Making Magic, Memories With Food in Hawaiʻi

Kitchen culture can be known for long hours, and cutthroat competition. But the best chefs discover that true success lies in cultivating relationships, a passion for food, and the joy of pure hospitality.

“Food has a magic way of making memories,” says Chef Jacob A. “Smells can take you back to memories of your grandparents or places.”

As the chef and manager of Nanea Restaurant and Bar at The Westin Princeville Ocean Resort Villas on the north shore of the Hawaiian island of Kauaʻi, Chef Jacob creates culinary magic while managing many responsibilities beyond just cooking. But it didn’t happen overnight. 

Where It All Began

Given his upbringing around food in Lāhainā, it was almost inevitable that Chef Jacob would end up somewhere in hospitality. He fondly remembers being in the kitchen as early as 4 or 5 years old with his grandfather, making pizza using homemade Italian sausage. Chef Jacob recalled watching the care he put into preparation and the joy that people took in receiving the food. It made an early and permanent impact on him. Even now, when at home with his partner Bryson Abe, one of his favorite foods is eggplant parmesan — but his favorite to cook is grilled lamb chops.

During high school, when it came time to select an internship to help decide a career path, he easily chose a two-week cooking internship. This cemented his journey to study at Maui Culinary Academy at the University of Hawaiʻi Maui College. While there, he volunteered for an event at The Westin Kāʻanapali Ocean Resort Villas, where chef Francois Milliet recruited him for his first job. Chef Jacob called Milliet one of the most professional chefs he’s ever met.

Chef Jacob quickly advanced through the ranks, from cook to sous-chef, yet the pressures of the competitive culinary sometimes led to self-doubt.

He then embraced the opportunity to compete in a prestigious and intimidating cooking competition, with a chance to take over a restaurant as the prize. The Top Chef–style event challenged participants to make a multicourse meal. The rub was using anything in the pantry with preselected proteins, but then preparing and serving it within an hour. 

He consulted Milliet for advice. 

“Long days and long hours in the kitchen culture can beat you up, but having those conversations with chef Francois gave me the encouragement I needed,” Chef Jacob recalled. “He’s one of my greatest mentors. And when he talks, you listen. He said you’ll never know until you shoot your shot.” 

Chef Jacob won, and with it, the chance to take over a restaurant.

“As a chef at that time, it was one of my proudest moments,” he said. 

Other mentors later encouraged him to apply for other jobs and he soon learned more and refined his skills beyond the culinary ones needed to be a chef. This included writing menus, deciding pricing, and learning how to manage the many people it takes to run a kitchen. 

“I wasn’t sure if I was ready yet,” he said, “but for me, it was knowing that I wanted to do this for the rest of my life.”

What’s Next

One of Chef Jacob’s first moves when he came to The Westin Princeville Ocean Resort Villas as a task force chef was to move the resort to sustainable products plasticware that was decomposable. 

Then he set his sights on the heart of the kitchen of Nanea Restaurant and Bar, coaching cooks on sautéing and braising techniques, and then adjusting the menu for the all-day dining venue. A bar renovation is next. 

One of his favorite dishes he recommends most to Owners and guests is the Thai seafood curry. 

“It’s a ‘wow’ dish,” he says. “We use local vegetables and fresh seafood that we bring in that day.” 

The sustainable lessons are something he learned from chef Milliet. 

He said one of his favorite things about Nanea is its fresh flavors and sense of place it creates under the covered lānai.

“When you think about Hawaiʻi, it will bring you back to the place where you’re sitting in this restaurant in Princeville without a care in the world,” he said.

Take home a taste of Hawaiʻi

One of the cocktails offered at Nanea is the Royal Ube Colada. Chef Jacob shares the recipe:

• 1.5 oz Bacardi rum or favorite light rum
• 1.5 oz fresh lime juice
• 1.5 oz coconut cream
• 1.5 oz pineapple juice
• One scoop of ice
• 0.5 oz ube syrup

Process

• In a blender, add light rum, lime juice, coconut cream, pineapple juice, and ice, and blend till smooth and thick. In a tall glass, add ube syrup to bottom of glass and pour over the colada from the blender. Garnish with 1 oz of dark rum and a flower and enjoy!

Where to Stay:

Experience the rugged coastlines, intimate beaches, lush rain forests and unforgettable sunsets that make Kauaʻi so unique. Three unique brands offer villa accommodations from The Marriott Vacation Clubs including The Westin Princeville Ocean Resort Villas, Marriott’s Kauaʻi Beach Club, Marriott’s Kauaʻi Lagoons, Marriott’s Waiohai Beach Club, and Sheraton Kauaʻi Resort Villas. No matter which resort you choose, you’ll make unforgettable memories during a vacation you’ll never forget.