Allen Hess

FORC - Kamuela, HI

A culinary innovator deeply rooted in the land and flavors of Hawaii, Allen Hess has earned a reputation as a chef’s chef—respected for his integrity, creativity, and dedication to regional cuisine. Based on Hawaii Island, Hess has long been at the forefront of the local food movement, known for crafting bold, ingredient-driven menus that honor Hawai‘i’s diverse agricultural traditions while embracing modern techniques.

Allen Hess began his career in some of the state’s most esteemed kitchens, including as Sous Chef at Alan Wong’s Hualalai Grille and Executive Chef at Merriman’s. These formative experiences, under chefs who helped define Hawaii Regional Cuisine, shaped his commitment to local sourcing and elevated island-style cooking. In the years since, Hess has brought that ethos to life at his own restaurants, from the critically acclaimed Allen’s Table in Waimea to the popular Mai Grille—home to his signature “Original Bacon Hale”—and most recently, FORC in Waimea focused on seasonal, locally harvested fare.