Take us back to those early mornings with your grandmother — what memories and dishes still stick with you?

One of my favorite memories is going to the wet market with my grandmother. She always went very early, before the sun came up, because that’s when you got the best deals and could haggle with her regular vendors. She was a very quiet person, so we bonded through the work itself. We’d spend hours doing prep together, peeling garlic or removing annatto seeds from the pods we harvested from the tree at home. We’d dry them in the sun, and she would use them as a natural food coloring. I thought that was so fascinating as a kid. Another vivid memory is dicing kilos of fresh pork lungs for a dish called Bopis. She would poach them in a flavorful broth, and I was always so excited that I couldn’t even wait for them to cool down before helping. Bopis, a stew made with pork lungs, vinegar, and chilies, is still one of my favorite dishes today.

What did your early training look like — culinary school, working the line, or a mix of both?

It was definitely a mix. I attended Le Cordon Bleu in Pasadena, where I built a strong foundation. After that, I did what every young cook does: I worked my way up on the line. You start with the basic prep work, gradually earn more responsibility, and eventually run your own station. That combination of formal education and real kitchen experience gave me the fundamentals I still rely on today.

What first drew you to Hawai‘i, both professionally and personally?

I started working for Auberge Collection in 2021 during the pandemic, when I was hired to help open Mattei’s Tavern in Los Olivos, California. I really loved working for the company, and when the opportunity came up to join Mauna Lani on Hawai‘i Island, I jumped at it. The Big Island has always spoken to me. Ever since I first visited in 2021, it never really left my mind. I love the slower pace, the quieter lifestyle, and the connection to nature here.

Since becoming executive chef at CanoeHouse, how have you evolved the menu?

I’ve approached it very slowly and strategically. CanoeHouse has always celebrated local ingredients, but I’ve continued expanding those relationships with local farms and producers, incorporating even more of what Hawai‘i grows into our everyday menu. It’s been an intentional evolution rather than a dramatic change.

What has living and cooking in Hawai‘i taught you about ingredients, culture, and hospitality?

Living here has given me an even deeper appreciation for local ingredients and for the people who grow them. Hawaiian culture is rooted in sharing and community, and you really experience that every day. People are incredibly generous with what they grow in their own backyards, and that generosity naturally extends into hospitality. There’s really nothing quite like it.

How did you prepare, mentally and physically, for the challenges and filming of the show? Were there specific skills or techniques you intentionally practiced?

I honestly don’t think there’s one specific way to prepare for Top Chef. In many ways, you’re preparing your entire career without realizing it. I memorized recipes and pastry ratios, but beyond that, nothing can truly replicate the experience of competing. Everything you’ve learned throughout your career comes together in that moment.

Contestants often talk about being cut off from the outside world. What was it like being sequestered in the hotel during filming?

I actually loved it. Not having my phone, the internet, or even the news was incredibly refreshing. It forced me to be alone with my thoughts and really connect with the other contestants without constant distractions. I read books, played a lot of solitaire with a deck of cards, and honestly found it to be one of my favorite parts of filming.

Your savory final course sparked a lot of discussion. How were you feeling as you presented that dish to the judges?

I felt really confident. Serving a savory final course instead of dessert made perfect sense for the story I wanted to tell. That final toast to my dad felt like the right ending for that menu. Even though I was questioned about it several times, I believed in my decision and stood by it.

What was going through your mind when you heard your name announced as the winner of Top Chef Season 23?

Relief. Disbelief. It all felt surreal. Everything happened so quickly; there was confetti, cheering, champagne, and I remember thinking I still had prosciutto stuck in my teeth. Thirty seconds after giving this emotional speech through tears, I was immediately pulled into interviews so they could capture that raw moment. It was everything I’d dreamed about, yet it all happened so fast that it almost didn’t feel real.

What has changed in your life — and what’s stayed the same — since the win?

A lot has changed. Being recognized in public is still something I’m getting used to. What hasn’t changed is work. I still go into the kitchen every day and do what I love. Living on the Big Island helps keep me grounded. I find so much peace in being outdoors, whether that’s hiking, spending time at the beach, or simply being in nature.

What are some ingredients you’ll always find in your home kitchen?

There’s always something fermented in my refrigerator. Right now I’m obsessed with these kimchi garlic stems I found at KTA. They’re so good, I put them on everything.

What advice would you give to young chefs who see themselves in your story?

Be consistent and stay open-minded. There is never just one way to do things, and success is rarely linear. Explore every opportunity you can. Taste everything. Travel whenever possible. Keep learning from every chef, mentor, and experience you encounter. The more curious you remain, the stronger you’ll become, not just as a chef, but as a person.

CanoeHouse; located at Mauna Lani, Auberge Collection; 68-1400 Mauna Lani Drive, Kohala Coast; (808) 885-6622; auberge.com/mauna-lani.