AboutUs
When KitchenK opened in the Autumn of 2003 we were in a sense, modern day pioneers.
Our chosen neighborhood had seen better days, but Pablo Weiss, and a handful of others, had vision beyond that of most of their contemporaries.
Looking at what most people would see as an outdated warehouse past its prime and usefulness, he saw a striking red granite structure with phenomenal potential. Drawing upon his renown and success at the Hot Locust Cantina, Pablo created KitchenK which showcases a big open kitchen so you can see the action of our chefs. The space is striking, with classic pillars supporting the soaring 25 foot ceilings and classic brick and granite elements fused with a modernist design scheme. KitchenK became an instant downtown fixture, and a symbol of the rebirth of Washington Avenue.
Many others have followed our path. We welcome our new neighbors and thrive on the competition they represent. We also like to think that we are still the best. Our regularly changing menu features the best of what is to offer; from the Hawaiian seafood we fly in, to the local produce, or the bounty of the city's ethnic markets. We strive to provide you with a memorably pleasant experience every time you dine here. Please join us, see what the buzz is all about.
Meet Our Chef
The Executive Chef of KitchenK is Joshua Norris, better known professionally as Bobbi Wasabi. Bobbi grew up on the island of Maui and spent the portion of his youth when he was not surfing and skateboarding, cooking in some of Hawaii's finest restaurants. Admittedly, at first cooking was merely a means of supporting an aquatic/beach bum lifestyle, but as he was working his way up from dishwasher to chef he gained a broad culinary knowledge encompassing European, Asian, and American techniques.
Bobbi's natural abilities and innate culinary curiosity gained him the attention of the top chefs and soon he was apprenticing at a Verbier ski lodge just north of Zermatt and the Matterhorn. Bobbi then brought his newly honed skills to Colorado where he was the executive chef at the Elk Creek Hunting Lodge just outside of Aspen. Returning to Maui in 2002 Bobbi worked for Wolfgang Puck's Spago at the Four Seasons as a Sous Chef and Catering Manager.
Bobbi Wasabi counts a broad range of celebrities as his fans. He has worked as a private chef for Steely Dan, LL Cool J, and Willie Nelson. He has become renowned for blending classical techniques with Pacific Rim ingredients to produce tantalizing dishes. Fresh seafood is one of his specialties, and while he used to get it right off of the boat in Hawaii, he now settles for air freight to Missouri. We are extremely fortunate that he has become our chef. Come share in our good luck.
