Derek Watanabe has joined Travaasa Hana as executive chef. Watanabe will lead the culinary team and oversee all banquet and catering services at the AAA Four Diamond resort located at the end of Maui’s legendary road to Hana.
“Derek’s passion for sustainability and cooking with a sense of place aligns perfectly with Travaasa’s commitment to providing authentic experiences for our guests,” said Chris Manning, co-founder and president of Travaasa Experiential Resorts.
A Honolulu native, Watanabe brings extensive culinary and catering experience to Travaasa Hana. Most recently he served as chef/partner of Café Julia and Laniakea Catering and as chef de cuisine of Watanabe Weddings by Alan Wong in Honolulu. He previously held chef de cuisine positions at Alan Wong’s Restaurant—widely regarded as one of the premier Hawaii regional cuisine establishments—and at The Pineapple Room by Alan Wong in Honolulu.
“I’m fortunate to have the opportunity to teach and learn from an incredible staff,” Watanabe said. “I hope guests take home a true Hawaii experience through our cuisine. The natural beauty of Hana provides the ideal setting to showcase fresh ingredients and support the work of our local farmers, ranchers and fishermen.”
This appointment strengthens Travaasa Hana’s focus on locally sourced, seasonally driven menus that reflect the region’s flavors and traditions. Under Watanabe’s direction, the resort’s dining offerings and banquet services are expected to emphasize sustainable sourcing, thoughtful preparation, and respectful collaboration with the island’s producers. That approach aims to deliver memorable meals that complement the resort’s experiential programming and the immersive sense of place that draws visitors to Hana.
Watanabe’s background in both restaurant and large-scale event catering positions him to manage the resort’s varied food operations, from intimate meals highlighting island-grown produce to larger banquet functions. His experience with Hawaii regional cuisine and connections with local farmers and fishermen will help the resort prioritize fresh, high-quality ingredients while creating menus that feel rooted in the islands.
Guests can anticipate menus that celebrate local staples—fresh fish, island-grown fruits and vegetables, and proteins sourced from nearby ranchers—prepared with techniques that honor Hawaiian culinary traditions while offering contemporary flair. The resort’s banquet and catering services will continue to support special events, weddings, and group gatherings with thoughtful menu planning and execution designed to showcase Hana’s natural abundance.
Watanabe expressed enthusiasm about engaging with the community and supporting the island’s producers. His intention to both teach and learn from the Travaasa team suggests a collaborative kitchen environment focused on continual improvement and authentic hospitality. For visitors, that means dining experiences that are both delicious and meaningful, connecting guests to place through thoughtful food.
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