Since 1904 Hawaiʻi Gas has been the only franchised gas utility in the State of Hawaiʻi. Since this time, we have installed gas pipeline infrastructure, built bulk storage facilities with access to the harbor and developed a highly skilled workforce on every major island to serve the people of Hawaiʻi. Gas is now a critical part of our fuel mix in Hawaiʻi providing a cleaner and lower cost alternative for residential, commercial and industrial customers.
As a native of Honolulu, Chef Zach has weaved his way around the restaurant scene on O'ahu. He started working in the industry at the age of 16. While in high school, he picked up ideas, skills, cooking techniques and styles of various chefs around the island. At an early age, he discovered his passion for not only food but the love of working in this tough industry.
After graduating high school, Chef Zach Inouye went to school for business in California. While there he worked at various restaurants still learning the trait. After his return to O'ahu, he took on multiple jobs gaining knowledge in every facet of the kitchen as well as front of the house.
In 2000, after his return, he took on a light prep work job at Hy's Steak House. At the age of 24, in 2005 Chef Zach Inouye was promoted to Executive Chef. After taking over, he won many awards for the establishment and did cooking demos on local tv shows. He held this role for eight years, then in 2012 decided to pursue the art of sushi and his own catering business.
While doing small private events for friends and family, Chef Zach worked in the likes of Nobu's, Roy's and Sushi Yuzu. While at Sushi Yuzu, he was named Chef De Cuisine and Head Sushi Chef, where he held that title for two years.
Chef Zach Inouye's food is considered Hawaii Regional with fusion from Japanese, Italian and Hawaiian cuisines.
Born and raised in sleepy Hilo, Hawaii Keith began cooking from a young age. While both his parents worked, Keith remembers being able to whip up simple dishes for himself. In high school he took a part-time job at a local mom-and-pop restaurant. He worked as dishwasher but always took advantage of moments to learn recipes and cooking tips. When a co-worker left for maternity leave Keith stepped in to cover her responsibilities in the kitchen. It was this sense of family at a restaurant that bit Keith to enter the culinary industry.
After graduation, Keith moved to Oahu to study culinary at Kapiolani Community College. While in school Keith worked part time in the Oahu restaurant scene and began his life-long journey of on-the-job experience and crazy stories in the kitchen. His journey to Vino is a story of chance, coincidence, and the right connections.
Fresh out of culinary school, Chef Keith was working at Gordon Biersch Oahu with Sean Kinoshita and Ivan Pahk—current Executive Chef at Maui Fish & Pasta. When Sean moved to the Kapalua Bay Hotel he met an up-and-coming chef named DK Kodama. Kodama had just opened his first restaurant at Kapalua and was looking for more people to work with him. Shortly after, Keith joined Sean and DK at Sansei Kapalua. After a few years at the flagship Sansei, Keith moved to Oahu to help open the Restaurant Row location. Later a new opportunity within the DK Restaurants group opened up—Keith moved back to Maui where he worked and trained at Little Vino. Keith learned pasta techniques and a whole new culinary door opened for him.
Keith helped open Vino Italian Tapas and Wine Bar in 2004 and has been given full culinary reign over the kitchen sense. He loves working with Chuck Furuya, DK Restaurants Master Sommelier, to create dishes with wine-friendly ingredients. He also is steadfast in creating core group of dishes—must haves for the customers.
To keep fresh Keith loves to travel and explore new culinary scenes. He loves to bring back new foods, experiences, and techniques to his restaurant and share information with his peers. For more information on Chef Keith or Vino Italian Tapas and Wine Bar, visit: www.dkrestaurants.com.