Behind the scenes with a few of our Noble Chefs.

Roy Hendrickson is a seasoned, self-taught chef with over fifteen years of experience in the hospitality and restaurant industry. His expertise lies in leading a well-organized, and creative kitchen, with a focus on the guest experience. He has a natural passion for cooking combined with the desire for continual growth. Chef Hendrickson began his career abroad at Seasons Restaurant in Coventry, England, where he studied business during the years prior. At Kona Kai’s Vessel Restaurant, Chef Hendrickson’s cooking style is simple and classic with a focus on California comfort fare. His signature dishes include Pork Chops (mustard parsley spaetzle, upland cress, caramelized cipollini, sour cherry glace), Sea Bass (porcini dusted, confit peewee potatoes, avocado, wild mushroom, smoked bacon Dijon sauce) and Heirloom Apple Salad (butter lettuce, goat cheese, micro celery, granola, lemon olive oil, white balsamic).