Hilton Waikoloa Village Names Brett Callis Director of Restaurants

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In his new position, Brett Callis will oversee key restaurants at the Hilton Waikoloa Village. PC: Courtesy photo.

Brett Callis has been named the new director of restaurants and bars at Hilton Waikoloa Village.

Callis grew up in Hawai‘i and earned his BA and MA from the University of Hawai‘i at Mānoa. In his new position he will oversee dining outlets at the Hilton resort including Kamuela Provision Company, Kona Tap Room, Lagoon Grill, Boat Landing Cantina and others.

Callis has more than two decades of hospitality industry experience. He most recently served as regional general manager for Hakkasan group’s Asian luxury and Social Dining divisions, including the Herringbone and Yauatcha restaurants located in the International Marketplace in Waikiki on O‘ahu. Callis played a central role in creating training and development materials for the restaurants, which were Hakkasan Group’s first ventures into the Hawai‘i market.


Previously, Callis served as the director of restaurants and bars at the Moana Surfrider, a Westin Resort & Spa, where he oversaw the hotel’s key dining outlets bringing in a combined revenue of $28 million. He has also worked at the Hilton Hawaiian Village, the Hilton Waikiki Beach and O‘ahu Country Club.

“Brett’s mix of culinary and hospitality experience in the Hawai‘i market is an invaluable asset to our team,” said David Givens, general manager of Hilton Waikoloa Village. “We are thrilled to have him on board, and confident that he’ll take the dining experience at Hilton Waikoloa Village to new heights.”


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