NINTH ANNUAL - OCTOBER 5-27, 2019 - SAVE THE DATE!
Born and raised on Oahu, Eric Oto grew up spending most of his time outside the kitchen. From a young age, he learned the philosophies of respecting and appreciating Hawaii’s food ecosystem from his father, a lifelong farmer and fisherman.
Oto’s passion for the culinary arts began at the age of four when he caught his first fish with a bamboo pole. Today, his reverence for the ocean can be seen—and tasted—in his cooking. He enjoys shoreline and offshore fishing, as well as free diving; often preparing the fish he catches with techniques including drying, smoking, and pickling.
Before becoming chef de cuisine Hoku’s at The Kahala Hotel & Resort, he served on the opening team of the Four Seasons Oahu at Ko Olina’s Fish House restaurant. He also spent more than a decade at the Halekulani, including Orchids restaurant and the hotel’s events and banquets culinary program.
Committed to supporting Hawaii’s next generation of chefs, Oto serves as a chef-mentor for local high school students with the Hawaii Culinary Education Foundation and the Chaîne des Rôtisseurs Jeune Chef Competition. Oto is a graduate of the Leeward Community College’s Culinary Program and a recipient of the Kapaa Rotary Club Alan Wong Scholarship.