The Hawai‘i Convention Center welcomes Hector Morales as its new executive chef.
Morales has 25 years of culinary leadership experience in Hawai‘i. He most recently served as the chef de cuisine at Mauna Kea Beach Hotel on the Island of Hawai‘i. He also founded a food service consultancy, working with well-known restaurants in Hawai‘i and Nevada.
Morales previously served as the executive chef at the Polynesian Cultural Center for eight years, overseeing culinary and food services for thousands of guests daily across luaus, restaurants and concessions. He started his Hawai‘i career at O‘ahu’s Turtle Bay Resort, where he was executive chef for 16 years, managing the resort’s three restaurants, as well as the culinary operations for a variety of large-scale events. Morales also advised food and beverage teams at Turtle Bay Resort partner properties throughout the country.
In addition, Morales has extensive international experience. He worked as a chef at the SAS Norway and as the banquet chef for the King of Norway. He also worked as chef de cuisine at The Regent Sydney in Australia.
Morales is a graduate of the Johnson & Wales University Culinary Arts program. His achievements are recognized by the James Beard Foundation and Confrerie de la Chaine des Rotisseurs.
“The Hawai‘i Convention Center is widely known for its culinary innovation, sharing the authentic flavors of the Pacific with meetings and events guests from around the world. We are enthusiastically looking forward to Hector’s leadership and extensive experience as we continue to welcome guests back,” said Teri Orton, general manager of the Hawai‘i Convention Center, managed by ASM Global.
The health and safety of guests and employees are the Center’s top priority, and it continues to follow guidelines set by the State of Hawai‘i and the City & County of Honolulu. The Center has developed and implemented health and safety measures led by ASM Global’s comprehensive VenueShield program.
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