Mark Pomaski embarked on his culinary journey in the bustling kitchen of Shiki, a Japanese restaurant nestled in Eugene, Oregon. It was here that Pomaski’s path intertwined with that of Tetsuya Ozaki, a third-generation sushi virtuoso hailing from Osaka. Transitioning from the kitchen line to the sushi bar under the guidance of Ozaki San, Pomaski not only honed his skills in crafting sushi but also mastered the intricate art of Japanese knife work.

After departing Shiki, Pomaski ventured to Seattle before finding his way back to his island roots. In 2007, he assumed the role of head sushi chef at Roy’s Waikiki, the latest addition to Roy’s Restaurants. His expertise soon led him to become the corporate sushi chef for the company, where he played a pivotal role in establishing and nurturing the sushi programs across all Roy’s Hawaii locations.

In pursuit of further culinary adventures, Pomaski and his wife Soni relocated to the vibrant culinary landscape of New York City in 2011, where he served as a distinguished sushi chef at Nobu 57. However, the allure of their homeland beckoned, and in 2013, the Pomaski family seized the opportunity to take over Full Moon Café, a Thai restaurant in Hilo, from the esteemed Maloof family. Transforming it into Moon & Turtle, they curated an international menu with a Pacific flair, placing a strong emphasis on utilizing fresh and raw fish.

Since its inception in 2013, Moon & Turtle has garnered widespread acclaim, earning numerous accolades including multiple Hale ʻAina Awards for Best Big Island Restaurant. It was also hailed as the Criticʻs Choice for Best Neighbor Island Restaurant at both the 2015 and 2023 Ilima Awards, receiving recognition in both local and national publications. In 2022, Mark Pomaski’s culinary prowess was further underscored as he was named a semifinalist for a prestigious James Beard Award.