STARWOOD HOTELS & RESORTS WORLD CLASS CHEFS OFFER INTERNATIONAL CUISINE WITH A DISTINCTIVE ISLAND FLAIR

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1 STARWOOD HOTELS & RESORTS WORLD CLASS CHEFS OFFER INTERNATIONAL CUISINE WITH A DISTINCTIVE ISLAND FLAIR Chefs at Starwood s hotels and resorts in Hawaii are the best of the best respected names in the culinary business with worldwide experience and accolades, recognized as some of the hottest talent in the Islands, unafraid to experiment with new styles and flavors. It s the Starwood Hawaii culinary team s mission to ensure that guests leave Hawaii not only with great memories of sun, surf, sand and the culture of aloha, but also with taste buds that have learned how paradise should taste. OAHU Senior Executive Sous Chef Colin Hazama, Sheraton Waikiki, RumFire, and Ingredients, Oahu As the newly appointed senior executive sous chef of Sheraton Waikiki, Chef Hazama returns to Sheraton Waikiki and brings a new level of creative cuisine to the resort s renovated dining outlets, including RumFire, Ingredients, Kai Market, and Hawaii s first Sheraton Club Lounge Leahi Club Lounge. He was most recently the chef de cuisine at Kauai Grill Culinary Concepts by Jean-Georges Vongerichten at The St. Regis Princeville Resort. His passion for food and his penchant for incorporating the local flavors and ingredients from the Islands are irresistible to epicureans who seek excitement, energy, and a truly redefined taste of Hawaii. Hazama received an associate of occupational studies degree from the California Culinary Academy in San Francisco, California. In 2010, he was selected as a 2010 James Beard Foundation Awards Rising Star Chef of the Year semi-finalist. Hazama won the 2006 Young Commis Competition in Hawaii and participated in the Chaine des Rotisseurs National Cooking Competition at the Culinary Institute of America in New York. Hazama has also participated in the Food and Wine consumer guide food event under Chef Alan Wong in San Francisco, California and The Masters of Food and Wine under Chef Gary Danko in Carmel, California. Recently, he was invited to cook at the prestigious James Beard House in New York City where he used his creative talents to feature fresh produce found in Hawaii such as sea asparagus and ulu (breadfruit). Executive Chef Darren Demaya, Kai Market, Sheraton Waikiki, Oahu Darren Demaya is the executive chef of Sheraton Waikiki s latest fresh-from-the-farm concept Kai Market. Born and raised in Waimea on the Big Island, Chef Demaya brings his sweet local-boy attitude, unique skills and knowledge of local-style fare to the table at Kai Market. Kai Market is Hawaii s first farm-to-table buffet and Demaya is enthusiastic to have the opportunity to utilize the best local products. I have always wanted to use genuine, local ingredients, says Demaya. Over 50 percent of our ingredients are local now, compared to 10 percent until just recently. Our goal is to reach 80 percent. I want people to talk about how they enjoyed Kai Market s local-style food prepared by local chefs with products from local farmers. Kai Market will allow people to have a true sense of Hawaii through the foods that locals enjoy. Chef Demaya s favorite dishes on the menu are the Misoyaki 1

2 Marinated Hapuupuu and Kahlua Drunken Duck. Recently, he was invited to cook at the prestigious James Beard House in New York City where he demonstrated his talents of local-style comfort food cooking paired with culinary sophistication. Executive Chef Brett Villarmia, RumFire, Sheraton Waikiki, Oahu Brett Villarmia is the new executive chef of Waikiki s hottest restaurant and bar, RumFire. Under his creativity, RumFire offers a new Pacific Rim of Fire menu called, Social Comfort Food featuring the use of fresh local ingredients and produce. Villarmia s past experiences include chef de cuisine at Bali Steak and Seafood restaurant in Hilton Hawaiian Village where he was responsible for overseeing flawless execution of his creative dishes; a variety of food and beverage positions at Hapuna Beach Prince Hotel; La Tour Restaurant in Vail; Kokage in Seoul, Korea; The Kahala hotel; Alan Wong s Restaurant and 3660 On The Rise. Villarmia s talents were showcased in 2007 at the Festival Gourmet in Puerto Vallarta, Mexico where chefs from around the world present their food to international travelers. Chef de Cuisine Jon Matsubara, Azure, The Royal Hawaiian, a Luxury Collection Resort, Oahu Under the direction of Executive Chef Jon Matsubara, Azure redefines dining on an island where seafood is legendary. A graduate of the University of Puget Sound, Chef Matsubara also studied at the French Culinary Institute in New York. He has worked in kitchens from the Big Apple to Honolulu, including Restaurant Jean Georges in New York, Alan Wong s Restaurant in Honolulu, and most recently Stage Restaurant in Honolulu. Chef Matsubara received numerous awards for his work at Stage, as well as at the Canoe House Restaurant and at the Mauna Lani Bay Hotel in Kohala on the Big Island. When it comes to seafood, Chef Matsubara spares no effort to bring the freshest fish to the table. Before dawn each morning he can be found at the Honolulu Fish Auction at Pier 38 purchasing the catch of the day right at the dock. As a result of Matsubara s immense talent and culinary creativity, he was recently invited to cook at the prestigious James Beard House in New York City by a James Beard Foundation board member who enjoyed a dinner at Azure restaurant. Matsubara featured his talents of preparing dishes to showcase Hawaii s freshest ingredients and produce. Executive Chef William Chen, Beachhouse at the Moana, Moana Surfrider, A Westin Resort & Spa William Chen has over 15 years of restaurant experience and brings a new level of culinary creativity to Waikiki. He received his culinary degree at Le Cordon Bleu, Paris. After graduating, Chen trained with MOF (Best Craftsman of France) Nicolas Bernardé at the Restaurant Ledoyen in Paris. He joined the food and beverage team at Moana Surfrider as a sous chef to open the Beachhouse at the Moana restaurant in 2007 and is now the restaurant s chef de cuisine. Additional experiences include chef de cuisine at the St. Regis Princeville on Kauai where he assisted, hired, trained and directed a team of over 50 associates; Diamond Head Grill; the W in Honolulu; Padovani s Bistro and Wine Bar and Matters of Taste. Executive Chef Ralf Bauer, Sheraton Princess Kaiulani, Oahu As a youngster growing up in Germany, Ralf Bauer dreamed of becoming a chef. His dream brought him to paradise, formerly overseeing two of Waikiki s premiere hotels the Moana Surfrider, A Westin Resort & Spa and the Sheraton Princess Kaiulani.. Chef Bauer continues to oversee the Sheraton Princess Kaiulani Hotel and is the creator of the award-winning annual Santa s German Gingerbread Village on display during the holidays. Chef Bauer trained at the Trade School for Chefs in Gelsenkirchen, Germany. Before joining Sheraton, he was executive sous chef at the former Kahala Hilton in Honolulu. He also held sous chef positions at the Toronto Airport Hilton, the Trinidad Hilton and Vista International Washington. Chef Bauer is active in the Hotel and Restaurant Industry Employment and Training Trust, is a member of the Chaine Des Rotisseurs and is a chef de cuisine. 2

3 MAUI Executive Chef Garret Fujieda, The Westin Maui Resort & Spa, Ka anapali Garret Fujieda presents a world-class dining experience, infusing his culinary excellence with a sustainable twist. I was taught to respect food, protect, conserve and not be wasteful. In Hawaii, we m lama (care for) and buy local as well as promote sustainable efforts because this is how it should be, says Fujieda. His culinary passion led to his success as a master chef with travels that took him far and wide and helped him hone his skills in America s top kitchens. A graduate of the Culinary Institute of America in Hyde Park, New York, Fujieda completed the prestigious Greenbrier Apprenticeship program in White Sulphur Springs, West Virginia. This propelled him into the culinary world with career opportunities in superb restaurants and resorts such as the James Beard Award-winning Gotham Bar and Grill in New York City, Sheraton Waikiki Resort and The Westin Diplomat Resort & Spa in Hollywood, Florida. Fujieda returned to his home state of Hawaii, delighting patrons with his expertise and drawing from past influences including his AAA five-diamond experience at St. Regis Houston. He most recently introduced a Hawaiian Ahupua'a sustainable menu at The Westin Maui s oceanfront Tropica Restaurant & Bar and continues to impress meeting planners with distinctive flavors and artful cuisine. Fujieda s accomplishments include the Recipe for Success community initiative that promotes healthy eating habits amongst children. Chef de Cuisine Ikaika Manaku, The Westin Maui Resort & Spa, Ka'anapali With his Irish-Portuguese heritage, Kauai-born Ikaika Manaku was inspired to embark on an illustrious culinary profession after watching and joining his father and grandmother in creating delicious meals during his childhood days. He fondly remembers his grandmother making hundreds of malasadas (Portuguese doughnuts) as a traditional delight for family gatherings, and most recently created a recipe of his own with mascarpone Maui pineapple and lilikoi (passion fruit) guava fillings. Upon completion of his culinary arts education at Kauai Community College, Manaku began his career at Princeville Resort (now known as St. Regis Princeville) in 2001 and joined Sheraton Kauai Resort in 2007 as executive sous chef. In his current position at The Westin Maui, Manaku oversees culinary offerings at Tropica Restaurant & Bar on Ka'anapali Beach including specialty menus for small banquets and wedding parties. Manaku strongly believes in using fresh ingredients and works closely with local farmers, ranchers and fishermen. Tropica supports sustainability efforts with 80 percent of its ingredients sourced locally, says Manaku. His affinity for cooking has him exploring new and seasonal ingredients grown locally such as mangoes, lychee and even mountain apples to add to the restaurant s menu for all to enjoy homestyle treats. Executive Chef Francois Milliet, The Westin Ka anapali Ocean Resort Villas, Maui With over 20 years of culinary expertise, Executive Chef Francois Milliet has taken the dining experience at the Four-Diamond resort to new heights of success. Milliet developed a taste for cooking by assisting his father, an accomplished chef, in his catering business in Switzerland. He moved to the United States upon completion of his education at the Ecole Professionelle de Lausanne (EPSIC) culinary school and found himself cooking in California, surrounded by some of the 3

4 world s most fertile farmland. His career flourished as he began working for famed restaurants such as Tower Club 300 and The Cliff House in California. Milliet also served as executive sous chef at Hyatt Regency Maui, Park Hyatt Beaver Creek Resort & Spa and The Westin Maui Resort & Spa. An intimacy with raw ingredients shapes his approach to food. Milliet states that as our tastes evolve, we are coming full circle and realize that not only what we eat is important but so is how it was produced and processed. More and more, people are realizing that where food comes from matters. Delighting in finding year-round availability of ripe local produce and fresh-caught fish, he features these local flavors in his dishes at Pulehu, an Italian Grill which has won accolades for two consecutive years. Sous Chef Gilbert Andy Arangure, The Westin Ka anapali Ocean Resort Villas, Maui Sous Chef Gilbert Andy Arangure oversees the culinary operations at the all-day dining Ocean Pool Bar & Grill. Together with resort executive chef Francois Milliet, Arangure sources products available through local vendors to offer menu specialties that highlight a unique and renewing culinary experience. Encouraging healthy dining, he has included SuperFoods with nutritious choices such as Egg White Omelet and Broccoli, All Natural Parfait with Toast, Turkey Egg Wrap and Tropical Spinach Salad with Goat Cheese Crumbles. New to the restaurant are themed dinner specials created by Arangure that include Tacolicious Tuesdays, Crab Fest (Wednesdays), Prix Fixe Prime Rib (Thursdays) and Gastro Pub Tapas Special (Fridays). Arangure attributes his culinary skills to past chefs who mentored him to not only be true to himself but to also be honest. Prior to joining the resort, he had worked in several restaurants on Maui including Spago Maui, Nick s Fishmarket and Sarentos on the Beach. He had also worked at Wolfgang Puck Cut Steakhouse at The Four Seasons Beverly Wilshire before moving to Maui. Hailing from East Los Angeles Boyle Heights in California, Arangure s passion for cooking stems from family traditions with his mother and grandmother teaching him to respect food. I was brought up to understand the role of culture and respect the different ethnic foods that I cook today. I developed a sense of curiosity and with the encouragement of my family, I found my passion in culinary arts. He earned an associate degree in applied arts (culinary) at The Art Institute of Seattle. Sous Chef Wes Holder, The Westin Ka anapali Ocean Resort Villas, Maui New to Pulehu, an Italian Grill, Sous Chef Wes Holder continues the restaurant s tradition of showcasing authentic flavors of Italian cuisine using the freshest ingredients farmed locally and applying traditional cooking techniques. He is currently working with a local farm in Napili (West Maui) to grow and produce fresh ingredients exclusively for the restaurant. Holder has also partnered Maui Preserved LLC to produce tomato sauce made with fresh, local tomatoes and Holder s very own recipe. The company is new and focuses its operations on preserving local fruits and vegetables. Holder hopes to have his tomato sauce canned and sold at the resort s Kai Ala Market deli store in the near future. In addition to incorporating fresh catch and farm-grown produce in the restaurant s menu, Holder has scheduled a series of wine dinner pairing events to showcase the excellent wine choices that complement his menu specialties. This includes the second annual Farm to Fork, A Culinary Journey in celebration of Pulehu s anniversary in September. Prior to joining the resort, Holder was the executive chef at Ruth Chris on Maui. He has also worked at Four Seasons Resort Aviara, Carlsbad and DK Catering, Carlsbad. His culinary credentials include associates of occupational studies culinary arts Le Cordon Bleu Program at the California Culinary 4

5 Academy in San Francisco. Born and raised in San Diego, California, Holder leans toward the warm tropics for his inspiring culinary trends. Executive Chef Greg Gaspar, Sheraton Maui Resort & Spa, Maui Executive Chef Greg Gaspar specializes in creating contemporary American cuisine with Pacific Rim influences. His dishes combine the freshest of island ingredients with the cooking styles of Northern Italy and France. He adds his personal flair by blending traditional Filipino and Asian cooking styles and spices inspired by his mother s culinary talents, with colorful California presentations and flavors from his San Francisco upbringing. Chef Gaspar continues the distinguished dining program at the resort that includes two signature restaurants, Teppan-yaki Dan and Black Rock Steak and Seafood, as well as two poolside bars the Cliff Dive Bar and the Mai Tai Bar. Chef Gaspar is also responsible for catering and banquet operations and the creation of specialized menus for large groups. Chef Gaspar joined the Sheraton Maui Resort & Spa s culinary team in November of 2010 as Executive Sous Chef. His culinary talents have been honed from his experiences in celebrated restaurants in Los Angeles, San Francisco, Boston, New York and, before joining the Sheraton team, at the Makena Beach & Golf Resort on Maui. Sous Chef Leslie Barayuga, Sheraton Maui Resort & Spa, Maui Born in the Philippines and raised on Maui, Chef Leslie Barayuga, grew up appreciating the freshness and uniqueness of local Hawaiian cuisine. He began cooking when he was in high school, inspired by his mother s Filipino style. Today, Chef Barayuga blends local Hawaiian, Pacific Rim, and Filipino techniques to create distinct dishes. He enjoys sharing his passion for blending culinary delights to create beautiful dishes pleasing to the eyes and palates. He strongly believes food should be a full sensory experience. Chef Barayuga will work with Executive Chef Greg Gaspar to oversee the culinary operations at Sheraton Maui Resort and Spa s multiple dining establishments. We are thrilled to have Chef Barayuga join Sheraton Maui Resort & Spa as Sous Chef, states Executive Chef Gaspar. Chef Barayuga is deeply committed to maintaining the high standards of our dining establishments and creating a culinary experience for our guests. Prior to joining the Sheraton Maui Resort & Spa s Ohana, Sous Chef Barayuga worked at several restaurants on Maui including Hyatt Regency s Japengo, Makena Beach & Golf Resort, Stillwell s Bakery & Café, King Kamehameha Golf Club, and Maui Ocean Center. When not in the kitchen, Chef Barayuga enjoys spending time with his wife and four daughters. He also enjoys surfing and fishing. KAUAI Executive Chef Leanne Kamekona, The St. Regis Princeville Resort, Kauai As executive chef of The St. Regis Princeville Resort, Chef Kamekona brings an instinctive culinary talent inspired by her island home. A native of Hawaii s Big Island, Kamekona is an American Chef s Association certified executive chef and a graduate of the University of Hawaii. Devoted to the creation of distinct flavor and innovative trends Leanne s culinary passion began in her family-owned grocery store. With our pristine weather and rich volcanic soil, Hawaii produces an amazing array of fresh produce, says Kamekona. Combined with my passion for cooking, I am able to provide a unique experience for our guests reflective of the islands heritage and culture. 5

6 Chef Kamekona s impressive career spans 20 years with luxury resorts and hotels including Rancho Las Palmas Resort & Spa in Rancho Mirage, California, the Executive Chef for two tenures at The La Quinta Resort & Club in La Quinta, California and at the Grand Wailea Resort and Spa on Maui as Executive Sous Chef. Kamekona leads a talented staff of 57 kitchen professionals and oversees the resort s culinary experiences. Roger Liang, Executive Chef, Sheraton Kauai Resort RumFire, Poipu, Kauai and Lava s on Poipu Beach, Kauai Newly appointed as executive chef, Roger Liang oversees all food & beverage operations for the revitalized Sheraton Kauai Resort, including Poipu s newest hotspot, the much-anticipated RumFire at Poipu, Lava s on Poipu Beach and the resort s banquet offerings. Born in Pakistan, raised in California and being of Chinese descent, Liang translates his multi-cultural upbringing into his culinary creations, and enjoys blending different cultures together through food. Trained in the French style at the California Culinary Academy, Chef Liang s formative culinary years were spent at Roy s Restaurants creating Hawaiian Fusion Cuisine and working his way to Executive Chef Partner before his stints at the Rattlesnake Club in Palm Dessert, California, and BluEmber Restaurant at the Rancho Las Palmas Resort and Spa in Rancho Mirage, California. Executive Chef Edward Kahau Manzo, NANEA, Westin Princeville Ocean Resort Villas, Kauai Edward Kahau Manzo is executive chef at The Westin Princeville Ocean Resort Villas and also serves as the resort s director of food and beverage, spearheading all culinary aspects at the resort. A graduate of Maui Community College s Food Service Program and the Western Culinary Institute in Portland, Oregon, Chef Manzo s lifelong pursuit of the culinary arts began much earlier, growing up in his parents Italian restaurant on the island of Maui. In 1992, he traveled with the Oregon Culinary Team to compete in the Culinary Olympics held in Frankfurt, Germany, and out of thousands of competitors, Chef Manzo and his team proudly returned home with a silver medal in the all-around competition. Chef Manzo has been a part of the Starwood ohana (family) for over eight years, including his work at The Moana Surfrider, A Westin Resort & Spa, and Sheraton Princess Kaiulani, both located in Waikiki, Oahu, and has held positions at Grand Wailea Resort Hotel & Spa, Four Seasons Maui at Wailea, and Hilton Hawaiian Village. While he is versed in many styles, Manzo s true passion and strengths lie in Pacific Rim cooking, which he likes to accent with as much fresh Hawaii produce as possible. HAWAII, THE BIG ISLAND Executive Chef Viktor Schmidt, Sheraton Kona Resort & Spa at Keauhou Bay, Hawaii Island Chef Viktor joined the team at Sheraton Kona in the summer of He is keenly aware of the unique opportunities available in Hawaii to incorporate the island s many diverse cultures. He feels that it is important to support local farmers while placing exciting, thoughtfully prepared meals on guest s tables that reflect his love of cooking. His culinary philosophy is summed up in the phrase, think global, cook local. Following a culinary apprenticeship in high school that triggered an early love of cooking, Schmidt became an Army cook. His military service helped pay for his degree in Culinary Arts and Food Service Management from the University of Alaska which was followed with positions at Sheraton and Hilton hotels in Alaska as well as 6

7 Japan Airlines Inflight Catering Service. Most recently, he spent several years as executive chef at a major hotel on Oahu. In addition to his degree from UofA, Schmidt also holds a degree from the Culinary Institute of America in New York and he is a Certified Executive Chef with the American Culinary Federation. But what Chef Viktor is most proud of is the mentorship programs he has developed to support careers in the food industry. In Alaska a team he mentored went on to win the state s ProStart competition. And on Hawaii Island he has begun a program at Sheraton Kona in conjunction with Hawaii Community College s culinary arts department to build a team of future professionals. Executive Sous Chef Clement Kaimiola, Sheraton Kona Resort & Spa at Keauhou Bay, Hawaii Island Chef Clem was part of the resort s pre-opening team in A demonstrated leader, he worked his way up the ranks beginning his culinary career in an island resort kitchen as dishwasher. Prior to joining Sheraton Kona, he worked as Executive Sous Chef at the former Kona Surf Hotel (which is now Sheraton Kona) and as Chef at Paradise Gourmet in Kona, catering some of the most prestigious events and private affairs on the island. Born and raised on the island of Oahu, he has called Hawaii Island his home for more than twenty years. Among his many duties as #2 in the kitchens, Chef Clem takes particular pride in ensuring an authentic cultural dining experience for guests at the resort s weekly luau dinner and show. For more information about the diverse dining options at Starwood hotels and resorts in Hawaii, please visit or call About Starwood Hotels & Resorts Hawaii With 11 properties across the diverse Hawaiian Islands of Oahu, Maui, Kauai and the Big Island, Starwood Hotels & Resorts Hawaii offers the best hotel destinations to celebrate romance, reconnect with family, focus on business or launch an adventure. Located on or just footsteps away from the Islands best beaches, Starwood Hotels & Resorts in Hawaii is a collection of iconic and historic hotels and resorts properties with expansive and breathtaking backdrops, innovative guest programming and luxurious amenities representing internationally renowned hotel brands from Sheraton, Westin, Luxury Collection and St. Regis. For more information about Starwood Hotels & Resorts in Hawaii, please call (866) or visit Starwoodhawaii.com. MEDIA: For photography or b-roll footage, please contact the Regional Public Relations office at (808) About Starwood Hotels & Resorts Worldwide, Inc. Starwood Hotels & Resorts Worldwide, Inc. is one of the leading hotel and leisure companies in the world with 1,134 properties in nearly 100 countries and 171,000 employees at its owned and managed properties. Starwood is a fully integrated owner, operator and franchisor of hotels, resorts and residences with the following internationally renowned brands: St. Regis, The Luxury Collection, W, Westin, Le Méridien, Sheraton, Four Points by Sheraton, Aloft, and ElementSM. The Company boasts one of the industry s leading loyalty programs, Starwood Preferred Guest (SPG), allowing members to earn and redeem points for room stays, room upgrades and flights, with no blackout dates. 7

8 Starwood also owns Starwood Vacation Ownership, Inc., a premier provider of world-class vacation experiences through villa-style resorts and privileged access to Starwood brands. For more information, please visit 8