KAANAPALI - Raymond Nicasio recently joined the Sheraton Maui Resort & Spa team as executive sous chef.
"We are thrilled to welcome Raymond to the Sheraton Maui Resort and Spa culinary team," said Director of Food and Beverage Brandon Maeda.
"Raymond brings strong culinary knowledge, technical expertise and outstanding professionalism along with his unique approach that combines an array of international flavors with fresh Maui products and ingredients."
Nicasio brings a diversity of culinary talents and experiences to his role. Born and raised in the Philippines, Nicasio grew up with a love of food and curiosity for the kitchen fueled by watching his father work as a hotel manager at a Manila resort.
Nicasio's cooking and education led him from the Philippines to Toronto, where he worked in private catering, to Houston, Texas, working in the main kitchen for the Houston Rockets NBA basketball team.
In 2005, he moved to the prestigious Coronado Country Club, where he nurtured his love of fine dining.
In 2010, Nicasio and his wife moved to Maui to take the position of sous chef with Westin Kaanapali Ocean Resort Villas.
Nicasio blended his classical French training with a fusion of international styles of Filipino, Chinese, Mexican and Portuguese to develop his own unique island style.
In 2012, he took the role of chef de cuisine, leading the opening of Sheraton Kauai's signature restaurant, Rum Fire, and earning the Taste of Hawaii Best Seafood Award.
Nicasio joined the Sheraton Maui Resort & Spa culinary team as executive sous chef in August, bringing his devotion to utilizing locally sourced ingredients and fusions to the resort's two signature restaurants and three pool bars and lounges.
Nicasio's travels have influenced his approach to cooking; he recognizes how to utilize unique local ingredients with a twist.
"My food is about familiar flavors being used in an unexpected way," he said.
For dining reservations, call (808) 921-4600 or visit www.Sheraton-Maui.com.