Hawai‘i Gas fuels culinary dreams

Silence and motion intertwine at the sushi bar: knives gliding through fish, hands moving in precise choreography, every roll a test of focus and artistry. For Kamana Kalani, a second-year culinary student at UH Maui College, this bustling energy has become his compass. Each slice, each careful placement of rice and fish, reflects not just skill, but a dream forged through challenges few would imagine.

Leading a tour with Hawai‘i Gas executives Alicia Moy, Julie Yunker and Audrey Okaneku, along with Armstrong Produce Regional President Jon Miyabuchi, Kalani explained his ambition of becoming a chef and the desire to one day own his own restaurant.

“I love sharing this with people because it shows what goes into building a career in the kitchen,” said Kalani, motioning broadly around the room. “Every station has its purpose, and every detail matters when you’re preparing a meal.”

The tour is also a reflection of Kalani’s journey. A Maui High School graduate, he first discovered sushi while working at Sansei in Kīhei, rising from kitchen prep to second at the sushi bar. His path, however, hasn’t been easy: the Lahaina wildfires disrupted his studies, and a serious illness forced him out of work for six months.

“I was putting all my bills on my credit card and it was stressing me out,” Kalani said. “I lost a lot of weight and had a lot of physical issues. To this day, my doctor still doesn’t know what caused the illness or what it was.”

During that period, a scholarship from Hawai‘i Gas arrived like a lifeline. The support eased his financial burden and gave him space to focus on recovery and his studies. “It took so much pressure off,” Kalani shared. “Instead of worrying about how to pay for school, I could put my energy into learning.”

Hawai‘i Gas President and CEO Alicia Moy followed Kalani through the kitchen facilities, watching his fellow students practice knife skills and assemble intricate dishes.

“During our tour with Kamana, I could feel the passion and focus it takes to thrive in the culinary field,” Moy said. “Culinary education develops talent and creativity, and contributes to strengthening resilience in our community. Supporting students like Kamana is an investment in Hawai‘i’s future, giving young people the space to grow, learn and achieve their dreams.”

Now thriving at Nobu while balancing classes in nutrition, purchasing and even ceramics, Kalani continues to sharpen his craft. Every roll, every cut, reflects the dedication and artistry that define his aspirations. The tour, the scholarship and the guidance of all reinforce his trajectory.

“I’ve always liked being in the kitchen ever since I was a kid cooking with my mom,” Kalani said. “I learned the importance of practice, precision and putting care into every dish at a very young age.”