Chef Bio

Influenced by his upstate New York childhood experience working in his family’s vegetable garden, Charlie Palmer was an early advocate of farm over factory food. In 1988, he made a landmark commitment to creating dishes featuring regional American ingredients at his sublime three-star Aureole, originally located in a historic townhouse on the Upper East Side of Manhattan, Aureole moved 20 years later to a theatre district location in the heart of Times Square at the Bank of America Tower at One Bryant Park, where it flourished for 12 years before shifting to a virtual model, Aureole at Home, in June 2020. During its 30 years as a brick-and-mortar restaurant, Aureole earned 13 Michelin stars and two James Beard awards.  

Other coast-to-coast locations encompass an expanding collection of award-winning restaurants and luxurious boutique hotels—many in equally significant historical locations and each designed with distinctive personalities to provide unique experiences. These properties include: Charlie Palmer Steak NYC, AperiBar at LUMA Hotel Times Square, Charlie Palmer at The Knick and St. Cloud Rooftop Bar at The Knickerbocker Hotel, Charlie Palmer Steak (Washington, DC), Charlie Palmer Steak (Reno, Nevada), Charlie Palmer Steak and Sky & Vine Rooftop Bar at Archer Hotel (Napa, California), and Dry Creek Kitchen at Hotel Healdsburg (Sonoma County in California).

Chef Bellec comes to Appellation Hotels as their Chief Culinary Director- he has the responsibility to champion all things Food and Beverage related to ensure the highest possible quality of food service throughout the Appellation portfolio.

Previously Chef Bellec was the Executive Chef at Bricoleur Vineyards after a sensational 22-year career with Four Seasons Hotels and Resorts. An accomplished chef with a passion for developing and coaching teams, Chef Bellec has been at the forefront of creative culinary offerings at Four Seasons Hotels and Resorts in Hawaii (Maui and the Big Island), Beverly Hills, Toronto, Boston, and Uruguay.
He was raised in the coastal town of Concarneau in Brittany, France where cooking and hospitality run in his family. His Great-grandparents owned a prominent bakery, and his father was a professional fisherman, a passion that Chef Bellec embraces, too. He grew up fishing and foraging the coastline to cook with his family, and apprenticed at a Michelin-starred restaurant in Concarneau
In 2014, Chef Bellec was deeply honored to be named a Master Chef of France by Maîtres Cuisiniers de France, an organization that was established in 1951 to bring together chefs, farmers, and artisans who best support and promote French culinary art.

Most recently Chef Bellec was inducted to the Academie Culinaire de France – The Academie main vocation is to defend, improve, transmit the French Culinary Art in the world.

Zach Laidlaw, an internationally accomplished culinary mavin, was raised in the small town of Burlington, Illinois. He started in the industry as a dishwasher at the young age of 13. At age 16 he started cooking and quickly soon realized his passion and creativity would be endless in this profession. With a degree in both Culinary Arts & Hospitality Restaurant Management, Zach quickly stood out with his culinary talent taking him all around the world cooking and managing. From Chicago to South Beach Miami, followed by the British Virgin Islands, onto Australia and then here in Maui. Maui is where he landed the Chef de Cuisine position at Fleetwood’s on Front
St. for two years. In 2017 he helped start up Hua Momona Farms, in Kapalua from scratch with 2 other partners. January 2019, Zach took a step out of the busy kitchen life and to focus all his attention on the Farm. He wanted to further educate himself with local agriculture, understanding the why’s and how’s of growing and maintaining self-sustainability. Zach supports our local farmers, Fisherman, Ranchers and is helping Maui become more self-sustainable one step at a time. Currently, Chef Zach is Hua Momona Farms Executive Chef & Vice President of Experiences. He curates exquisite multi-course farm to table experiences ranging anywhere from
5-12 course tasting menus. Both a Chef & a Farmer, what a force to be recon with. Catch Chef Zach on Next Level Chef season 3 with Gordon Ramsey. Every Thursday at 7pm Hawaii Time on FOX or next day on HULU.

Chef Joey Macadangdang, a celebrated culinary artisan on Maui, whose journey from the Philippines to the forefront of Hawaiian and Filipino cuisine encapsulates a remarkable tale of passion, perseverance, and dedication to community. Born into a farming family in the Philippines, Joey’s earliest lessons in the “seed to table” lifestyle laid the foundation for his culinary philosophy long before it became a movement. Mastering the art of cooking rice in a traditional clay pot amidst the daily rhythms of farm life ignited a lifelong passion for cooking that has since defined his career.

In the early 1980s, Joey and his family made the pivotal move to Hawaii. His culinary career began humbly at Erik’s Seafood Grotto, where he transitioned from a dishwasher to a cook, setting the stage for his future endeavors. His journey took him to Oregon, where he honed his skills as a chef at Kampai Restaurant under the guidance of the late Butch Ogawa, before returning to the Hawaiian Islands. Joey’s tenure with Roy Yamaguchi proved to be a formative period, culminating in his pivotal role in opening the esteemed Pineapple Grill in Kapalua for the Cohn Restaurant Group, and later, elevating Asian-infused Hawaiian cuisine as Roy’s corporate chef.

The culmination of years of dedication and experience led to the opening of Joey’s Kitchen, marking the beginning of his venture into restaurant ownership. Located in the Whaler’s Village Shopping Center’s food court in Kaanapali, and later expanding to Napili, Joey’s Kitchen became a beloved staple. Though his eponymous restaurant “Macadangdang” experienced a brief tenure before closing in the wake of the Lahaina fires, Joey’s resolve remain unshaken.

In October 2023, Chef Joey unveiled “Balai Pata” in Kahului, Maui, a culinary homage to his heritage and the enduring spirit of the community. “Balai Pata,” meaning ‘house of leg,’ serves as a beacon of Filipino culture, offering a menu that blends traditional Filipino dishes with the unique flavors of the islands. Signature offerings such as Crispy Pata, which gained acclaim on Diners, Drive-ins, and Dives, alongside Balai Sigang, Balai Pancit, and Sigig BP Style, invite diners to explore the depths of Filipino cuisine.

More than a restaurateur, Chef Joey has emerged as a community leader, particularly in the aftermath of the Lahaina fires. Through “Balai Pata,” he has provided employment opportunities to those affected, embodying the true essence of ‘ohana and community support. Join us in celebrating Chef Joey Macadangdang at this year’s Kapalua Food and Wine Festival, not only for his culinary prowess but for his unwavering commitment to the people of Maui. Maraming salamat (thank you very much) for supporting this cherished local business and its remarkable team.

Chef John Pali has been with Tommy Bahama since 2014, and in 2021 became Executive Chef at the Wailea location. Chef Pali is born and raised on the island of Maui, graduated from Saint Anthony Highschool, and attended the Culinary Arts Program at MCC. He brings over 26 years of experience and has worked alongside some of the industry’s heavy hitters (Tylun Pang, Roy Yamaguchi, Peter Merriman) throughout his career. Early childhood memories of helping his father and uncles prepare local food for luaus fueled his passion for cooking. Working side by side with his culinary team and local vendors ensuring quality and freshness plays a key role in his success to becoming a leader in the industry.

Internationally celebrated culinary maestro Alvin Savella, affectionately known as “The Kitchen Assassin,” commands the kitchens of Duckine and assumes the helm as the acting head chef at Māla Ocean Tavern, both located on Front Street in Lahaina on Maui. A culinary virtuoso, Chef Savella weaves an intricate tapestry of flavors that captivate the palates of locals and visitors alike. Born and raised Lahaina, Chef Savella’s culinary journey took flight after completing his education, leading him to a decade-long odyssey in the culinary mecca of Los Angeles, California. There, he sharpened his skills under the guidance of a diverse array of culinary luminaries. In 2012, drawn back to his roots, Savella returned to Maui, where he graced the kitchens of the prestigious Ritz Carlton in Kapalua before ascending to the esteemed position of Chef de Cuisine at Humuhumunukunukuapua’a at the Grand Wailea. The year 2020 marked a pivotal chapter as Chef Alvin Savella assumed the role of executive chef at Māla Ocean Tavern, seizing the opportunity to collaborate with the Māla owners and carve his unique culinary path. This culinary virtuoso’s journey culminated in the grand unveiling of Duckine in October 2022, an epicurean haven where Chef Savella’s signature style takes center stage. Fusing the essence of his Hawaiian upbringing with the diverse influences gathered during his travels, “The Kitchen Assassin” consistently pushes culinary boundaries, delighting discerning diners with an innovative and elevated local Asian fusion cuisine that stimulates the senses and redefines gastronomic expectations. Embark on a culinary adventure with Chef Alvin Savella, where each dish tells a story of his life, his island, and the global flavors that dance on his plates.

Roger Stettler, Executive Chef/Partner at Taverna Maui Since assuming the role of Executive Chef at Taverna Maui seven years ago, Chef Roger Stettler has left an indelible mark on the culinary landscape of this esteemed Italian restaurant in Kapalua. His illustrious career, spanning over a decade at the Four Seasons Resort Maui at Wailea, is a testament to his prowess in managing upscale dining establishments, a skill that is evident in every facet of the dining experience at Taverna. Under his guidance, Taverna Maui has blossomed into a culinary haven that harmonizes traditional Italian fare with the serene essence of Aloha, a fusion that has endeared it to both locals and tourists. Chef Stettler’s dedication to perfection is palpable in his culinary creations— showcasing handcrafted pastas and wood-fired pizzas—each dish a testament to his Italian heritage and his commitment to using fresh, locally-sourced ingredients. Taverna’s inviting, open-air setting, combined with Roger’s innovative culinary skills, ensures that every meal is not just a dish but a narrative of Italian tradition and local Maui flavors. Career Highlights: • Executive Chef at Taverna Maui (Since 2016): Spearheading culinary operations and bringing a touch of Italian authenticity to Maui’s dining scene. • Executive Chef at Four Seasons Resort Maui at Wailea (2004-2015): Managed highprofile dining outlets and led innovative menu developments. • Previous roles include: Co-owner of Cow Pig Bun, Executive Chef positions at prestigious hotels, including Ritz Carlton St. Thomas, Conrad International Centennial Singapore, and Arnoma Swissotel Bangkok. Accolades: • Certified Master Chefs Degree from the Swiss Government, 2004. • Voted Maui Aipono’s Chef of the Year, 2012 Chef Roger Stettler’s enduring passion for culinary arts and his innovative approach at Taverna Maui invite diners to enjoy exceptional Italian cuisine infused with Hawaii’s unique tastes and hospitality.

George Vanyi
Executive Chef
The Ritz-Carlton Maui, Kapalua

Born and raised in Toronto, Chef George has many years of experience in first-class establishments. He is a dedicated culinary professional with extensive experience and is known for producing top-quality, creative delicacies. Chef George has always been enlightened with how different backgrounds can complement one another. He has knowledge and experience in a variety of cuisines from both East and West Toronto, Macau, Thailand to China.

Chef George assisted in the pre-opening of both The Ritz-Carlton Hotel and JW Marriott Macau. During this time, he demonstrated strong management skills, experience and leadership in the pre-opening of these large dual-brand properties.

By the end of 2016, Chef George joined The Ritz-Carlton Beijing, Financial Street as the Executive Sous Chef. Infusing the advantage of his bold knowledge in assorted cuisines into his formal classical training, Chef George provided the guests with creative delicacies and memorable experiences.

In 2018, Chef George was promoted to Executive Chef. Dedicated to the development of The Ritz-Carlton, Chef George is committed to sourcing vibrant local ingredients, and weaving influences from around the world into creative delicacies that celebrate the diverse cultures.

He relocated to Maui in 2022 to join the Ladies and Gentlemen at The Ritz-Carlton Maui, Kapalua, and resides with his wife in Lahaina, Maui.

Known most recently for his remarkable journey on NBC’s The Voice Season 24, Arcilla is a Maui-based musician, singer-songwriter, and producer. Infusing R&B with reggae and island surf rock influences, Arcilla has coined his unique sound as “reggae and blues.”

Fresh from the Maui Songwriters Festival, he will bring his captivating musical talent to delight audiences once again at The Ritz-Carlton Maui, Kapalua. Guests can expect to hear music from his new album, with fresh, original tracks that showcase his evolving style in an unforgettable evening.