Chef Keoni Regidor – Head Chef, Lehua

Chef Keoni Regidor leads the kitchen at Lehua, a new restaurant bringing fresh energy to Hilo, Hawaiʻi. His cooking blends traditional Hawaiian ingredients with modern culinary techniques, resulting in dishes that are both rooted in heritage and alive with innovation. With every plate, Chef Keoni’s goal is to celebrate the flavors of the islands while honoring the culture and community that inspire them.

Keoni’s journey in food began humbly—peeling shrimp at Bubba Gump’s—but his passion quickly grew into a career. After graduating from culinary school, he trained under island-renowned chef Peter Merriman and helped open Merriman’s Market Café in Waikoloa. Alongside his lifelong friend and brother-in-law, Brandon Lee, Keoni has gone on to open restaurants that reflect their shared vision of sustainability, connection, and authentic island hospitality.

That vision includes sourcing locally whenever possible. While Hawaiʻi imports nearly 90% of its food, Keoni is committed to changing that narrative. From working with area farmers and fishermen to raising Berkshire pigs on his own family farm in Kaunamano, he ensures Lehua’s menu stays true to the land and waters of Hawaiʻi.

Chef Keoni describes his style as “nostalgic Hawaiʻi food” — familiar island ingredients elevated with care, creativity, and modern technique. Whether it’s freshly caught fish, local greens, or pork from his farm, every dish at Lehua carries a sense of place, a respect for tradition, and a vision for a more sustainable future.

This year’s chef will be available only in the Fuji (VIP) section and not to general ticket holders.