Bryan McMahon named Executive Chef at Hotel Wailea - Insights
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Bryan McMahon named Executive Chef at Hotel Wailea

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Bryan McMahon Hotel WaileaBryan McMahon has joined Hawaii’s only Relais and Châteaux property, Hotel Wailea, as Executive Chef.

Fresh off a decade long tenure with Wolfgang Puck Fine Dining Group and most recently at SPAGO Maui at the Four Seasons Resort Maui at Wailea, McMahon oversees Hotel Wailea’s culinary program, including the property’s acclaimed signature dining venue The Restaurant at Hotel Wailea, the open-air lounge concept Birdcage Bar, relaxed poolside spot The Cabanas and the beloved Hotel Wailea Cooking School. Since its inception, Hotel Wailea has been committed to fostering Hawaii’s up-and-coming culinary talent. With the appointment of Chef McMahon, the tradition continues, granting McMahon his first Executive Chef position.

Throughout his tenure with Wolfgang Puck Fine Dining Group, McMahon developed a niche in the hospitality space, working in the kitchens of five-star properties such as Hotel Bel Air, the Four Seasons Beverly Wilshire, and SPAGO Maui at the Four Seasons Resort Maui at Wailea. McMahon has served on the cooking teams of not one, but two Michelin starred restaurants in Los Angeles  CUT at the Four Seasons Beverly Wilshire and Vespertine in Culver City. A true student of the culinary arts, McMahon has dedicated himself to learning not only from the chefs he has worked alongside, but also those he has admired from afar. McMahon has studied the styles of the world’s premier epicurean talents, including Daniel Boulud, Sean Brock, Thomas Keller, Massimo Battura and Grant Achatz, motivating him to push the boundaries and test the limits of what is possible in the kitchen.

Inspired by the abundance of the islands, McMahon has revamped Hotel Wailea’s offerings to infuse each menu with a distinct and flavorful sense of place. At The Restaurant at Hotel Wailea, guests can select a prix fixe menu showcasing the island’s freshest, most seasonal ingredients. Stand-out dishes include locally sourced crudo with avocado, ponzu and togarashi, pork ribs with toasted macadamia nut, nuoc cham and cauliflower, and Kona kampachi and Manila clams served with bok choy, tomato and garlic ginger sambal.  Three of the Hawaiian Islands are visible from the restaurant’s expansive upper lanai, perched just above Wailea Beach. The Birdcage Bar lounge experience offers a selection of small plates, fine wines and craft cocktails set against 180° ocean views, while the poolside spot The Cabanas serves light and refreshing fare al fresco alongside signature cocktails, fresh pressed juices, and frozen smoothies from an apothecary style bar.

When he’s not in the kitchen, McMahon revels in the island lifestyle, spending his days snorkeling, body surfing, golfing, gardening, cycling, hiking and camping. He also enjoys playing guitar, spending time with his wife and cheering on his home team, the University of Oregon Ducks.

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