From an early age, Executive Chef John Zaner knew he wanted to be a chef because they were “always the ones who seemed to control everything about the restaurants.” Setting out to accomplish his dream, Chef Zaner worked his way up from busboy to lead cook before beginning a stint as a corporate trainer for a successful restaurant company. To further his career, he studied as an apprentice at the Grand Cypress Resort in Orlando, Florida rather than taking an already successful career down the restaurant management path. “The hands-on training and skills I developed as an apprentice helped to prepare me for a challenging career as an executive chef at some of the nation’s most respected resorts,” he said.
Chef Zaner has been in control of the culinary division at The Ritz-Carlton, Kapalua since early 2003, overseeing a staff of nearly 100 in the seven kitchens of the 548-room resort.
With his talents and leadership, The Ritz-Carlton has been awarded distinctive culinary recognition year after year.