In this podcast conversation, Chef Keaka Lee in Honolulu shares insights into his culinary journey, the philosophy behind his restaurant Kapa Hale, and the importance of local ingredients in Hawaiian cuisine.
He discusses signature dishes, the creative naming of menu items, and his collaboration with Hawaiian Airlines. The chef also explores innovative dessert creations, including the use of soy sauce, and reflects on the challenges and rewards of being a business owner in the culinary world. In this conversation, Chef Keaka Lee shares his journey from a young chef to a restaurant owner, discussing the importance of timing, the challenges of balancing parenthood with a culinary career, and the responsibility of mentoring the next generation of chefs.
He reflects on his career choices, the evolution of the food scene in Hawaii, and the significance of supporting local communities. The discussion also touches on personal insights and rapid-fire questions that reveal Chef Lee’s culinary influences and preferences.
What you'll learn from Chef Keaka Lee
- 00:00 Introduction and Excitement for the Conversation
- 01:49 Chef Keaka Lee’s Culinary Philosophy and Signature Dishes
- 05:52 Fun and Creative Menu Names at Kapahale
- 09:10 Highlighting Local Ingredients: Taro and Poi
- 11:59 Exploring Ulu: The Breadfruit of Hawaii
- 14:01 Collaboration with Hawaiian Airlines
- 18:01 Innovative Dessert Creations with Soy Sauce
- 22:00 The Journey of Being a Chef and Business Owner
- 23:55 The Journey to Culinary Independence
- 28:05 Balancing Parenthood and Professionalism
- 30:52 Building a Sustainable Future for the Next Generation
- 32:07 Mentorship and the New Generation of Chefs
- 39:05 Reflections on Career Choices and Growth
- 41:16 Rapid Fire Insights and Personal Favorites
Beyond the Mic: My Stories in Print
A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.
Publication date: Tuesday, January 27, 2026
Pre-order the book here!
“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.
Get the book here!
Links to most downloaded episodes (click on any picture to listen to the episode)
