Outrigger Welcomes Ferdinand Billena as Exec Chef for Kani Ka Pila Grille
Thursday, July 28, 2011 - Comstock general manager of Outrigger Reef on the Beach, is proud to welcome Ferdinand “Freddie” Billena , as the new executive chef for Kani Ka Pila Grille, a pool-side casual restaurant offering breakfast, lunch, dinner, tropical drinks and top-notch nightly live entertainment by some of Hawaii's most renowned artists.
Billena comes to Outrigger with years of culinary experience having served as executive chef at Mid-Pacific Country Club, where he was responsible for the day-to-day kitchen operations and creating and implementing special and new menu selections.
His previous work experience also includes Carval Catering, where he was in charge of production of over 3,000 lunches daily and also created nutritional menu options. Prior to that, he worked at Hawaii Prince Hotel Waikiki working his way up from a lead cook to sous chef, and later promoted to banquet chef, where he was responsible for creating menu selections and themes for the Prince Court Lunch Buffet.
He is joining the Outrigger 'ohana from his most recent post at Service Systems Associates, the company in charge of providing concessions and catering at the Honolulu Zoo.
“We are very excited to welcome Freddie to Kani Ka Pila Grille,” said Bill Comstock, “We are looking forward to his fresh ideas and to see what type of culinary creativity a chef of his caliber can bring to the table.”
Billena is a graduate of Campbell High School and later attended Leeward Community College. Kani Ka Pila means “let's make music,” and at this pool-side restaurant at the Outrigger Reef on the Beach, music is served nightly from 6:00 p.m. to 9:00 p.m. The restaurant is open for casual island-style dining daily from 6:30 a.m.
For more information, see www.outriggerenterprisesgroup.com and www.outrigger.com.
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