Jonathan Pasion - Executive Chef
Born and raised on Maui and a graduate of Maui High School, Jonathan Pasion studied culinary arts at University of Hawaiʻi, Maui College. Shortly after graduating he began working at Fairmont Kea Lani as a cook supporting the resort’s food and beverage venues. Pasion continued his studies across the country at Johnson and Wales University in Providence, Rhode Island earning a Restaurant and Culinary Management degree. His work took him from kitchens along the shores of Rhode Island back to the beaches of Maui where he worked progressive positions culminating as Chef De Cuisine at Kaʻana Kitchen, the signature restaurant for Andaz Wailea Maui Resort. In this role, he was lauded for his innovative menus by local and industry magazine awards alike. Pasion has garnered accolades including Hyatt Hotels’ Good Taste Series Culinary Competition winner in the regional and global finals. In 2019, he joined the opening team at Park Hyatt Auckland as Chef De Cuisine where he earned the signature restaurant Onemata Restaurant distinction in local press amongst the “Top 6 Best New Eateries in Auckland, NZ”.
Tylun Pang - Executive Chef Emeritus
Tylun Pang grew up in Hawaiʻi enjoying the freshest island ingredients in his father and grandmother's Chinese kitchen. With a culinary career spanning over four decades taking him throughout Asia, South America and across the United States as a chef with Westin Hotels, Chef Pang returned home to Hawaiʻi in 1996 to lead the culinary programs at Fairmont Kea Lani in Wailea, Maui. Pang oversees the luxury resort's five dining venues and one market, banquet and catering as well as, developed the concept for the resort's signature restaurant - Kō.
Many recognize Chef Pang for his participation in the Best Hotel Chefs of America Series at the James Beard House in New York, as well as his dedication to local agriculture, the island's culinary school and mentorship of future chefs.