Chef Jobbie Domenden spent his childhood fishing with his father to catch the evening meal for the family. Born and raised on the island of Moloka'i, he gained an appreciation for living from the land and sea, immersed from childhood in a mix of cultures and flavors that would ignite his passion and curiosity for the culinary world.


A natural artist, Jobbie soon learned to express his creativity through food, a path that led him to the Western Culinary Institute of Le Cordon Bleu in 2001. He started his career in the culinary arts as an Assistant Pastry Chef, creating beautiful desserts and wedding cakes and from there it was a fast track to Executive Chef with Restaurants Unlimited in the Pacific Northwest and Hawaii, creating Polynesian, Asian and Mediterranean cuisines. 
Chef Jobbie returned home to the islands in early 2015, and joins us at Four Seasons Resort O’ahu in Ko’ Olina as the Restaurant Chef at La Hiki. His traditional Hawaiian upbringing, love of local ingredients and unique ability to fuse the sweet and savory make him the perfect chef for the communal experience of La Hiki Kitchen – cooking with heart and soul!