Posts tagged "Q & A"

featured_SeamusMullen

A Minute with the Chef: Seamus Mullen

August 11th, 2016 Posted by Chef fest 2016 0 thoughts on “A Minute with the Chef: Seamus Mullen”

Q & A

“I am super excited about cooking at Chef Fest in November, I have a deep love for Hawaii and the few days I get to spend at Hualalai cooking are always some of the most memorable days of the year! The ingredients, the people, the setting all make cooking that much more magical. Getting to cook together with some of the most talented chefs in the country is always a treat, but my favorite part about Chef Fest is the intimacy we share with our guests. We really get to know the guests and spend time with the guests and get to see first-hand how special an experience it is for them to learn from such gifted chefs.”

1) First Dish I remember cooking:

My first culinary memory is definitely cooking brook trout with my grandmother. She was a huge influence on my life in many ways and was the first person to really teach me about cooking.

2) What prep to you hate to do? Love to do?

I HATE cleaning eel. I know this is a pretty obscure thing to prep, but if you’ve ever had to skin an eel, you’ll understand why I hate it! On the flip side, I love cleaning artichokes. There is something satisfying and meditative about turning and peeling an artichoke.

3) What food is your guilty pleasure?

I don’t like to think of “guilty pleasures” simply because I stay away from junk food, but if I had to pick one, it would probably be mint chip ice cream…oh and I LOVE macadamia nuts…but those are super nutritious!

4) If you weren’t a chef what occupation would you like to try and why?

I would run a bicycle touring company and take people around the world to cycle in the most beautiful places!

5) What or who inspires your culinary creativity and why?

The land, the sea. I love being moved by ingredients to cook. I’m all about the product, you can’t make good food with bad ingredients, you’ve got to start with healthy, in season, local ingredients. The product is the real hero of a successful dish!

featured_ChristofSyre

A Minute with the Chef: Christof Syre

August 10th, 2016 Posted by Chef fest 2016 0 thoughts on “A Minute with the Chef: Christof Syre”

Q & A

“I am excited to trade in my cowboy boots for a pair of flip flops and sunglasses and enjoy the beauty of Hawaii Island. I look forward to bringing the flair and flavors of Texas to Hawaii. It will be an exciting event preparing Hawaiian food offerings with a Texas twist! The atmosphere is much different working at a resort in Texas, so I look forward to mixing and mingling with guests from an island resort. Also, I can’t wait to learn about the different cultures and sustainability of the local products offered on the Island. Hualalai, here I come!”

1) First Dish I remember cooking:

Hollandaise! My dad has been a chef for over 45 years. When I was little, my mom used to send me with the ingredients to my Dad’s hotel kitchen. It was the most impressive experience for me. I was positioned on a small step stool right next to the stove and had to whip the eggs. This was priceless for me.

2) What prep to you hate to do? Love to do?

While I love to prepare fish and simply grill it, I hate to gut and scale it. Salmon and tuna jaws are my favorite, along with a simple dipping sauce.

3) What food is your guilty pleasure?

Haagen Dazs Ice Cream – Dulce de Leches!

4) If you weren’t a chef what occupation would you like to try and why?

Tough question. There is nothing I’d rather do but I guess something along the lines of renovating and refurbishing houses. I could have had a reality show on HGTV for sure! I find peace in changing things up and restructuring.

5) What or who inspires your culinary creativity and why?

My dad has always inspired me for all the years I have been in the business. Even today when I cook food I often close my eyes and imagine my Dad’s approval.

LudoLefebvre

A Minute with the Chef: Ludo Lefebvre

August 4th, 2016 Posted by Chef fest 2016 0 thoughts on “A Minute with the Chef: Ludo Lefebvre”

Q & A

“Chef Fest is by far one of my top two food events in the world.  It’s the true definition of a “workcation”.  When you’re in such a beautiful location, it’s hard to call anything work.  This makes it extra special for the guests because all of the chefs are totally relaxed and just so happy to share what they love to do: cook and interact with the guests!  With a bounty of local ingredients, it’s fun to take some traditional recipes and give them an “island style” twist.”

1) First Dish I remember cooking:

The French equivalent of shepherd’s pie (hachis parmentier) with my mom.  

2) What prep to you hate to do? Love to do?

I don’t really hate anything about cooking.  I love everything from the prep to the cleaning up.  If I walk into a dirty kitchen and I have to clean before I cook, then I guess you could say I hate that.

3) What food is your guilty pleasure?

Ice cream sundae, especially the one from McDonalds.

4) If you weren’t a chef what occupation would you like to try and why?

An architect.  I love to design and build.  My grandfather was an architect and it has always fascinated me.

5) What or who inspires your culinary creativity and why?

I get asked this question all the time.  There is no one answer.  I get inspiration everywhere.  It can come from books, travel, visiting restaurants, from a simple “moment”.  No one can predict inspiration.  It just happens.  Hawaii is a great source of inspiration!

Reserve. Today
Elegant beachside spot at the Four Seasons Resort features modern Italian fare & island cocktails.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72247" title="Beach Tree"]
Reserve. Today
Open-air chophouse in the Four Seasons offering dishes with local twists & views of the golf course.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="152518" title="Hualalai Grille"]
Reserve. Today
An inventive Hawaiian menu is showcased at this oceanfront restaurant in the Four Seasons Resort.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72253" title="ULU Ocean Grill + Sushi Lounge"]
Reserve. Today
Elegant beachside spot at the Four Seasons Resort features modern Italian fare & island cocktails.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72247" title="Beach Tree"]
Reserve. Today
Open-air chophouse in the Four Seasons offering dishes with local twists & views of the golf course.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="152518" title="Hualalai Grille"]
Reserve. Today
An inventive Hawaiian menu is showcased at this oceanfront restaurant in the Four Seasons Resort.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72253" title="ULU Ocean Grill + Sushi Lounge"]
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