Meet Chef Rhoda Magbitang, Hawaiʻi’s Most Recent ‘Top Chef’ Alum

Hawaiʻi is no stranger to great chefs, both homegrown and imported, and one of the newest ones that foodies are buzzing about is Hawaiʻi Island’s Rhoda Magbitang. Not only is Magbitang the executive chef at the prestigious CanoeHouse at Mauna Lani, Auberge Collection on Hawaiʻi Island, she’s also been on our TV screens for the past few weeks as a contestant on Season 23 of Bravo’s “Top Chef.”

Culinary Background

Originally from the Philippines, Magbitang moved to the U.S. at 17. She worked as a preschool teacher before attending culinary arts school Le Cordon Bleu in California and since then, she’s worked in some of the most impressive kitchens in the nation, including Michelin-starred Mélisse and Bazaar by José Andrés, as well as the historic Chateau Marmont in Los Angeles. Before moving to Hawaiʻi, she worked at The Inn at Matei’s Tavern, Auberge Collection in Southern California, where she helped the restaurant earn Michelin Guide recognition.

Moving to Hawaiʻi

Anyone who has moved to Hawaiʻi knows relocating to the middle of the Pacific isn’t a decision made lightly. When the opportunity to take on a new position within the Auberge Collection came up, Magbitang had already been looking to move out of California to experience something new.

“I think it takes being at a certain point in your life to make it feel like this is the right move. I’m not going to lie, it was one of the better decisions I’ve made,” Magbitang says.

Before she made the leap across the Pacific, the chef not only vacationed in Hawaiʻi, but also had the opportunity to work with CanoeHouse. In 2021, after an extended closure from the pandemic, Magbitang helped revitalize the restaurant. “That time always stayed with me in a way that, you know, some places just sort of leave this indelible mark. Like, wow, this place is really special,” she says.

Moving to a new property within the Auberge Collection felt seamless, says Magbitang. She not only picked up the mantle as CanoeHouse’s first female executive chef, she ran with it.

Outside of the restaurant’s kitchen, she is still getting to know her new island home. She spends her free time hiking, scuba diving and checking out Hawai‘i Island’s restaurant scene. “I really love going up to Waimea and taking the road around to Hilo—it’s such an adventure,” she says. And if you’ve seen Magbitang on “Top Chef,” one of the world’s most popular competition shows, you’ll know that she loves a good spa day when time and budget allow.

CanoeHouse’s First Female Executive Chef

At CanoeHouse, Magbitang quickly started putting her creative flare on the menu and shaping the culinary direction of the restaurant.

“The menu at CanoeHouse has evolved significantly since I’ve started. I wanted to put my own touches on the dishes while at the same time being respectful of the process and making sure that our guests got to know me first before making sudden changes,” Magbitang explains.

Being able to work with local farms allows the chef to incorporate seasonal ingredients on the menu at CanoeHouse. “One of my favorite things is working with smaller farms here. I really like working with Kekela Farms in Waimea and the Adaptations” food hub in Kona. She says the hub works with smaller farms on the Big Island and other islands as a channel between farms and chefs.

The chef has also been experimenting with fermentation and pickling. “We just got a couple cases of mangosteens, and I just love doing, like, savory applications to something that would normally be in a sweet setting. So we currently have that fermenting in a jar. It’s a good way to kind of stretch the product.”

Magbitang says some of the biggest challenges at the restaurant are maintaining quality and ensuring the availability of locally grown products. Uncertainty about those products, she says, can make it difficult to add items to the menu permanently.

“Sourcing here can be very tricky as far as consistency goes, because things can be very iffy when it comes to availability,” she says. Weather can be a large factor and knowing if the farmers are growing the same types of seeds for consistent produce. “Those things you really have to take into consideration when planning a menu.”

But being the leader of a restaurant isn’t just about food. After developing such an impressive culinary background, Magbitang knows the importance of having a strong team.

“Beyond the menu, having to earn the respect and understanding of our team members so that they buy into the philosophy is another feat in and of itself,” Magbitang admits. “It’s a slow-going process that is still currently happening and to be honest, I don’t really see it ending, in a sense.”

Preparing for “Top Chef”

Although she wasn’t actively looking to compete on a TV show, when the opportunity to be on “Top Chef” came up, Magbitang knew she had to take it. Her run on the competition reality show is entertaining and her personality shines through at every turn, from her interviews where she talks about her family to the behind-the-scenes clips of the chefs joking around during their downtime.

Magbitang has proven to be a fierce competitor and a creative, helpful, strong leader. Host Kristen Kish praised the chef for her “smart play” and a fellow contestant was impressed that she was so “confident in her food.”

In addition to showing off her personality, viewers get glimpses into how she might run her crew at CanoeHouse. In Episode 2, the contestants faced a team competition for their elimination challenge, and she stepped up and helped lead her crew to the win. At the same time, she also turned out a great dish, securing her second individual win on the show.

By the end of the second episode of Season 23, Magbitang had set the standard for other competitors, and secured a record: She was the first contestant in the show’s history to earn two individual wins in the first two elimination challenges.

Before “Top Chef,” Magbitang hadn’t been in many culinary competitions, making her accomplishments on the show even more impressive.

“I did the Taste of Asia Pacific last year in Kona. We joke that that really prepped me for ‘Top Chef,’ but it was a lot of fun getting to compete with folks like chef Chad (Yamamoto) from Walua Social and chef Maikaʻi (Coehlho) from Fairmont Orchid,” Magbitang says.

What’s Next

Magbitang’s spring has already proven to be busy. She’s been promoting the show and spent some time in Japan and California. She was also the featured chef for an exclusive Outstanding in the Field pop-up event, all while leading CanoeHouse.

Magbitang hasn’t rule out more television and competitions, environments where her talent and personality shine. She gave a little teaser: “I have a few things coming up that I can’t quite talk about yet, as we’re still in the ‘talking stages,’ but all exciting stuff. We’re looking forward to a great summer ahead!”

She also hopes to bring some of her “Top Chef” competitors out to Hawaiʻi Island. “Being able to meet all these really fantastic chefs and having this trauma bonding experience, you can’t pay for this stuff,” she says. “I’m looking forward to having some of them here to visit, maybe even do a guest stint or something similar.”

While the short-term future will likely be very busy coming off her time on the show, long-term plans include building a home for herself at CanoeHouse.

“I am staying at CanoeHouse for as long as they will have me. I just really want to be able to make an impact here,” Magbitang says. “I know that’s kind of a pompous thing to say—like I’ll make an impact on this 40-year-old restaurant—but at the same time, being here right now and seeing how the food here is evolving and the changes we’re implementing, I can see it and feel it.” She adds: “Being able to stand on the shoulders of the culinary giants of Hawaiʻi, the people that have come and gone through this kitchen, and to be able to honor their careers is truly such an honor. And for me to be able to spend more time here and really kind of dictate what the next iteration of this place is, is great. Being able to leave my footprint is amazing.”

Note: Magbitang was eliminated in Episode 5, but went on an undefeated run in “Last Chance Kitchen.” After winning the competition’s redemption series, she earned her way back into Season 23 of “Top Chef.”

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Laurie Lyons-Makaimoku is a contributor to HAWAIʻI Magazine.