A Honolulu native, Chris received his formal training from the prestigious Culinary Institute of America in Hyde Park, NY where he earned his degree in culinary arts. His skill level and passion placed him in top restaurants across the U.S., from San Francisco, where he worked at Ron Siegel’s Dining Room at the Ritz-Carlton and Mourad Lahlou’s Aziza, to New York City where he worked at Per Se, Thomas Keller’s iconic restaurant. After spending time in Washington state at Blaine Wetzel’s Willows Inn on Lummi Island, Chris returned home to become the Executive Chef at Vintage Cave in Honolulu. He left that position in 2014 and has since been pouring his energy into creating Senia.
Kajioka’s style of contemporary French cuisine reflects both his classical culinary training and affinity for his own cultural heritage. His cooking emphasizes the beauty of local ingredients with a Japanese sensibility.
Awards and Nominations:
Food & Wine Magazine – “Best Restaurant Dishes of 2013”
James Beard – “Rising Star Chef of the Year”
2014 semi-finalist Food & Wine Magazine
“People’s Best New Chef”, 2014 nominee