When Los Angeles-based chef Ludo Lefebvre traveled to the Big Island to open up a pop-up restaurant, he got some help gathering ingredients from a few surfers who know the surrounding waters well. Mark Healey, Reef McIntosh, and Steph Gilmore ventured out with Lefebbvre to catch seafood. Healey, who has been fishing since he was three, dove into the water with a speargun and did most of the work. Over the course of the trip, he collected everything from Hawaiian blue-green snapper to spiny lobster to opihi.
Lefebvre has opened at least nine pop-up restaurants since 2007. Typically, the Burgundy-born chef travels to a new location, looks for a business where he can use existing facilities at off hours (for example, a bakery), and then searches out local ingredients. Healey was happy to help with the sourcing. "These are all things that are very close to my heart," said the big-wave surfer. "It's things that I've been eating since I was a little kid."
You can watch the surfers and Lefebvre go to work in the video above, and then cook up the chef's chimney spiny lobster with pineapple and mint using the recipe below. For more recipes, check out quiksilver.com/chefandthesea after 12 P.M. PST on Tuesday.