Elevating Island Cuisine: Tiki’s Chef Trains with the Culinary Institute of America
The Application of Innovation Methodology to the Art of Culinary
At Tiki’s Grill & Bar in Waikiki, we’re always striving to be one of the best restaurants in Honolulu, Oahu, and Waikiki, not just because of our oceanfront views or live Hawaiian music, but because of our dedication to innovation in the kitchen. Recently, our very own Chef Ronnie Nasuti joined a select group of chefs at the Culinary Institute of the Pacific at Diamond Head for an advanced program taught by the Culinary Institute of America (CIA).
“A lot of what I realized was stuff that I knew already, but wasn’t taught in a formal learning environment. This course gave me a chance to step back and explore new ways of looking at flavor and texture.” — Chef Ronnie
Chef Ronnie Nasuti of Tiki’s Grill & Bar proudly accepts his Culinary Innovation certificate at the Culinary Institute of the Pacific, Diamond Head.
A Five-Day Culinary Innovation Journey
This past September, chefs from across Hawaii gathered for a five-day intensive led by CIA instructors Victor Gielisse and David Kamen. The program focused on design thinking, innovation methodology, and menu development — all with a plant-forward lens.
Chefs from across Hawai‘i, including Tiki’s Grill & Bar’s Chef Ronnie Nasuti, joined the Culinary Institute of the Pacific at Diamond Head for an advanced CIA-led culinary innovation session.
The program included hands-on cooking sessions, lectures, and sensory exercises. One of the most memorable training moments came early in the week:
“On day one they put a tray in front of us with eight different flavor profiles — sweet, tart, spicy, astringent. It forced us to slow down, taste, and think about how these flavors complement or contrast each other.” — Chef Ronnie
A CIA culinary training exercise at the Culinary Institute of the Pacific: chefs explored eight flavor profiles to sharpen their palates and expand menu innovation.
Flavor Systems and Hawaiian Inspiration
The CIA course taught chefs how to use tools like flavor wheels and pairing charts to build dishes that balance taste and texture. For Chef Ronnie, it connected perfectly to his journey as a chef in Hawaii.
“Training my palate before I moved to Hawaii was one thing, but learning how to incorporate Asian ingredients and island flavors has shaped how I cook today. This course helped me see how those influences fit into a bigger framework of innovation.” — Chef Ronnie
A beautifully plated seafood creation from the Culinary Institute of the Pacific’s CIA Innovation Course, showcasing the artistry and flavor balance chefs refined at Diamond Head.
At Tiki’s, that means dishes like our macadamia nut–crusted mahi mahi, ahi poke bowls, opah specials, and Molokai venison entrées are not just delicious — they’re designed with flavor balance, sustainability, and storytelling in mind.
From Classroom to Tiki’s Grill & Bar
The course culminated in a freestyle menu challenge, where chefs created plant-forward dishes from a surprise basket of ingredients.
“It was all about asking: how do you innovate when everything’s been done? How do you make something new while staying true to flavor and to the guest experience?” — Chef Ronnie
Tiki’s Grill & Bar Executive Chef Ronnie Nasuti in action at the Culinary Institute of the Pacific, honing innovation techniques with CIA instructors in Honolulu.
That’s the same philosophy he and our culinary team bring back to Waikiki every day. Whether you’re enjoying guava BBQ ribs, grilled swordfish, or a classic 1944 Mai Tai, the spirit of innovation and aloha are always at the table.
Why It Matters to Our Guests
This kind of professional development keeps Tiki’s at the forefront of Hawaiian cuisine and ensures that when guests ask where the best restaurant in Waikiki is for ocean views, live music, and fresh island flavors, the answer is clear.
An artistic meat plate designed at the Culinary Institute of the Pacific innovation program, where chefs refined techniques to elevate classic proteins with modern presentation.
“We do things well every day at Tiki’s — but courses like this remind us that we can always refine, always improve, and always innovate.” — Chef Ronnie
Closing
We mahalo the Culinary Institute of the Pacific and the Culinary Institute of America for investing in Hawaii’s culinary community. And to our guests — whether you’re here for a sunset dinner, happy hour, or late-night bites — know that every dish is backed by a commitment to innovation, sustainability, and aloha.