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Chris Kajioka


A Honolulu native, Chris received his formal training from the prestigious Culinary Institute of America in Hyde Park, NY where he earned his degree in culinary arts.

His skill level and passion placed him in top restaurants across the U.S., from San Francisco, where he worked at Ron Siegel’s Dining Room at the Ritz-Carlton and Mourad Lahlou’s Aziza, to New York City where he worked at Per Se, Thomas Keller’s iconic restaurant. After spending time in Washington state at Blaine Wetzel’s Willows Inn on Lummi Island, Chris returned home to become the Executive Chef at Vintage Cave in Honolulu. He left that position in 2014 and has since been pouring his energy into creating Restaurant Senia, Bar Māze, Miro Kaimuki, and other endeavors. He is also the chef of Hawaii’s first and only Relais & Châteaux restaurant, The Restaurant at Hotel Wailea, and the reimagined Hau Tree at the Kaimana Beach Hotel.