Sheraton Maui Resort & Spa introduces new culinary team
KAANAPALI – Sheraton Maui Resort & Spa has introduced a new culinary team of three highly experienced chefs that will lead operations for the resort’s multiple dining establishments, including Black Rock Kitchen, Cliff Dive Grill, Mai Tai Bar, Hank’s Haute Dogs, Teppan-yaki Dan and Black Rock Lounge, as well as property catering functions and special events.
Lyndon Honda will spearhead operations as executive chef. With more than 25 years in the culinary industry, he has a global approach to food, taking inspiration from an array of cultures and cuisines, including Pacific Rim and Hawaii Regional Cuisines, as well as Italian, French, Japanese, Mediterranean, Thai, Filipino and more. After attending the Culinary Institute of the Pacific Kapi’olani, Honda steadily climbed the industry ladder by executing a number of noteworthy positions. Most recently, he provided private chef services and culinary consulting through his company, Laulima Events and Catering, in Maui. He has helped open some of Maui’s most successful restaurants, including Maui Brewing Company, and has worked with popular local establishments Aloha Mixed Plate, Pineapple Grill, Old Lahaina Luau and 100 Wines Maui, among others. Executive Chef Honda has participated in a number of cooking competitions and festivals, and serves on the Culinary Advisory Board for Maui Culinary Academy.
Executive Sous Chef Chris Lederer was born and raised on Oahu and has been cooking in high-end restaurants for more than ten years. He is an advocate for utilizing locally sourced products whenever possible. With a thoughtful and imaginative approach to cuisine, Lederer has led a number of new culinary offerings since joining the team at Sheraton Maui Resort & Spa, including the ‘Ohana Table at Black Rock Kitchen and the Culture & Culinary Series. He previously worked at Trump International Hotel Waikiki, where he served as sous chef. He has also worked at Trump International Golf Links and Hotel in Ireland, Roy’s Waikiki and Roy’s Hawaii Kai.
Mitchell Cooper joins the resort as sous chef from his most recent role as executive chef at Ami Ami Bar & Grill in Kihei. He has more than 25 years of professional experience working in the culinary and hotel industries, with previous positions that include executive chef at 5 Palms Beach Restaurant in Kihei, executive chef at Frenchman’s Reef & Morning Star Marriott Beach Resort in St. Thomas, and food and beverage manager and executive chef at Baltimore Marriott Inner Harbor Hotel at Camden Yards, among others.
“Chefs Honda, Lederer and Cooper are extremely talented and share a passion for food and innovative styles,” said Tetsuji Yamazaki, general manager for Sheraton Maui Resort & Spa.
“With this new culinary direction, we hope to create fresh, fun and memorable experiences for guests of the hotel and kama’aina visiting our dining establishments.”
For more information, visit www.sheraton-maui.com.