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Alison LaFrance | Queen of Cakes
TRAINING: In high school I used to decorate cakes, and the artistic bug bit me. I ended up going to university for a Bachelor of Commerce, but something about sitting behind a computer all day wasn’t for me and something was missing. I then went back to school in 2004 – SAIT’s baking and…
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Ryan Urig | Island Flair
Chef Ryan Urig, began his career at Le Cordon Bleu Scottsdale and is currently at the Ritz- Carlton, Kapalua. The Banyan Tree Maui serves seasonal worldly fare at this Signature Ritz- Carlton, Kapalua restaurant. Featuring an outdoor bar, lounge and covered terrace, the restaurant overlooks the Pailolo Channel (whales are spotted during their migrating season).…
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DeeAnn Tsurumaki | Island Chef
Dee Ann Tsurumaki, the executive chef, is a recent addition to Hotel Hana-Maui. Having previously worked at The Peninsula Hotel’s Felix restaurant in Hong Kong, and in the kitchens of Switzerland, “I really just wanted to come back home,” she confides. Growing up on Oahu, Tsurumaki remembers “fishing on the south shore and grilling the…
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Chris Picek | From Inuvik To Calgary
In 1998, Picek graduated with a red seal from SAIT’s culinary arts program, eagerly clamouring for the opportunity to flex his skills in the real world. “This is an industry that is very much about on the job training,” he concludes. The chef worked at the Rimrock and Wedgewood hotels in Canada before spending time…
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Mark Ellman | Local Island Flavour
Owner [of Mala Ocean Tavern] Mark Ellman has created a jovial seaside restaurant. Describing his food as “just off the beaten path,” Ellman delights in “the pleasure of the customers. I love the industry and its characters.” Lisa Chappel, general manager at the restaurant, who has worked with Ellman for twenty years, tells me,…
