Isabelle “Bella” Toland recently joined The Ritz-Carlton, Kapalua from Travaasa Hana, where she directed the resort’s food and beverage efforts as Executive Chef since November 2016. Prior to that, Toland worked for Wolfgang Puck Fine Dining Group in Las Vegas and Los Angeles, before heading up the group’s Spago venue at Four Seasons Resort Maui. During her time at Spago and Travaasa, Toland was able to immerse herself in traditional Hawaiian dishes and learn the local culture. Born in Bordeaux, France and having lived her teenage years in Manila, Philippines, Toland often draws inspiration for her dishes from the flavors and ingredients found in these traditional cuisines. Toland went on to develop her skills further with a formal education at The Culinary Institute of America in Hyde Park, New York. When Toland is not in the kitchen, she enjoys spending time with her husband, scuba diving, hiking, and traveling to remote places around the world to explore new culinary ventures.