More good news for foodies on Hawaii Island: Peter Pahk has joined The Mauna Kea Beach Hotel as Executive Chef. The Oahu native is returning to Hawaii after a 30-year career leading culinary teams at world-class resort hotels, country clubs and five-star restaurants.
Chef Pahk began his career as an apprentice in Waikiki. After receiving training in French cuisine at Michel’s and JB’s, he worked at local restaurants Nick’s Fishmarket and Rex and Eric’s, where he added gourmet seafood and refined Continental cuisine to his repertoire. As a member of The Ritz Carlton Hotel Company’s opening team, he traveled extensively abroad to Hong Kong, Bali, Singapore, Korea, Australia and Mexico and also helped open hotels in Hawaii, Laguna Niguel, Aspen, and New Orleans.
After 15 years with Ritz Carlton, Pahk joined the four-diamond Silverado Resort in Napa Valley in 1997 as Executive Chef. In 2010, he relocated with the Xanterra company, who managed the resort at Silverado, to Kingsmill Resort and Spa in Williamsburg, Virginia.
Chef Pahk is a member of the American Culinary Federation, the James Beard Foundation, and the Chef’s Collaborative. He is also a Board Member of the Resort Food Executive Committee founded by Herman Rusch, and is a member and spokesperson for Common Vision, an organization devoted to preserving sustainable oceans.
The Mauna Kea has three restaurants: Manta & Pavilion Wine Bar featuring the “Enomatic wine experience” and exhibition kitchen, Hau Tree~Beachside at Kauna‘oa and the “Number 3” golf clubhouse restaurant. The hotel also features several signature themed events, including the Lu‘au, Clambake and traditional Sunday Brunch.
The hotel is located at 62-100 Mauna Kea Beach Drive along Hawaii Island's Kohala Coast. For more information, visit www.maunakeabeachhotel.com.