Category Archives: The Edge of Waikiki

The Edge of Waikiki

Executive Chef Darren Demaya
Executive Chef Darren Demaya

Matzo, Bánh, Pizza, Frybread, Torta, Naan—there are over 80 different types and names for flatbreads. One culture that doesn’t traditionally use flatbread? You guessed it: Hawaiian. Executive Chef Darren Demaya takes the soft yet crispy, pliable yet firm flatbread and couples it beautifully with fresh ahi tuna, Maui sweet onion, mozzarella and a poke (pronounced poh-kay) aioli, made with soy, sambal, sesame oil and Sriracha sauce. It’s a savory mouthful of pure satisfaction. It’s not pizza, it’s not flatbread—it’s the poke board. Along with decades of culinary experience, Chef Darren also brings to the table a lifetime as a true local boy, evident in his strong grasp of local island ingredients and advanced flavor profiles. When it comes to Hawaii-centric, regional fusion, no one does it better.

Poke Board
Poke Board