Welcome to Longboard Legends Pizza, our goal is to serve food using the freshest ingredients from the islands. Our dough has Hawaiian milled taro flour, and our salads and pizza toppings include fresh locally grown vegetables and house smoked meats. Our desserts are made in house as well as our signature beverages.
Our pizzas are made with the best local ingredients. Our dough is made with taro and high gluten flours, which are milled in Hawaii. We also make our own sausages and ham that is hardwood smoked. Our sauce is made with plum tomatoes, fresh basil, olive oil and fresh garlic. We strive to use the freshest island produce, hand cutting and roasting each vegetable.
I started working in the restaurant at age 14, learning from the ground up. After graduating from high school I attended two culinary schools. My first job was Executive Chef at the Embarcadero Resort in Newport, Oregon. I then moved to Bend, Oregon and ran a French restaurant for 3 years before opening our first restaurant, Coho Grill and Catering Service. Our restaurant focused on Italian and Pacific Northwest Seafood. We catered weddings, open houses for Jack Nicholas Golf Courses, movies and government workshops. Our second restaurant, Robby J’s Bistro, focused on local, sustainable Oregon meats and produce, located on the cliffs over looking the Deschutes River.
I came to Kona, Hawaii three and a half years ago, along with my family, to serve with University of the Nations, as missionaries. I have been the Chef and my wife and daughter have been on staff with the healthcare department. Our boys have been working in the local community.
Loving God, family, people, life and food is what we do best It is our way of spreading hospitality to the world.
ROBBY: As a senior in high school, Rob was assistant manager of a New York style pizza shop, right down the road from his house. It was there that he learned the ins and outs of making pizza. Our family has been in the restaurant and hospitality business for four generations.