ʻUlu Ambassador: Chef Dan Robayo

"Our staples and the ancient canoe crops are communal by nature...Preservation, education, and a knowledge of how to work with these ingredients is paramount to our sustainability."

- Dan Robayo

Chef Dan Robayo is the Executive Chef of Nanea Golf Club on Hawai’i Island, an ultra-exclusive and world-class private golf community located on the slopes of Hualālai. In addition to his role at Nanea, he is also the owner of Pa’ina Pantry, a well-known and respected culinary operation located in Kailua-Kona focused on boutique catering, culinary classes, and community engagement and outreach. Chef Dan has three decades of culinary experience in the hospitality industry with his background shaped and molded in everything from Michelin starred restaurants to small independent eateries.

Influenced by both his multicultural ohana with five generations of roots on Hawai’i Island and his extensive world travels, his culinary creations are a blend of bold flavors inspired by our local agriculture and mariculture, with a reverence to the” how and the why” everything is on the plate. He has an ingrained sense of responsibility to tell a story with his cooking. A true proponent of the “grown here not flown here” mindset, Dan has forged a profound connection with our ‘aina and its bountiful offerings. By utilizing our local canoe crops, he continues to educate both the members of Nanea and his local community through Pa’ina Pantry programs on the importance of supporting our local food culture and steering away from imported foods.

How did Dan learn about ulu? Within the first week of his move to Hawai‘i, he picked an underripe ‘ulu off a tree grown on his property and began experimenting. After many failed attempts to create something delicious, he reached out to Maureen Datta, the owner of local farm and food hub Adaptations, Inc. Dan stated,