ABOUT CHEFS & TABLE
HAWAII ISLAND
At Chefs & Table, we believe that cooking is a simple, beautiful act. It begins with the finest ingredients, of course, but it's also about the tools you use, the plates you serve on, and the company you share it with.
We've carefully chosen a collection of cookware, table settings, and glassware to bring beauty and pleasure to your kitchen and your table.
Whether you're a seasoned chef or just starting to discover the joys of cooking at home, we have everything you need to create meals that are both delicious and memorable.
Our demonstration kitchen is a place to gather, to learn, and to share. It's a space for chef-led pop-up dinners, for learning new techniques, for attending seminars, and for tasting the freshest local and artisanal products.
VISIT OUR SHOP
Located in Hale Ku'i Plaza
73-4976 Kamanu St Ste 105 Kailua-Kona, HI 96740
Hear About New Arrivals
Join our email list and get access to specials items exclusive to our subscribers.
Check Out What's In Our Pantry!
To be the first to know what we have in stock follow our Instagram!
Prepared by Chef Vitaly
-
Starfruit Chutney
-
Local Vegetable Pickles
-
Garlic Cheese Delight
Curated by Chef Vitaly
-
Artisan American Cheeses
-
Farmstead Italian and French Cheeses
-
Olympia Provisions and Lowry Hill Provisions Meats, Bacon, and Salamis
-
...and more!
DINE WITH US
Dining Experiences
We believe the most meaningful connections are made around the table.
Our private dining rooms were created with this simple truth in mind. It is a warm, intimate space designed for gathering, for conversation, and for the shared joy of a beautiful meal.
Public events or Private dining experiences, the philosophy remains the same: we begin with what is fresh, honest, and in season. The menu will be a reflection of the very best our local farmers and artisans have to offer, resulting in food that is simple, nourishing, and delicious.
Let us provide the setting for your next celebration, so you can create memories rooted in the profound pleasure of eating well together.
Guest Chef Pop-Up Events
Find a Table and Reserve your seats on Opentable
6/27/2026
Two-time James Beard nominee Brian Hirata of Na`au will create a dinner highlighting coveted locally sourced ingredients from mauka to makai. This event will be an intimate experience with Chef Brian describing each course and offering dialogue with guest in a friendly casual environment.
Brian Hirata is a former educator who left the security of a tenured position to focus on Na‘au, and dedicate his life to preserving Hawai‘i's food culture while progressing the local cuisine through thoughtful presentations. Na‘au has gained worldwide recognition for its mission since launching in 2019, earning Chef Brian a semifinalist nod for the James Beard Foundation Awards in 2022 for Emerging Chef, as well as a semifinalist nod in 2023 for Best Chef, Northwest and Pacific.
Menu TBA
*Na‘au proudly features ingredients caught, crafted, foraged, harvested, or produced within the state of Hawai‘i. In addition to chef-caught and -foraged ingredients, this menu showcases products from numerous farms, producers, fishermen, foragers, and crafters throughout the islands.
7/12/2026
Born and raised on the Big Island Jeff Acol’s journey in cooking took him away from his humble beginnings of island life to places like Aspen, Florida, Lake Tahoe, the mountains of Georgia and Dallas, Texas. His successful career is filled with countless kitchen experiences, as well as opening two restaurants of his own.
Chef Jeff, with the support of his wife and children moved back to the Big Island where the foundation of his cooking journey is so deeply rooted.
Currently you can find Jeff cooking alongside Chef Chad Yamamoto, who “hired Jeff the day he landed home”. This partnership continues at The Walua Social Club with Chef Chad and the team. Join us for an evening of a storytellers journey. Where every dish will take you on his journey, and food is the center of the story.
Menu*
Kupe’e "Raza" Style
chorizo, cilantro mac nut pesto, queso fresco
Kona Prawn & Portuguese Sausage Gumbo
pohole "okra", buttermilk biscuit
Parker Ranch Steak Tartare
oyster crostini, guajillo emulsion, finger lime & shiso vinaigrette
Kona Kanpachi Lau Lau
crispy chickpea, masala sauce
Keawe Smoked New York
steakhouse accoutrements, sauce perigordine, foie dust
Tropical Fruit Tart
candied ginger & almond streusel, mac nut ice cream
*menu subject to change
7/17/2026
Chef Connor Callahan & Chef Raven Conklin, come together to create a truly unique dining experience. For this dinner they will highlight the versatility of vegetables with this vegan friendly menu. With a commitment to sustainability and a deep appreciation for the island's bounty, they will the freshest local ingredients. Against a fiery sunset, they invite guests to savor the essence of aloha, sharing a meal of the best ingredients Hawaii island has to offer.
Menu TBA.
Don't Miss Out
Join our email list and get access to specials events exclusive to our subscribers.
Previously At Chef's & Table
Chef Andy Ricker & Chef Vitaly Paley | Pok Pok | 7/12/2025
LEARN
Upcoming Cooking Classes
Upcoming Events
Wed, Jul 15Chefs & Table KonaJoin us for an afternoon tea time with teas and bites curated by Chef Pauline Lam. Come with friends and relax while sipping a variety of tea. Bites will be prepared by Chef Lam, the former executive pastry chef of Mauna Lani.
Subscribe
Join our email list and get access to specials deals exclusive to our subscribers.
Photography Provided By Andrew Richard Hara
Photographer Statement:
"As a Visual Media Specialist, skills and experience in photography, videography, strategic marketing, and strategic partnerships support thriving, responsible and compassionate communities within Hawaii.
Passion, focus, and understanding are used to interpret and tell stories of culture, science, and environmental conservation throughout the diversity of Earth.
My media company focuses on developing marketing content and strategies for small businesses, non-profits, and larger corporations to help create sustainable models of business in the State of Hawaii. A portion of my work is donated and/or volunteered to help private and government sectors to support community wealth, culture, and aina."