THE MODERN HONOLULU’s Executive Chef Scott Toner is a luminary. He was a featured host chef at the inaugural Hawaii Food & Wine Festival (2011).
Toner incorporates fresh ingredients, with liberal amounts of locally-sourced supplies, at the restaurants, bars and catering services he directs at THE MODERN HONOLULU.
That fact won’t surprise you if you know anything about our property, an uncommon experience among Waikiki hotels.
He regularly procures staples like Maui gold pineapple and cherry tomatoes from the Ho family farm located nearby on Oahu’s North Shore. . His menus champion homegrown tastes at every turn, from the house-blend Kona coffee roasted locally by Hawaiian Coffee Company and Molokai Sweet Bread French Toast to microbrews like Maui Brewing Co.’s Coconut Porter and a mojito muddled with fresh mint and coconut. From signature salads layering greens and grains – or the inamona-flavored Island-Style Ahi Tuna Poke – to the caramelized macadamia nuts Toner suggests you drizzle atop your ice cream (house-made, natch) sundae.
Fresh, local, and delicious: Of all the restaurants in Honolulu, you’ve discovered the collection that will inspire your senses with an authentic taste of Hawaii – designed by one of the island’s culinary ambassadors. Only at THE MODERN HONOLULU.
Chef Toner’s philosophy is simple, yet uncommon: Guests of THE MODERN HONOLULU deserve the best. Why buy ingredients in bulk when we can make them better? Fresher? Naturally, our commitment demands time. Passion. Skill. Yet it looks effortless – while tasting anything but – to our guests.
Not what you imagined from local dining in Oahu? Think again.