Hualani's new Executive Chef: Alex Amorin

“We have a wonderful team here—always working to get better and be better. We are working to become the best restaurant on Kauaʻi.”  – Chef Alex 

Following his tenure as Chef de Cuisine, Chef Alex’s ascension to the esteemed role of Executive Chef promises to further enhance Hualani’s reputation for delivering innovative, farm-to-table dining. Marked by a vision for celebrating local flavors, global influences, and the joy of shared dining experiences, Timbers Kaua‘i at Hōkūala anticipates an exciting new chapter for Hualani’s restaurant.

We sat down with Chef Alex to become more familiar with his story and his inspiration.

Chef Alex’s passion and joy for cooking started early. Growing up on the west side of Kauaʻi, his close-knit family came together through the power of food, instilling a deep appreciation for the communal joy brought about by lovingly prepared meals. Raised in Kekahā on the West end of the Garden Isle, he went to Kekahā Elementary and graduated from Waimea High School. His love for cooking continued to grow when he enrolled in the culinary program at KCC, Kauaʻi Community College and further immersed himself in the culinary field.

With mentors Clarence Nishi and Mark Oyama as heavy influences during his time at KCC, Chef Alex went on to enroll in ACF, American Culinary Federation. ACF is the premier professional chefs’ organization in North America with more than 14,000 members in over 170 chapters nationwide, establishing Chef Alex firmly within the hospitality sphere.

With exposure to a pool of peers in the culinary field, educational symposiums, and national conventions, Alex’s knowledge broadened and his opportunities grew. Each year, ACF holds focus classes together. It was through this program and mentorship that Alex was able to meet and work with master chefs like Charlie Trotter and others from NY, CA, and Chicago. He says that set the tone for his career.

While still attending KCC, Alex was hired at Wrangler’s Restaurant in Waimea town by Chef Kimo Akana. Working at Wrangler’s allowed Alex to pay for school and gain experience in the kitchen. 4 years after Alex joined the team at Wrangler’s, Chef Kimo exited his role and Chef Alex was promoted, staying a few more years.

In 2001 Alex joined TS Restaurants where he made a home for 17 years working between Duke’s Kalapaki & Keoki’s in Poipū. At Duke’s, he met our Food and Beverage Director, Cory Dotario, who hired him as a cook and then promoted him to sous chef. He worked for 7 years as a sous chef for Cory and went on to the title of executive chef for an additional 10 years while at TS Duke’s. TS graciously supports continuing education within their organization and as a result, Alex was sent to Napa to expand his skills. At the culinary institute in Napa, he took classes in food & wine, and Chef Alex and Cory reunited when he brought Cory to us at Timbers.

These experiences, coupled with the rural and authentic local style upbringing, have layered Alex’s talents to where he is today. It’s that innate feeling of sharing his aloha that Chef Alex brings to each and every dish prepared at Hualani’s restuarant.