Sheldon Simeon talks new cookbook ‘Ohana Style’ and joyful family meals
The "Top Chef" fan favorite chats about easy Hawai‘i-inspired dishes, emotional family recipes and whether he'd return to competition shows
Chef Sheldon Simeon
Courtesy of Clarkson Potter/Penguin Random House
Words by Daniel Anderson
Chef Sheldon Simeon first won over audiences as a fan favorite on Top Chef, but for years he has also been one of Hawai‘i’s most recognizable culinary voices, celebrating the diverse flavors and traditions that shape island cooking. The Maui-based chef and restaurateur returns with his second cookbook, Ohana Style, a vibrant collection of approachable recipes inspired by the communal spirit of family meals and the multicultural influences woven throughout Hawai‘i cuisine.
Filled with dishes designed for real life, the book, which was published DATE? blends bold, comforting flavors with practical techniques and playful creativity. Readers will find everything from pork belly tocino with garlic rice, to quick snacks like furikake animal crackers. The recipes are meant to be simple and the types of plates you could whip up quickly for a meal with your own family.
Simeon recently spoke with JoySauce about the release of the cookbook, the inspiration behind the recipes, and his future projects.
This interview was edited for clarity and length.
Daniel Anderson: What inspired Ohana Style, and why did this feel like the right time to make this book?
Sheldon Simeon: Me and Garrett (Snyder), the co-author, were coming off the success of the first cookbook, Cook Real Hawai’i, and how well it did. We were just hyped about it all, and they gave us another chance to do a second one.
But when we started, we knew the recipes that resonated with people in the first book were the very simple ones that you could get done quickly—full flavor, but very simple. During the pandemic, when our restaurants were closed, I was able to cook with my ohana, my family, a lot more than I’ve ever done. I’ve spent my whole career cooking for guests and visitors, where my family came second to that. But my favorite memories growing up were of cooking with my parents. Something about that just resonated with me. I was like, “That’s it. That’s the vision of this book. Let’s create recipes that encourage people to cook again.”
DA: With the experience of your first cookbook, did this second one present any challenges or surprises for you?
SS: In the first cookbook, we had a clear vision. I really wanted to have almost an educational pamphlet for everyone, telling the history of Hawai’i. This one was just a mumbo jumbo that we threw at the wall! We were like, "Oh, that is cool, yeah, this is rad."
The happiness of it all was realizing that our lives are so busy—sometimes it’s like, "What are we going to cook? What do we have to make?" We just had fun with this book creating these recipes and not really trying to pigeonhole ourselves. It needed to be through the lens of Hawai’i, sure, but in the end, my cooking is inspired by Hawai’i. No matter what, there are nuances of the Hawai’i lens on each of these recipes.
DA: Can you tell me a little more about the curation process? Were there any recipes that didn't make it in?
SS: I don’t think there were that many recipes we struggled with trying to get up to what our editor wanted, but I think a lot of these recipes started off way too "cheffy." When we created them, we went through these processes where sometimes it took three different pots or it took a day to do. Who has time for that?
We stripped away the "cheffiness" and really thought from the point of view of cooking at home. We kept the things that made sense and made the recipe unique, then stripped away the parts you don't really need. Does the recipe matter if it’s "one tablespoon plus three half-teaspoons"? That just gets discouraging or intimidating. We really took a magnifying glass to it and said, "Let’s strip it down, make it as simple and as straightforward as we can." It’s the easiest way to get delicious food on the plate.
DA: For the testing, did you give it to friends to try out?
SS: Exactly. We had a bunch of friends that were always around, and I also cooked this alongside my kids. A lot of recipes are foolproof because I tested them with the kids—most of the baking things were cooked with them. If my kids are able to create it, that’s a huge part of it. We also have a bunch of friends who love to eat but don't consider themselves cooks that we used as references.
DA: Is there any recipe that really took people by surprise?
SS: It’s been my dad’s recipe: Papa Ray’s tuna patties. That guy is now two-for-two! He had the most popular recipes right off the bat. In the first one, it was the sardines straight out of the can, and this one is made with tuna from the can.
A local saying, we say "use what get"—whatever you have. This recipe is so funny because it literally is two cans of tuna, a can of cream of mushroom, two eggs, a bag of sour cream potato chips, and panko. It’s an amazing recipe. It made me realize that yes, the food needs to be delicious, but our favorite moments are less about what’s on the plate and more about what that plate of food does to bring us together. Sometimes we romanticize ingredients and getting the best of everything—and yes, you want to get good ingredients to become a great cook—but you can still make a delicious meal and not worry about it sometimes.
"Smoked" Ahi Dip
Photo by Kevin J. Miyazaki
DA: Could you speak to the experience of taking family recipes that maybe didn't have anything written down and putting them onto paper?
SS: It’s true. I take no fault by them, but our Asian parents are the worst teachers when it comes to cooking! There’s that meme of the Filipino parent: "You put a little of this, then you put that." But cooking was such a natural part of their lives. Nowadays we’re so distracted by so many things, so it was awesome to go through the process to connect to our roots.
It is a process. I usually had my chef, chef Nolan Gonzalez, alongside me throughout the whole thing. We’d cook a recipe with him just observing what I put in. We didn't start with, "Okay, I’m putting in half a cup," because it becomes too sterile at first. We cook just straight, as if we're pulling things from the pantry, and he observes. Then we’ll go back and try to replicate what he saw and make adjustments. To get a dish like a stew or a soup right, it has to come from that feeling of understanding and tasting.
DA: Was there any one recipe in this cookbook that was particularly emotionally resonant for you?
SS: I always love the ones connected to my family. Uncle Danny’s tripe stew. He recently passed away, but he was one of my dad’s older brothers. He was a chef at a pancake house for 40-plus years. His tripe stew may not appeal to too many people, but it was awesome to pay homage to him there and do my little tweaks on it.
Uncle Ken’s Tripe Stew
Photo by Kevin J. Miyazaki
DA: Would you ever do another cooking competition show?
SS: I can’t watch a cooking competition without getting anxiety, but never say never. Right now, I’m juggling so many different teams and I’m really involved with my kids' activities. But it’s not out of the picture. Maybe you’ll see me come back.
DA: You mentioned you are juggling other things. Are there any other projects we can look forward to?
SS: It’s crazy because they are all waiting in the wings, but I am consulting on a few projects that we’ll announce soon. Also, a brick-and-mortar spot on a different island.
I’m excited for it. A friend sent me a photo of us in culinary school back in 2001, and I was like, "God, I’ve been grinding for 25 years in this industry and still going." I just hit 10 years of Tin Roof, and we’re creeping up on our fifth year of Tiffany’s already. I’m looking forward to the end of this book tour so I can go back into my restaurants. I’ve seen some amazing things on the road, and hopefully, I can apply some of those ideas when I get back.
Sticky Fish Sauce Wings
Photo by Kevin J. Miyazaki
Published on May 6, 2026
Words by Daniel Anderson
Daniel Anderson is a disabled Chinese American adoptee based in Seattle. His freelance writing specialties include K-pop, entertainment, and food. He believes that any restaurant can be a buffet, and the key to success is to take a nap each day. Follow his adventures on Instagram @danzstan.