Act I: The Setup—Framing the World
Every great film begins by establishing its world, the stakes and the visionary directors behind the scenes. For co-owners Adam Potter and Benjamin (Ben) VanEgtern, the narrative evolved organically. What started as an adventure in chocolate making with Puna Chocolate Co. naturally transformed into an ambitious new production: a seamless integration of high-end neighborhood dining and cinematic entertainment right next door to the historic Aloha Theater in South Kona.
When the space adjacent to the theater unexpectedly became available in 2024, Adam and Ben faced a pivotal plot point: step up or let another establishment take over. Choosing to dive headfirst into hospitality, they recruited Chef Stewart Woodman from Minneapolis to craft a menu rooted in Hawaiian agriculture. In September 2024, The Theatery officially opened its doors, setting the stage for an experience designed around community, comfort and culinary precision.
Central to this script is a deliberate culture of belonging—an intentional effort by Adam and Ben to unite the front of the house and the kitchen into a single ʻohana. In an industry where tension often flares behind closed doors, The Theatery relies on camaraderie and fun to build workplace resiliency.
Adam captures this behind-the-scenes magic with a favorite memory: “One night, after everybody had gone home at 11 o’clock, the last two cooks and the dishwasher were listening to Queen’s Bohemian Rhapsody. They were doing the high-pitched voices. When it got to the climax, all of them were just head-banging and singing their heads off back there, and I filmed it. It was just cool because they were having a good time.”
Ben echoes this philosophy, noting that true hospitality means allowing the team’s passion to shine: “We also want those in our ʻohana to be able to let their experience of Hawai'i shine through their creations. We don't have time to work on everything and really like to empower our employees to have a say on these as well.”
Act II: Rising Action—Conflict, Craft and Collaboration
With the ensemble cast in place, the story's central conflict takes center stage: how to bridge rustic, farm-driven roots with a sophisticated night out without taking themselves too seriously. The Theatery answers this by operating an integrated ecosystem that incorporates fresh ingredients from its farm directly into the kitchen and bar menus.
At the bar, Bartender Tehani Bray—a South Kona native—translates the farm's harvest into custom cocktails. While pineapple and lilikōʻi are popular choices among guests, Tehani infuses her own distinct flavor into the lineup.
“I’m a ginger girl,” Tehani shares. “I can make syrup from ginger flowers. It gets this honeysuckle-like taste, which is pretty cool.” Using local ingredients like māmaki for her signature Mamaki Bourbon, she keeps her goal simple: when guests walk out the door at the end of the night, they should feel the genuine warmth of aloha.
In the kitchen, the action intensifies under the leadership of Chefs Stewart Woodman, Tommy Hazelton and Robert Love. Chef Tommy, who joined the restaurant two months after its opening, immersed himself in top-tier French culinary techniques under Stewart and Robert. He credits the positive atmosphere as the secret ingredient to success: “When you mix that with good food, there’s no room for failure.”
Chef Stewart Woodman views the farm-to-table dynamic as both a challenge and an inspiration. “It has been a great thrill to be immersed in Hawaiian culture and to have the opportunity to fall completely in love with cooked kalo leaves and the intriguing role the ingredient has played in Hawaiian history,” Stewart says. “The problem I have now is I want to eat them in everything!”
Stewart firmly believes that great dining requires humility to focus on the community. “Bad restaurants satisfy the egos of their operators; good and great restaurants are attuned to and informed by the community and the environment in which they exist. It's a symbiotic relationship that, when it works, builds and contributes to the community that created it.”
Chef Robert Love brings a spirit of creative freedom to the kitchen, constantly searching for innovative twists. “I smoke seafood with lemongrass instead of with wood chips,” Robert shares. “It's been fun to create new things. It makes this career so enjoyable.”
For Robert, the human element is what turns a meal into a memorable scene: “Whether I'm cooking for my mom and dad, for some friends from high school, or some celebrity that comes into the restaurant, I want to make sure they have great food, but more than that, a great experience.”
The energy peaks on Movie Nights—selected Fridays at 7 p.m.—where dining and cinema blur together. Adam collaborates with film enthusiasts on his staff to select titles over 20 years old that resonate across generations, including pop-culture classics like Jaws, Who Framed Roger Rabbit, A Christmas Story, The Princess Bride, and Die Hard (shown the day after Christmas).
The team ties the menu directly into the feature presentation. For a screening of Airplane!, the bar served a “Don’t Call Me Shirley” cocktail. Ben shares that on other event nights, the team crafts holiday-menu pairings, and the staff occasionally dress up as movie extras to fully immerse the audience.
Act III: Resolution—The Climax and the Final Frame
As the evening reaches its emotional peak, every great script demands an unforgettable payoff. At The Theatery, the culinary climax naturally honors its roots as a premier cocoa brand.
When asked to identify the climax of the menu, Chef Robert Love gives a direct answer: “Being a chocolate company, we're gonna do our chocolate mousse. I've worked with Valrhona and other chocolates as a pastry cook, and there's nothing better than what we have here. The mousse is a phenomenal dessert on phyllo, Nutella, and banana crumble.”
The restaurant's spatial design provides the perfect setting for this resolution. From indoor seating to bar stools, dimmer lighting by the cozy couches and outdoor tables on the lanai overlooking the bay, the layout offers a tailored setting for every visitor.
“We strive to create multiple ways to experience the restaurant,” Stewart explains. “The lounge, with great cocktails and appetizers, is my favorite example of how some of our regulars use the space and menu. They might come after a show for an entree, or simply for a cocktail. We want to be the place they feel is theirs.”
Looking ahead, Adam and Benjamin are preparing their next plotlines, including coffee tours at the Hale Cocoa “Beer Garden,” where guests will learn about Hawaiian agricultural history by studying what was grown on the land in past generations.
Yet, no matter how much the narrative expands, the underlying message remains fixed: The Theatery rejects stiff, formal dining in favor of an approachable neighborhood bistro delivering local food executed at the highest level. By putting maximum effort into every detail, day in and day out, the entire team ensures that every guest who walks through the door feels like the star of the show.
"For event nights, we like to add a special to the menu that relates to or ties into the title."—Ben VanEgtern.