Mauna Kea Beach Hotel Welcomes New Chef
The Mauna Kea Beach Hotel has appointed Robert Juan as the Chef de Cuisine to add his creative flair for food at the Manta & Pavilion Wine Bar.
Juan most recently worked as the Head Sushi Chef at Alan Wong’s Amasia at the Grand Wailea Resort on Maui. He has previously worked at a number of esteemed AAA Four Diamond resort restaurants, including the Aria Restaurant and Bar at the Fairmont Hotel in Chicago, and Yoi Sushi Bar at La Torretta Lake Resort and Spa in Montgomery, Texas. Juan graduated from the Le Cordon Bleu College of Culinary Arts in Chicago, Illinois.
“We are delighted to welcome Chef Robert to our Mauna Kea ohana,” said Donn Takahashi, general manager at Mauna Kea Beach Hotel. “His diverse experience, along with his classic French training and extensive knowledge of Asian cuisine, will be a huge asset to our dynamic Manta team.”
Juan will be slowly transitioning the Manta & Pavilion Wine bar menu to include as much locally-sourced food and product as possible. Some of Juan’s touch will include ‘farm-to-fork’ starters and entrees like seared ono with Korean spicy miso sauce, fingerling potatoes, and Keahole lobster salad with avocado, mango, and lime-tossed herbs.
Manta & Pavilion Wine Bar is one of four restaurants at the Mauna Kea Beach Hotel, including Hau Tree, Number 3, and Kaunaoa Bar & Grill. It features ocean views, Sunday brunches, and classic evening cuisine.