Chef Eric Oto
Executive Chef G. Lion Hawaii
Born and raised on the island of Oahu, Eric Oto grew up spending most of his time outside the kitchen. From a young age, he learned the philosophies of respecting and appreciating Hawaii’s ecosystem from his father, a lifelong farmer and fisherman.
Oto’s passion for the culinary arts began at the age of four, when he caught his first fish with a bamboo cane pole. Today, his reverence for the ocean can be seen and tasted in his cooking. He enjoys shoreline and offshore fishing, as well as freediving; often preparing the fish he catches with techniques including drying, smoking and pickling.
Oto has more than 15 years of experience in the food and beverage industry, working for some of the world’s most respected resorts. He previously served as Chef de Cuisine of Hoku’s at The Kahala Hotel & Resort and as Sous Chef on the opening team of the Four Seasons Oahu at Ko Olina. He spent more than a decade at the Halekulani, including as Sous Chef at Orchids restaurant and with the hotel’s events and banquets culinary program.
Committed to supporting Hawaii’s next generation of chefs, Oto has served as a chef-mentor for local students with the Hawaii Culinary Education Foundation and the Chaîne des Rôtisseurs Jeune Chef Competition. He is also on the advisory board of the Leeward Community College Culinary Arts Program, from which he is also a graduate. Oto has been selected as a member of Hawaiian Airlines’ Featured Chef Series since 2018, preparing menus for flights from Hawaii to the U.S. mainland.