Born and raised on O‘ahu, Chris is studying culinary and pastry arts at the Culinary Institute of the Pacific, and has been working with HUC since early summer 2020 to develop ʻulu recipes and collect feedback from home consumers.
Over the past few months he has been our primary ʻulu flour tester, trying four different breadfruit flour specifications in dozens of recipes and conducting formal taste tests with his classmates and professors.
After he graduates, Chris hopes to enroll in the sustainability certification program at KCC and continue learning about how to create a sustainable food industry and environment in Hawaiʻi.
“As a Native Hawaiian and chef, being able to work with our native ingredients has always been a goal for me,” Chris says.
“To be able to shine a light on our beautiful indigenous products is always on my mind, as well as finding new ways to showcase them in our modern culinary scene while still respecting the tradition and history behind them.”
Here you can find some recipes that were made by Chef Chris himself!