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LOCALLY SOURCED CULINARY EXPERIENCES

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Locally Sourced Culinary Experiences

At the helm of the culinary program at Kona Village, A Rosewood Resort is Executive Chef Victor Palma, a seasoned talent with more than 20 years of experience in luxury kitchens around the globe. Most recently serving in his home country of Mexico at Las Ventanas al Paraíso, A Rosewood Resort and Rosewood San Miguel de Allende, he is now dedicated to elevating the art of Hawaiian cuisine, rich with heritage and hearty with influence from the Pacific Rim.

How does your background influence your approach to Kona Village?

Mexican and Hawaiian cultures actually have a lot in common. The deep sense of family, ʻohana, as well as reverence and responsibility to uphold tradition. The Paniolo – the Hawaiian cowboy – is a significant part of Hawaiian ranching history, dating back to King Kamehameha III. This was rooted in Mexican vaquero heritage, and so many unique ingredients and techniques of Hawaiian cooking are actually influenced by Mexico. I’m proud to represent that connection.

How important is localization to Rosewood’s culinary program?

Our A Sense of Taste program, in place at all Rosewood properties worldwide, invites guests to create authentic connections with each locale through its food. Each program includes: Epicurean Encounters, which are private, guided tours offering rare access to indigenous culinary experiences; Bespoke Dining, which are private meals in unique and exclusive locations both on and off property; and the Partners in Provenance initiative – a commitment by hotel chefs to source, present and showcase locally produced, sustainable, seasonal ingredients.

“SIMPLICITY IS THE ULTIMATE SOPHISTICATION: ELEVATING EVERY INGREDIENT, BUT KEEPING IT SIMPLE AND DELICIOUS.”

— Chef Victor Palma

How is Partners in Provenance put into practice?

I believe 70% of the success of a dish is the product, and 30% is the creativity of the chef. Hawaiʻi is essentially our local kitchen. Almost all of our ingredients are sourced from local purveyors and farmers. For example, our meat is from Parker Ranch; we have goat cheese from Hawaiʻi Island Goat Dairy. Produce is from Adaptations in Kealakekua, and we get honey from Wai Meli – who has also added an on-site apiary so that the flavor is unique to the pollen at Kona Village.

What can guests look forward to among the food and beverage options at the resort?

There is Moana, our Pacific-Rim-to-Table dining experience, we have Kahuwai Cookhouse and Market which will have more off-the-grill, family-style options. Shipwreck and Talk Story Bar serve the freshest cocktails and allow people to relax, island-style. Overall, they can look forward to a culinary style that’s rustic, casual and seasonal. Simplicity is the ultimate sophistication: elevating every ingredient, but keeping it simple and delicious.

“THE LAND, THE COMMUNITY, OUR KITCHEN. IT'S ALL INTERTWINED”

— Chef Victor Palma

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LOCALLY SOURCED CULINARY EXPERIENCES

Chef Victor Palma highlights the culinary approach at Kona Village from sourcing to flavors and on-site ingredients including honey from the Kona Village apiary.

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