With a culinary passion inspired by ʻohana, kūpuna, mentors and friends, Kealoha Domingo was born & raised on the mokupuni of O‘ahu in the district of Ko‘olauloa and the ‘ahupua‘a of Ka’a’awa. A collaborator with the Chef Hui, Kealoha is also the featured chef and curator of our Pahu ‘Aina Awakea (Lunch Box).
Kealoha is a multi-generational native Hawaiian practitioner, a “staunch supporter and believer in the ‘ulu movement, [and] a lifelong lover of ‘ulu.” In addition to showcasing traditional and contemporary ways of using the indigenous staple in the kitchen, he has committed to thefuture of breadfruit in Hawaiʻi through a collective farming venture in Punaluʻu, Oʻahu. Ahupuaʻa Farms now has 40 trees growing in an agroforestry system.
As chef and owner of his catering company, Nui Kealoha, Kealoha has provided mea ʻai for many community-oriented functions and organizations including He Au Hōnua Indigenous Researchers conference, E Ala Pū global conference, ‘Aha Kane, Lili‘uokalani Trust, and many other organizations and individuals seeking value-aligned catering that utilizes local ingredients – including ‘ulu.
Focused on the interconnected nature of food, Kealoha “revels in feeding the multitudes with a foundation of traditional Hawaiian values, honoring the spiritual connection to the ‘āina (land), kānaka (humankind), and mea ‘ai (food) combined with a touch of contemporary style.”
View Kealoha’s ʻono ‘ulu poke recipe here.