As the winner of Bravo’s Top Chef Season 23 and executive chef of CanoeHouse at Mauna Lani, Auberge Collection, Rhoda Magbitang brings a distinctive perspective to Hawaiʻi Island’s dining scene. Although her culinary journey began far from Hawaiʻi—in her grandmother’s kitchen in the Philippines—she has long understood cooking as an expression of heritage, connection, and caring for others. Today, she brings that philosophy to life through a menu shaped by landscape, local ingredients, and cultural richness. The result is a dining experience rooted in place and purpose, shaped as much by the island itself as by the chef’s own roots.
At CanoeHouse, the ingredients themselves become storytellers, from line-caught local fish to produce sourced from farmers across the island, each reflecting Hawaiʻi’s traditions, landscape, and community. Guided by the rhythms of the land and sea, Magbitang is especially inspired by Hawaiʻi’s bottom fish season, transforming vibrant local snappers into striking raw and whole-fish preparations that embody both simplicity and refinement.
Magbitang’s reputation for thoughtful, ingredient-driven cuisine first took shape at The Inn at Mattei’s Tavern, in Los Olivos, California, where her culinary leadership earned recognition from the Michelin Guide. Her national profile expanded further with her appearance on Top Chef, an experience that tested her resilience, sharpened her voice, and reaffirmed the authenticity and sense of connection that continue to define her cooking today.
Beyond the beautifully composed dishes served each evening at CanoeHouse, there is also a more intimate side to her cooking. On long days in the kitchen, Magbitang often prepares herself a simple bowl of rice with sweet cream butter, furikake, and a soft-boiled egg—a comforting, deeply personal dish that reflects the quiet beauty of restraint, balance, and flavor.
Dining at CanoeHouse is designed to evoke a sense of ease: sunset over the Pacific, the sound of the ocean nearby, and a menu that reflects the richness of the island without excess or complication. It’s an experience Chef Magbitang describes as “elevated, but not formal.” Rooted in heritage, guided by seasonality, and intrinsic to Hawaiʻi, her cuisine invites guests to slow down and savor not just the meal, but the place itself.
Magbitang is drawn to places on the Big Island where the food feels honest, ingredient-driven, and connected to the local community. From elevated sit-down spots to grab-and-go favorites, these are the local gems she returns to again and again.
CanoeHouse, Mauna Lani
“A dining experience where everything feels easy and natural.”
Must-order dish: Local fresh catch or whole fish
Sushi Hana, Waimea
“The restaurant is run by a husband and wife team, which creates a fun, intimate, and cozy setting. Plus, the food is very tasty! I love sitting at the bar and watching the chef do his thing.”
Must-order dish: Raw squash salad
Motek Bakery, North Kohala
“A family-owned bakery in the picturesque town of Kohala. It’s very close to one of my favorite hikes here on the island, Pololu Valley. I like to stop in and get coffee, a loaf of their delicious sourdough, and some pastries before hiking. They also sell their own tzatzikis and hummus—all are delicious.”
Must-order dish: Bourekas, apple danish, quiche, homemade dips
TK Noodle House, Kona
“No frills, just good cooking. They have quite a large menu, so be prepared to be overwhelmed with all the choices. Their broths are tasty and comforting.”
Must-order dish: Crispy pork or oxtail pho
Teshima’s Restaurant, Kealakekua
“Walking into the restaurant is like stepping back in time. It’s been open for over 60 years and I’m a sucker for an old-school diner vibe.”
Must-order dish: Japanese breakfast plate
