Born and raised in the Midwest, Chef Greg worked as a culinarian through high school and college during which time he enrolled in Paragon Restaurants Corporation chef apprentice training program to perfect his international and continental Cuisine. He joined the Hyatt family in 1990, where he began his career as the chef de cuisine of Hyatt Regency Kauai Resort and Spa’s Tidepool’s Restaurant. At Hyatt Regency Maui he oversees the property’s food and beverage initiatives for Japengo, Umalu, Swan Court and the resort’s catering and banquet programs. He returns to the island of Maui where he previously worked as the chef tourant in 1992. He also directs Hyatt Corporate’s new global F&B operating philosophy, “Food. Thoughtfully Sourced, Carefully Served,” which focuses on sourcing and providing healthy food and beverage options for guests. He also serves as one of the Hyatt Corporation’s training chefs and teaches rising culinary specialists in pastry presentation.Kaanapali Fresh - A Culinary Experience - August 30 & 31 2013! Kāʻanapali Beach Resort presents the second annual Kāʻanapali Fresh, a two-day summer event highlighting Kāʻanapali as the premium spot for exquisite cuisine, meaningful experiences, and superb activities, August 30 and 31, 2013. The entire resort comes together to offer visitors exciting opportunities to sample chefs’ menus, learn about Grown on Maui products with Maui’s farmers, savor the beauty of Kāʻanapali, play on the beach, and simply enjoy the rich history of the land. Only Kāʻanapali offers this unique culmination of culinary creativity, memorable experience, and array of choices in land- and ocean adventure. Mark your calendars today!
kaanapalifresh.com
Emma Swain, CEO, St Supéry Estate Vineyards and Winery
STEVE EVANS "THE MOVIE GUY"GREAT MOVIES OPENING THIS WEEKEND AND BOX OFFICE PREDICTIONS AND HOPES. FIND OUT WHAT MOVIES ARE WORTH YOUR HARD EARNED MONEY. GET SET FOR THE WEEKEND.