Sheldon Simeon

Sheldon Simeon is a chef, restaurateur, and author recognized for his contributions to contemporary Hawaiian cuisine. Simeon's culinary style draws from the multicultural traditions of Hawaii, blending Filipino, Japanese, Hawaiian, and American influences that reflect the state's diverse food culture. His career began as a culinary student and included experience at Disney World before moving to Maui, where he managed three kitchens with 500 employees serving up to 2,400 meals daily, ranging from plate lunches and luau staples to modern noodle bowls.

Simeon advanced to become head chef at Star Noodle, where he developed dishes such as pork buns, ramen, udon, and yakitori with local influences. Star Noodle received two James Beard Award nominations for "Rising Star Chef of the Year" and "Best New Restaurant." Simeon was also recognized by Food & Wine as "People's Choice Best New Chef" and by StarChefs as Hawaii Rising Star Concept Chef. He competed in the 10th and 14th seasons of Bravo's "Top Chef," earning Fan Favorite honors both times. Simeon's food highlights his Hawaiian-Filipino heritage and has been featured in Hawaii Magazine's Top 5 Best Hawaiian Chefs and FOOD & WINE Magazine's People's Best New Chef for the Pacific & Northwest.

Simeon opened his first solo restaurant, Tin Roof, in Kahului, Maui, offering local dishes in take-out bowls. He later launched Lineage, also on Maui, focusing on traditional Hawaiian fare. Lineage was a James Beard Award semifinalist for "Best New Restaurant" and was named one of Bon Appétit's top 50 new restaurants. Simeon also purchased Tiffany's Restaurant & Bar, a longstanding Maui establishment, updating the menu to highlight Hawaiian classics with Korean, Chinese, Japanese, Filipino, and Portuguese influences.

As an author, Simeon published the cookbook "Cook Real Hawaii," which was recognized by the James Beard Foundation and named one of the best cookbooks of the year by The New Yorker, The New York Times, The Washington Post, and NPR. His follow-up cookbook, "Ohana Style," explores themes of family, gatherings, and the connection between food and community. Simeon has appeared on "Good Morning America" to share recipes from "Ohana Style: Food from Hawai'i, for Your Family."

Simeon incorporates personal stories of resilience and community through his work, including efforts to rebuild after the Lahaina wildfires. Through his restaurants, cookbooks, and television appearances, Simeon serves as an ambassador for Hawaiian cuisine, sharing the traditions and flavors of the islands with a global audience.