A Taste of Summer on Kaua’i with Chef Pete Ghione

From sun ripened tropical fruit to family style meals, Chef Pete Ghione shares the flavors, traditions, and one of his favorite seasonal recipes inspired by life on the island.

Summer on Kauaʻi isn't defined by a calendar. It's shaped by what's growing, what's being harvested, and the moments shared around the table after a day in the ocean. The season brings ripe papayas, sweet mangos, freshly caught fish, and vibrant local produce at the height of its flavor. 

As Culinary Director at 1 Hotel Hanalei Bay, Chef Pete Ghione looks to the island's farmers, fishermen, and seasonal harvests to create dishes that celebrate both flavor and wellbeing. From tropical ingredients at their peak to refreshing meals made for warm afternoons, he shares what inspires his menus this time of year, the local ingredients he looks forward to each season, and a simple recipe you can recreate at home.

Fresh from the island with Chef Pete Ghione, Culinary Director at 1 Hotel Hanalei Bay

Summer looks different everywhere, but on Kauaʻi it has its own rhythm. How does the season influence the way you cook and the ingredients you reach for most?

Summer always begins with what's in season. As local produce reaches its peak, we build our menus around those ingredients because that's when they're at their most flavorful. The warmer weather also changes the way people eat. Guests spend long days at the beach, hiking, or enjoying the sunshine, so I naturally gravitate toward chilled dishes, fresh produce, and frozen refreshments that help cool you down, rehydrate, and recover after a day outdoors.

Hanalei Bay is surrounded by incredible farms, fishermen, and growers. Are there any summer ingredients you look forward to working with each year?

Hawaiʻi is filled with incredible tropical fruit, and summer is when so many of my favorites shine. Mango is one of my favorite ingredients to incorporate into our menus, and I never get tired of fresh papaya. Pineapple, lilikoi, lychee, they're all naturally sweet, incredibly refreshing, and packed with a bright flavor that captures the feeling of summer on the island.

There's something memorable about sharing a meal after a day in the ocean or exploring the island. What kind of dishes capture that feeling for you?

For me, it's all about sharing. I love filling the table with dishes everyone can enjoy together while we sit, relax, and talk story. Fresh fish, sushi, sashimi, crisp salads, seasonal fruit, and plenty of chilled dishes create the kind of meal that feels light, refreshing, and perfect after a day spent in the sun.

If someone wanted to bring a little of Hanalei Bay home with them, what's one simple summer recipe or entertaining tip you would recommend?

The flavors of Hawaiʻi are special because they're rooted in the people who grow them. While it's hard to recreate the island exactly, you can embrace the same spirit wherever you are. Seek out local farmers who care deeply about their land, bring those ingredients home, and build your meal around sharing. Gather your ʻohana around the table, pass dishes family style, and take time to tell a story about your day. That sense of connection is what Hanalei Bay is all about, and it's something you can bring anywhere.

Chef Pete’s Recipe: Summer Papaya & Burrata Salad with Papaya Seed Dressing

A refreshing summer salad inspired by the tropical flavors of Kauaʻi, balancing sweet papaya, creamy burrata, crisp vegetables, and a bright dressing made from the papaya's own seeds.

Ingredients

Papaya Seed Dressing
Seeds from 1 ripe papaya
3 tablespoons rice vinegar
2 tablespoons avocado oil
1 tablespoon honey
1 green onion, chopped
Salt, to taste

Salad
2 cups green beans, trimmed and lightly blanched
2 medium cucumbers, thinly sliced
2 large tomatoes, cut into wedges
1 ripe papaya, peeled, seeded, and thinly sliced
2 balls burrata, torn
½ cup toasted macadamia nuts, roughly chopped
Flaky sea salt
Freshly cracked black pepper

Instructions

Blend the papaya seeds with the rice vinegar, avocado oil, honey, green onion, and a pinch of salt until the seeds resemble coarsely ground black pepper.

Arrange the green beans, cucumbers, tomatoes, and papaya on a large serving platter. Top with the torn burrata, then drizzle generously with the papaya seed dressing. Finish with toasted macadamia nuts, flaky sea salt, and freshly cracked black pepper before serving.