It applies to the uncommon level of standards and service synonymous with THE MODERN HONOLULU.
It extends to our catering services, directed by THE MODERN HONOLULU Executive Chef Scott Toner, a luminary who was tapped as a host chef at the inaugural Hawaii Food & Wine Festival (2011).
Chef Toner personally customizes the catering menus for every event at THE MODERN HONOLULU. If you know much about his culinary stamp, you know that it entails a liberal use of fresh, local, organic ingredients. Versatility across global food trends and traditions, from Hawaii to Italy; Asia to Latin America. A passion for the artisanal, which drives Toner and his team to hand-craft fresh ingredients and let house recipes shine where bulk, ready-made ingredients won’t do. A belief in elevating Honolulu catering to your standards. How does Chef Toner translate his philosophy to the catered event, a landscape marred by mass production? He redefines it, starting by meeting with each client to understand your preferences and unique needs (and to animatedly discuss what’s in season). Your favorites; special requests made by you and your guests: He addresses them all before custom-designing your menu. Local seafood is an obvious choice (Toner has it delivered six days a week from area waters). Organic salad greens and produce from the Ho family farm on Oahu’s North Shore are also star staples, as are THE MODERN HONOLULU’s house-made specialties, from mozzarella and smoked salmon to all manner of breads and Mochi. Island microbrews and mojitos muddled with fresh mint and coconut can distinguish your cocktail hour. Toner ensures an authenticity you won’t find at other Honolulu catered events.