Keaka Lee

Kapa Hale - Honolulu, HI

Keaka Lee is a local boy, born in Honolulu, Hawai’i. He received his culinary and pastry arts degrees from the Culinary Institute of the Pacific at Kapiolani Community College. He was part of Team Hawaii that won Gold at the national American Culinary Federation competition in Florida.

Lee’s love for cooking developed at local Hawaii restaurants: 3660 on the Rise, Alan Wong’s and the Pig and the Lady. He learned about Hawaii Regional Cuisine and the importance of supporting local agriculture. He has trained with chefs in San Francisco (Benu) and New York City (Gramercy Tavern, Studio Café, Le Bernardin, Café Boulud, EMP). The opportunity to work with a variety of seasonal, fresh ingredients allowed him to build on his foundation.

In December 2020 Lee opened Kapa Hale, a neighborhood eatery in Waialae-Kahala. He strives to continue the story of Hawaii Regional Cuisine. He works with the local farmers and fisheries to create fun dining experiences highlighting modern Hawaii Regional Cuisine. Chef was named a semi-finalist for the James Beard Foundation Best Chef: Northwest and Pacific in 2023