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Chef in Residence
Sakara’s Chef in Residence series celebrates chefs and cuisines from a diverse range of culinary traditions. We’re inviting some of our favorite chefs to create an exclusive meal for our menu—and to tell us about the history and inspiration that goes into each dish.
Receive Kiki Aranita's Chef in Residence meal when you sign up for a five-day Signature Nutrition Program.
Kiki Aranita
Chef Kiki Aranita spent seven years as co-chef and owner of Poi Dog, a restaurant and catering company that served Hawaii's local food, and keeps the brand alive in large-scale pop-ups.
She is a regular contributor to the Philadelphia Inquirer's food section, and teaches recipe development at Drexel University, Hawaiian food culture through Penn Museum’s International Classroom, and Chinese food cooking seminars as one of Context Travel’s scholars.
Sweet Potato Korokke
Chef Kiki Aranita grew up savoring the cuisines of her Hawaiian and Chinese heritage. Lu’au has always been one of her favorite Hawaiian foods, and in her Chef in Residence meal Aranita replicated the nostalgic favorite with multicultural, superfood twists.
Living on the mainland now, Aranita doesn’t have access to the native taro leaves required in traditional lu’au. Instead, she chose mineral‑rich collard greens paired with creamy coconut milk and forbidden black rice, as a nod to her Chinese roots.
Enjoy this take on “lu'au” next to turmeric‑spiced sweet potato‑quinoa korokke (a plant-rich take on traditional Japanese croquettes), juicy lomi tomato, and sweet‑but‑savory katsu dipping sauce.
Heating Optional
Spicy
Contains Nuts
Contains Soy
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