Culinary

Executive Chef Rhoda Magbitang brings her extensive experience and passion for sustainability to CanoeHouse, Hawaii’s premier dining destination. With a focus on locally sourced ingredients and seasonal dishes celebrating the island’s farmers and purveyors, the pioneering restaurant highlights Hawaiian classics with a twist and Japanese-inspired creations.

Previously Executive Chef at renowned hotels including The Chateau Marmont, Petit Ermitage and Mattei’s Tavern Chef Rhoda is putting her own stamp on an island icon.

As Culinary Experiences Director at Chileno Bay Resort, Chef Yvan brings a profound comprehension of haute cuisine and an unwavering dedication to crafting remarkable dining experiences. Chef Yvan built his distinguished career across Mexico, the United States, and France, having worked alongside culinary luminaries, like Chef Joël Robuchon in Paris and Chef Thomas Keller at The French Laundry, where he defined his style and strived for technical perfection. Chef Yvan’s passion for Latin American culture and diversity of local ingredients defines Comal, serving innovative takes on regional flavors and traditional dishes.

Culinary inspiration blooms year-round in the Grange, where one can find Farm Director Nick Runkle–affectionately known as “Farmer Nick”–planting seeds, pruning leaves and planning next season’s crops. Through ongoing collaboration with Chef Anthony Stagnaro and Chef Harry Flager, Farmer Nick grows every fruit, vegetable, herb and flower with the intent of showcasing the farm’s bounty at Stanly Ranch’s celebrated restaurant, Bear. Prior to designing the pillar of Stanly Ranch’s culinary program, Runkle collaborated closely with the Crops Director for Michelin-starred restaurant and farm Blue Hill at Stone Barns as well as Row 7 Seed Company.

As Executive Chef at Collegio alla Querce, Nicola oversees distinct dining experiences within the reimagined former boarding school: La Gamella, Café Focolare, and Bar Bertelli. His menus embrace a hyper-local philosophy, blending traditional Italian flavors with modern techniques while focusing on seasonal ingredients, handmade pastas, and sustainably sourced meats and seafood. Hailing from Veneto in northern Italy, Nicola has honed his craft working alongside some of the industry’s most celebrated chefs, from Chef Massimiliano Alajmo at three Michelin-starred Le Calandre to Chef Ciccio Sultano at two Michelin-starred Duomo, where he grew into the role of Executive Chef. Most recently, he has made his mark on the Italian food scene with innovative destination dining at Pastamara at The Ritz-Carlton, Vienna, and a notable new culinary program at W Rome.