Francois Milliet, Executive Chef
With over 20 years of culinary expertise, Executive Chef Francois Milliet has taken the dining experience at the AAA four-diamond resort to new heights of success. Milliet developed a taste for cooking by assisting his father, an accomplished chef, in his catering business in Switzerland.
He moved to the United States upon completion of his education at the Ecole Professionelle de Lausanne (EPSIC) culinary school and found himself cooking in California, surrounded by some of the world’s most fertile farmland. His career flourished as he began working for famed restaurants such as Tower Club and The Ojai Valley Inn in California. Milliet also served as executive sous chef at Hyatt Regency Maui, Park Hyatt Beaver Creek Resort & Spa and The Westin Maui Resort & Spa.
An intimacy with raw ingredients shapes his approach to food. Milliet states that as our tastes evolve, “we are coming full circle and realize that not only what we eat is important but so is how it was produced and processed. More and more, people are realizing that where food comes from matters.” A HOTChef Finalist of Starwood Hotels & Resorts (NAD) culinary competition for two consecutive years, he enjoys finding year-round availability of ripe local produce and fresh-caught fish to delight guests with bold and vibrant flavors.
Jesse Pita, Chef De Cuisine
Pulehu, an Italian Grill
In 2013, Chef Jesse Pita joined The Westin Ka’anapali Ocean Resort Villas culinary team at Pulehu, an Italian Grill, and a year later was welcomed at Ocean Pool Bar & Grill as Sous Chef. In 2016, Chef Jesse became the Chef De Cuisine at Pulehu, an Italian Grill.
Born in New York City, Chef Jesse attended the Culinary Institute of America where he received his Bachelor’s Degree and has since held multiple Sous Chef positions at several well-known Maui restaurants such as Merriman’s Kapalua and Pacific’o Restaurant. Jesse is passionate about dining out and trying new restaurants.