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

Transcription

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 Sous Chef Danny Chew, RumFIre, Sheraton Waikiki Chew joined Starwood Hotels & Resorts culinary team in 2010 as Sheraton Waikiki s restaurant cook helper. His additional past experiences include a variety of culinary positions as line cook at Le Bistro Restaurant, line cook at Sam Choy s Restaurant Diamond Head, and line cook at Sam Choy s Breakfast Lunch and Crab. Chew was showcased for his talent in 2012 at the American Culinary Federation as a gold medalist and in 2010 as a silver medalist where he showcased his talent against international chefs. Chew graduated from Kapiolani Community College Culinary Institute of the Pacific with a degree in Culinary Arts. He is fluent in Mandarin, Chinese. Executive Chef Ryan Loo, Moana Surfrider, A Westin Resort & Spa Ryan Loo oversees culinary creativity and operations for the 793- room resort s banquets and catering services, and restaurants including Beachhouse at the Moana, Beach Bar, Surfrider Café, The Veranda, and BIN1901. Most recently, Loo served as the executive chef of W Seattle s Earth and Ocean restaurant, banquets and catering, and in-room dining. During his time in Seattle, he also assisted with re-conceptualizing the W resort-brand s restaurant chain named, Trace. Loo started his career with Starwood Hotels & Resorts in 1999 at The Royal Hawaiian, a Luxury Collection Resort. He brings over 14 years of experience in the culinary industry with previous experiences including executive chef of Sheraton Waikiki s former Twist at Hanohano, senior executive sous chef for Sheraton Waikiki s restaurants and banquet services, chef de cuisine for Hoku s and Cabana s Seaside Grill at The Kahala Hotel & Resort, and rounds cook at the Greenbrier Resort in White Sulphur Springs, West Virginia. Under his leadership at Sheraton Waikiki s former Twist at Hanohano, Loo won the Silver Award for Best New Restaurant in Honolulu Magazine s 2010 Hale Āina Awards. In 2008, he was a finalist for Hawaii Hospitality Magazine and Hawaii Department of Agriculture s Hawaii s Top Young Chef. In the same year, Loo was selected to compose and execute a seven-course dinner for the prestigious professional cooking competition, the Chaine des Rotisseurs Hawaii Baille. Loo received the Chaine des Rotisseurs award in 2003 and continued to mentor the regional winner of the Young Commis De Rotisseur Hawaii competition in Loo graduated from University of Hawaii at Manoa with a Bachelor of Arts degree in Communications. He also received an Associate in Science degree in Food Service with a specialization in Culinary Arts from Kapiolani Community College. Chef de Cuisine Shaymus Alwin, Azure Restaurant, The Royal Hawaiian, a Luxury Collection Resort, Oahu Originally from Kennebunkport, Maine, Chef de Cuisines Shaymus Alwin has embraced Hawaii s deep rooted cultures and tastes. He studied at Chef Thomas Keller, The French Laundry in Yountville, California. With over twenty years of experience in the restaurant industry, he applies a great deal of pride in his work as a culinary professional. Alwin joined Starwood Hotels & Resorts in 2010 as a sous chef for the award-winning Azure Restaurant at The Royal Hawaiian, a Luxury Collection Resort. As a sous chef, he gained valuable experience in pursuing his culinary dreams while training and managing staff and fine-tuning his ability to manage daily operations and inventory while still maintaining the highest level of food quality. His additional professional experiences include serving as the executive chef for Bistro Catering and sous chef for The Bistro at Century Center in Honolulu, Hawaii. 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 2

3 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 MAUI Executive Chef / Director of Food & Beverage Garret Fujieda, The Westin Maui Resort & Spa 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 mālama (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 resort guests including meeting planners and honeymooners with distinctive flavors and artful cuisine. Fujieda s accomplishments include the Recipe for Success community initiative that promotes healthy eating habits amongst children. Restaurant Chef Jennifer Evetushick, Relish Burger Bistro, The Westin Maui Resort & Spa Jennifer (Jenn) Evetushick joined the resort in February 2012 as chef de cuisine at the signature Tropica Restaurant & Bar. In 2013, she was appointed to her current position at Relish Burger Bistro, a new restaurant concept introduced by Starwood Hotels & Resorts to bring local dining experiences into the resort. Jenn has successfully incorporated island-farmed ingredients such as Maui s Kula onions into the restaurant s menu. She has also introduced a healthier option with a knife & fork style burger, a gluten-free alternative served bun-less on a bed of island greens complemented by sweet potato fries. With over thirteen years of diversified experience within the culinary industry, Jenn is continually sourcing local flavors and partnering island farmers to incorporate ingredients such as tomatoes and fresh herbs. She is most passionate about food and enjoys being creative with different flavors to enhance guests dining experience. She attended the Art Institute of Philadelphia, School of Culinary Arts and was a recipient of the Outstanding Achievement Award in her graduating class. Prior to joining the resort, she held positions such as Pastry Chef, Catering Chef and Executive Chef at Haili imaile General Store in Maui, Hawaii. Jennifer is passionate about cooking, reading, and researching new recipes. She also enjoys boxing and stand-up paddling. 3

4 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 AAA 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 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. A HOTChef Finalist of Starwood Hotels & Resorts (NAD) culinary competition for two consecutive years, he enjoys finding year-round availability of ripe local produce and fresh-caught fish to delight guests with bold and vibrant flavors. Executive Sous Chef Wes Holder, The Westin Ka anapali Ocean Resort Villas, Maui Executive Sous Chef Wes Holder continues to bring fame and accolades to the resort s signature restaurant Pulehu, an Italian Grill with his culinary distinction and expertise in incorporating classic Italian cuisine with a local sustainability twist. Holder explains, If you think about the history of Italy and its foods, it was the original melting pot of cultures. The Roman expansion brought influences from Africa, the Middle East and beyond. Here, I m embracing new thoughts and flavors into traditional dishes. Holder supports the younger farmers in West Maui who are applying sustainable farming practices. He uses their produce almost exclusively - from heirloom tomatoes in vibrant colors to crisp micro-greens, fish and lobsters from Maui waters. He also makes gnocchi with island sweet potatoes, a new dish that won top honors at the 2012 Ka anapali Fresh food and wine event. You ll find Pulehu s menu replete with choices from antipasti, including Italian deli meats, to zuppa made with roasted tomatoes, woodfired thin crust pizzas with island grown toppings, and a wide array of signature primi piatti (main plates).in addition to incorporating fresh catch and farm-grown produce in the restaurant s menu, Holder presents a series of wine dinner pairing events to showcase the excellent wine choices that complement his menu specialties. 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 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 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 4

5 inspired by his mother s culinary talents, with colorful California presentations and flavors from his San Francisco upbringing. Chef Gaspar leads the distinguished dining program at the resort that includes two signature restaurants, Teppan-yaki Dan and Black Rock Kitchen,. as well as two poolside restaurants and bars the Cliff Dive Grill and the Mai Tai Bar and Hank s Haute Dogs. Chef Gaspar is also responsible for catering and banquet operations and the creation of specialized menus for large groups. Chef Gaspar was chosen by the Hawaii Visitors and Convention Bureau as one of several celebrity chefs to promote Hawaii as a Culinary Destination. Chef Gaspar has demonstrated his skills in restaurants across the nation and has cooked for local and national television audiences including the CBS Morning Show, NBC Los Angles, FOX Atlanta and many more. Prior to joining the Sheraton Maui Resort & Spa, Chef Gaspar served as Executive Chef 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. Barayuga believes food should be a full sensory experience. Chef Barayuga works with Executive Chef Greg Gaspar to oversee the culinary operations at Sheraton Maui Resort and Spa s multiple dining establishments. 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. KAUAI Franck Desplechin, Executive Chef, The St. Regis Princeville Resort, Kauai Franck Desplechin s impressive fifteen year career has included stints in the finest restaurants in France, French Polynesia, Australia and the French West Indies. His natural culinary instincts were encouraged by both his parents, while growing up in Chateaulin, Bretagne, France. As long as I can remember, I ve had a passion for cooking, stated Desplechin. It was my mother, who helped me with my first restaurant apprenticeship. I was not yet 15 years old. Franck leads a talented staff of over 60 culinary professionals. Hawaii has a rich and diverse food culture, states Franck. Our dining experiences can include local fish caught that day along with island farmed vegetables and fruit. The people of Hawaii are very welcoming to newcomers, and I have found my place here with my team. Executive Chef Roger Liang Sheraton Kauai Resort, Kauai Executive chef Roger Liang expertly oversees all food & beverage operations for the revitalized Sheraton Kauai Resort, including Poipu s oceanfront hotspot, RumFire Poipu Beach, 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. 5

6 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. Chef de Cuisine Michael Young RumFire Poipu Beach, Sheraton Kauai Resort, Kauai Chef Michael Young joins Sheraton Kauai s RumFire Poipu Beach culinary team as Chef de Cuisine. In his position, Chef Young oversees the kitchen at the resort s signature restaurant and oceanfront hotspot. His philosophy is to let the ingredients he works with speak for themselves and has introduced new items to the menu, such as locally sourced Niihau lamb and Makaweli beef to ignite inspiration at RumFire Poipu Beach. A seasoned culinary professional, Chef Young has over 25 years of experience from the front of the house to his most recent appointment as Restaurant Chef at The Grand Wailea on Maui. Chef Young holds an A.O.S. in Culinary Arts from the California Culinary Academy and apprenticed under Michael Mina in his Michelin-starred restaurant Aqua. Executive Sous Chef Melanie Nowels The Westin Princeville Ocean Resort Villas, Kauai Executive sous chef Melanie Nowels joins The Westin Princeville ohana as executive sous chef, responsible for day-to-day kitchen operations resort wide. Her passion for food began in her parents kitchen in Ohio and has endured for over 16 years. Her passion for Hawaii came later while visiting a friend on Maui after graduating college, and she has enjoyed living on Maui, Hawaii island and Kauai since. Most recently, Chef Nowels managed the kitchen operations at Roy s restaurants for nine years. I try to pay attention to seasons and what s available locally, says Nowels. I like mixing the traditional with the unexpected. HAWAII, THE BIG ISLAND Executive Chef Matthew Naula, Sheraton Kona Resort & Spa at Keauhou Bay Executive Chef Matthew Naula was born and raised in the Palolo neighborhood on Oahu. His professional culinary career began in high school at Zippy s, a ubiquitous Oahu eatery and led to a formal culinary education at the Gros Bonnett Culinary Academy and Kapiolani Community College where he received his diploma. Being Hawaii born and bred translates to Naula s locally-grounded element of culinary expertise and unique flavors on the menus at Sheraton Kona. He thrives on taking the expected, adding a twist and creating the unexpected. Without hesitation, Naula pronounces his favorite ingredient as lavender, which he transports to subtle, sublime, unpredictable uses. Naula s goal at Sheraton Kona is for guests to stay at the hotel as much for the location and beauty of the 509-room oceanfront resort as for the delicious and fun food they discover at every turn. Executive Sous Chef Clement Kaimiola, Sheraton Kona Resort & Spa at Keauhou Bay Chef Kaimiola 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 6

7 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 Kaimiola takes particular pride in ensuring an authentic cultural dining experience for guests at the resort s weekly luau dinner and show. Chef de Cuisine, Jayson Malla, Rays on the Bay at Sheraton Kona Resort & Spa at Keauhou Bay Jayson Malla is Rays on the Bay chef de cuisine. Malla was also born and raised on Oahu. He began his culinary career at the esteemed Kahala Resort in Honolulu before expanding his horizons, and his skills, all the way to the famed Greenbrier Resort in West Virginia and the Rosewood Hotel and Spa in Menlo Park, California. Malla returned to Oahu in 2010 and has worked at the Trump International Hotel Waikiki and most recently at Aulani Disney Resort and Spa before his promotion to chef de cuisine at Sheraton Kona s signature restaurant, Rays on the Bay. Among his peers, Malla is known as a chef who is able to reinvent the classics into delectable new culinary creations. With garlic as one of his favorite ingredients, he builds palate-pleasing flavor profiles that are imaginative, unanticipated and memorable. At Rays on the Bay, Kona s coolest hotspot, Malla strives to have the food match the restaurant s amazing view so that one fully complements the other. His menu at Rays on the Bay reflects his local upbringing and skilled ability. With Chef Robert Blesh of Greenbrier Resort as his mentor and inspiration, everything Malla prepares is elevated to new levels so that each appetizer, each dinner, every morsel, is a flavorful journey of discovery. Taking full advantage of Hawaii Island s abundance, Rays on the Bay menu entices guests to embark on their own flavorful journey. 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 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 7

8 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 more than 1,200 properties in some 100 countries and over 180,000 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 Element. 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. Starwood recently announced plans to spin off its Starwood Vacation Ownership, Inc. business, a premier provider of world-class vacation experiences through villa-style resorts and privileged access to Starwood brands, into a standalone public company by the end of For more information, please visit (Note: This press release contains forward-looking statements within the meaning of federal securities regulations. Forward-looking statements are not guarantees of future performance or events and involve risks and uncertainties and other factors that may cause actual results or events to differ materially from those anticipated at the time the forward-looking statements are made. These risks and uncertainties are presented in detail in our filings with the Securities and Exchange Commission. Although we believe the expectations reflected in such forward-looking statements are based upon reasonable assumptions, we can give no assurance that our expectations will be attained or that results and events will not materially differ. We undertake no obligation to publicly update or revise any forward-looking statement, whether as a result of new information, future events or otherwise.) ### 8