Zoe Shinjo
Sous-Chef

Zoe joined the BASALT culinary team in early 2025. She is a graduate of Le Cordon Bleu College of Culinary Arts Las Vegas. Born in Ewa Beach and raised in Pearl City, Zoe spent many days hanging out in the professional kitchens of her parents who both worked in the food industry. It was during these after school moments that she developed a love for cooking and baking. A creative at heart, Zoe had a lot of professional interests growing up and originally thought of becoming an architect or interior designer, but instead she focused those creative ideas into her culinary skills in the kitchen.

Zoe has a long history with Executive Chef Lance Kosaka, who was her mentor at her first restaurant straight out of culinary school. She has learned a great deal under his tutelage and is excited to be working with him again at BASALT.

“Familiar Yet Elevated” is Zoe’s philosophy to food. She creates dishes that are approachable but with components that make it standard out from its original conception. Nothing makes her happier than watching the joy on a guest’s face as they try something new.

When not in the BASALT kitchen, you can find Zoe discovering new eateries in town or sleeping at home dreaming of her next culinary creation.