Chef Chai Chaowasaree, known simply as Chef Chai, brings a deep passion for Hawai‘i’s regional cuisine that reaches far beyond his restaurant kitchen. As a co-founder of Hawaii Islands Chefs, he is dedicated to sharing the best of Hawai‘i’s culinary bounty—rooted in the islands’ people, traditions and abundance from both land and sea.
Chef Chai is celebrated for his emphasis on fresh ingredients and authentic island flavors. His cooking blends locally sourced Hawaiian produce and seafood with Asian techniques and seasonings, reflecting the multicultural heritage of the islands. As owner and chef of Singha Thai Cuisine in Waikiki and Chef Chai at Pacifica Honolulu, he has consistently been recognized among the region’s leading chefs. His routine visits to Oahu farmers’ markets and Honolulu’s Chinatown to discover new ingredients echo childhood memories of growing up in Bangkok, where he helped gather produce for his family’s busy restaurant.
© Hawaiian Airlines
Now Chef Chai is bringing his signature flavors to the skies as the new executive chef for Hawaiian Airlines, designing first- and economy-class menus and overseeing more than 20 kitchens around the world.
“I’m excited about the challenge of offering customers a new selection of menus that will make the flying experience to and from Hawai‘i even more enjoyable,” the award-winning chef said.
Travelers are enthusiastic about the change, and for good reason: his menus prioritize freshness, regional ingredients and approachable flavors that evoke the islands.
What three go-to ingredients are always in your home kitchen?
Garlic, sambal chili and shoyu (soy sauce). With those three staples you can create endless variations for seafood, meat and vegetarian dishes.
What’s your favorite season for cooking, and why?
Summer, without hesitation. Fruits and vegetables are at their peak—local tomatoes are juicier and more flavorful, pineapples are sweetest, and fresh ahi, which is my favorite fish, is abundant and reasonably priced. Summer produce simply tastes best.
Aside from your current position, what’s the best job you’ve ever had?
I’ve enjoyed every job I’ve had, and I always try to do my best wherever I work. If I had to pick one, it would be hosting a weekly TV cooking show, Two Skinny Chefs, with my friend BethAnn Nishijima. It was a joyful experience: we met many guest chefs and traveled together, sharing recipes and culinary stories.
What’s the first meal you ever cooked?
When I was 12 in Thailand, I made mixed vegetables stir-fried with black tiger prawns. I remember coming to the dinner table and not finding anything I liked, so I went to the kitchen and made my own meal. After that, cooking became a regular part of my life.
What are your first thoughts when you hear “farm-to-table”?
It’s a wonderful concept, especially in Hawai‘i where sustainability matters. Waiting for produce shipped from the mainland can take several days, diminishing freshness and nutrients. If I had the space at my restaurant, I would grow my own herbs, spices and greens to ensure peak flavor and reduce waste.