Chef Allen Hess has a passion for Hawaii’s regional food — crafting vibrant modern dishes from local sh, meats, and produce with a seasoned expertise. His newest venue with a menu, Aloha Bol, opened on Dec. 1 in the Queens’ MarketPlace ‘Ono Food Court.
A fast-casual restaurant, Aloha Bol spotlights the fresh local ingredients that Hess loves, along with a few surprises: Asian avors, healthy foodie favorites, and fun, build-your-own dishes. Diners can choose a Chef’s Choice, or create a custom “bol” from their selections of a base (greens, rice, quinoa, or somen salad), vegetables, protein, sauce, and toppings.
Originally from California, Hess graduated from San Francisco’s California Culinary Academy, and traveled to renowned food destinations to cook and learn, including the Caribbean, Japan, New Orleans, and Italy. Here on Hawai`i Island, he has worked with such notable
restaurants as Roy’s Waikoloa Bar & Grill, Merriman’s in Waimea, the Four Seasons Hūalalai, and CanoeHouse at Mauna Lani Bay Hotel.
In 2015, he opened Mai Grille in the Waikoloa Kings’ Golf Course clubhouse, named for his daughter Mai, and nicknamed “Home of Bacon,” for the Hess family’s handcrafted Mai Bacon. Mai Grille has won acclaim for cuisine, service and atmosphere in its three-year history.