About Peter Pahk: An Oahu, Hawaii native, Chef Pahk began his career as an apprentice in Waikiki. After receiving training in French cuisine at Michel's and JB's, he worked at local restaurants Nick's Fishmarket and Rex and Eric's where he added gourmet seafood and refined Continental cuisine to his repertoire.
His formal education took place at Syracuse University and at the Culinary Institute of America (CIA) in Hyde Park, New York. Upon graduating from the CIA, Chef Pahk embarked upon his career with the Ritz Carlton Hotel Company in 1983. While there, he established an impressive following for his Asian-influenced California cuisine as Executive Chef at the Ritz Carlton - Atlanta and Marina Del Rey. He traveled extensively abroad to Hong Kong, Bali, Singapore, Korea, Australia and Mexico as a member of The Ritz Carlton Hotel Company's opening team. Domestically, he helped open hotels in Hawaii, Laguna Niguel, Pasadena, St. Louis, Philadelphia, Aspen, Kansas City, and New Orleans.
In 1993, Chef Pahk was named "America's 2000," an award given to outstanding chefs in North America. In 1994, he was honored with an invitation to cook the New Year's Eve Dinner for members of the James Beard Foundation in New York.
In 1997, after 15 years of service with The Ritz Carlton Hotel Company, Chef Pahk joined the Silverado Resort in Napa Valley as the Executive Chef. This is a Four Diamond resort with two dining facilities plus the most sought out conference services and catering facility in Northern California. It also services a private membership with its own clubhouse, social, golf, tennis, swimming and spa amenities.
In 2010, Chef Pahk relocated with the Xanterra company, who managed the resort at Silverado, to Kingsmill Resort and Spa in the heart of Williamsburg, VA to continue his journey with his company of 14 years as Executive Chef of this Four Diamond property. Similar in profile to Silverado. It also services members with 5 dining outlets, golf, tennis and spa amenities.
In 2012, Chef Pahk returns home to his roots as Executive Chef of The Mauna Kea Beach Hotel on the beautiful big island of Hawaii. A 5 Diamond Resort with one of the best beaches and golf in the world, it features four restaurants with outdoor dining experiences as well as a weekly luau and clambake. Private membership available for homeowners living on property.
Chef Pahk is a member of the American Culinary Federation, the James Beard Foundation, Chef's Collaborative, Slow Foods Napa Valley, Board Member of the Resort Food Executive Committee founded by Herman Rusch (an elite membership of 35 nationwide independent resort Executive Chefs), Board Member of the Mustard Festival, Napa Valley, Chairperson for Share Our Strength Napa Valley, Charter Member of the Local First, a division of BALLE, devoted to supporting local businesses, and a professional member and spokesperson for Common Vision, an organization devoted to making sustainable oceans a reality through The Seafood Watch Program and The Monterey Bay Aquarium.
He currently resides in the city of Kamuela, HI with his wife Pat.