Ohana-style recipes with Chef Sheldon Simeon

HONOLULU (HawaiiNewsNow) – Renowned Hilo-born chef, cookbook author, and restaurateur Sheldon Simeon has a lot on his plate.

The award-winning ‘Top Chef’ alum and James Beard finalist joined HNN’s Sunrise to showcase a recipe from his new cookbook “Ohana Style,” a rotisserie chicken kelaguen, a Chamorro dish from the Indigenous people of Guam and the Mariana Islands.

“Hawaii is home to over 100,000 Chamorros, and if you invite one of them to a potluck, there’s a good chance that they’ll bring some kelaguen to the party,” Simeon writes in the book.

“A cousin of ceviche, it’s made by marinating meat of some kind (most commonly chicken) in citrus juice, then tossing it with onions, spicy chiles, and creamy grated coconut.”

Simeon owns Tiffany’s and Tin Roof restaurants on Maui. His cookbook features more than 100 recipes that put family, food and local culture front and center.

“’Ohana Style’ is really a celebration of the way I grew up in Hawaii,“ Simeon said. ”I wanted to create a cookbook that captures that spirit and shares the flavors, stories, and traditions that shaped me.”

The book is Simeon’s second published work, exploring the spirit of family and hospitality through a collection of deeply personal recipes and stories.

“I love showing people that Hawaii’s food story is so much deeper than they might expect,” said Simeon. “It’s not just about recipes—it’s about memories, family, and the community that shaped me.”

Rotisserie Chicken Kelaguen recipe:

Ingredients:

• 1½ pounds cooked chicken, skin removed and finely chopped (from 1 whole rotisserie chicken)
• 1 small red onion, finely chopped
• ½ cup fresh lemon juice, plus moreto taste
• ¼ cup thinly sliced scallions
• 3 cloves garlic, minced
• 2 to 3 small hot chiles (optional), such as Thai or Hawaiian chiles, finely chopped
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• 1 cup frozen grated coconut

In a large nonreactive bowl, combine the chopped chicken, red onion, lemon juice, scallions, garlic, chiles (if using), salt, and black pepper. Stir to combine. Add the grated coconut and fold to combine. Taste and season with more salt and lemon juice as needed. Cover and refrigerate for at least 1 hour and up to overnight before serving. Serve chilled or at room temperature with flour tortillas, warm rice, or crackers, plus hot sauce if you like.