With his signature fusion of Southern and Pacific regional cuisine, served with legendary Southern hospitality and aloha, Chef Sean Priester has made a name for himself among Hawaii foodies, who flock to his Kaimuki restaurant, Soul, seven days a week. He’s now bringing that unique Southern-meets-Hawaii flair to clients of Gourmet Events Hawaii.

Though he has been in Hawaii for 20 years and ultimately considers himself an island chef, Preister’s Southern roots and extensive international travel have influenced his take on local cuisine. He’s become known for dishes like buttermilk fried chicken and chili, chicken and kukui nut sausage gumbo, and tender meaty pork ribs. Grits and sweet potato fries are also local favorites, and meatless options like black-eyed pea chili and cilantro cole slaw are extremely popular.

Priester started out in the restaurant industry at an early age, but he immediately knew he had found his niche in working with people and food. Largely self-taught, he also has a passion for sustaining natural resources and using locally-grown produce whenever possible. In fact, he can be found every Saturday morning at the local farmer’s market tasting fresh ingredients and talking story with area farmers who inspire new menu offerings.

Prior to opening Soul restaurant (and its predecessor the Soul Patrol lunch wagon), Priester was executive chef at Top of Waikiki. In all his culinary endeavors, he strives to share his passion in a way that gives life meaning while giving people joy and sustenance.