Michael Quanan has been appointed as Executive Chef at Courtyard King Kamehameha's Kona Beach Hotel
King Kamehameha's Kona Beach Hotel has announced the appointment of Michael Quanan to the role of executive chef, where he will be responsible for leading culinary operations for the 455-room, culturally rich hotel. Born and raised on the Island of Hawaii, Chef Quanan brings a new level of cultural expertise and creativity to the menus and culinary programming at Kona Beach Hotel, including at Billfish Poolside Bar & Grill and Honu's on The Beach, as well as leading menu development for the acclaimed Island Breeze Luau and the property's catering department.
Quanan's impressive culinary career began at standout hotels and destinations on the Island of Hawaii, such as Mauna Kea Beach Hotel, Charthouse and Nanea Golf Club. He also served as produce manager at the Suisan Company, where he worked closely with local farmers and growers to craft menus with produce sourced almost entirely from local growers. Prior to joining King Kamehameha's Kona Beach Hotel, Quanan also served as executive sous chef at Hapuna Beach Prince Hotel, where he spent six years, before joining the team at Sheraton Kona Resort and Spa as executive chef. Most recently, Quanan served as director of operations for the Flying Food Group in Kailua-Kona.
In his role as executive chef at King Kamehameha's Kona Beach Hotel, Quanan will bring his innovation and strong relationships with local farmers and purveyors to the property, leading various dining outlets and curating specialty culinary events, while providing authentic, exceptional service to guests and visitors.