This Hawaiian Chef’s Debut Cookbook Explores the Islands’ Hidden Culinary History Jeremy Repanich As Sheldon Simeon traversed the continental United States, he couldn’t help but notice his fellow Americans misunderstood Hawaiian food. Simeon had risen to prominence with two stints on Top Chef, during which he explored the cuisine of his native Hawaii, reached the finals and won the fan-favorite votes on both seasons. But, he found, it hadn’t made the impression he hoped for. “I went out to share my food, and people’s idea of the cuisine was that, if you put pineapple on it, then it’s Hawaiian,” he says.