About Chef Ronnie Nasuti


Since the age of 14, Executive Chef Ronnie Nasuti has been working in restaurants where he started his humble beginnings as a dishwasher.  At the age of 17, he became a kitchen manager at a Classical Northern Italian restaurant where he assisted the Chef/Owner on a daily basis where he continued to hone his craft.  He finished four years of culinary arts at the high school level and further developed his culinary skills at the Les Dames Escoffier Society where he completed a culinary apprenticeship at the Coply Plaza Hotel.

When he first came to Hawaii, he worked at Horatios (now Kincaid’s) where he held various positions in a very regimented and high volume kitchen.  After hearing about Roy’s and “the buzz,” about an exciting, new style of cuisine, he wanted to work for Chef Roy Yamaguchi and his new dining concept.

He started at the Roy’s Park Bistro location (at the now Double Tree Alana Hotel) where he learned every station and even did 24 hour room service and pastry.  He then came to the flagship restaurant in Hawaii Kai where he trained further under Chef/Founder Roy Yamaguchi, Corporate Chef/Partner Gordon Hopkins and Corporate Chef Hawaii, Jacqueline Lau. Chef Ronnie went on to become the Roy’s Poipu Bar & Grill Sous Chef, then Executive Chef at Roy’s Hawaii Kai after fulfilling an opportunity as the Executive Chef at Chez Michel in Honolulu.

After a proven record of successful and distinguished accomplishments Chef Ronnie Nasuti has chosen to hang his hat at Tiki’s Grill & Bar steering this favorite destination of locals and visitors alike to a higher level of dining and excellence. Chef Ronnie brings in island fresh produce and breads, as well as 175 pounds of local grass-fed beef and 450 pounds of locally caught or raised fish every week. He believes in the locally grown movement and has visited farms and built strong bonds. He has delighted us with delicious signature items and dinner specials fusing Hawaiian/Pacific Island cuisine with American. Chef Ronnie is an effective and motivational trainer both from the front and back of house.

Among the many highlights of his young career with Tiki’s is when Chef Ronnie Nasuti represents the restaurant at charitable events such as Good Table for Meals on Wheels, The Arthritis Foundation – teaching kids to cook that have arthritis, Kick Start – a charity for underprivileged kids to compete in Karate competitions on the mainland and many more.  His signature Chocolate pasta desert that he created for the Hawaii Chocolate Festival and showcased on the morning news show has generated so much interest and rave reviews it is now one of our favorite nightly desserts. Chef Ronnie has also become something of a regular on Hawaiian Grown TV due to his dedication to cooking with locally grown and raised food.

Chef Ronnie Nasuti continues to be inspired by working with the best chefs in the world.

His advice to aspiring chefs, “Be sure you love it whole heartedly.  If you don’t, you won’t make it.  If you do, it will be a more than gratifying experience and career choice.”

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