Kāʻanapali Beach Hotel, Hawaiʻi’s Most Hawaiian Hotel, announces the appointment of three new distinctive hires, Jason Kayatani as Director of Restaurants, Marissa Ugale as Catering Sales Manager, and Angelo Sicad as Junior Sous Chef, to their food and beverage programming and dining outlets consisting of Tiki Terrace, Tiki Bar & Grill, Legends of Kā’anapali Lū’au, and the award-winning Sunday Champagne Brunch.
Coinciding with these new hires, Tiki Bar & Grill has introduced new menu items while Tiki Terrace has expanded its wine and cocktail list with premium wines from Italy, France, and Spain. Tiki Bar & Grill’s new menu additions include the Beyond BurgerTM, new bowl options, and pūpūs such as Kalua Pig Nachos, Fish Tacos, and Fried Zucchini. The addition of more gluten-free and vegetarian options on the Tiki Grill menu was made to accommodate dietary restrictions and the increasing focus towards healthy eating. All Tiki Grill foods are served on reusable baskets to reduce the waste of disposable containers and raise sustainability awareness. In addition to the expanded wine list, Tiki Bar has introduced a new range of tropical and playful cocktails like Mamaki Old Fashioned, a combination of Hawaiian sourced Mamaki Tea, Redemption Whiskey, freshly squeezed lemon, falernum, and bitters. Mocktails are also making their debut at Tiki Bar with new creations like Lime in a Coco, Mango Season, and Goodie Guri. Tiki Bar classics like the Mai Tai and Tropical Itch still remain available to enjoy.
“In our holistic approach to continue to evolve Kā’anapali Beach Hotel’s food and beverage programming, we are thrilled to welcome these talented new additions,” said General Manager Mike White. “At Kā’anapali Beach Hotel, we have dedicated all components of the hotel to ensuring an authentic Hawaiian experience and are pleased to share some exciting culinary updates including new and enhanced menus, wine list and signature cocktails for our loyal guests to enjoy.”
Kayatani, Director of Restaurants, brings more than 20 years of experience in Hawaiʻi’s restaurant and hospitality industry to his new role with Kā’anapali Beach Hotel. His career has come full circle returning “home” to where he first started out in the food and beverage industry having worked as the hotel’s Utility Manager. In his desire to learn and expand his knowledge, Jason spent the next five years of his career at the Westin Kā’anapali Ocean Resort Villas directing and opening three restaurants from concept to operations. Over the ensuing years, Jason served in a senior management role for each of the hotel’s signature restaurants gaining invaluable experience working for the Westin Princeville Ocean Resort Villas, The Royal Hawaiian Hotel, and the Outrigger Reef Waikiki Beach in which he oversaw all aspects of the food and beverage operations and provided strategic leadership and execution for the hotel’s dining outlets such as Nanea Restaurant, Surf Lanai, Mai Tai Bar, Reef Bar Market & Grill, Kani Ka Pila Grill and Voyager. Most recently, Jason served as the General Manager for Uncle’s Fish Market & Grill Restaurants overseeing two restaurants, banquets, and catering.
“It feels great to come full circle and finally come “home,”” said Kayatani. “I got my start in the culinary industry at Kā’anapali Beach Hotel nearly 20 years ago and it is rewarding to meld my past experience with this new chapter at the hotel.”
Ugale, Catering Sales Manager, has been in the hospitality industry for over 40 years and brings 26 of those years in a management position to the table. She initially got her start at Kā’anapali Beach Hotel in 1977 as a busgirl, now returning as the Catering Sales Manager. Most recently, she served as the Restaurant and Events Manager of Sea House Restaurant as well as Floor Manager of Wowie Maui Kava Bar where she oversaw operations. Prior to this experience, Ugale was the Food and Beverage Manager of Grand Wailea Resort Hotel and Spa as well as Restaurant Manager of Pineapple Grill restaurant. Ugale will be overseeing all catering and events occurring at Kā’anapali Beach Hotel.
Sicad, Junior Sous Chef, brings a fresh perspective to his cooking. Born in Bical, Philippines, Sicad moved to Hawaiʻi in 2011 and learned to appreciate the authentic ingredients and flavors relative to Hawaiian regional cuisine. He took his first steps into the foodservice industry as a line cook at Star Noodle where he gained hands-on experience in Asian-Fusion cuisine. Sicad attended the University of Hawaiʻi Maui College where he earned an Associates Degree in Applied Science in Culinary Arts.
Kā’anapali Beach Hotel focuses on Hawaiian Regional Cuisine, offering numerous dining options including the Grab N Go with snacks and espresso drinks, Tiki Terrace restaurant which features unique entrees of the Native Hawaiian Diet, and the brand-new menu at the Tiki Bar and Grill. Guests can also partake in the renowned and award-winning Sunday Champagne Brunch inclusive of live entertainment.
For more information, please visit www.kbhmaui.com