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
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Check Out What's In Our Pantry!
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Prepared by Chef Vitaly
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Starfruit Chutney
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Local Vegetable Pickles
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Garlic Cheese Delight
Curated by Chef Vitaly
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Artisan American Cheeses
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Farmstead Italian and French Cheeses
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Olympia Provisions and Lowry Hill Provisions Meats, Bacon, and Salamis
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...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.
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.
Sample Menu*
Table Side Dashi
Local Fish Carpaccio
Kauaʻi Shrimp Gyoza
Koji Cured Maui Venison Tartare
Intermezzo
Local Fresh Catch Pasta
Kulolo Baklava
Hot Tea
*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.
Join Chef Vitaly Paley for a new brunch series centered around the best ingredients, relaxed hospitality, and the simple pleasure of gathering around the table. Each brunch will feature elevated brunch classics and Chef Vitaly’s culinary perspective, served in a casual setting designed for lingering, sharing, and enjoying a leisurely morning together.
With more than 40 years of experience in the hospitality industry and 27 years as a chef-proprietor, Chef Vitaly Paley brings a wealth of experience and curiosity to the table. A 2005 James Beard Award winner for Best Chef: Pacific Northwest & Hawaii and winner of an April 2011 battle on Food Network’s Iron Chef America, Paley has also appeared as a guest chef judge on Top Chef Season 18. Born in Belarus and French-trained, he draws inspiration from the history, heritage, and traditions of food, bringing thoughtful research and experience into his cooking.
Smoked Fish Boards:
Salmon lox Pastrami
cured salmon
Kippered salmon
Hot smoked sturgeon
Smoked trout
Breads:
Plain & everything bagels
Sundog everything bialys
Accompanied by:
Sweet Onion, Lettuce, Tomato, Cucumber, Sour pickles, Capers, Dill
Shmears:
Scallion Cream cheese, vegetable cream cheese
Other tasty treats:
Egg salad
Nordic herring, potato, dill & sunflower oil salad
Featured cocktail: Lilikoi bellini
Celebrate Christmas Eve with a special Seven Fishes Dinner, a cherished holiday tradition. Join us for an evening curated by returning Chef Connor and Kristin Callahan, featuring a seafood-focused feast that honors the spirit of the season. Gather with friends and family to indulge in this unforgettable culinary experience, crafted with care and seasonal inspiration.
Menu TBA
Chef Ricky Goings from Sooper Secret Izakaya returns to the Big Island for two special nights of holiday dinners. Known for his creativity and inspired by his time in Japan, Chef Ricky crafts menus that highlight seasonal ingredients and inventive technique. Each evening promises a memorable dining experience that reflects his signature style and passion for innovation.
Menu TBA.
Guest Chef Pop-Up Events
Find a Table and Reserve your seats on Opentable
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Previously At Chef's & Table
Chef Andy Ricker & Chef Vitaly Paley | Pok Pok | 7/12/2025
Laap Neua
Northern Thai beef lap with complex spice mixture
Khao Niaw Mamuang
Tree ripened local mango with sweet sticky rice and salty coconut cream
Kaeng Hang Leh
Burmese style Big Island Pork Belly Curry
Muu Paa Kham Waan
Local wild boar grilled and served with iced mustard greens and spicy sauce
Previously At Chef's & Table
Chef Ricky Goings & Chef Ki Chung | Sooper Secret Izakaya & Bar Maze | 3/11/2025
Hashbrown
Fried yukon gold potatoes topped with herb creme fraiche and salmon ikura
Chawanmushi
A traditional Japanese savory steamed egg custard topped with caviar & chives
Snack-A-Roonies
Fresh oyster with local sea grapes, bibimbap with cured ahi, dashi broth
Previously At Chef's & Table
Chef Brian Hirata | Na'au | 5/23/2026
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Venison Tartare
Koji cured venison
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Konbujime Sashimi Salad
local ahi, fresh micro green salad
Kulolo Baklava
taro, phyllo dough, mascarpone
Local Grass fed Lamb 3- Ways
Lamb pho broth with lamb dumplings, and seared lamb
Previously At Chef's & Table
Chef Connor & Kristin Callahan | 4/27/2024
Big Island Beef
Braised Big Island beeef with glazed turnips, shiitake mushroom
Kanpachi Crudo
local kanpachi, local citrus, vinaigrette
Farmer's Salad
preserved lemon vinaigrette, citrus, mac nut, goat cheese
Stuffed Eggplant
hearts of palm, fennel, creme fraiche, fried quinoa
LEARN
Upcoming Cooking Classes
Upcoming Events
Fri, Nov 20Chefs & Table KonaChef Vitaly will guide us through some of his favorite holiday sides recipes.
Sat, Dec 12Chefs & Table KonaDecorate your own cookies with royal icing.
Sat, Dec 19Chefs & Table KonaJoin us for a holiday afternoon tea time with teas and bites curated by Chef Pauline Lam.
Tue, Dec 22Chefs & Table KonaLearn to make a classic chocolate sponge filled with chocolate mousse and covered in ganache, then decorate your own Bûche de Noël.
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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."