Haleiwa Joe’s chef reels in top honors at Sixth Annual Kauaʻi Poke Fest
Hawaii's culinary scene was electrified as Chef Justin Firmignac of Oʻahu's Haleʻiwa Joe's claimed victory at the sixth annual Kauaʻi Poke Fest.
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Chef Justin Firmignac of Haleiwa Joes’s on Oʻahu used lemon oil-tossed ahi with crab fat that he paired with house-made ogo furikake, Dungeness crab, fried garlic, sesame and island seasonings.
He called this creation Aliʻi Momona Poke.
The dish, which wowed the celebrity judges on Saturday, was awarded the Crystal Poke Bowl trophy, the highest honor at the Sixth Annual Kauaʻi Poke Fest.
“I am so overwhelmed, and I feel like it’s a dream,” Firmignac said.
The chef, who had never made this poke before, said it was about keeping it simple and local.
“It just came to me,” Firmignac explained. “I wanted the ahi to shine, so I complemented some lemon zest and a little bit of crab. … I don’t know what led me to do it, and I am so glad it worked out.”
Each year, the Poke Fest brings together chefs, food enthusiasts and local talent to celebrate one of Hawaiʻi’s most beloved dishes. The friendly competition and a vibrant display of culinary creativity community filled the ballroom at the Kōloa Landing Resort.
Inner island and mainland attendees sampled the entries while festival host Chef Sam Choy, known as the “Godfather of Poke,” was joined by celebrity chefs Emeril Lagasse (2-Star Michelin Chef), Sheldon Simeon (finalist of TV competition “Top Chef”), and Ronnie Rainwater (worked with the Emeril Group) to evaluate the dishes based on presentation, originality, flavor and execution.
Mark Oyama of Kauaʻi Shrimp Co., the 2025 champion with Torched Kauaʻi Shrimp, returned to defend his title with this year’s entry: Warm Shrimp Poke.
“This is always an awesome experience,” Oyama said. “I am so fortunate and so lucky to be among all these great chefs; these chefs are amazing, and it’s always a fun time to be back and see all these good people.”
Oyama presented a tender shrimp paired with roasted long beans, confit tomatoes and pickled red onions, served with local kabocha pumpkin puree, smoked pork nam pla vinaigrette and crispy garlic.
Choy and Lagasse also took the stage together for a live poke demonstration. It was Lagasse’s first time on the Garden Island.
“I am very happy to be here,” Lagasse said. “Itʻs beautiful, and the kitchen is also beautiful. It’s fantastic, the windows. It’s unbelievable.”
Beyond the competition, the festival featured live entertainment and support by Kauaʻi Mayor Derek S.K. Kawakami, who presented a proclamation during the event.
“This event helps highlight our local talent, it perpetuates the culture and our cuisine, and it’s also much more than food,” Kawakami said. “It’s music. It’s dance. This is what itʻs all about.”
Kauaʻi Fresh Fish, the title sponsor of the event, donated more than 1,000 pounds of fresh Hawaii caught yellow fin tuna to help promote that message.
Cadena Ragsdale, owner and operator of Kauaʻi Fresh Fish, said it was “rewarding to see how happy everyone was with the quality of fish.”
“For us as a company, it was a win, win, win,” she said. “I feel like the winners really let the fish speak for itself, and their additions just kind of enhanced the flavors of the fish.
“It was amazing, I’m just so grateful that we got to be a part of the event and see everybody having a good time.
Kauaʻi Fresh Fish will soon expand its efforts to support its core focus of supporting local fishermen by offering fish preservation services, such as ahi jerky.
“Stay tuned,” said Ragsdale. “We’re launching Hook and Salt Co., which is our preserved fish brand. We’ll now be able to expand the offerings to our clientele and retail customers, but also to be able to purchase more fish from our fishermen.”
Aaron Bambling, the general manager of Kōloa Landing Resort, said: “It’s all about community; that’s why we do it. This year, we are donating all the proceeds to different organizations.”
For Firmignac, who was born and raised on Maui, the victory symbolized more than just a trophy. It embodied his family’s culinary legacy in Hawaiʻi. He has traveled throughout the Aloha State to expand his understanding of island cuisine and culture.
“I am going back to Oʻahu with a huge smile on my face,” he said. “I am so grateful everyone liked it, and I am glad to put out food that people like, because I like to represent myself with what I like to eat.
“Food is meant to be enjoyed, and I want everyone to enjoy something new. If you love it, then I love it, too.”
Firmignac’s top prize includes a $2,000 gift card, a two-night stay in a villa at the resort, and an appearance on Choy’s cooking show.
Franco Abero III, sous chef at Beach House, came in second with his Hawaiian BBQ Poke bowl. His dish paired ahi with Hawaiian BBQ flavors, featuring soy, mirin, ginger, garlic, sweet chili, cucumber, cabbage, sea asparagus and a touch of jalapeño.
Third place went to commercial fisherman-turned-chef Manaʻo Alu, owner of Reel Aloha Poke & Fish Co. on the Big Island. His tuna, mixed with onions, mayo, ogo and seasonings, was topped with microgreens and seaweed and served over crispy fried wonton chips.
Proceeds from the weekendʻs event support the Hawaiʻi Chapter of the Alzheimers Association and its programs across the islands.
