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Since Seamus Mackenzie took over as executive chef of Red Salt restaurant at Koa Kea Hotel and Resort, he has added his own Kauai-style touch to the menu. The restaurant, named for the island’s uniquely colored salt, features such island-inspired dinner entrees as Hawaii vanilla bean-seared mahimahi, shrimp carbonara linguine with Hamakua mushrooms and pan-seared pork tenderloin with guava barbecue sauce.
Mackenzie has more than 15 years of experience in the culinary industry, including positions at the acclaimed Spago restaurants in Maui and Beverly Hills, Calif., as well as at Roy’s Kihei on Maui. Now, at Red Salt, he’s building on the restaurant’s reputation as one of Kauai’s best dining destinations for upscale contemporary cuisine in a cool Hawaiian ambience. www.koakea.com