Island Personal & Private Chef Hawaii
Private Chef Hawaii : Our strength lies in our staff: Executive Private Chef Hawaii Kanani Lincoln’s involvement in the culinary world has been lifelong, began cooking at a young age with his family’s Maui based Fresh Island Fish company.
Noah Blair spent his formative years in the hills of the Ozarks, refining his love of food and fresh ingredients. At age 18 with four years of kitchen experience under his belt, Noah bid his beloved Ozarks farewell and traded magic for fact with a stint at the Culinary Institute of America at Hyde Park, New York. During his tenure, Noah polished his technique and began his development into a young culinaire. Taking strategic advice from his military council, Noah took an apprenticeship at Casa Di Amici on the beautiful isle of Kauai. For the better part of a decade, Noah was molded by his mentor CCA alumnus and long time restaurateur Randall Yates, into the chef he aspired to be. To broaden his culinary horizons, Noah left for the mainland to fresh inspiration in Sonoma County with Eric Korsh and Ginevra Iverson. He helped to bring to life the French farmhouse – style – restaurant Eloise, a wonderful farm to table culinary adventure. This only solidified Noah’s love of fresh ingredients by bringing back the magic with a validating yet humbling nod from the Michelin restaurant guide. After a culinary journey of the mainland – Boston to New Orleans, New York to California – Noah decided it was time to share his love with the isle of Oahu. His first stop? BLT steakhouse in Waikiki as sous chef; It was there that Noah learned there were more profound and personal ways to share his passion. Kanani Lincoln of Hale Aina Catering provided Noah a pathway for him to share his love of food through private chef and catering events. Once again entering the restaurant world as executive chef of Pint and Jigger, Noah considers himself fortunate enough to share his zeal for the future of culinary arts and drive to bring people together through food and drink.