Chef Sheldon Simeon and Chef Brandon Lee give us a taste of authentic, local, farm to table cuisine in Hilo on the island of Hawai'i.

Chef Sheldon is best known for competing on the TV show “Top Chef” and winning the “fan favorite” title twice. Sheldon came from humble roots, born and raised in small-town Hilo, Hawai'i on a guava farm. His grandparents were immigrants from the Philippines who worked on the plantations.

He understands that the unique, local food perspective he learned here in Hilo is what makes his cuisine so special around the world.

Kaunamano Farm Owner Brandon Lee made a mission out of raising a royal herd of happy, healthy, and macadamia nut-fed pigs. Similar to Berkshire pigs, he’s curating local pork in Hilo with a distinctive, premium flavor. He works hand-in-hand with local chefs like Simeon, supplying pork to select restaurants throughout the Hawaiian islands. The two are as local and 808 as it gets. Their passion for homegrown, sustainable food shines through when they talk, and even more so when they take to the kitchen.

When unfolding what makes local Hawai'i cuisine so unique, Brandon says when using techniques of Europe with the bold flavors of the Pacific Rim, you get a delicious mishmash that defies culinary limitations. Additionally, working closely with local farmers, fishermen, ranchers, artisans, and purveyors enables them to provide honest, ono (delicious) food to the community.

With a sense of pride, Chef Sheldon says that they are lucky they can have Chinese, Korean, Filipino, Hawaiian, and Portuguese foods together and still house them under one cuisine in Hawai'i.


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