Chef and Restaurateur Peter Merriman is a culinary pioneer, a man of vision who is ever-advancing Hawaii's thriving culinary scene.

After arriving on Hawaii Island in 1983, to accept a position with the world-class Mauna Lani Bay Hotel and Bungalows, Merriman was quickly promoted to Executive Chef of the Resort's Gallery Restaurant.

It was at the Mauna Lani where Peter began to develop his vision as the pioneer of Hawaii Regional Cuisine.

Peter's reputation flourished and in 1988, he and his wife Vicki opened their signature upcountry restaurant, Merrimen's, in Waimea. At his restaurant, Peter deepened his personal relationships with several local farmers and ranchers, encouraging them to grow produce, range-raised meats and new varieties of vegetables and fruits for incorporation within his dynamic menu.

While he established this new culinary and agricultural movement, Merriman's, Waimea, quickly became the culinary crossroads for Hawaii Regional Cuisine, earning critical acclaim from diners and publications throughout the world.

For Peter, his flagship restaurant offers an authentic dining experience. "Our interpretation allows the predominant natural flavors of the food to come through. If you combine too many flavors, you've disguised the food and you've confused the palette," Peter says. "We showcase the food, not a complicated preparation, so our guests authentically taste the lettuce organically grown in Waimea; they authentically enjoy our wonderful local tomatoes."

Merriman's uses 90% local product in its dishes, a standard unsurpassed within the Hawaii culinary world, and many of his growers farm organically.

Peter's culinary interpretation also is the predominant creative force at his more casual restaurant, Merriman's Market Cafe, Waikoloa King's Shops on Hawaii Island. Opened in November 2003, this charming cafe offers indoor/outdoor seating and a diverse menu, ranging from Hummus with Warm Pita to the Tagine Roasted Fresh Island Catch, Moroccan Style.