Skip to primary navigation Skip to content Skip to footer
Back to Blog

New Partnership for Kauai Food Tour

Seared scallops with heart of palm and avocado mousse at Kauai grill. Daniel Lane photo.
Seared scallops with heart of palm and avocado mousse at Kauai grill. Daniel Lane photo.

Seared scallops with heart of palm and avocado mousse at Kauai Grill. Daniel Lane photo.

We are pleased to announce a new partnership with The St. Regis Princeville. Beginning Aug. 25, the luxury resort will be one of six stops on our intimate North Shore Kauai Food Tour. It’s pretty amazing because while enjoying a private tasting, guests will have the opportunity to meet the resort’s top chefs and ask burning foodie questions! Each week, our guests will gaze at a world-class view of Hanalei Bay and Mount Makana, while exploring a different aspect of The St. Regis Princeville, including:

  • Mediterranean tapas served at KG Beachside with chef, Noelani Planas.
  • Indulge in afternoon tea with Executive Pastry Chef, Heather Campbell, at the St. Regis Bar.
  • Private tasting at Kauai Grill, the resort’s premiere restaurant, with Executive Sous Chef, Maxime Michaud.
  • Champagne ceremony sabering and canapés with Executive Chef, Franck Desplechin, at the The St. Regis Bar.
  • Poolside tasting with chef, Noelani Planas, at Nalu Kai.
  • Exclusive tasting at Makana Terrace with chef, Shawn Gavin.
  • The story and taste of Aloha Mary, The St. Regis Princeville’s twist on the Bloody Mary, made with sea asparagus and organic Maui Ocean Vodka.
Sunset view from Makana Terrace. Daniel Lane photo.

Sunset view from Makana Terrace. Daniel Lane photo.

I know many of our readers are just as passionate about good food as I am, so I’ll share how cool this is by giving a bio on the chefs.

In Sept. 2014, Franck Desplechin was promoted from executive sous chef of the St. Regis Princeville to executive chef, which means he’s the lead person for the entire resort’s food. Franck began his culinary career when, at just 9-years-old, he attended L’Auberge des Glazicks in Plomodiern, France, under chef Olivier Belin. The restaurant earned a Michelin star one year after Franck started and since, he has worked at a number of Michelin starred restaurants.

Sunset view from KG Beachside and Nalu Kai. Daniel Lane photo.

Sunset view from KG Beachside and Nalu Kai. Daniel Lane photo.

Maxime Michaud, former chef de cuisine at Kauai Grill, is now the executive sous chef at St. Regis Princeville. Growing up in Seyssel, France, Michaud worked at his father’s side and learned the basics at Auberge de la Rotisserie du Fier, the restaurant Pierre Michaud has owned for 24-years. During Maxime’s five years at Savoie & Léman culinary school near Geneva, he apprenticed at Le Bateau Ivre, a two Michelin star restaurant in Lyon, France. After graduating, Michaud cooked at a two Michelin star restaurant in Le Bourget du Lac, France, a small village about two hours northeast of Léon, then landed at Lagoon, the premiere restaurant at St. Regis Bora Bora owned by internationally acclaimed and Michelin starred chef Jean-Georges Vongerichten.

Nut-crusted Kauai Shrimp with goat cheese dip at KG Beachside. Daniel Lane photo.

Nut-crusted Kauai Shrimp with goat cheese dip at KG Beachside. Daniel Lane photo.

Shawn Gavin, lead chef for Makana Terrace, was the executive chef at Honolulu’s Memoirs Hawaii where he catered events such as the opening dinner and ceremony for the Hawaiian International Film Festival. While he was the chef de cuisine at Omni Scottsdale Resort & Spa Montelucia, his restaurants were named “Best Restaurant in the Southwest” by both Phoenix and Esquire magazines. He received his culinary degree from the Scottsdale Culinary Institute.

Noelani Planas is the new lead chef for Kauai Grill. She was born and raised in Kapaa and learned how to cook at A Pacific Cafe under Jean-Marie Josselin, a pioneering chef of Hawaii Regional Cuisine. Noelani was 15-years-old when she started as Josselin’s dishwasher and five years later, she opened his 808 Restaurant at Cesar’s Palace. Since, she’s cooked with chefs such as Michael Mina, Wolfgang Puck and Joel Robuchon, a French chef whose earned 28 Michelin stars in eight countries, including three at MGM Grand in Las Vegas.

Seared ahi in an orange reduction sauce at Nalu Kai. Daniel Lane photo.

Seared ahi in an orange reduction sauce at Nalu Kai. Daniel Lane photo.

Amazing, right? We are so pleased to add this high-end tasting to our North Shore Kauai Food Tour. You can meet Jean Marie Josselin during a private tasting on our Royal Coconut Coast Kauai Food Tour, and Merriman’s Fish House Executive Chef Mark Arriola during our South Shore Kauai Food Tour. We invite you to join us on a culinary romp through paradise!

Skip to toolbar