McGill

KAANAPALI — Scheduled to open in December at the new Honua Kai Resort and Spa on North Beach, Duke’s Beach House last week announced its grand opening management team.  

They include Corporate Chef Peter Merriman, General Manager Shaughn Helliar, Executive Chef Scott McGill and Chef Todd Carlos.

As corporate chef for T S Restaurants since 1993, Merriman is involved in setting the culinary direction for all of the company’s individual restaurants. One of the founders of Hawaii Regional Cuisine, he has been called the “Pied Piper of Hawaii Regional Cuisine” by the Los Angeles Times and a “culinary Renaissance man” by The New York Times. In addition, in 2001, he was nominated for the James Beard Award for the regional Best Chef Northwest/Hawaii category.  

A new member of T S Restaurants’ team, Hellier will be responsible for overseeing the daily operations, ensuring an authentic dining experience for guests and working closely with employees to develop the T S Restaurants outlook on life: Live Aloha! Helliar brings more than 20 years of experience in the restaurant industry to the first Duke’s restaurant on Maui. Originally from Sydney, Australia, he most recently worked as general manager for The Woolwhich Pier Hotel.

Inspired by fresh, locally sourced ingredients, McGill is one of fewer than 46 chefs in the United States who has earned the title of Level III Certified Executive Chef from the American Culinary Federation. A member of the T S Restaurants team since 1993, he has held posts at various T S Restaurant locations, including Kimo’s, Hula Grill Kaanapali and Duke’s Waikiki. McGill is a graduate of the California Culinary Academy in San Francisco, Greystone Culinary Institute in Napa Valley and the Culinary Institute of America in Hyde Park, New York.

Helliar

Voted by peers and clients as the Best Chef on Maui, Carlos is a new member of the T S Restaurants team. With more than 32 years of experience in the restaurant industry, he has worked in some of the island’s best restaurants creating dishes with fresh, clean flavors that are depicted in a style that he calls Hawaii Island Coastal Cuisine.

Offering guests a glimpse into the life of the open-air restaurant’s namesake, Duke Kahanamoku, Duke’s menu offerings will feature Hawaii-influenced cuisine, seafood and steaks.