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Kiki Aranita on Muck Rack

Kiki Aranita

Verified
(She/Her)
New York
As seen in: The Philadelphia Inquirer, MSN, MSN Canada, MSN Singapore, Yahoo Life, The Guardian, USA Today, Yahoo Canada, Yahoo News UK, Aol, Yahoo Finance and
Covers:  restaurant culture, restaurant etiquette, sustainable seafood, Hawaiian food culture, underrepresented cuisines
Doesn't Cover: kitchen equipment (I have non-compete that expires in two years)
👩🏻‍🍳@poidogphilly | I write The Next Course for @finedininglover | I write for other pubs, too

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Kiki Aranita’s Biography

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Kiki Aranita spent seven years as co-chef and owner of Poi Dog, a restaurant and catering company that served Hawaii’s local food. She closed its Center City Philadelphia location in July 2020 but has kept the brand alive in large-scale pop ups and retail sauces.

For years, her goals involved celebrating the underrepresented cuisines of multicultural origins and collaborating with other chefs. She has continued to cook, through chef residencies at Jose Garces’ Volver, the Philadelphia Museum o…

Kiki Aranita’s Journalist Portfolio

Hawai'i Has a Complicated Relationship with Canned Food, Including Spam

Hawai'i Has a Complicated Relationship with Canned Food, Including Spam

For people who grew up in Hawai'i, canned foods like Spam are an integral and beloved part of cuisine. But th…

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Articles

Philly’s most unique mooncakes

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By Kiki Aranita Verified
| The Philadelphia Inquirer Verified
Mooncakes often have a less-than-stellar reputation. They’re beautiful thanks to the intricate molds they’re made with, but they’re usually better to look at than eat. At Mid-Autumn Festival, one of the four major Chinese holidays — which falls on Sept. 25 this year — people give and receive them much like fruitcakes at Christmas (without anyone actually eating them). One Philadelphia pastry chef is reversing mooncakes’ bad rap.
Open in Who Shared Issue with article?

Honeysuckle’s Omar Tate and Cybille St.Aude-Tate named best new chefs by Food & Wine

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By Kiki Aranita Verified
| The Philadelphia Inquirer Verified
Honeysuckle chef-ownersOmar Tate and Cybille St.Aude-Tate have been named to Food & Wine’s annual Best New Chefs class, joining a prestigious list of Philadelphia talent who’ve shared the designation over the past 37 years. Though the Food & Wine list recognizes “rising talent at a pivotal moment in their careers,” the Tates have been lauded in Philly’s food scene for years.
Open in Who Shared Issue with article?

The Mole Claudia Sandoval Inherited and Made Her Own

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By Kiki Aranita Verified
| Fine Dining Lovers Verified
With 47 ingredients and three days of preparation, the chef’s family mole carries generations of memory while allowing tradition to evolve. Of all the minor changes Claudia Sandoval has made to the mole recipe passed down through generations of women in her family, none have made the process much easier. It calls for 13 varieties of chile.
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