Halapua Plant-based Dining and Mixology Lounge
Defying Expectations. Changing Perceptions.
Let us take you on a gastronomic journey of the best that plant-based cuisine has to offer.
Our contemporary international fusion food is prepared with the highest quality locally sourced ingredients and seasonal home grown produce, herbs and micro greens.
Native to California, Chef Gregory studied in the prestigious Le Cordon Bleu Culinary Institute and trained in Germany under chef and a Michelin star Sommelier Thomas Heinicke. Gregory began his career as a private chef for New York City élite and since has worked in Indonesia, Mexico, China and now Thailand. Chef Gregory is passionate about changing people’s perception of vegan food by creating a new and exciting plant-based fine dining experience.
Share and celebrate your day with breath taking views and drinks like no other!
Each cocktail is crafted with precision and passion. Using homemade bitters and infusions we elevate our cocktails to new heights allowing you to create and celebrate memorable moments with your friends.
Antoine Auray (Tito)
Food & Beverage Manager
Born in South Korea and raised in France, Tito has acquired a wealth of knowledge during his 21-year career. After graduating from Hospitality and Catering school, he has worked in Michelin star establishments, launched bars around the world and created personalized cocktail menus. Tito’s creativity and showmanship is a true testament to his passion for mixology and desire to give our guests a unique and unforgettable experience.