Got Fish? Meet The Fish Sommelier

At Mina’s Fish House at Four Seasons Resort O‘ahu at Ko Olina, the acclaimed oceanfront restaurant from James Beard Award-winning Chef Michael Mina, the daily catch is more than a menu offering. It is the centrepiece of an immersive culinary experience. Guests are introduced to Hawaii’s seafood traditions through the guidance of Mina’s Fish House’s Fish Sommelier.

Much like a wine sommelier expertly curates pairings and shares the stories behind each vintage, the Fish Sommelier brings deep knowledge of Hawaii’s waters directly to the table. Created by Chef Mina, this one-of-a-kind role elevates the restaurant’s signature line-to-table philosophy, offering guests a personalised introduction to the day’s freshest local catch and expert recommendations on preparation styles, flavour profiles and pairings.

The Fish Sommelier exists to make the Mina’s Fish House experience engaging and enriching for guests – inviting a deeper connection to Hawaii’s rich culture and spirit of aloha.  One of the most satisfying elements of the fish sommelier role is to expand the guest’s culinary horizons to discover delicious fish beyond Hawaii’s well-known staples of mahi-mahi and the now globally renowned ahi-tuna poke. Guests learn that fish flavours can range from delicate and sweet to rich, meaty and full. Local choices include opakapaka, opah, onaga, swordfish and kampachi.

More than a dining experience, the Fish Sommelier program creates a meaningful connection to Hawaii’s culture, traditions and ocean heritage. Through storytelling, education and genuine hospitality, guests gain a deeper appreciation for the islands’ fishing practices and abundant marine resources.

At Mina’s Fish House, the journey from ocean to plate becomes an unforgettable story—one guided by the experts who know Hawaii’s waters best.