The Table
An intimate dinner
$185a guest · from
Four-guest minimum · up to eight guests
- Four courses, plated in your home
- Shopping, prep, cooking and service
- Menus written around your table
- Kitchen left clean at the end
Honolulu · Private chef · One party a night
The best table in Honolulu is already yours.
I'm Jordan Copper Kai, a private chef working out of Kakaʻako. I shop, cook, serve and clean up in your home — you choose the wine and sit down. Menus built on what the island actually grows, lands and catches.
Serving
- Kakaʻako
- Ward Village
- Waikiki
- Diamond Head
01/How it works
Four steps, one conversation.
Nothing about booking a chef should feel like planning an event. Between your first message and the last course there is one conversation and one confirmation.
01
Tell me about the night
Date, heads, building or street, and what you're marking. I answer the same day with real availability and an honest number — no waiting on a proposal.
02
We write the menu
I draft courses around what you actually like to eat, what came off the boats that week, and anything you can't have. Two rounds of tweaks is normal.
03
I take the kitchen
I arrive with the shopping, the tools and the plating. A few hours later the first course is on your table and your sink is still empty.
04
Nobody gets up
Courses come and go, plates disappear, glasses get filled. When I leave, the kitchen is wiped down and the bins are outside your door.
One dinner a night means nothing is rushed and nothing is shared with another booking. When the calendar is full for your date, I'll tell you straight away and suggest what's close.
02/Pricing
Clear numbers, before you commit.
You'll know the cost of the night before you say yes to anything. No service charges appear later, and nothing is invoiced that we haven't discussed.
The Evening
Most bookedThe full night
$245a guest · from
Six-guest minimum · up to fourteen guests
- Canapé hour, then six courses
- Plated service with a second pair of hands
- Menu walk-through before you sit
- Dessert and coffee, unhurried
The Residence
More than one night
Quotedper stay
Villa stays, retreats and multi-night bookings
- Breakfasts, beach lunches, market runs
- A chef's tasting dinner on the last night
- Groceries stocked before you arrive
- One chef, one household, whole stay
Add to any booking
- Wine pairing, chosen and poured
- Market or farm visit before service
- A two-hour class in your own kitchen
- Extra courses and a longer canapé list
- Brunch and breakfast service
- Travel beyond the four neighborhoods
The small print
- Prices cover shopping, prep, cooking, service and a kitchen left clean. Alcohol and gratuity sit outside the quote and are always flagged first.
- A 50% deposit holds the date; the balance settles on the night.
- Move or cancel more than 72 hours ahead and the deposit transfers to a new date — no questions asked.
- I cook in Kakaʻako, Ward Village, Waikiki and Diamond Head as standard. Anywhere else on Oʻahu gets a travel line in the quote.
03/Sample menus
Starting points, not set menus.
Four directions I get asked for most. Nothing here is fixed — the honest version of any menu is written the week you eat it, around what the boats and the farms send.
Reef
Menu 01Whatever the boats at Honolulu Harbor bring in that morning.
- 01Raw ahi, ʻōlena, Kona salt, sea grapes
- 02Charred opah, burnt lime, chili pepper water
- 03Hand-cut noodles, lobster broth, Maui onion
- 04Line-caught onaga, roasted ʻulu, mulei purée
- 05Coconut, haupia crumb, lilikoi
Upland
Menu 02Kalo, breadfruit and fire — the island's other half.
- 01Kalo chips, smoked kukui salt
- 02Ti-leaf wrapped pig, guava glaze, pickled onion
- 03ʻUlu fritters, chili pepper water aioli
- 04Slow beet, fresh chèvre, macadamia, mountain honey
- 05Cacao, flaky sea salt, Kona coffee
Skyline
Menu 03Written for a Waikiki high-rise and a sunset you can see from the table.
- 01Poi beignet, ahi toast, sea grapes
- 02Tuna tartare, avocado, crisp taro
- 03Miso-married butterfish, charred sweet potato
- 04Skirt steak, ʻAlaea salt, watercress
- 05Mango, coconut sorrel, lime
Trade Wind
Menu 04Brunch, served late morning, in the clothes you woke up in.
- 01Papaya, lilikoi dressing, toasted macadamia
- 02Kalo pancakes, coconut butter, wild honey
- 03Soft eggs, Kona sausage, taro hash
- 04French press, a Kona flight, seasonal juice
Vegetarian, pescatarian, gluten-free, no alcohol.
Dietary needs aren't a workaround menu — they're written the same way, with the same care, and they cost the same. Tell me early and I'll build the whole night around it rather than subtract from a plan.
Build mine
04/The chef
Jordan Copper Kai
Jordan grew up in Honolulu between a Kakaʻako kitchen and a grandmother's Sunday stove, where the pot was always bigger than the family. Food was never a special occasion there; it was how the week got sorted out.
Training came on the mainland — hotel dining rooms, a pastry stage, and a long run through kitchens that never closed. Useful, all of it. But the cooking that stuck was the food from home: local plates, cooked slowly and served properly, with the good fish kept for the people you like most.
Back in Honolulu now, Jordan cooks one party a night. Shopping still happens personally, at the docks and the small farms that have been on the list for years. Every menu starts from the people sitting down rather than from a signature — expect generous portions, unhurried technique, and a kitchen left cleaner than it was found.
“If nobody at the table has to think about the next course, the night is doing its job.”
Insured and licensed for private serviceServSafe certifiedOwn kit, no kitchen loan needed
05/Inquire
Tell me about the night.
Answer as much or as little as you like. I read every message myself and reply the same day, with availability and a rough number you can plan around.