Ben Takahashi joined the Sheraton Kaua‘i Resort as executive chef with almost 25 years of culinary experience. As executive chef of the Po’ipu resort, Takahashi will collaborate with Director of Food and Beverage Jacob Vogelgesang to oversee the hotel’s Shells
Ben Takahashi joined the Sheraton Kaua‘i Resort as executive chef with almost 25 years of culinary experience. As executive chef of the Po’ipu resort, Takahashi will collaborate with Director of Food and Beverage Jacob Vogelgesang to oversee the hotel’s Shells and Naniwa restaurants as well as The Point.
Takahashi was previously executive chef at Cassis by Mavro, overseeing the kitchen of the classic French bistro in Honolulu. Prior to Cassis, Takahashi was the executive chef at the Mauna Lani Bay and Bungalows on the Kohala Coast of the Big Island. In 2004, he helped open the Sheraton Keauhou Bay Resort and Spa in Kona where he served as executive chef.
Takahashi started his culinary career at Honolulu’s Yacht Harbor Restaurant, the private Plaza Club in downtown Honolulu and the exclusive Waialae Country Club until he worked for and was mentored by Chef George Mavrothalassitis at La Mer Restaurant at Halekulani Hotel where the team was awarded the prestigious AAA Five Diamond award — a first for a Hawai‘i restaurant during that time. Takahashi also assisted Chef Mavro with the opening of Seasons Restaurant at the Four Seasons Resort on Maui which subsequently also won a AAA Five Diamond award, only the second such award in the state at the time.
