Hyatt Regency Maui Resort and Spa Appoints David Flegel as Executive Chef

USA, Maui, Hawaii. February 17, 2021

Hyatt Regency Maui Resort and Spa, located on 40 tropically landscaped oceanfront acres along a three-mile stretch of the famed Kaanapali Beach, is proud to announce David Flegel as the resort's new executive chef. Flegel joins Hyatt Regency Maui just as the resort completes a two-year multimillion-dollar renovation. In his role, he will be leading and managing staff, overseeing the culinary offerings of the resort's various restaurants, and implementing and incorporating his unique barbeque flavors as well as his international expertise in Indonesian and Asian cuisines throughout the resort's dining destinations.

Chef Flegel has over two decades of experience in the culinary field and his various skills include restaurant operations, menu development and staff training. During his career he has catered to President Bill Clinton, Prime Minister Jean Chrétien of Canada and Her Majesty Queen Elizabeth. He began his culinary journey in 1995 as Chef de Cuisine at Hyatt Regency Saipan in the Northern Mariana Islands. Flegel then planned, organized and opened a new Italian restaurant in the South Pacific island paradise where he stayed for two and a half years.

In 1998, Flegel moved over to Hyatt Regency in Santiago where he managed the kitchen and also traveled to Paris and Berlin to train chefs and staff in some of Hyatt's top European hotels. In 2000, Flegel became the Executive Sous Chef for the Grand Hyatt Hotel in Jakarta where he planned and organized menus, trained staff and opened a new restaurant that incorporated an open kitchen. In 2006, Flegel joined Hyatt Regency Calgary as Executive Chef, where he served the Duke and Duchess of Cambridge, Prince William and Kate Middleton. In 2018, Chef moved to Seattle to help open and create the award-winning lakeside Water's Table restaurant at Hyatt Regency Lake Washington before joining Hyatt Regency Maui this year.

"We are delighted to welcome Chef David Flegel to the Hyatt Regency Maui team. His knowledge and expertise on a variety of international cuisines will bring inspiration and exciting twists to our food and beverage program," said David MacLean, Director of Sales and Marketing of Hyatt Regency Maui Resort and Spa. "We are looking forward to having our guests try our enhanced menus."

Chef will work closely with other colleagues to continue Maui's sustainability initiatives as well as implement new kitchen hygiene and dining room standards led by the newly appointed Hygiene and Wellbeing Leader. Highlights include the installments of plexiglass shields in all kitchens and dining rooms, socially distanced tables, mask requirements for all staff, chefs utilize gloves, and deep cleaning and sanitizing all kitchen equipment and silverware. Hyatt Regency Maui currently offers disposable printed menus, QR codes for menus that link to the digital order system at the restaurants, to-go service is available at all outlets and in-room dining can be ordered with contactless delivery. The resort is accredited through GBAC (Global Biorisk Advisory Council) and has an in-depth hygiene and food safety standard operating procedure to ensure a safe and secure food delivery process.

Hyatt Regency Maui Resort and Spa recognizes the use of the ‘okina [‘] or glottal stop in the (modern) Hawaiian language; and the kahakō [ā] or macron (e.g., in place names of Hawai‘i such as Lāna‘i). Due to technological limitations, this current communication may not include all Hawaiian diacritical markings.

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Guest Service: Health and Safety First

Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.