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Andrew Stone

CEO, Founder, Corporate Executive Chef

A Culinary Arts graduate of Johnson & Wales University
Providence, RI. 2000

With over 20 years Culinary experience Chef Andrew Stone has extensive food and service knowledge. Founder and Chef for Hawaii Pantry product line established in 2016.  Made with ingredients from natural sources. Hawaii Pantry is committed to supporting Hawaii farmers, growers and producers. Wholesome foods naturally prepared! hawaiipantry.com


Help support the local growers here in Hawaii!

Chef Andrew has honed his skills at top fine dining restaurants in Hawaii including 3660 On the Rise restaurant, Alan Wong’s restaurant, Halekulani Hotel/La Mer restaurant, and Kahala Hotel & Resorts/ Hoku’s. He has also staged (cooking) at restaurants on the East Coast, including Boston and New York City. Before moving to Hawaii Andrew worked in Cape Code, and Key West Florida. For 5 years he was the Chef de Cuisine at The Executive Dining Room at Bank of Hawaii. “The Executive Dining Room is where I developed my style and cuisine”.

Andrew calls his cuisine Global with Asian influence. He enjoys using exotic ethnic ingredients and cooking styles from around the globe. Andrew’s cuisine is fresh, seasonal, locally sourced, and contemporary. “Bold, clean natural flavors I grew up eating!”

Chef Andrew Stone grew up in New England. Growing up at his family’s home they owned 20 acres of land with three separate gardens where they grew a large variety of vegetables and fruits for consumption. “I would help my family in the field, weeding, watering, and harvesting. Mother and Grandmother were great cooks. My first food memory is eating a fresh carrot straight from the ground.” Those experiences have shaped him to become the chef he is today. Our team consist of top chefs and industry professionals.

Clients Have Included Major Current Celebrities, Athletes, Entrepreneurs, Directors, Politicians, States Men & Women, Royalty and Local Community Organizations and people who enjoy great food and service!

I have a true passion for preparing course dinners

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