This Setauket native has brought Hawaiian flavors and Pacific vibes to the north shore of Long Island.

In January, John Louis—who’s worked in the restaurant industry for 21 years— opened Maui Chop House in the space that previously held BBD, a popular gastropub in Rocky Point.

On Tuesday, John and his partners celebrated opening their first business venture together with a ribbon-cutting ceremony.

“My favorite part of owning this place is the people,” said the Ward Melville High School alumnus.

John, who opened up the eatery with his longtime friends Kevin Kresse and Jen Torre, transformed the establishment into a Pacific oasis with leis and palm trees decorated throughout their 90-seat restaurant.

Maui Chop House’s loco moco

And with John being of Hawaiian descent, they offer authentic Aloha State cuisine.

“The menu is filled with family recipes; stuff I grew up eating,” said John, whose family moved from Portugal to Hawaii, before moving to New York.

“We have traditional Hawaiian comfort food such as loco moco, which is long grain rice, sauteed onions, on a burger patty with brown gravy and an over-easy egg on top,” John told GreaterPortJeff.

Other top dishes, according to Maui Chop House, are its skirt steak with pineapple salsa and Shoyu chicken (grilled chicken thigh blasted with ginger, garlic Shoyu sauce.)

The Maui Chop House owner says he has received overwhelmingly positive feedback from patrons.

“The response has been so great,” he said. “We have people who have come back 4,5, and even 10 times.”

The Hawaiian-inspired eatery is opened Monday through Wednesday, 4 p.m. to midnight, and Thursday to Sunday noon to midnight.

Scroll down to see photos of Maui Chop House.

Top: Maui Chop House owner John Louis hanging ten by his bar.  

(L-R) Gary Pollakusky of Rocky Point-Sound Beach Chamber of Commerce, Maui Chop House owners Kevin Kresse, Jen Torre, John Louis with wife Amanda and children Gracie and Abby, and Councilwoman Jane Bonner.

Outside view of Maui Chop House at 49 Route 25A Rocky Point.

Ribeye with garlic roasted asparagus