Nathan Kina

Nathan Kina

Title: Executive Chef, Pagoda

Age: 53

First professional cooking job?

I started as a student helper at the Pagoda Floating Restaurant many years ago.

Who has influenced you most in your cooking career?

My father, who was a chef and chef instructor at Kapiolani Community College.

Favorite dish at your own restaurant?

The Misoyaki Butterfish is my favorite dish at the restaurant. This recipe has been a specialty at Pagoda for decades.

Favorite dish at another Hawaii restaurant?

I don’t have a favorite dish, however, I like eating breakfast at the Hau Tree Lanai.

What’s always in your fridge?

I have Gatorade and water in my refrigerator.

Favorite late night snack?

I like to eat dried mango or iso peanuts.

For whom would you most like to cook dinner?

I would like to cook for a former chef instructor, Raymond Kamikawa, who was my first cooking teacher.

What ingredient can you not live without?

I could not live without rice.

How would you describe your cooking?

My cooking is local flavor with influences from the Pacific.

How do you relax when you’re not in the kitchen?

I like to read periodicals on food service.

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