More than 20 teams arrived at Kōloa Landing Resort in Poʻipū with their own interpretations of poke. At the sixth annual Kauaʻi Poke Fest, more than 1,000 pounds of Hawaiʻi-caught ʻahi went into preparations ranging from traditional poke to creations incorporating barbecue flavors, fried wonton chips, bánh xèo, and pastele. By the end of the afternoon, one had risen above them all.
Justin Firmignac of Haleiwa Joe’s took first place with Aliʻi Momona Poke, built around ʻahi tossed with crab fat and lemon oil. Firmignac combined the ʻahi with Dungeness crab, house-made ogo furikake, fried garlic, sesame, and island seasonings. The dish earned him the festival’s Crystal Poke Bowl and the title of 2026 Kauaʻi Poke Fest Champion.
The competitors were evaluated on taste, presentation, and creativity by a panel that included Sam Choy, widely known as the “Godfather of Poke”; Emeril Lagasse, whose namesake New Orleans restaurant holds two Michelin stars; two-time Top Chef finalist Sheldon Simeon; and Las Vegas chef Ronnie Rainwater. Audience votes also contributed to the final scores.
Firmignac, who was born and raised on Maui and now oversees both Haleiwa Joe’s locations on Oʻahu, developed the winning poke specifically for the competition. He used lemon zest and crab to complement the ʻahi while keeping the preparation relatively simple.
Franco Abero III, sous chef at The Beach House Restaurant on Kauaʻi, placed second with his Hawaiian BBQ Poke Bowl. His preparation paired fresh ʻahi with soy sauce, mirin, ginger, garlic, sweet chili, cucumber, cabbage, sea asparagus, and jalapeño for a sweet, savory, and lightly spicy take on poke.
Third place went to Manaʻo Alu, a commercial fisherman and the owner of Reel Aloha Poke & Fish Co. on Hawaiʻi Island. His entry combined fresh tuna with onion, mayonnaise, ogo, and seasonings, then topped the mixture with microgreens and seaweed and served it over fried wonton chips. The preparation reflected Alu’s boat-to-bowl approach, which emphasizes responsibly sourced seafood and lets the fish remain the focus.
