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Hector Morales - Executive Chef
Hector has served as Executive Chef on the S.S. Independence and on the S.S. Constitution. He held the same position for American Hawaii Cruises. Before this, Morales was Chef de Cuisine at the Stouffer Wailea Beach Resort on the island of Maui, Hawaii.
Earlier in his career, Chef Morales served as Senior Sous chef at the Sydney Regent, Australia's premier Five Diamond Resort. In 1985, Morales transferred to Europe where he continued his culinary education under the direction of Master Swiss, German and Norwegian chefs. For a period, he served as the Banquet Sous Chef at S.A.S. Hotels Scandinavia in Oslo Norway. Additionally, his career includes serving at the pleasure of the King and the Royal Family of Norway as Banquet Chef. During his time in Oslo, he was also Banquet Sous Chef at the Sheraton Hotel.
Hector began cooking at an Italian restaurant in New Jersey at the age of 14 and was later accepted into the coveted Johnson & Wales University Culinary Arts program. His first appointment in Hawaii was as chef saucier on the S.S. Independence.
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Rodman Machado - Chef de Cuisine
Rodman Machado joined the Culinary Team at Turtle Bay Resort in February 2006 as the Palm Terrace Chef de Cuisine. Born and raised on the North Shore of Oahu, Chef Machado accredits his family and the rich multi-culture of the Hawaiian Islands as his culinary influences. A signature dish of Rodman’s features a surprising blend of locally influenced favorites and traditional American cuisine.
Returning to the Islands a graduate of the Western Culinary Institute in ’93, Chef Machado’s 13-year culinary career in the Hawaiian Islands includes resort greats, such as the Grand Wailea, Four Seasons Wailea, the Princeville Kauai and the W Diamond Head Honolulu.
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John Armstrong - Chef de Cuisine
John is a graduate of Johnson & Wales University and worked at several notable hotels on the mainland before coming to Hawaii. He began his culinary career in the Islands working for The Halekulani as Sous Chef. He came to Turtle Bay Resort as Chef de Cuisine for 21 Degrees North in 2003.
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Fred Scalzo - Banquet Sous Chef
Fred began his career as a banquet chef at the Fountain Blue Hotel in Miami Beach Florida. He then went on to the Hilton Hawaiian Village as Banquet Sous Chef before coming to Turtle Bay Resort in 1998.
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Under the guidance of the Head Culinary Team the Turtle Bay Resort features Lobby Cooking Demonstrations every Friday at 4:30 pm. A member of the Culinary Department enters the main lobby and takes on the task of introducing the art of fine cooking to guests.
Continuing with the fine tradition now established at Turtle Bay Resort, the Lobby Cooking Demonstration teaches an audience how to make Island Style fare such as Sautéed Shrimp over Vegetable Couscous, with Sweet Chili Vinaigrette. At the end of the demonstration everyone present is able to taste the results, which are always excellent! Wine pairing suggestions are also made.
These demonstrations are free to the public and open to all. Recipes, including step by step instructions, are handed out to audience members.
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