For chef Stephen Kina, combining flavor profiles is at the forefront of his cuisine. This year, he is taking those flavors across the country. 

The Hawaii native and owner of 406 BBQ has gained traction over the past year, with tens of thousands of followers on social media following along for his eccentric meals, Polynesian flavors and passion for barbecue. 

"It’s something that became bigger than we ever thought,” Kina said, standing in his backyard in Kalispell among a dozen smokers.  

Kina developed a love of barbecue while stationed in Texas serving in the Army. While his path into the culinary world came later in his life, his father, Jason Kina, was a professional chef. 

Kina remembers when his father was selected for the Hawaii Food and Wine Festival over a decade ago. Now Kina has been invited to the festival and plans to bring his father along to help. 

“It’s a full circle moment,” he said.  

The dish that Kina will showcase in Hawaii is a vibrant example of his talent in flavor fusion. A flat iron steak, rare, juicy and cut into pieces, served with a miso chimichurri and a fa’alifu puree.  

The chimichurri has the classic herbal structure and taste but comes with a punch of umami from the miso. It’s two flavors that, once he tried them, worked well together. The fa’alifu puree, a traditional Samoan dish made from plantains and coconut cream, adds a sense of calmness to the dish. 

“These are kind of just dishes where I’ve infused different flavors that I’ve known together. I do a lot of Polynesian and Asian fusion in my content,” he said. “That’s what has taken me off, kind of taking on Polynesian dishes or flavors that would otherwise be looked over.” 

The event at the Hawaii Food and Wine Festival is coined World of Wagyu, Wine and Whiskey and is scheduled for Oct. 25. There will be other dishes to try there, among Kina’s miso chimichurri, each inspired by Wagyu beef from around the world.  

While 406 BBQ started as a food truck in 2021 in Kalispell, Kina has transitioned it to a catering and event business. Many remember him as the man cooking an alligator on an open fire grill. But he built the business on brisket, he said, so of course that will always be on the menu. 

There are more unique mashups of flavors as well. The huckleberry pork belly bites, little pork belly squares coated in a huckleberry barbecue sauce, melt in the mouth with a sauce that is vinegary with a slight sweetness.  

The dish was inspired by a place in Texas that made peach tea pork belly bites.  

One of his favorite dishes to make, he said, is a Chantilly haupia pani popo, a Samoan sweet roll covered in a creamy, sweet mixture.  

The bread, homemade and steaming from the oven, is covered in Chantilly cream, each bite a warm and sugared punch.  

Kina started posting on Instagram, highlighting his recipes and unique takes on traditional barbecue, last year. His distinctive culinary style and online presence got him an invitation to cater for the Kentucky Derby last year. 

No matter how far his recipes go, Kina said he is proud to represent Montana. He built his business in the valley and it remains family-owned alongside his wife, Taylor, and their two boys. He hopes to continue sharing good food with people as a way of connecting, especially by bringing flavors together that go beyond the basics.  

To learn more about Kina or 406 BBQ, visit 406-bbq.com.  

Reporter Kate Heston may be reached at 758-4459 or [email protected].