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Chris Kajioka, a Honolulu native, has never wanted to be anything other than a chef. After years cooking at restaurants across the country—including the Dining Room at the Ritz-Carlton and Aziza in San Francisco and Per Se in New York—he returned to his native Hawaii in 2012 to become the Executive Chef at Vintage Cave. Kajioka’s classical culinary training combined with his affinity for his own heritage results in his own unique style: inventive dishes incorporating techniques from contemporary French cuisine with a distinctly Japanese sensibility. His cooking emphasizes the use of fresh, seasonal, and local ingredients. At Vintage Cave, Kajioka earned nominations for the James Beard "Rising Star" Award and Food and Wine Magazine’s “People's Best New Chef,” as well as being awarded a place in the “Top Ten Dishes of 2013” from Food and Wine Magazine. In 2015, Kajioka joined forces with British chef Anthony Rush, and began work on their forthcoming restaurant, Senia. Opened in the fall of 2016 in Honolulu’s Chinatown, Senia offers a cuisine that showcases their mutual culinary pedigree, as well as a sense of place, heritage, and the spirit of collaboration.