2018 CHEF OF THE YEAR, MAUI NO KA OI ‘AIPONO AWARDS
Born and raised on the island of Maui with nearly two decades of culinary experience, Savella brings his colorful Hawaiian culture and fiery passion for food to The Banyan Tree team, providing guests with innovative dishes and fresh cocktails highlighting locally sourced ingredients, including those from the resort’s abundant organic garden. At a young age he was exposed to the art of cooking through his family. Growing up, everything his family ate was home-cooked and they ate together at the family table. Everyone in their home contributed to making sure they had something to eat. They say food is what brings people together and it did exactly that for Chef Alvin’s family.
Most recently serving as Chef de Cuisine at Pulehu, An Italian Grill at the Westin Ka’anapali Ocean Resort Villas for the past several years, Savella spent the majority of his culinary career in Southern California, most notably at Jer-ne Restaurant at The Ritz-Carlton, Marina del Rey. Savella attained an Associate of Science in Culinary Arts as well as a Bachelor of Science in Culinary Management at The Art Institute of California-Los Angeles.
Now as Head Chef of The Banyan Tree, Savella joins fellow chef and local boy Kenneth Sniffen to create a new exciting menu featuring local ingredients with an unexpected flair.
Born and raised on Maui, Chef Kenneth graduated from Maui Community College with an Associate Degree in Culinary Art and American Culinary Federation Apprentice program before being part of The Ritz-Carlton Culinary team. Chef Kenneth has work for The Ritz-Carlton Hotel Company for over 14 years. He began his career in Kapalua where he was promoted to a variety of chef positions. In his most recent position as The Ritz-Carlton Corporate Executive Sous Chef, he has utilized his skills and talent to help better several culinary operations across the North America and Caribbean. Chef Kenneth has also involved in several openings such as Aruba, Rancho Mirage and the Edition Brand in Hawaii and London. Chef Kenneth has also been part of the Ritz-Carlton team in Dallas as Fearing’s restaurant Executive Sous Chef with Chef Dean Fearing.
Now he returns to where it all began, The Banyan Tree in Kapalua. Chef Kenneth is focusing on creating great experiences through dishes that he has discovered through traveling and working with great culinary teams. Resourcing local fresh produce, Hawaiian costal seafood, and a great source of exotic herbs and chilies at The Ritz-Carlton Kapalua’s garden and orchard.