We present to you our culinary team with an exciting vision of exceptional freshness and
thoughtfully
hand-selected
elements with a fine balance of European and West Coast cuisine at Villa Eyrie Resort.
These
exceptionally talented
chefs bring together a unique culmination of distinguished backgrounds and wealth
of
culinary experience.
Michael Richard - Master Chef
Born and raised on Maui and a graduate of Maui High School, Jonathan Pasion studied culinary
arts at
University of
Hawaiʻi, Maui College. Shortly after graduating he began working at Fairmont Kea Lani as
a
cook
supporting the resort’s
food and beverage venues. Pasion continued his studies across the
country at Johnson and
Wales
University in Providence,
Rhode Island earning a Restaurant and Culinary
Management degree.
His work took him from kitchens along the shores of Rhode Island back to the beaches of Maui
where
he worked progressive
positions culminating as Chef De Cuisine at Kaʻana Kitchen, the signature
restaurant for
Andaz
Wailea Maui Resort.
Christopher Donald - Assistant chef
Christopher Donald grew up in Hawaiʻi enjoying the freshest island ingredients in his father and
grandmother's Chinese
kitchen. With a culinary career spanning over four decades taking him
throughout Asia,
South
America and across the
United States as a chef with Westin Hotels, Chef
Pang returned home to Hawaiʻi in 1996 to
lead
the culinary programs at
Fairmont Kea Lani in Wailea,
Maui. Pang oversees the luxury resort's five dining venues and
one
market.
Many recognize Chef Pang for his participation in the Best Hotel Chefs of America Series at the
James Beard House in New
York, as well as his dedication to local agriculture, the island's culinary
school and
mentorship of future chefs.
