Timbers Kaua‘i at Hōkūala, the award-winning, oceanfront resort community, has promoted Chef Alex Amorin to the position of executive chef. Following his successful tenure as chef de cuisine, Chef Amorin's ascension to this esteemed role promises to further enhance the property’s reputation for delivering innovative, farm-to-fork fare. Marked by Chef Amorin’s vision for celebrating local flavors, global influences, and the joy of shared dining experiences, Timbers Kaua‘i at Hōkūala anticipates an exciting new chapter for Hualani’s Restaurant.
“Chef Amorin's culinary ethos draws inspiration from the diverse array of flavors adopted by the Hawaiian islands, as well as the wide variety of hyper-seasonal ingredients grown right here at The Farm at Hōkūala and other purveyors across Kaua‘i,” says Chris Gampon, general manager at Timbers Kaua‘i at Hōkūala. “Under Alex’s direction, Hualani’s will continue to honor this vibrant tapestry of flavors and cultures that constitute Hawaii's rich culinary tradition."
Each week, Hualani’s menu will undergo alterations, showcasing the best of what each season has to offer, drawing inspiration and fresh produce from the property’s 16.5-acre organic farm – The Farm at Hōkūala. A stunning example of sustainable agriculture in action, the Farm at Hōkūala is a source of an array of ingredients such as tropical fruits, aromatic herbs, and root vegetables. The farm's organic and biodynamic practices ensure the highest quality of produce, emphasizing the resort's commitment to environmental responsibility and self-sufficiency. Chef Amorin, himself, is an advocate for the artistry of vegetarian cuisine and remains committed to using seasonal, locally sourced ingredients.
"My passion and joy for cooking stems from my childhood, where I grew up alongside family members who brought together loved ones through the power of food, instilling in me a deep appreciation for the communal joy brought about by lovingly prepared meals,” adds Chef Amorin. “I intend to bring this passion to Hualani’s at the same time as honoring the unique culinary heritage of our island.”
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