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.