Merriman's Restaurant Waimea

The story

Crafted with passion, served with love

The Original Upcountry Table

In 1988, Chef Peter Merriman opened his signature restaurant in Waimea, a small upcountry town on Hawaii's Big Island, at a time when no one else was building a fine dining kitchen around local farms and fishing docks. The New York Times took notice early, writing that "everything at Merriman's features the freshest local ingredients paired in exciting ways," while San Francisco Magazine singled out his Wok-Charred Ahi as something worth traveling for. Hana Hou!, the magazine of Hawaiian Airlines, dubbed him "a gourmet in cowboy country" — a description that still captures the spirit of the place.

Chef Peter Merriman and the Roots of Hawaii Regional Cuisine

Merriman arrived in Hawaii in 1983 with one suitcase and $75, hired as a cook at the Mauna Lani Bay Hotel. Two years later he was Executive Chef of the resort's Gallery Restaurant, and he quickly realized that virtually no local products were making it onto island menus. He went out to farms, ranches, and docks himself, telling producers: "If you grow it or catch it, I'll buy it, and we all succeed." From those partnerships, Hawaii Regional Cuisine was born, with Merriman as its founding president. The Los Angeles Times later dubbed him the "Pied Piper of Hawai'i Regional Cuisine."

His philosophy has a simple name — "Do the Right Thing" — and it shapes every hire, every sourcing decision, and every plate. Today the restaurant group sources over 90% of its ingredients locally, a commitment that predates sustainability as a mainstream conversation by decades.

What Reaches the Table

The menu at the Waimea location reflects the farm-to-table ethos that defines the entire Merriman's group: island-grown produce, day-boat fresh catch, and locally raised proteins prepared with straightforward technique that lets the ingredients speak. Signature dishes across the group include the Wok-Charred Ahi and the Macadamia Nut-Crusted Fresh Catch — both rooted in the same principle of showcasing what Hawaii's land and sea produce at peak flavor. Gluten-free and vegetarian options are woven naturally into the menu, and certified organic products are used whenever possible.

The wine program earned a Wine Spectator Award of Excellence, a recognition that reflects the same care given to the food side of the table.

A Community, Not Just a Restaurant

The team at Waimea — from maître d' to restaurant chef — embodies what Merriman calls the Aloha Spirit: genuine hospitality toward guests and deep respect for the ʻāina, the land that feeds everyone. Many staff members have been part of the Merriman's ʻohana for years. The dining room accommodates private events and large groups, and the outdoor seating takes full advantage of Waimea's cool upcountry air. Whether you're a first-time visitor or a regular, the ethos is consistent: serve the finest food, support the people who grow it, and make every guest feel at home.