Chef Joshua Clarke

I cook farm-to-table tasting menus on Hawaiʻi Island, shaped by Japanese technique and the season’s best local ingredients.

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Elliot Fabri

I bring island-grown ingredients to your table through refined, seasonal tasting menus.

Chef John

I’m a private chef on Hawaiʻi Island, cooking farm-to-table tasting menus in homes and villas from Kona and Kohala to Waimea. My approach is rooted in Japanese technique and the kaiseki tradition, with menus planned with you ahead of dinner and built around what’s freshest and most seasonal—primarily local and organic ingredients sourced from the island’s farms and fishermen.

I trained in the kitchen at Ise Sueyoshi in Tokyo and cooked alongside chefs in Bali, Chiang Mai, and Oaxaca. I cook animal, seafood, and plant-forward menus with the same care so every guest and every diet is looked after, and I also host private dinners, celebrations, retreat cheffing, and cooking classes.

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Chef John
For me, cooking is ritual, art and connection: the island's season, told course by course at your table.

I cook with technique, intention, and a deep respect for the season.

I turn each dinner into a ritual

For me, cooking is ritual, art and connection: I translate the island’s season into a progression of courses designed to be felt, not just eaten.

I’m shaped by global apprenticeships

I learned through kitchens and apprenticeships at Ise Sueyoshi in Tokyo, Moksa in Bali, Royal Thai cooking in Chiang Mai, and ceremonial Mexican cuisine in Oaxaca, and I bring those lessons into a cohesive, balanced experience at your table.

I let ingredients lead the story

I build my menus around seasonal ingredients and the freshest available, primarily local and organic—chosen from the grower or fisherman who does it best—so every dish tastes unmistakably of Hawaiʻi Island.

Frequently Asked Questions

What are my rates for private chef services in United States?

I build every menu from scratch, so what you pay depends on the dishes, how many guests, and the kind of service you want. Most of my dinners come to around 159 USD, and I'll always work with the budget you have in mind. Send me a message and I'll put together a proposal for your event.

What kind of food do I specialize in?

I cook Italian, Mediterranean, Latin American, Chef's special, Local, Japanese and Seafood/Fish. I build my menus around ingredients that are in season and bought locally, because that's where the flavor is. And if anyone at your table has a dietary restriction, just tell me and I'll adjust the dishes so no one misses out.

How can you book my private chef services in United States?

To book me in United States, click the Book Now button on this page and follow the steps. You'll add your event date, guest count, and any dietary restrictions as you go. Once your request comes through, I read it myself and reply with a menu proposal and the dates I have open.

Can the menus accommodate food allergies or dietary restrictions?

Choose a menu, share your event details, and the Private Chef Manager team will help confirm the experience with the chef.