New executive chef, new tastes at Alohilani

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Two new food trucks by locally based chefs are now parked alongside the Alohilani Resort's "Greetings From Hawaii" mural.
Two new food trucks by locally based chefs are now parked alongside the Alohilani Resort's "Greetings From Hawaii" mural.

The Alohilani Resort Waikiki Beach appointed Frederic Hoffmann executive chef and announced the addition of new dining options at the Oahu property.

Hoffman comes to Alohilani with more than two decades of experience in hotel restaurants, including previous stops at Trace at the W San Francisco, Chefs Club at St. Regis Aspen and Kauai Grill, a Jean-Georges Vongerichten restaurant at the St. Regis Princeville.

One of Hoffmann's first projects is revamping the menu at Swell, the resort's poolside, rooftop restaurant, including the introduction of items such as ahi tartare, crispy pork belly, and seasonal charcuterie board.

"I am thrilled to join the Alohilani team and look forward to highlighting Oahu's local bounty as well as neighboring islands," Hoffmann said in a statement.

Additionally, two new food trucks by locally based chefs are now parked alongside the property's "Greetings From Hawaii" mural, Piccola Onda by Italian-born chef Andrea Onetti and Double Fat Ice Cream from chef Brandon Lee.

Frederic Hoffmann is the new executive chef at the Alohilani Resort Waikiki Beach.
Frederic Hoffmann is the new executive chef at the Alohilani Resort Waikiki Beach.

Piccola Onda, an offshoot of Honolulu's Onda Pasta, will feature local produce and serve up gnocchi ragu bolognese, lasagna, pesto spaghetti and other Italian fare. Double Fat Ice Cream offers hand-spun ice cream and sorbet topped with fresh fruits and an array of other toppings.

On April 22, Earth Day, the resort also debuted a new sustainable happy hour series dubbed "Earth to Cup." The menu from Hoffmann features small bites highlighting Hawaiian ingredients along with specialty cocktails from Gastronomista blogger Emily Arden Wells.

Menu items for the series include venison meatballs made from Molokai axis deer, an invasive species, a ceviche using sustainably farmed kampachi (amberjack) and a samosa made with cheese from Maui's Surfing Goat Dairy.

The paired cocktails also feature local products, such as Kohana Kea Agricole Rum and Ocean Vodka. The Earth to Cup menu is available Monday through Thursday, 4 p.m. to 6 p.m. at Swell.

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