About the Chef's
course /kôrs/ (noun): a dish, or a set of dishes served together, forming one of the successive parts of a meal.
EXECUTIVE CHEF OWNER
A Culinary Arts graduate of Johnson & Wales University Providence, RI. 2000
With over 20 years Culinary experience Chef Andrew Stone has extensive food and service knowledge. Chef Andrew has honed his skills at top fine dining restaurants in Hawaii including 3660 On the Rise restaurant, Alan Wong's restaurant, Halekulani Hotel/La Mer restaurant, and Kahala Hotel & Resorts/ Hoku's. He has also staged (cooking) at restaurants on the East Coast, including Boston and New York City. Befor moving to Hawaii Andrew worked in Cape Code, and Key West Florida. For 5 years he was the Chef de Cuisine at The Executive Dining Room at Bank of Hawaii. "The Executive Dining Room is where I developed my style and cuisine".
Andrew calls his cuisine Global with Asian influence. He enjoys using exotic ethnic ingredients and cooking styles from around the globe. Andrew's cuisine is fresh, seasonal, locally sourced, and contemporary. "Bold, clean natural flavors I grew up eating!"
Founder and Chef for Hawaii Pantry product line established in 2016. We are an all natural product line committed to supporting Hawaii farmers and agricultural. Whole foods naturally prepared! hawaiipantry.com
EAT LOCAL SUPPORT LOCAL
Help support the local growers here in Hawaii!
Chef Andrew Stone grew up in New England. Growing up at his family's home they owned 20 acres of land with three separate gardens where they grew a large variety of vegetables and fruits for consumption. " I would help my family in the field, weeding, watering, and harvesting. Mother and Grandmother were great cooks. My first food memory is eating a fresh carrot straight from the ground." Those experiences have shaped him to become the chef he is today. Our team consist of top chefs and industry professionals.
Clients Have Included Major Current Celebrities, Athletes, Entrepreneurs, Directors, Politicians and Local Community Organizations and people who enjoy great food and service!
"I have a true passion for preparing course dinners I consider my craft an art!"
We use the highest quality local sourced ingredients. Some of or farmers include Kaleao Farms, Keiki Cucumbers, Aloun Farms, Mao Farms, Mari's Garden, Ho Farms, Mountain View Farms on Oahu and Grass Feed Beef.
Email me at firstname.lastname@example.org
Or By Phone 808-371-6786
CHEF SEAN DAVIDSON
A skilled culinary professional, recognized for a comprehensive knowledge of international cuisine and an innovative approach to setting the stage for a memorable dining experience. Over 13 years of progressive experience of food service and hospitality. Able to work any position in restaurant operation, flexible team player with quality product, cost control and guest experience as a primary focus.
Living good is eating good. Only using seasonal and local produce and proteins. Strong simple ingredients and local flare are a sure to delight!
Passion for service must extend beyond the kitchen. A private Chef is more than just a cook. Providing the highest level of service to our guests is paramount, and generally extends beyond the kitchen. True caring hospitality.
Attention to detail
With great passion comes great responsibility. When we are creating experiences for the guest, attention to the smallest detail goes a long way. Professionalism, organization and cleanliness are just the tip of the iceberg. An organized and clean working area, working fridge and guest fridge are standard.
From the Chef to the plate we maintain a clean groomed presentation.
KCC Kapiolani Community College, Honolulu, HI
CHEF ANDRES BRAVO
Chef Andres Bravo was born and raised in Marin County in Northern California. He Attended The California Culinary Academy in San Francisco. Upon graduation he moved to Spain to further his Culinary Training. He staged and worked a few handpicked restaurants that he knew would make him a stronger chef. He worked under the internationally renowned Chef Andoni Luis Aduriz in the Basque Country at his 2 Michelin star restaurant. Working closely with the team, he learned the importance of sourcing locally, foraging, and attention to every detail.
After five years in Spain he was given and opportunity to move to Hawaii and learn the art and craft of sushi. That was 10 years ago. Since then, Chef Andres has worked at restaurants, opened up a farmers market booth, ran a catering company and is now the Executive Chef and Owner of his own Private Chef Company. He continues to work on side projects, catering with Ke Nui Kitchen and private yacht charters with Hawaii Yachts at Global Ocean Club.
ISLAND OF KAUAI
CHEF DANIELLE FELIX
Dani was raised in a suburb outside of Boston, Massachusetts. Cooking professionally for the past 20 years, she began her culinary career in Boston and Martha’s Vineyard, MA.
Her approach to healthy, seasonally inspired dishes focuses on local organic ingredients from responsible farmers and sustainable resources.
She has worked as a personal chef for families on Martha’s Vineyard, Los Angeles, and San Francisco. Her clientele includes: Kauai visitors, professional athletes, the film and entertainment industry, and local Kauai residents. Her full-time residence is on the northshore of Kauai where Dani spends her down time surfing, kickboxing, hiking, biking & traveling.
HAWAII INSPIRED-LOCALLY SOURCED SEASONAL ORGANIC INGREDIENTS
EDUCATION: FINE DINNING EXPERIENCE
TALENTED SELF TAUGHT CHEF