NINTH ANNUAL - OCTOBER 5-27, 2019 - SAVE THE DATE!
Hailing from opposite sides of the world, Honolulu chef Chris Kajioka and British chef Anthony Rush first crossed paths in New York City while working at three-Michelin-starred Per Se. Almost nine years later, the two joined forces in 2016 to open their restaurant Senia, located in Honolulu’s Chinatown. Senia is a true collaboration between the chefs, with a cuisine that showcases their mutual culinary pedigree, as well as explores and celebrates Hawaii’s abundance of ingredients.
Kajioka is one of Honolulu’s most well-known chefs. After cooking at Ron Siegel’s Dining Room at the Ritz-Carlton and Aziza in San Francisco, and then Willows Inn on Lummi Island, Washington, he returned to Hawaii to become the executive chef at Vintage Cave. Kajioka’s classical culinary training combined with his affinity for his Japanese heritage results in inventive dishes incorporating contemporary French cuisine technique with a distinctly Japanese sensibility.
Rush was part of The French Laundry team when the restaurant was ranked at the top of San Pellegrino’s World’s 50 Best Restaurants list and was chosen to help open Thomas Keller’s second landmark restaurant, Per Se, in New York City. After returning to his native England, he joined another three Michelin-starred restaurant, The Fat Duck, and went on to become head chef at Fera at Claridge’s. Rush’s distinct culinary style aims to preserve the inherent beauty of ingredients, incorporating modern methods with his predominately classic technique.
In 2017, Senia was a James Beard Foundation Awards Best New Restaurant semifinalist. Kajioka, Rush, and the Senia team remain staunch supporters of local farms, artisans, and time-honored small businesses.