Co-Author "Chicken Soup for the Soul"
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"Chef Paul Heerlein has been a professional associate of mine for over 10 years. His expertise in the area of specialty dietary needs and overall culinary knowledge is outstanding. He has assisted me at the Bakken Estate at Kiholo Bay, and at other select exclusive Private Residences on the Big Island, in creating innovative, healthy, gourmet cuisine. Paul is especially adept at catering to the Five star Private Home lifestyle and assimilating to the exceptionally demanding needs those environments require. Chef Heerlein is truly a leading professional in our field, and I would not hesitate to recommend him for any position in the culinary profession."
Adam Franklin Atwood
Executive Chef/General Manager
The Bakken Hale at Kiholo Bay
North Kona Coast
Big Island of Hawaii
Shrimp Phyllo on a Lemon Beure Blanc
Pan Seared Pancetta Wrapped Scallops, Local Greens, Sesame Vinaigrette and Crispy Wontons
Macadamia Nut Crusted Mahi Mahi on Spinach with a Lobster Coconut Curry Sauce and Pineapple Ginger Relish
Crème Brullee with Tropical Fruits and Macaroons
Hors d’ oeuvres
Ham and Eggs on Toast
(Egg Mousse Wrapped in Procuitto on a Crustini Garnished w/Caviar)
Apple Brie and Mango Morsels
Crab Avocado and Cucumber Canapés
Shrimp Phyllo with a Lemon Beurre Blanc and Roasted Tomato Maui Onion Compote
Pan Seared Fillet of Beef (or Ahi)
on a Ratatouille Interlay with Sauce Béarnaise and Jus De Boeuf
Exotic Organic Local Greens
with Pear, Walnuts and Roquefort in Sherry Vinaigrette
Chocolate Soufflé Cake with a Tahitian Vanilla Ice Cream and Kona Coffee Crème Anglais
Ahi Carpaccio with Lemon Capers,
Shaved Pecorino Cheese and Fenel
Waimea Tomatoes, Maui Onions
and Local Organic Greens in an Opal Basil Vinaigrette
Grilled Mahi-Mahi on a Citrus Five Spice Sauce.
Macadamia Nut Crusted Rack of Lamb on a Poha Berry Sauce with Sweet Potato Purree and a Harvest of Local Vegetables
Chocolate Soufflé Cake with Tahitian Vanilla Ice Cream
Ahi Sashimi “Wraps” with Cucumber Avocado and Tobiko
Pan Seared Fillet of Beef with a Shiitake Mushroom Wasabi Jus, Crispy New Potato Mashed and Asparagus
Exotic Local Organic Greens with Crispy Won Tons in a Sesame Dressing
Tropical Fruit Sorbet with Local Fruits featuring
the Fruit of the 12 Tree Project
Chocolate Soufflé Cake
with Tahitian Vanilla Ice Cream and Kona Kens Coffee Anglaise
Banana Stuffed French Toast with a Guava Ginger Syrup
Squash Bisque with Moroccan Curry
Island Stylin Shrimp Canapé
Mushroom Carpaccio with Hamakua Watercress, Parmesan Reggiano, lemon and Extra Virgin Olive Oil
All menus are custom created for guests, based on cuisine preferences, allergies, and diet information.
Hors d' oeuvres
Chinese Pancakes with Char Siu Duck
Shrimp and Crab Rice Papper Wraps with a Soy Wasabi Dip
Somen Noodle Salad
Chinese Chicken Salad with Crispy Won Ton Strips
Slow Roasted Prime Rib with Au Jus and Horseradish Sauce
Roasted Garlic Mashed Potatoes
Macadamia and Coconut Crusted Chicken on a Lilikoi Sauce with Pineapple Relish (or) Local Catch on a Citrus 5 Spice Sauce
Steamed Jasmine Rice
Chocolate Mac Nut Brownies
and Lilikoi Cheesecake
- Crudités with Roasted Red Bell Pepper Blue Cheese Dip
- Crabmeat and Avocado on Cucumber Rounds with Mango
- Sliced Pan Seared Duck Breast on Coconut-Mashed Sweet Potatoes with a Hoi Sin Five Spice Jus.
- Ono Ceviche Martini
- Grilled Kau Orange and Cilantro Marinated Fish Kebobs on a Pineapple Fried Rice
- Chocolate Mac Nut Brownies
Note: 6-Pepper Salt, Island Stylin', and Paniolo Roundem Up contain less than 50% of the sodium found in table salt!
As "Chef de Cuisine" of The Gallery Restaurant at the Mauna Lani Resort, Paul Heerlein utilized his own personal style, which he developed in such fine kitchens as "The Pavilion Restaurant" at the Four Seasons Hotel in Newport Beach and "Le Soleil" in the AAA Five Diamond Mauna Lani Bay Hotel. The excellence of Chef Heerlein’s mastery was recognized at the 1993 Hawaii Seafood Culinary Excellence Competition where one of his signature dishes, "Six Peppered Ahi" garnered first place in the salad division.
6-PEPPER SALT USES
6-Pepper Salt is a unique blend of peppers from around the world, mixed together to create a spice of different textures. This is a pure product with the finest ingredients and no fillers.
Shake 6-Pepper Salt on all foods that need salt and pepper before or after cooking. Shake it on salads, soups, fish, poultry, beef and vegetables.
Great on the table instead of ordinary salt and pepper!
Spice up your life with 6-Pepper Salt!
Island Stylin’ is a mixture of 6-Pepper Salt with the addition of garlic, ginger and chives. Excellent on fish, chicken, shrimp, meats and all foods desiring a Hawaiian Regional Cuisine flavor.
Paniolo Roundem Up’ is onion, cumin, and coriander mixed together with 6-Pepper Salt. Great on steaks, chicken and all foods desiring a taste of the Southwest
All Shakes are so versatile; uses are limited only by your imagination! 6-Pepper Salt, Island Stylin’ or Paniolo Roundem Up’ will also enhance soups, stews, salads, vegetables, and pastas, stir-fry and rice dishes. Turn the ordinary into Extraordinary. Be creative and have fun!
Also try Kona Coffee BBQ Grilling and Dipping Sauce as appeared on "BBQ with Bobby Flay". Use on grilled steak, chicken and roasted potatoes.
Try on anything for a unique taste of paradise.
Chef Paul's successful career has resulted in exceptional culinary skills that span the globe, and combine the cuisine of several countries to create inspirational and unique dishes by incorporating the finest of local ingredients.
Chef Paul created the Menu Concept for Molokai Ranch Lodge, which reflects the ambiance of the 20’s and 30’s era. Japanese, Chinese, Filipino, and of course Hawaiian were the four main cultures evident in this era and are the only specific influences and cooking styles utilized. Molokai Regional Cuisine is the result of incorporating the fresh organic local produce, fish, shellfish and herbs available on Molokai with the four main cultures of Old Hawaii. Signature Appetizer; Hawaiian Mini Plate featuring: Kalua Pork Lumpia on a Poi Dipping Sauce; Ahi Sashimi Stacks with avocado and tobiko, Sugar Cane Skewered Poached Salmon in a Lomi Tomato Martini Cocktail.
Chef Paul has been instrumental in creating a series of bi-cultural food themes for The Gallery Restaurant, inviting guest chefs and Master Sommeliers to inspire a fine dining experience. The Signature dish of Six Peppered Ahi was the Salad Winner of the 1993 Hawaii Seafood Culinary Experience Excellence Competition. Chef Paul has assisted many of the world’s finest chefs at Mauna Lani’s Annual Cuisine’s of the Sun event.
Chef Paul developed under Executive Chef Michel Pieton and Ester Carpenter at the Four Seasons Newport Beach, considered to be one of the Top 25 American Chefs by Food & Wine.
He opened Chef Paul’s Gourmet Foods in 1996 with Roasted 6-Pepper Salt as the first product marketed. This is the same seasoning used in the Salad Winner of the 1993 Hawaii Seafood Culinary Experience Competition. Other seasonings developed include Island Stylin’, a combination of Roasted 6-Pepper Salt with garlic, ginger and chives; and Paniolo Roundemup’, a blend of onion, cumin and coriander to the 6-Pepper Salt.
Chef Paul appeared on Chefs of Paradise; Ready Set Cook, representing Maui County, going to finals in competition with Oahu and PBS Cooking Across America With Dave Eckert, spotlighting Molokai Regional Cuisine.
Appeared on "BBQ with Bobby Flay" featuring Kona Coffee BBQ Grilling and Dipping Sauce.