How to make Pork Adobo and Venison by chef Jonathan Pasion #1802

Cooking Hawaiian Style was lucky to have Jonathan Pasion from the Fairmont Kea Lani. Born and raised on Maui and a graduate of Maui High School, Pasion studied culinary arts at University of Hawaiʻi, Maui College. Shortly after graduating he began working at Fairmont Kea Lani as a cook supporting the resort’s food and beverage venues.

Pasion continued his studies across the country at Johnson and Wales University in Providence, Rhode Island earning a Restaurant and Culinary Management degree. Currently Jonathan is the executive sous chef at Restaurant Ko at the Fairmont Kea Lani.