Nakoa Pabre
Executive Chairman
Born and raised in Kona and the chef behind Umeke's, known in the islands as the Prince of Poke. Food Network brought cameras to his kitchen for Diners, Drive-Ins and Dives and again for G. Garvin's Road Trip. Back-to-back Sam Choy's Poke Contest grand champion in 2013 and 2014, followed by Best Poke in Hawaii honors in 2016 and 2017. His tie to this group runs generational — his father bused tables at the Kona Inn, and Nakoa met his wife at that same dining room he now helps oversee.
Michael Hofstedt II
Vice President of Operations
A decade on the Big Island running luxury hospitality, most recently as Director of Food & Beverage at the Four Seasons Resort Hualalai and leading restaurant operations at the Mauna Kea Beach Hotel before that. Michael brings resort-level discipline to a decentralized group of five distinct restaurants, keeping each one free to be itself while the operational backbone hums behind the scenes.
Tawny Hanakeawe
General Manager
Tawny runs the floor across the group's properties and is the engine behind its charitable footprint. Hawaii County Fire Department pulled her father out of Kealakekua Bay after his fishing boat capsized at 1:30 in the morning, and she turned that night into a standing partnership with the Daniel R. Sayre Memorial Foundation — every fourth Tuesday, every year, and a new 27-foot rescue boat handed to the Kailua-Kona station alongside it.
Jeric Genavia
Executive Chef
Born in the Philippines and raised in Monterey, California, where his father ran the Fish Hopper. The family moved to Kailua-Kona in 2007 when his dad was named general manager of Jackie Rey's. Jeric started there washing dishes, worked every station, and came up through the line without culinary school. His Pacific Rim repertoire spans Japanese, Thai, Italian, and French, all running through the lens of Hawaiian hospitality, and now sets the standard across the group's kitchens.
Jayson Genavia
Executive Chef
Jeric's younger brother and his partner on the line. Jayson moved to the Big Island at seventeen, trained up through prep and every station, and runs service alongside his brother, holding the same standard across the group's kitchens while continuing his own culinary education.
