For more than 50 years, chef Kelvin Ro has been a constant presence in Hawai‘i’s food scene. Best known as the owner of Diamond Head Market & Grill, where lines of customers regularly form for his blueberry cream cheese scones and local plate lunches, Ro has built a reputation as a celebrated chef, restaurateur, educator and community leader. Yet his latest chapter is rooted not in the kitchen, but in the soil.

About three years ago, Ro began farming on five acres in Maunalua that he leases from Kamehameha Schools. The land had been primarily used to grow lettuce but was in need of care and renewal. Within six months, Ro and his team were able to successfully restore the soil, clear overgrowth and begin cultivating new crops. Today, rows of flowers, baby greens, herbs and seasonal crops are harvested each morning, with much of it finding its way into the daily offerings at Diamond Head Market & Grill. 
The farm is divided into three main areas that are managed by a team of six: 

• Lei flowers: Fields of pīkake, pakalana, crown flower, white ginger, puakenikeni and gardenia stretch across the farm, providing blossoms for lei making. Harvests can generate as many as 60 strands of pīkake a day, which are sold at his restaurant. To keep production steady, Ro and his team have introduced high-density methods that allow for more consistent harvests throughout the year.
• Vegetables: Mizuna, mustard greens, tatsoi and green lettuce are grown in rotation, along with basil, parsley and thyme. Together, these crops yield up to 30 pounds a day, much of which goes straight to Diamond Head Market & Grill, where the greens are served in all plate lunches in place of traditional mac salad.
• Fruit: Mango, tangerine, papaya, banana, fig, and dragon fruit create a year-round harvest that supplies the restaurant’s kitchen. These fruits are transformed into jams, preserves, pies, salads, banana bread and more. 

By linking the land so directly to his restaurant, Ro shows what it means to build a truly local food system, one where what is planted in Maunalua becomes what is served or sold in Diamond Head the very same day. But Ro’s mission is bigger than supplying his kitchen. He sees farming as a way to strengthen Hawai‘i’s food security and inspire the next generation. Hawai‘i still imports about 85% of its food, and Ro believes farms like his can be part of the solution.

The concept of “added value” drives much of what happens on his farm. Instead of selling basil by the pound, for example, Ro encourages his team to imagine what it could become, like pesto or marinades. Rather than selling flowers wholesale, he and his team create lei, syrups and even sorbet. “If you think creatively, one crop can be transformed into something far greater,” said Ro. “That is how you make farming viable in Hawai‘i.”

Education has always been close to Ro’s heart. He has spent decades mentoring students and supporting culinary programs across the state. At his farm, this commitment continues. Students from elementary through college are invited to learn not only how to grow food but also how to view farming as a business. Through his foundation, Ro covers the cost of lunches and programs so that students can focus on learning. “I want them to understand that farming is more than planting. It is about creativity, innovation and building something sustainable,” he added.

Ro’s groundbreaking work in bridging education and agriculture was lauded during his induction into the Hawai‘i Restaurant Association’s Hall of Fame in September 2025.     

“We congratulate Kelvin Ro on this well-deserved honor,” Kamehameha Schools Asset Manager Todd Gray said. “As a tenant on ‘Āina Pauahi – the lands of our founder, Ke Ali‘i Bernice Pauahi Pākī Bishop – we see firsthand how Kelvin’s contributions to Hawai‘i’s overall food sustainability impact the health and well-being of our communities, economies, culture and ʻāina.”

The farm has also become a place to gather. Ro regularly hosts dinners on the land itself, where guests can enjoy multicourse menus created entirely from what is grown there. These events are a chance to showcase the variety and creativity of the farm while bringing people together in a setting that connects food directly to its source. Ro is also looking ahead with a new project in partnership with chef Jason Peel. Together, they will be opening a new farm-to-table concept above Diamond Head Market & Grill that will serve as a dedicated space for innovation and will feature seasonal ingredients from the farm.

Though his schedule is full, Ro talks about the farm with the energy of someone just getting started. He sees it as a place where food and culture grow side by side, and where the next generation can learn by doing. What began as five acres of possibility in Maunalua is now a living example of what it truly means to be “farm to table to market.”

TAGS
ʻāina pauahi, ʻāina resiliency, stewardship, food systems, food sustainability

CATEGORIES
Kaipuolono Article, Regions, Kona, O’ahu, KS Announcements, Newsroom, Community Education, Community Events, Department News, CRED News (Not on Frontpage)

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