It's said you can't trust a skinny chef, but Kelvin Ro is one chef you can trust with your diet.

Ro trains the next generation of Hawai'i's chefs as chef-instructor at the Kapi'olani Community College's culinary program, and owns the health-conscious Diamond Head Market & Grill, where he's been known to push the brown rice and to trick customers into eating their vegetables.

All this from a formerly fat kid who decided to change his ways yet challenge his palate to eat well.

Ro remembers going to the store to buy long pants in about third grade, just before an adolescent growth spurt, and being steered to the husky section.

"I made a conscientious effort to not be chubby," Ro said, adding that a well-timed height increase helped him move "from short and chubby to tall and skinny."

He decided to do something about the food he was eating, cutting portions and staying active. As a young man, he played basketball, did karate, lifted weights. These activities helped him developed a physique that serves him well to this day.

"Something's wrong with my genetics," he joked. "I eat junk food and I stay skinny. And I'm not young."

As for working out, count busy-ness as one of his fitness habits. When he started the breakfast service at Diamond Head Grill, an upscale version of a plate-lunch counter, for example, he lost 10 pounds. For fun, he likes playing with his dogs or golfing, rather than the parameters of a gym workout.

But he also stays skinny with the help of his healthy diet. Ro avoids high-fat foods — "thank goodness that eating fried foods upsets my stomach, so does spicy food, and too much acids," he said. "... Bottom line, I get nauseous if I eat too much sugar or fat."

He also veers away from sodas, MSG, chemicals and preservatives — and keeps alcohol and processed or red meat to a minimum, though he will cheat occasionally on bacon — and completely eschews white rice.

Ro gets a good night's sleep and tries to lead a less-stressful lifestyle.

"Despite my daily challenges juggling so many tasks, I try to channel any stress in a positive way and try to be optimistic," he said. "I realize the power of positive thinking is vital to my overall health. Stay away from negative people. Surround yourself with positive people you want to be like with similar values. I find I need a conscientious effort to find a balance."

The chef, who also has a bustling catering business, attempts to incorporate foods rich in antioxidants into menus wherever he can.

Ro envisions a restaurant where customers can order off a menu that corresponds to their conditions: i.e., all organic if they have cancer, or low-sugar if they suffer from diabetes.

"I'm really inspired and motivated to help people ease symptoms and reverse illness with food: power foods, phyto-foods, brain food, naturopathic remedies and creating exciting menus based on the type of illness," he said.

Why not just feed them the cheap stuff and make a profit catering to the lowest common palate denominator?

"My customers and people I care about are my motivation," he said. "I love to sneak healthy foods on to my customers when they don't realize it.

"My intention is to feed them a healthier alternative," he said.

Ro keeps busy, watches diet and remains optimistic