Hailing from New York, Gerald Chin never dreamed he would lead a fascinating career working alongside some of the restaurant industry’s top chefs. As a teenager, he found high school to be less inspiring than the action of a kitchen, seeking comfort at several New York institutions, including Manhattan’s well-known Tavern on the Green. After graduating from New York’s Culinary Institute of America, Chin was off to Geneva, Switzerland for a culinary apprenticeship.
In 2003, Chin was persuaded to return to the U.S. to work with internationally-acclaimed chef Bradley Ogden opening his award-winning Las Vegas restaurant at Caesar’s Palace. From there, Chin held positions in several Vegas eateries, such as Joël Robuchon’s The Mansion and Rick Moonen’s RM Seafood as chef de cuisine. At RM, Chin learned the importance of sustainability and practiced perfecting his seafood skills under renowned chef Moonen.
Chin became executive chef of Michael Mina’s STRIPSTEAK Las Vegas in 2013 and three years later, was appointed as the MINA Group’s vice president of the culinary division. With a style that marries market fresh ingredients and modern techniques, Chin’s artistic sense and thoughtful dishes are continually expressed throughout his menus.
In 2017, Mina brought Chin to Honolulu to pioneer Kai Poke, a food stall in Honolulu’s THE STREET, A Michael Mina Social House. Kai Poke is a modern interpretation of a Hawaiian plate where Chin continues his culinary focus on sourcing local ingredients and utilizing bold flavors in order to create a light and playful poke for foodies to savor time and time again.
Kai Poke is a modern interpretation of a Hawaiian tradition. Chef Gerald Chin focuses on local ingredients and bold flavors to create a light and playful poke you can casually savor time and time again. Each bowl is crafted using the seasoned techniques of Japanese chefs and a mix of fun, fresh ingredients you’ll only find here. We start with sustainable sushi grade fish, Hawaiian soy (for the perfect salinity), and California coastal seaweed. Then we add a unique combination of traditional and farm-fresh flavors.
Try our Japanese “guacamole” made with edamame and tangy yuzu kosho. Or, turn up the spice with our house-made hot sauce, Fire Kai.
At Kai Poke, quality is our passion, and flavor is king.
Ahi, Macadamia Nuts, Aloha Soy, Sesame, Ogo, Sweet Onions
Asian Pear, Garlic, Mint, Toasted Pine Nuts, Ancho Chili Powder, Habanero Sesame Oil
Sweet Corn, Jícama, Shaved Radish, Cilantro, Chipotle Mayo
Gochujang, Cucumber Kimchi, Water Chestnuts, Sesame
Okinawan Purple Potato, Thai Chili, Coconut-Lime "Leche De Tigre"