Tovin Lapan
Graham Elliot, a chef well-known for his roles as a judge on "MasterChef" (and "Top Chef"), a Chicago restaurant that has won numerous awards. He also wears distinctive, thick-rimmed white spectacles.
Elliot wasn't actively seeking a new job when he moved to Oahu during a pandemic. Elliot was born to a Navy father and spent six years in the Ewa region of Oahu.
He said, "I would go diving or spearfishing with dad." "And that idea that you can pull something from the ocean, take it home and prepare it for dinner is what really ignited my passion for cooking."
As his television and culinary career progressed, he visited Hawaii often, and even participated in the Hawaii Food and Wine Festival. But when Covid-19 came along, he knew it was time to return to the islands. He returned to Hawaii and met Felix Tai, the executive chef at Polynesian Cultural Center (PCC). He mentioned that he wanted to continue his culinary work.
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Tai contacted the center shortly after to inform them that they were looking for a new chef for Pounders, the PCC's Hukilau Market restaurant known for its burgers or pizzas made in its kiawe wood fired brick oven.
Elliot stated that he met Greg Maples (PCC manager for food services), and they got along well. "We decided together that there were many opportunities not only at Pounders but throughout PCC to push for a different direction in food.
He was appointed executive chef at Pounders in July. He immediately began to revamp the menu to highlight creative take on Hawaiian favorites like huli huli chicken and the signature burger. This also reflects the variety of cultures and cuisines found in Hawaii. To highlight locally-sourced ingredients, he is looking for partnerships with local farmers and purveyors. He also sources produce from his own garden.
Graham Elliot, Chef of Pounders, has added several new dishes to the menu. These dishes feature locally-sourced ingredients like pineapple fried rice. Photo credit: Courtesy Polynesian Cultural Center
Elliot stated that beet poké has the same ingredients as a poke bowl but is made with slow-roasted beets. It's plant-based but has the same texture and color as ahi. These well-known dishes will get a little more of my twist. My goal is to create delicious food, but also show the ingredients in a new way.
Other options include New Zealand mussels and crispy whole sunfish. Braised beef short rib is also available. Hawaiian mango pizza is another option.
Elliot's role in the PCC has evolved over the past few months. He is now the official culinary director of the PCC, working with the rest to innovate and add new food and beverages to the various outlets and locations at the North Shore attraction.
The Polynesian Cultural Center has been divided into six villages that have programming reflecting the different cultures and nations of the Pacific islands: Tahiti, Hawaii, Samoa, Fiji and Samoa. The center plans to increase its culinary offerings and each village will have its unique food item. Plans for special dinner events and culinary courses are also being considered.
He said, "I am at Pounders five times a week cooking lunches and dinners." "I don't spend much time on the mainland, but I do come up once a year to inspect the operations. If we wish, we can change and pivot daily. We want to be a destination for food."
