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Kevin Chong has fond childhood memories of going to the farmer’s market with his mother in the mornings and watching her cook amazing meals for the family. The cooking talents of his mother helped inspire Chong to pursue a culinary career, and he has been working professionally in the field for the past 21 years.
A native of Honolulu, he finds the great products that are grown and made in Hawaii to be a big inspiration in his cooking, and he especially enjoys preparing local seafood and vegetables for the resort’s guests to enjoy in the open-air, beachside restaurant.
Chong attended the Culinary Institute of America in Hyde Park, New York where he earned his bachelor’s degree in Culinary Arts Management. Prior to joining Aulani two years ago, Chong worked as chef de cuisine and corporate chef at Chef Mavro restaurant in Honolulu. Chong’s career also includes stints at Le Cirque: he was executive chef and served on the opening team at the restaurant in Mexico City; and he held the position of sous chef at their New York location.
Family is still the most important thing to Chong. When he is not working, spending time with his wife and son is what brings him the most enjoyment.