Mauna Kea Beach Hotel in Hawaii recently announced the appointment of Johnny Loua as "chef de cuisine" of Manta & Pavilion Wine Bar. He will be responsible for managing kitchen staff, culinary operations and the creative direction of the restaurant.
Loua will introduce a new farm-to-table menu at Manta & Pavilion Wine Bar featuring Big Island-grown produce and products, while remaining true to the restaurant’s classic favorites.
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Most recently, Loua held the position of sous chef at Merriman’s Waimea. He also served as executive chef at Ruth’s Chris Steak House and Lava Java in Historic Kailua Village. His diverse culinary experience includes positions at Sam Choy’s, Pasta Basta and Alan Wong’s.
Born in Samoa and raised in New Zealand, Loua attended Christchurch Polytechnic Institute of Technology’s culinary program before moving to Hawaii in 2005.
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