KŌNANE

KŌNANE

From the Breakfast Buffet to on-the-go lunch specials to the most sophisticated dining events, look no further than Kōnane, a sophisticated 120-seat Chop House and Sushi Bar located on the top floor of the Clubhouse by Executive Chef Patrick Heymann.

Our signature coastal cuisine features healthier offerings and lighter fare as well as traditional Chef specials. Whether you prefer to dine inside or out, there’s no need to request the best table here when every table overlooks the event lawn and offers the best ocean and sunset views on the island.

Kōnane is named after an ancient Hawaiian game resembling checkers, but requires the strategic skills of chess or Go. A petroglyph depicting a Kōnane board is one of the cultural sites along the Kohanaiki shoreline and became the inspiration for the name and logo of Kohanaiki’s signature restaurant.

BEACH RESTAURANT

BEACH RESTAURANT

Every seat in our Beach Restaurant offers beautiful ocean views and enjoys the relaxing trade winds. Traditional breakfast and lunch fare emphasize coastal cuisine. We strive to serve the finest available products, emphasizing the fresh and natural flavors while while still giving everything on the plate a little edge.

Our menu changes daily to reflect the freshest and best products available at the time.

Cuisine Philosophy

Start with a taste to suit every palate and every occasion, mix in daily menus showcasing curated ingredients sourced both locally and from around the world, and top it all off with stunning ocean views. That’s Executive Chef Patrick Heymann’s secret to creating his world-famous signature coastal cuisine found only at Kohanaiki.

At Kohanaiki, we strive to put pretty much anything and everything at your fingertips. Want a special something flown in overnight? Need a special ingredient for your vegan, gluten-free, dish? It’s probably already waiting for you, as our staff are highly sensitive to anticipating your needs.

From exquisite bites and sips at the Beach Bar or a casual dinner at the Beach Restaurant to the most sophisticated dining events at Kōnane, the Chophouse and Sushi Bar at the Clubhouse, you’ll discover tastes to suit every palate and daily menus that feature only the finest ingredients from around the world.

You’ll also discover inventive dishes expertly prepared using wholesome ingredients sourced right here on the island. The freshest fish are caught every day, just offshore in the deep waters of Ono Lane. Everything from ahi, ono, mahi mahi, opakapaka, and uku, to onaga, monchong, and opah are line-caught and delivered fresh on the day they are served. Mixed greens and coveted Kona coffee come from local upcountry growers, while our own on-property certified organic community farm yields a tremendous variety of just-picked fruits, vegetables, and herbs for use in Kohanaiki’s tempting dishes. Of course, the farm fare is always available to members to prepare gourmet meals at home.

No matter their origin, Kohanaiki’s ingredients translate quite deliciously into simply mouthwatering cuisine.

Our Cellar

To ensure the perfect pairings, we take our wine (and spirits) cellar very seriously and brew our own unique craft beers onsite.

The Clubhouse has reserved space for Members’ prized bottles, with wine storage lockers lining the hallways of the lower level. The Kohanaiki team has also assembled an expertly curated wine list with highly sought-after California, Oregon and Washington wines, plus 50 consecutive years of Château Mouton Rothschild in the Clubhouse wine room, where members can host private tastings among some of the most coveted wines in the world.

At Kohanaiki, we believe in a moving wine list and encourage our members to try different wines; we will open anything on the list and pour it by the glass.

Culinary Team

PATRICK HEYMANN

PATRICK HEYMANN

EXECUTIVE CHEF

As Executive Chef of Kohanaiki, Patrick Heymann oversees all dining options, including the poolside bar and grill, the Beach Club Restaurant and Bar and all catering and banquet operations. Since graduating from the Culinary Institute of America in New York, Chef Patrick has cooked his way through exotic kitchens around the world. He brings his global influences to Kohanaiki, where he meshes the diverse techniques he’s learned with the unique ingredients available on the Big Island. Most recently, Chef Patrick was Executive Chef at Loews Coronado Bay Resort in San Diego and executive chef of CordeValle, a Five-Star resort in San Martin, CA.
Robert Gabriele

Robert Gabriele

EXECUTIVE SOUS CHEF

A graduate of the Culinary Institute, Sous Chef Robert Gabriele has been in Hawai`i for almost 25 years. His culinary experience includes stints at resorts in Florida, California and Hawai`i. Robert joined Kohanaiki as part of its opening team. He’s a fan of classic/traditional cuisine, but enjoys updating those recipes for today’s tastes. In his time off, you might find Robert riding his Harley.

Alika Kanoho

Alika Kanoho

CHEF DE CUISINE

Born and raised on Oahu, Alika realized early on that he was meant to be a chef. After working his way up to a line cook, Alika joined American Hawaii Cruises as cook. He then moved to the Big Island where he worked with restaurants and hotels for a decade and spent another four years in private jet catering. Alika continues to hone his skills as a chef at Kohanaiki; you’ll find him in the kitchen at the Beach Restaurant.

JASON MARKS

JASON MARKS

CHEF DE CUISINE

Jason’s work in the food and beverage arena started in high school and though he studied art and Illustration in college, he soon realized his career was in cooking. Jason attended and graduated from the New England Culinary Institute in Montpellier, VT. After moving to Hawai`i, he worked at top island restaurants for 10 years, before joining Kohanaiki.

CHRISTIAN HIRO

CHRISTIAN HIRO

ASSISTANT DIRECTOR OF FOOD AND BEVERAGE

Christian’s ready smile and helpful ways are well known around the Club, and you’ll be seeing more of him in his role as Assistant Director of Food & Beverage. Born and raised on Hawai`i Island, Christian got his start in the Food and Beverage business during his college years, working his way up from bar porter to restaurant manager. Christian joined Kohanaiki in 2015 following 20 years of service with the Four Seasons Resort Hualalai. An Ironman Triathlon finisher, in his spare time Christian enjoys running, swimming, woodworking and spending time with his wife and three children.

KIRK EMMONS

KIRK EMMONS

ASSISTANT FOOD AND BEVERAGE MANAGER

Kirk Emmons moved to Hawai‘i 25 years ago to open the Kona Chart House, and then spent time working in Indonesia, Baja and Steamboat Springs, CO before returning to the Big Island. Once he was back, Kirk helped open the Hualālai Resort and spent 12 years running the members’ wine program. During that time, he worked alongside Chef Alan Wong, gaining a greater appreciation for local ingredients, Most recently Kirk was involved with the wine program at Merriman’s. Kirk’s spare time is spent in the ocean, whether it’s riding his SUP, fishing or surfing Pine Trees.
JONATHAN CHING

JONATHAN CHING

ASSISTANT FOOD AND BEVERAGE MANAGER

A veteran of the Food & Beverage industry, Jonny worked at a number of the resorts on the Kohala Coast before joining Kohanaiki. After growing up in Kona, he spent five years in San Francisco. Jonny loves to travel, see new places, and create great connections with people.

AMANDA RUDOLPH

AMANDA RUDOLPH

ASSISTANT FOOD AND BEVERAGE MANAGER

Amanda’s connection to Kohanaiki has been lifelong. Kailua-Kona is her home and she grew up surfing and camping at the beaches in the Kohanaiki area. Amanda’s worked in the hospitality industry in food and beverage for all of her adult life, with more than two years of her career at Kohanaiki. A love of the ocean, meeting new people and sharing stories makes Amanda a perfect match for our club.