Picture a chef who turned backyard barbecues into a global celebration of Hawaiian flavors—meet Sheldon Simeon! A two-time Top Chef finalist and Fan Favorite, Simeon has become a culinary icon by blending Hawaii’s multicultural heritage with his Filipino roots. From humble Hilo beginnings to Maui’s bustling kitchens, his journey is a delicious testament to cooking from the heart.
Born in Hilo on the Big Island, Simeon grew up surrounded by the aromas of family cookouts and his mother’s comforting miki noodles. His passion for food, sparked by his parents, led him to redefine Hawaiian cuisine, moving beyond touristy mai tais to showcase the islands’ vibrant, local soul.
The Making of Sheldon Simeon
Raised in a tight-knit Filipino-American family, Simeon’s childhood in Hilo was filled with fern shoots, fresh-caught shrimp, and tripe from a neighbor’s cow—ingredients that defined ‘local’ before it was a buzzword. After high school, he honed his skills at the Culinary Institute of the Pacific and Maui Culinary Academy, with a stint at Walt Disney World adding a pinch of magic to his resume. Back in Hawaii, he worked his way up from dishwasher to sous-chef at Aloha Mixed Plate, proving that grit and heart could outshine any fancy degree.
Simeon’s big break came in 2010 when he opened Star Noodle in Lahaina, serving innovative takes on local dishes that caught the eye of Top Chef producers. Competing in Season 10 (Seattle) and Season 14 (Charleston), he won Fan Favorite both times, charming audiences with his laid-back vibe and soulful cooking.
Sheldon Simeon’s Unforgettable Dishes
Simeon’s cuisine is a love letter to Hawaii’s multicultural tapestry, weaving Native Hawaiian, Japanese, Chinese, Korean, and Filipino influences into every bite. His 2021 cookbook, Cook Real Hawai’i, is a vibrant collection of 100 recipes, from pork belly adobo to chicken hekka, that capture the islands’ mix-plate spirit. Praised by The New Yorker and The New York Times, it’s both a home cook’s guide and a cultural celebration.
At Tin Roof, his takeout joint in Kahului, Simeon serves crowd-pleasers like poke bowls and mochiko chicken, keeping things simple yet bold. His upscale Lineage in Wailea, named one of Bon Appétit’s Top 50 New Restaurants, explored ancestral Hawaiian flavors with dishes like poi and chicken liver mousse. Even after selling Lineage, Simeon’s influence endures through his mentorship of young chefs and his takeover of Tiffany’s restaurant in 2022.
What sets Simeon apart is his ‘auntie-style’ cooking—intuitive, soulful, and unfussy. He tweaks tradition with playful twists, like furikake ranch or Pop Rocks–frosted butter mochi, proving that Hawaiian food can be both nostalgic and cutting-edge. His dishes tell stories of immigration, adaptation, and ohana (family), making every meal a cultural journey.
Why Sheldon Simeon Matters
Simeon’s impact goes beyond the plate. By championing local ingredients like breadfruit and hand-pounded taro, he’s redefining Hawaiian cuisine as a sustainable, indigenous art form. His restaurants and cookbook have put Hawaii’s food on the global map, challenging stereotypes of pineapple pizza and resort luaus. As a mentor, he inspires young cooks to embrace their roots, fostering a new generation of island chefs.
His authenticity—calling himself ‘Bruddah Sheldon’ over ‘Chef Sheldon’—resonates with fans worldwide. Through appearances on NPR’s The Splendid Table and collaborations with culinary stars, Simeon shares Hawaii’s story, proving that food can bridge cultures and heal homesickness. He’s not just cooking; he’s preserving a legacy.
- Born: 1982, Hilo, Hawaii
- Key Work: Cook Real Hawai’i (2021)
- Awards: James Beard Award semifinalist (Best Chef: Northwest & Pacific, 2020, 2022), Top Chef Fan Favorite (Seasons 10, 14)
- Restaurants: Tin Roof, Tiffany’s (Maui)
About Sheldon Simeon
Grab Cook Real Hawai’i and dive into Sheldon Simeon’s soulful, flavor-packed world! Whether you’re craving adobo or dreaming of Maui’s beaches, his recipes will bring the aloha spirit to your kitchen.