Montage Kapalua Bay announced the appointment of Eric Faivre as executive chef. With over thirty years of culinary experience at luxury resorts throughout Hawaii, Asia, and Europe, Faivre will be responsible for leading the resort’s culinary operations. He will work closely with local farmers and vendors to source fresh and seasonal products, create new menus for the resort’s dining venues, including Cane & Canoe, The Hideaway, and Cliff House, and manage the culinary team.
“I am delighted to welcome Eric Faivre to Montage Kapalua Bay as our executive chef,” says Richard Holtzman, managing director and vice president, Montage Kapalua Bay. “He has extensive experience in the culinary and hospitality industry in Hawaii and abroad, and we look forward to working closely with him to showcase the island’s culture through local food sources and cuisine.”
Faivre joins Montage Kapalua Bay from Aqua Aston Hospitality in Honolulu, where he was vice president of food & beverage for the past four years. In this role, Faivre was responsible for developing the company’s culinary programming, engaging on-property teams on menu development, and supervising and mentoring all food & beverage talent. Additional leadership and culinary roles include executive chef at The Grand Wailea Maui, a Waldorf Astoria Resort; executive chef at The Orchid at Mauna Lani; and executive sous chef at Hilton Hawaiian Village.
Faivre attended Ecole Hôteliere de Gérardmer, where he studied classical cooking and hotel keeping, and earned C.A.P and B.E.P certifications and Brevet of Professional Aptitude. His career began in France at the Hilton International Strasbourg as a commis de cuisine at the hotel’s Michelin-starred restaurant, La Maison du Boeuf. From there, Faivre worked at other Hilton Michelin-starred restaurants in Belgium, Switzerland, and France, and eventually worked for the brand in Guam and Taiwan before settling down in Hawaii. With an extensive list of special achievements, Faivre has made several television appearances and contributed to cookbooks throughout the years including “The Chefs of Aloha” and “Thirty Chef’s Cooking Book.”
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