A bowl with noodles, avocado, mixed rice, edamame, and a tomato-based dish beside a hibiscus flower and greens on a white surface.

Bringing Aloha to Every Plat

Meet Our Culinary Team

At Holoholo Grill, every dish is a celebration of the islands crafted with passion, respect for tradition, and a spirit of innovation. Under the guidance of Chef Sam Choy, our culinary team brings together talent from across Hawai‘i and beyond, merging local ingredients with global technique to create a one-of-a-kind dining experience.  Each chef is handpicked for their dedication to flavor, sustainability, and hospitality. Together they weave Sam Choy’s vision into every plate from relish-worthy poke to braised short ribs and the signature Kōloa sugar lava rub found only here.

A person smiles, holding a bowl of noodles and making an "OK" gesture, sitting outdoors with greenery in the background.
Two tropical cocktails garnished with fruit on a wooden table, with white flowers nearby, in an outdoor setting.

Chef Sam Choy

The Godfather of Poke

Chef Sam Choy is one of Hawaii’s most celebrated culinary ambassadors and the chef credited with popularizing poke in the United States. His ever-expanding family of restaurants spans the globe, with locations in Tokyo, Guam, Seattle, and Kauai, where he recently opened Holoholo Grill at Koloa Landing Resort. Choy carefully selects and mentors his team of executive chefs, collaborating with them to design menus that celebrate local flavors and his own signature creations, including braised short ribs, island fish stew, his famous poke, and the exclusive Koloa sugar lava spice rub.

A four-time James Beard Best Pacific Regional Chef nominee and recipient of the prestigious James Beard/Gallo of Sonoma American Classics Award, Choy has also authored eleven best-selling cookbooks and appeared on top Food Network shows such as Iron Chef America, Dinner Impossible, and Emeril Live. Today, his influence extends far beyond the kitchen as he hosts the annual Poke Fest at Koloa Landing Resort, drawing chefs from around the world to compete in celebrating Hawaii’s iconic dish.

Wendy Leanio

A Kaua'i native and Culinary Arts graduate, Chef Wendy Leanio brings over two decades of experience to Koloa Landing Resort. She spent 23 years as Lead Baker at Kaua'i Beach Resort before joining the team at Koloa Landing, where she now serves as Sous Chef. In her current role, she oversees menu development, banquet operations and team mentorship, helping to elevate the resort's culinary offerings with her deep expertise and leadership.

Ryan Alicante

Chef Ryan Alicante joined Koloa Landing Resort in 2015 and quickly advanced to Cook 1, now leading the Holo Holo kitchen. His prior experience at Josselin's Tapas Bar & Grill and Mark's Place helped shape his strong technical skills and guest-first approach. With a passion for quality and execution, Ryan plays a key role in delivering a memorable dining experience at the resort.

Tony Trujillo – Director of Food & Beverage

After years of supporting our team on and off, Tony has officially joined the Koloa Landing ‘ohana full-time as our new Director of Food & Beverage! A culinary adventurer with roots in California and experience across the globe, Tony brings a wealth of expertise—and maybe the best matcha recs on island. When he’s not elevating our dining experiences, you’ll find him hiking, snapping photos, or hanging out with his son, Azure Reef. Welcome, Tony!

A bowl of yogurt topped with blueberries, strawberries, and granola, accompanied by a small cup of syrup on the side.

A Culinary Icon

With eleven top-selling cookbooks and frequent appearances on hit Food Network programs such as Extreme Cuisine, Emeril Live!, East Meets West with Ming Tsai, Sarah Moulton’s Cooking Live, Iron Chef America, Luau Challenge, and Dinner Impossible, Chef Choy has become a household name in the culinary world. A four-time nominee for the James Beard Best Pacific Regional Chef Award, he is also the proud recipient of the prestigious James Beard/Gallo of Sonoma American Classics Award.

A plate of fried calamari with a lemon wedge and dipping sauce, garnished with herbs, on a wooden table with green leaves beside it.

Island-Inspired Dining

At the Holoholo Grill, guests are invited to savor the sensational aromas and bold flavors of Chef Choy’s signature island-style cuisine. His innovative recipes, infused with the spirit of Hawaii, showcase a perfect balance of tradition and creativity. Known around the globe as Hawaii’s culinary ambassador, Chef Choy delivers a dining experience that captures the essence of the islands while elevating it to world-class standards.