Makena Beach & Golf Resort’s Chef De Cuisine Kurt Lesmerises has been promoted to Executive Chef. In his new position, Lesmerises will oversee the resort’s entire culinary and banquet programs.

Resort General Manager Declan McCarthy said over the past year, Chef Lesmerises has done a tremendous job of leading the culinary team and elevating the food and beverage experience at the resort. “We are happy to announce the well deserved promotion of Chef Kurt Lesmerises to the position of Executive Chef,” McCarthy said. “We look forward to the all the new and innovative culinary programs he will bring in the coming months.”

Lesmerises, who specializes in classical French, continental and Hawaii Regional Cuisine, joined the resort’s culinary team in July 2013. Lesmerises was promoted to the position of Chef De Cuisine in May 2014. As Chef De Cuisine, Lesmerises’ leadership responsibilities included managing the resort’s culinary department and running all four of the resort’s eateries and restaurants. As the Executive Chef, he will continue to head the resort’s culinary needs, in addition to overseeing the resort’s catering functions, banquets and stewarding departments.

“I am very honored and excited to take on the position of Executive Chef at the Makena Beach & Golf Resort,” said Lesmerises, “I look forward to working with the rest of the Food & Beverage team in continuing the success and growth of Makena Beach & Golf Resort’s culinary program.”

Lesmerises’ notable professional experiences include Chef Tournant at the four-diamond French and Austrian fine-dining restaurant, Alpenglow Stube & Der Fondue Chessel, in Colorado. He also served as Sous Chef at David Paul’s Island Grill and Merriman’s Kapalua on Maui. It was at Merriman’s that Lesmerises honed his passion for the famed farm-to-table concept and the flavors of Hawaii Regional Cuisine. At Makena, Lesmerises continues to institute the same philosophy of using fresh island ingredients and the precision of French cooking to create innovative dishes that represent Hawaii and its’ island culture, according to a resort spokesperson.

Lesmerises began his culinary training in South Carolina at Bob Jones University where he majored in the Culinary Arts. Lesmerises finished his formal training at Colorado Mountain Culinary institute, graduating as a Certified Culinarian in 2004. He received on-the-job training at several various Vail Resort restaurants in Colorado.

Photo courtesy of Makena Beach & Golf Resort

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