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McGill earns title of Certified Executive Chef

By Staff | Jun 18, 2009

KAANAPALI – Scott McGill, executive chef at Hula Grill Kaanapali, has earned the title of Level 3 Certified Executive Chef, the second highest of all certification levels of the American Culinary Federation.

McGill recently completed the Pro Chef Certification testing at the Culinary Institute of America in New York, making him one of less than 46 Certified Executive Chefs in the U.S.

“We are privileged to have Chef Scott as part of the Hula Grill ‘ohana,” said Ron LaClergue, Maui regional manager of TS Restaurants.

“His drive and determination to provide our customers an unique, flavorful and authentic, Hawaiian-style dining experience is everything we stand for.”

Prior to joining Hula Grill Kaanapali, McGill worked at various TS Restaurant locations in Hawaii and California. During his five years at Hula Grill, he has created unique dishes that highlight Maui agriculture, local seafood and cutting edge culinary techniques.

He is a graduate of the California Culinary Academy in San Francisco and Greystone Culinary Institute in Napa Valley. In his spare time, McGill enjoys surfing, competing in Ironman Triathalons around the world, and spending time with his wife, Amy, and their two-year-old son, Jake.

The ACF-Pro Chef Certification program is a partnership between the Culinary Institute of America and the American Culinary Federation (ACF).

In order to become a Level 3 Certified Executive Chef, chefs must have a Bachelor’s Degree in Culinary Arts from an accredited school and at least 15 years of experience as an executive chef. There are three levels of testing that act as steppingstones to earning the title, all of which must be completed at the Culinary Institute of America.

Hula Grill’s beach side bistro at Whalers Village in Kaanapali features Hawaii Regional Seafood. For information, call 667-6636 or visit www.hulagrill.com.