About The Chef



Executive Chef Joel Harrington gathers flavors from his past and inspiration from Lanai’s local ingredients to craft his menu, described as “global cuisine with an island fork.” 

Raised in a small town in New England, Chef Joel trained at the prestigious Culinary Institute of America and cooked at critically acclaimed restaurants throughout the U.S., picking up flavors and techniques from the culinary center of New York as well as the American Southwest and coastal California. In Manhattan, he served under celebrity chef Marcus Samuelsson as sous chef of Aquavit and culinary director of Red Rooster Harlem.  

Chef Joel’s brunch and dinner menu incorporates the flavors of American barbecue, Asia, New England home cooking and Southern soul food, while celebrating the cuisine of Hawaii in dishes featuring Lanai venison and fresh ahi.