guests to connect with the flavors and stories behind each ingredient.

Local sourcing is at the heart of sustainable cooking. What role does this play in your culinary philosophy, and can you share a few standout ingredients from your “Chefs by Nature” dinner at 1 Hotel Hanalei Bay?

Local sourcing is essential to my culinary philosophy and will take center stage during the “Chefs by Nature” dinner. We’ll highlight herbs and aromatics from the rooftop garden and showcase fruits like mango, jackfruit, guava, and seasonal citrus. Local Kaua’i beef and pork will feature prominently, along with seafood such as Kaua’i Shrimp, Big Island Kanpachi, and Abalone. The menus will also include vegetables hand-foraged by myself and the 1 Hotel Culinary Team, offering guests an immersive experience in understanding the story and purpose behind these pristine ingredients.

What can guests most look forward to during your "Chefs by Nature" experiences at 1 Hotel Hanalei Bay?

Guests can look forward to experiencing the true essence of aloha through curated menus that highlight the importance of immersing oneself in local food culture while traveling. They’ll discover new flavors and ingredients, and those attending the Hands-On Dumpling Class on Sunday will enjoy an interactive, one-on-one experience. It’s a “make and eat” dumpling extravaganza where they’ll learn various folding techniques and cooking styles while creating their own delicious dumplings.