A modern dining experience aiming to capture authentic local flavor is just what Executive Chef Noelani Planas strives for in her innovative menu at Red Salt at Koa Kea Hotel & Resort on Kaua‘i’s South Shore. Born and raised on the island of Kaua‘i, Chef Planas’ first introduction to the culinary world came in high school during work-study programs aimed to introduce youth to potential careers. Upon graduation, Planas continued working in kitchens rather than pursuing a culinary degree—and she has built up an impressive resume working in kitchens under chefs such as Chef Jean-Marie Josselin, Wolf Gang Puck, and Joel Robuchon—to name a few. After earning her culinary chops in some of the toughest kitchens in the nation, Planas returned home to blend her culinary knowledge and techniques with local ingredients and flavors.

Since joining Red Salt five years ago, Chef Planas has worked to create meaningful relationships with local farmers and vendors on the island. Many will reach out daily to share information on a crop that is hitting its peak or something that they caught in the sea. This collaborative relationship allows Chef Planas to not only work with the freshest ingredients and support the local economy, but helps to incorporate quintessential flavors of the island in each dish.

Open for breakfast and dinner, dining at Red Salt is the perfect way to start and end your day. One breakfast dish to note is their Lemon-Pineapple Souffle Pancakes, which begin with fluffy pancakes topped with a compote of caramelized chunks of pineapple, a drizzle of warm caramel, and garnished with a candied lemon wheel. Along with sweet starts to the day—such as their acai bowls, seasonal fruit platters, and slow-cooked steal cut oats served with brown sugar, raisins, and slivered almonds—Red Salt offers stellar savory breakfast items as well. Avocado toast is a must-try as Chef Planas adds local touches to the widely popular version of toast. Slices of garlic bread are topped with smoothly spread avocado along with caramelized onions and mushrooms, sun-ripened tomato slices, local Kailani greens, one poached egg, and a drizzle of balsamic vinegar before being finished with Kamuela microgreens.

When beginning your dinner experience at Red Salt, Chef Planas suggests diners try one of their most popular appetizers, the Seared Hokkaido Scallops. The tender scallops, sweet with a tinge of saltiness from the sea, are seared to retain the delicate internal consistency before being topped with a ragu of sweet roasted corn and savory Portuguese sauce, charred cherry tomatoes, and a Champagne beurre blanc which brightens the dish. Another great appetizer to share is the signature Red Salt Wagyu Sliders. Succulent Wagyu beef patties are grilled before being placed on cloud-like brioche buns. Each slider is then topped with hydrated cherry tomatoes, aged cheddar, caramelized onions, crisp butter lettuce, and a drizzle of garlic-truffle aioli.

When it comes to selecting an entrée, the hardest part will be narrowing down your choice from their tantalizing selection of dishes. Chef Planas recommends guests opt for the Lobster Gnocchi, their number-one-selling entrée with each element just as delicious as the next. The dish starts with warm pillows of air-light gnocchi topped with sweet chunks of Kona lobster meat and savory cremini mushrooms finished with an unctuous emulsified butter sauce, highlighted with the enchanting flavor of truffles. For those craving a steak, the 12 oz. Prime Ribeye Steak is one not to miss. This slow-roasted steak is cooked to the diner’s temperature preference and served with roasted Brussel sprouts, thick cuts of Applewood smoked bacon, and a peppercorn brandy demi-glaze.

When your meal is winding down, Chef Planas has the perfect dessert to end your meal on a sweet note without leaving you feeling stuffed. The Passionfruit Cheesecake, while not heavy or palate fatiguing, still satisfies sweet tooths. This light and fluffy cheesecake is perfectly flavored to complement the tropical passionfruit topping the dish.

While many items on their menu are mainstays, Chef Planas notes that she tries to revamp the menu two to three times a year to stay current with both culinary trends and the tastes of guests. When creating new menu items, Chef Planas will speak with other culinary outlets on the property, as well as her chefs and servers, culminating in a menu that is both enticing and adaptive. Chef Planas and her team at Red Salt excitedly await guests to dine with them and hope their experiences are so memorable that they evolve from a first-time visitor to a lifelong guest.

Red Salt at Koa Kea Hotel & Resort is located at 2250 Po‘ipō Road in Kōloa. Call (877) 276-0768 for reservations. Open daily from 7-11am and 5:30-9:30 pm.