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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.