Wood-fire cooking, expertly finessed

Butcher’s Block is an avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire. Helmed by Chef de Cuisine Jordan Keao, who was born and raised in Hawaii where cooking, fishing, hunting and farming are a part of everyday life, it exhibits the highest quality of produce, meats and seafood sourced from around the world translated through fire. Complement the dining experience with over 288 premium wines, including a meticulous selection of natural wines, from The Library.

Having worked in top restaurants across the diverse culinary landscape of the United States, Jordan Keao brings with him close to two decades of culinary experience. He was born and raised in Hawaii, his passion for wood-fire cooking sparked by his childhood years in the kitchen, where he built fires and helped his mother prepare dishes for dinner. He went on to create Aina in San Francisco as a modern Hawaiian pop-up which evolved into an award-winning full service establishment featured in The New York Times and Michelin’s Bib Gourmand guide. In his role as Chef de Cuisine at Butcher’s Block, Jordan draws daily on his Hawaiian heritage and deep passion for sustainability and cooking with wood-fire.