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At Juicy Brew we strive to provide the best Juice, Brew, and Chew experience possible.  Our focus is on high quality, locally minded and environmentally conscientious preparation and delivery.  The beauty of food and drink is the journey through the spectrum of senses, and we hope you enjoy our pursuit of the balance between comfort and creativity.

Our Team

Sisters Jennifer and Christina Hee were born and raised in Hawaii Kai, where they reunited as adults to join culinary forces, opening the deli at Kale’s Natural Foods, where they cooked for four years before helping launch Juicy Brew cafe. Chris is the sweet to Jenn’s salty, the refined technique to Jenn’s complete inability to create the same dish twice. Chris cooks the bacon, Jenn cooks the tempeh bacon.

Sisters Hee refer to themselves as the “vegan secret weapon” of some of Hawaii’s most accomplished chefs. They were featured in Edible Hawaiian Islands’ magazine introducing Chef Mark “Gooch” Noguchi to the wonderful world of egg replacers. They were beyond thrilled to kick off Kaimuki Superette’s pop up restaurant series with “A Vegan Valentines with Sisters Hee.” Chris also participated with fellow lady chefs and farmers in Cookspace Hawaii’s “Cool Women, Hot Food #MakeItHappen.” Jenn and Chris have catered for large conferences, yoga retreats, and intimate dinners, including the following:

  • SummitFest’s Postmodern Luau
  • Sustainability Unconference
  • Madre Chocolate’s Cacao Boot Camp
  • Permaculture Design Courses
  • University of Hawaii 2015 Sustainability Summit
  • Honolulu Soup
  • Hawaii Maker Faire
  • Hawaii Food and Wine Festival (assisted Pili Group)
  • Yogarden Festival and farm-to-table dinners
  • Private jet catering

Neither sister comes from a culinary background; consequently–the sisters are immensely grateful for any opportunity to collaborate with chefs and growers.

plywerk2In creating Juicy Brew’s daily food and beverage offerings, Jenn and Chris endeavor to source ingredients that have done as little harm as possible to animals and the environment. They are known for their nourishing, wholesome dishes; even Juicy Brew’s baked treats incorporate vegetables, fruits, and nuts with organic whole grain flours. Many of their creations are plant based–balancing whole grains with legumes, seeds, and vegetables. Jenn completed a Permaculture Design Course, jenn_hee_foraging_028which deepened her understanding of regenerative food systems in Hawaii, and connected her to small growers with sustainable products and impassioned philosophies. Sisters Hee will often use the less desired ingredients–such as cassava and chaya–demonstrating to our customers that we can sustain our bodies and the community. Although gathering ingredients from farms, food hubs, and small growers is far more difficult than using a single produce distributor, it’s the interconnectedness of their work that keeps the sisters inspired in the kitchen. They trust their co-producers’ methods and feel persistently thrilled and underqualified to dismantle the raw manifestations of their labor. Jenn and Chris are nourished by supporting an island that values farmers and ethical food, and hope that with every piece of kale-lilikoi mochi or bowl of ‘ulu-cassava chowder, customers find as much value in our small efforts as they do.

Mahalo for supporting Juicy Brew!