Executive Chef Jim Gillespie of Ko’olau Ballrooms and Conference Center

By :: Martha Cheng| Photo by :: Dave Miyamoto The Ko‘olau Ballrooms’ menu—as expansive as the 240- acre grounds beside the lush Ko‘olau mountains—offers a glimpse of chef Jim Gillespie’s culinary scope. From Chinese-style steamed mahimahi to beef Bordelaise and five-spice roast chicken; from ice sculptures to wedding cakes, it’s all produced under the exacting eye of Gillespie, who helms the kitchen. But he’s loath to pigeonhole himself into a particular style; what gets him excited is sitting down with people and creating unique menus tailored to their event, whether a small destination wedding for thirty or a gala fête for 300, whether plated courses or buffet. Click here to read the complete article