meet the chefs at hoakalei country club
Executive Chef Tony Miller - To borrow a saying from the sporting world, “Practice like you play every day”, we are seeking to continue to elevate our game in the kitchen just as you are on the beautiful landscape around us that is the Hoakalei Country Club. This philosophy was notably attributed to Michael Jordan who was known as much for his love of the links as his on-court prowess.
By crafting a dining experience that transcends the ordinary we are committed to elevating our game to new heights. With twenty-five years of experience in the culinary field working alongside chefs such as Charlie Trotter, Dean James Max, Daniel Boulud and Alan Wong as well as The Ritz Carlton, Regent, and Four Seasons brands I’m eager to bring that experience to your taste buds. I bring a passion for innovation and a commitment to excellence that I am eager to share with all of you.
At Reflections, our mission is to redefine the dining experience typically associated with golf clubs. We aspire to create a haven for gastronomic delight, a place where the love for food meets the beauty of the surroundings. The Hoakalei Country Club provides a picturesque backdrop, and I am determined to elevate your culinary journey to new heights, making it an integral part of your overall experience at the club.
What sets Reflections apart is our dedication to offering a dining experience that goes beyond the conventional expectations of a golf club. I am committed to sourcing the finest, freshest ingredients, and combining them in innovative ways while letting the flavor of the ingredients speak for themselves to create dishes that not only tantalize the taste buds but also leave a lasting impression on your senses. Whether you are a seasoned golfer or happen to love a well-seasoned prime rib, Reflections aims to cater to all palates.
Our team at Reflections is meticulously trained and passionately driven to deliver exceptional service. From the moment you step into the restaurant to the last bite of your meal, we want you to feel the warmth of our hospitality and the dedication we pour into every aspect of your dining experience.
Sous Chef Janet Iboshi - As a Sous Chef, my primary objective will be to support my Executive Chef in running an efficient and successful kitchen operation while upholding high culinary standards and delivering exceptional dining experiences to our members.
Chef brings over 13 years of experience in preparing foods of many ethnicities. Chef received training from Chef Masa Heo at Kapolei Golf Club in creating Japanese food. Her expertise is Filipino and Local Hawaiian Cuisine, along with Chinese and Mexican food. Chef brings over 8 years in inventory, ordering, menu planning controlling food cost, high level of food safety and sanitation and leadership skills.