Christopher Kamalu Fujimoto
Born: Kane'ohe, O'ahu
Lives: McCully / Mo'ili'ili, O'ahu
- Graduated from Kapiʻiolani Community College 2021 with an associate’s degree in Culinary and Pastry Arts and certificate in the Advanced Professional Program
- Cooked atop Mauna Kea at Pu'uhonua o Pu'uhuluhulu
- Hosted his first solo event at Sumida Farm
- Presented 'Ulu research project at the 2021 National Diversity in STEM Digital Conference
First Introduced to ‘ulu: Around 10 years old
By: I believe I had it at a lūʻau, but at that time I did not really like how it tasted. I found it pretty plain and had decided to not want to eat it again. However, my current self will say otherwise as I eat it monthly now.
By way of: Steamed and salted.
Christopher Kamalu Fujimoto was born and raised on the island of O'ahu. In 2021 he graduated from Kapiʻiolani Community College with an associate’s degree in Culinary and Pastry Arts and a certificate in the Advanced Professional Program, and is now enrolled in their sustainability certification program.
Chris wants to learn as much in Hawai’i as he can about how to create a sustainable food industry and environment that our local community can thrive off of. “I have always had a deep love for my home,” Chris said. “As a Native Hawaiian and chef, being able to work with our native ingredients has always been a goal for me. To be able to shine the light on our beautiful indigenous products we have flourishing here 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. Hawai'i is everything to me and I want to do everything I can to give back and honor this place I call home.”
Chrisʻs Recipe: Fried “Mock Chicken” Tofu with ‘Ulu Flour Batter
ʻUlu Flour made with Hawaiʻi Grown Breadfruit
Try our one-pound bag of ‘ulu or breadfruit flour, an excellent all natural, gluten-free flour for baking breads, pastries, or desserts.