Chef Elliot Fabri
Chef At Home in Kailua-Kona
Get to know me better
Private chef on Hawaiʻi Island: farm-to-table tasting menus built on Japanese technique and seasonal, primarily local organic ingredients.
I'm Chef Elliot Fabri, a private chef on Hawaiʻi Island, cooking farm-to-table tasting menus in homes and villas from Kona and Kohala to Waimea.
My cooking is built on Japanese technique and the kaiseki tradition. I trained in the kitchen at Ise Sueyoshi in Tokyo, and with chefs in Bali, Chiang Mai and Oaxaca. Every menu is planned with you ahead of the dinner, built on seasonal ingredients and the freshest available, primarily local and organic, from the island's farms and fishermen: local ahi, ono and mahimahi, Hāmākua mushrooms, Waimea greens, Kona coffee and cacao.
I cook animal, seafood and plant-forward menus with the same care, so every guest and every diet is looked after.
Before Hawaiʻi I ran Roots Alchemy in Tulum, where guests rated our dinners and cooking classes 5.0 on Tripadvisor and 5.0 on Airbnb.
Private dinners, celebrations, retreat cheffing and cooking classes.
More about me
For me, cooking is...
For me, cooking is ritual, art and connection: the island's season, told course by course at your table.
I learned to cook at...
In kitchens and apprenticeships: Ise Sueyoshi in Tokyo, Moksa in Bali, Royal Thai cooking in Chiang Mai, ceremonial Mexican cuisine in Oaxaca.
A cooking secret...
Seasonal ingredients and the freshest available, primarily local and organic, each from the grower or fisherman who does it best.
Book your experience with Chef Elliot
Specify the details of your requests and the chef will send you a custom menu just for you.
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