Thank you letter from Destination Wedding Party

It is always a great feeling to get a thank you card from guests that appreciate what we do.  Kirstina started to coordinate her details with us 10 months out from her wedding. She wanted to have a beach wedding followed by a wedding reception with a place that had a view.

They started there party a little before sunset and as each guest arrived she greeted them a purple orchid lei. As Kristina & Ignacio had an intimate size to their party, she chose to have 4 round tables with 8 guests on each table.  Kristina had many different touches to make her special day a little more special including white chair covers with lavender and tangerine sashes to accent her color theme. 

The bride and groom hosted a open bar along with pupus:

  • Caprese Crostinis
  • Hawaiian Style Crispy Garlic Chicken
  • Coconut Shrimp 
  • Kaula Pig Quesadillas 

Then for dinner they offered the O'ahu Buffet:

  • Fresh Fruit Platter Island Tropical & Other Fruit
  • Island Taro Rolls Banana Vanilla Butter
  • Oriental Chicken Chop Salad Chicken Breast, Crispy Won Tons, Sesame Dressing
  • Pineapple Fried Rice
  • Garlic Basil Mashed Potatoes
  • Asian Stir-Fry Vegetables
  • Orange Togarashi Glazed Salmon Balsamic Glaze
  • Nalo Farms Basil & Mac Nut Shrimp Pasta Orecchiette Pasta, 
  • Parmesan Chicken Rosemary Sundried Tomato Chardonnay Sauce
  • Hoisin Grilled Boneless Short Ribs Fork Tender Beef, Demi Glaze
  • Dessert: Lilikoi Cheesecake Graham Cracker Crust, Tropical Fruit

They also brought in a beautiful custom wedding cake. 

Chef Ronnie Nasuti


Chef Ronnie Nasuti Changes Courses
At Tiki’s Bar and Grill

While leaving the Executive Chef position of the reigning Hale-Aina Awards Restaurant of the Year might not seem like an obvious career move for a brilliant chef, it is exactly what Chef Ronnie Nasuti has done. After ten years of guiding the flagship Roy’s in Hawaii Kai to a multitude of awards and praises, Chef Nasuti will now bring his knowledge and culinary passion to Tiki’s Grill and Bar.

Pan Seared Opah over Yukon Gold Potato Gnocchi and a sautee of spinach, macadamia nuts, and raisins. Finished with a Carrot-Citrus Beurre Blanc.

Pan Seared Opah over Yukon Gold Potato Gnocchi and a sautee of spinach, macadamia nuts, and raisins. Finished with a Carrot-Citrus Beurre Blanc.

Chef Nasuti has a sort of panache that is quite endearing for a man of his talents. His down-to-earth mentality and matter-of-fact sensibility give you the idea that he really loves what he does. Taking the Executive Chef position at Tiki’s is a whole new challenge that he has met head on with the goal of, “getting locals to come back to Waikiki.” With the open-air patio, breath-taking views of the Waikiki sunset, and an evolution of the menu that has Chef Nasuti’s stamp on it, it would seem that they are headed in the right direction.

However, getting locals back to Waikiki is no easy task. This is why Chef Nasuti is making changes such as sourcing local produce and meat, which is something he believes locals place value in. The local-organic and farm-to-table movements are, “something every young chef has been taught over the last twenty years.” Chef Nasuti also explained to us that “buying local is an experience,” that connects people to each other and to the land.

Seared Coconut Scallops accompanied by Nalo Baby Bok Choy and a reduction of Moloka’i Sweet Potato.

Seared Coconut Scallops accompanied by Nalo Baby Bok Choy and a reduction of Moloka’i Sweet Potato.

He further delved into his culinary philosophy by detailing the importance of teaching your children “how to make something from scratch…I taught my kid how to make meatballs, like my father taught me. Nowadays, in the current economy when two parents work, Old World values don’t have to be thrown out the window.”

With big hopes, a new menu, and an iron will, Chef Nasuti will lead Tiki’s Grill & Bar into a new year that is looking brighter and brighter by the day.

Story by: Keola Warren
Photos by: Malie Moran



Ronnie Nasuti Joins Tiki’s Grill & Bar as Executive Chef

Former Roy’s Hawaii Kai Executive Chef of 10 Years to Revamp Tiki’s Grill & Bar Menu

Ronnie Nasuti

Ronnie Nasuti

Well-respected culinary star Ronnie Nasuti has joined Tiki’s Grill & Bar in Waikiki as its new Executive Chef (November 6). Since he moved to Hawaii 21 years ago, he has cooked at many of the state’s best restaurants. For 10 years, Nasuti served as the Executive Chef of Roy’s Restaurant in Hawaii Kai. Prior to this, he helped open Roy’s Poipu on Kauai, and worked at Chez Michel’s and Roy’s Park Bistro in Waikiki. He also worked in the kitchen of Kincaid’s.

“We’re so excited to have someone of Ronnie’s talent revamp our lunch, dinner, late night and brunch menus and take us from good to great,” said Tiki’s Grill & Bar owner and general manager Bill Tobin. “Ronnie has the skills to take us to another level. Roy’s just won the Hale Aina awards for the past two years and they give credit to Ronnie for the honor. I’ve known him for 15 years and he is one of the hardest working chefs and he consistently delivers the highest quality,” Tobin continued. “You can tell he loves what he does.”

“Bill just made me an offer I couldn’t refuse,” said Nasuti. “I enjoyed working at Roy’s and learned so much from everyone there. I’m excited to create food that local diners enjoy and would give them a reason to return to Tiki’s. Give me a couple of months and I’ll want everyone to try the new menu. I’m committed to cooking with locally grown produce and I’m looking at sourcing as much as possible locally. There are many popular dishes that need to remain, but Bill is letting me use all my creativity here at Tiki’s.”

The 41-year-old Nasuti was born in Franklin, Massachusetts into an Italian-American family and knew from age 13 that he wanted to be a chef. He studied culinary arts and apprenticed in Massachusetts for the organization Les Dames D’escoffier Society, before working in restaurants in Copley Place Hotel in Boston and then moving to Hawaii after a fellow chef recommended it.

The retro South Pacific-style Tiki’s Grill & Bar opened in October 2002 and was popular from the start. Located on the second floor of the ASTON Waikiki Beach Hotel and with breathtaking views of Waikiki Beach and its spectacular sunsets. The 272-seat restaurant serves lunch, dinner, a late night menu and weekend brunches.

Tiki’s Grill & Bar is located at 2570 Kalakaua Avenue. Free validated valet parking is available. For more information, visit or call (808) 923-TIKI (8454).