About Chef Tony

Chef Tony’s story begins long before a spatula ever touched his hand in Hawaii. Born and raised in Lebanon, he grew up surrounded by the aromas of olive oil, garlic, lemon, and spices that carried the soul of a culture known for hospitality, generosity, and big family tables. But life had other plans, and in 2014 he made a bold leap-becoming one of the very few Lebanese immigrants to move directly to the State of Hawai‘i. No mainland stop. No big-city transition. Just Lebanon to Hilo, heart to island, soul to Aloha.

When Tony first landed in Hilo, he discovered a world unlike anything he had seen before. The ocean stretched endlessly, the air smelled of rain, and the markets overflowed with ingredients he had never cooked with: fresh island fish, taro, sweet potatoes, poke bowls, laulau, and more. At the same time, he carried with him the comfort and identity of Lebanese cuisine-hummus, tabbouleh, shawarma spices, fresh herbs, and the Mediterranean way of turning simple ingredients into magic.

With no chef school, no restaurant kitchen, and no culinary crew, Tony learned everything the most authentic way possible: right inside his own home kitchen.

That little kitchen in Hilo became the birthplace of a personal food revolution. It was the one place where worlds could collide, Hawaiian ingredients meeting Lebanese tradition, local flavors shaking hands with Middle Eastern soul, and two cultures blending into meals that tasted like both home and adventure. For twelve years, Tony experimented, failed, learned, tasted, laughed, and created dishes that surprised even him. Soon he understood something important: food becomes extraordinary when it carries the story of the person behind it.

Living as a solo immigrant taught Tony resilience, resourcefulness, and the art of cooking smart. He didn’t cook fancy restaurant meals, he cooked real life meals, using what he could find in Hilo markets, stretching ingredients creatively, eating healthy without breaking the bank, and always keeping the flavors bold. From local beef seasoned with Lebanese spices, to island vegetables sautéed with Mediterranean herbs, Tony discovered a fusion that felt natural, joyful, and deeply personal.

Eat Smart Hawaii was born from this journey. Not from ego, not from perfection, but from a genuine desire to share what he has learned with others who want to eat healthier, laugh more, and enjoy food without overcomplicating it. Chef Tony believes that a kitchen should feel like home-not a battlefield. Cooking should bring peace, not stress. And food should be an expression of gratitude for where you come from and where you stand today.

Today, Chef Tony continues his mission: teaching people how to cook smart in Hawaii, how to mix cultures with confidence, and how to enjoy the simple beauty of preparing your own meals. His story is the flavor behind the food, and his kitchen in Hilo remains the place where Hawaii and Lebanon meet every single day.