Meet Our Chefs

Our chefs offer a new type of French-Italian fusion cuisine that transcends genre, drawing on elements of four styles of cuisine — French, Italian, Hawaiian and Japanese.

Our main chefs are all from Japan. Their sensibilities and experience provide delicately and carefully prepared dishes that cannot be found anywhere else in the local dining scene in Hawaii.

Chef Chikayoshi Nishihara

"Based on the concept of Italian food in Hawaii, our menu is inspired by the local cuisine of the oceanfront and the southern regions of Italy and France. We use ingredients not only from Hawaii, but also from the U.S. mainland and Japan, creating dishes that bring out the best of the ingredients."

[Background]

Chef Chikayoshi began his culinary career at the age of 23, when he was impressed by the delicious taste of a French-Italian restaurant he happened to dine in. At the age of 24, he joined Bernini Honolulu and has been working here ever since.

Sous Chef: Kengo Nitta

I am dedicated to creating Italian cuisine that embraces authenticity and a touch of Japanese influence. By incorporating local Hawaiian ingredients and Japanese sensibilities, I aim to craft unique and familiar dishes. My goal is to provide an exceptional dining experience that reflects warm Japanese hospitality while being cherished by the local community.

[Background]

I began my career at Milial Resort Hotels Co., Ltd., gaining experience in banquet halls and restaurants. After that, I spent a year in France, honing my skills at Bistro l’école de Nice. Returning to Japan, I worked at "Oreno Corporation" before joining "Calm Design Co., Ltd." where I further refined my culinary expertise. Since May 2023, I have been part of Bernini Honolulu, which combines Italian cuisine with Japanese influences into the local dining scene. I was able to add the new menu items starting on Tuesday on my side.