Kevin Davidson has been appointed as Banquet Chef at Kona Kai Resort & Spa

Managing and overseeing offerings for meetings, groups, weddings and events is Banquet Chef Kevin Davidson. An industry veteran with more than 20 years of experience in high-volume kitchen settings, Davidson attended Paris' award-winning Le Cordon Bleu culinary institute and participated in its Superior Cuisine Programme, where he mastered the arts of classic haute cuisine, contemporary menu planning and intricate preparatory technique. He followed his love of the culinary world to San Francisco where he held culinary operations and leadership roles with organizations including Project Open Hand, the San Francisco Zoo & Gardens and 2Forks before moving to San Diego where he most recently served as the executive production chef for REEF Technology. He brings an eye for maximizing operational efficiencies and desire to create outstanding food and beverage experiences to the property's banquets and events, where he works alongside Magnanelli to conceptualize and execute innovative culinary programming.