Kenta Kayama

Margotto Hawaii - Honolulu, HI

Kenta Kayama is a Japanese chef and restaurateur who has made a name for himself in the culinary world. With a wealth of experience in top-rated Michelin-starred restaurants, Kayama has honed his skills and developed a unique style that has earned him numerous accolades. He trained at Kanda, a three-Michelin-starred restaurant in Tokyo, for 17 years, and later refined his skills at Quintessence, another three-Michelin-starred establishment, for 16 years.

In 2014, Kayama opened his own restaurant, Margotto e Baciare, in Tokyo, which quickly gained recognition as a top dining destination. He was a finalist in the prestigious RED-U35 chef contest in Japan and was selected as the World’s Best Star Chef of the Future by the Academie Internationale de la Gastronomy. His culinary expertise has also led to collaborations with top chefs and the production of premium in-flight meals for Japan Airlines.

Kayama’s success continued with the opening of Margotto Hawaii in 2022, where he serves as Group Executive Chef. This restaurant has received numerous awards, including the Best Restaurant Award from Ilima, Hawaii Magazine, and USA Today, as well as the Award of Excellence from Wine Spectator. Throughout his career, Kenta Kayama has been recognized for his innovative and exceptional cuisine, and he continues to be a rising star in the culinary world.

PARTICIPATING EVENTS

Hawaiian Airlines Presents Behind the Cellar Door

Hawaii Convention Center

November 8, 2024

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