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Easterseals Fete, Brunch & Bloom

Easterseals Fete, Brunch & Bloom Featured Chefs


Fete Chefs

Guests will be treated to a culinary experience at one of Hawaii’s finest resort locations - The Four Seasons Ko Olina.

Live action outdoor chef stations featuring some of Hawaii’s top chefs and restaurants.

Executive Chef Jason Schoonover of 12th Ave Grill

12th Avenue GrillChef J has led his team to multiple Hale Aina Awards and other prestigious accolades as Executive Chef at 12th Ave Grill. His previous Executive Sous Chef position in the kitchen of James Beard Award winning Chef Roy Yamaguchi at the flagship “Roy’s” on Oahu honed his culinary skills and brought him to international events cooking side by side with celebrated Chefs like Tetsuya Wakuda and Nobu Matsuhisa. 

Schoonover credits his love for natural flavors to being raised in his Mother and Grandmother’s kitchens. He passionately seeks new flavors and ingredients, sampling the spectrum of new foods being cultivated especially for chefs committed to innovating Hawaii's modern cuisine.

 

Chef Kevin Lee of PAI Honolulu

 

Chef Kevin LeeChef Kevin Lee grew up cooking with his grandmother in the heart of San Francisco’s Chinatown. A graduate, with honors, of the Culinary Institute of America, Hyde Park, New York, Chef Kevin developed his skills in top New York restaurants such as Tabla, a fine-dining Indian restaurant; Oceana, an upscale seafood establishment; and Dovetail, where his role as sous chef helped the contemporary American restaurant earn their first Michelin Star. A stage at the three Michelin-starred Bo Innovation in Hong Kong furthered Chef Kevin’s international culinary education. Prior to opening PAI Honolulu, Chef Kevin was the chef de cuisine at Prima Hawai‘i.
In 2017, Chef Kevin opened PAI Honolulu after a four-year search for just the right space for his vision of an upscale, yet welcoming, restaurant where he would be able to offer guests an innovative dining experience incorporating familiar flavors, presented in surprising ways. As a former food scientist, Chef Kevin combines a cerebral approach to combining flavors with an artist’s flair for presentation.His passion for his craft is evident in his dedication to making in-house as many as possible of each dish’s components.

 

Chef Rommel Bumanglag of Eggs `N Things

 

 

Eggs 'n ThingsBorn in the Philippines then in 1998 at the age of ten moved to Hawaii. At an early age, Chef Rommel had already developed a love for all types of cuisines.
At the age of sixteen, he was introduced to his first Food and Beverage job at Dinners in Waimalu. He started as a prep cook then moved fast through the different stations. After a few years, he decided to pursue he culinary education elsewhere. Introduce by his father to Head Chef Ricardo Thompson of Longhi’s, Rommel decided to start from the bottom as a utility worker but quickly caught the attention from his head chef. From this point on he learned all stations from pantry, pasta, broiler and sauté. After three years, he was offered the position of Kitchen Manager.

After a seven-year run with Longhi’s, he was introduced by a work colleague to Eggs ‘n Things restaurant. He again started as a prep cook, but again quickly separated himself from his fellow co-workers as a leader and a mentor to staff. After six months with Eggs ‘n Things in 2013, he was rewarded with his own kitchen at the newest location Ala Moana. He has consistently pushed Eggs ‘n Things menu to where it is today. In 2018 Rommel has taken on a whole new challenge as Eggs ‘n Things newest position as Regional Kitchen Manager overseeing all five locations in Hawaii and Guam.

His love for local fresh ingredients is what he encompasses in his cooking at Eggs ‘n Things.

 

 

Also Featuring:

 

  • Chef Chris Kajioka, Senia
  • Chef Lee Anne Wong, Koko Head Cafe
  • Chef Andrew Le, The Pig and The Lady
  • Chef Chai Chaowasaree, Chai's
  • Chef Darryl Shinogi, Roy's Ko Olina
  • Chef Richard Pollhemus, Four Seasons Ko Olina