Categorized | Food

Sous chef, chef de cuisine named at Four Seasons


Four Seasons Resort Hualalai has announced two promotions within its culinary division.

Shaun Acosta has been named executive sous chef.

A native of Woodland, Calif., Acosta has worked at the Resort since 2006. Most recently banquet chef of the Resort, responsible
for wedding and special event dining; Acosta earned his A.O.S. degree in Culinary Arts from the California Culinary Academy in San Francisco.

Prior to joining Four Seasons, Acosta worked at the Hyatt Regency San Francisco. He began his culinary career at the Michelin-starred Acquerello, in San Francisco.

Acosta and his wife Keeley have two daughters, Ellie and Gracie. In his spare time, he enjoys fishing and playing golf.

Angela Kenyon has been named chef de cuisine, Beach Tree restaurant.

Kenyon is a Four Seasons veteran, having served at Four Seasons Resort Palm Beach and Four Seasons Hotel London at Canary Wharf before joining Four Seasons Resort Hualalai in 2006, where she most recently served as sous chef of Beach Tree restaurant.

A native of Lake George, N.Y., Angela is a graduate of New England Culinary Institute with as A.O.S. degree in Culinary Arts.

Kenyon is passionate about travel and experiencing the world’s cuisines. In 2013, she traveled to Puglia, Italy, where she worked at the Michelin Star-rated restaurant Pasha for a two-month immersion assignment.

“Chefs Shaun and Angela have proven themselves as real talents within our culinary division, and their promotions will allow them even more creative license and responsibility as we continue to drive our culinary programming forward,” says Robert Whitfield, regional vice president and general manager of Four Seasons Resort Hualalai. “Their passion for their craft is unmatched, as is the quality of food they serve our guests each and every day.”

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