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Meet the Culinary Team -Talented and Creative Chefs at Turtle Bay Resort
With creative innovation and delicious design, our chefs create memorable seaside dining experiences. For more information or dining reservations, call us at 808.293.6000
Hector Morales - Executive Chef
Hector has served as Executive Chef on the S.S. Independence and on the S.S. Constitution. He held the same position for American Hawaii Cruises. Before this, Morales was Chef de Cuisine at the Stouffer Wailea Beach Resort on the island of Maui, Hawaii.
Earlier in his career, Chef Morales served as Senior Sous chef at the Sydney Regent, Australia's premier Five Diamond Resort. In 1985, Morales transferred to Europe where he continued his culinary education under the direction of Master Swiss, German and Norwegian chefs. For a period, he served as the Banquet Sous Chef at S.A.S. Hotels Scandinavia in Oslo Norway. Additionally, his career includes serving at the pleasure of the King and the Royal Family of Norway as Banquet Chef. During his time in Oslo, he was also Banquet Sous Chef at the Sheraton Hotel.
Hector began cooking at an Italian restaurant in New Jersey at the age of 14 and was later accepted into the coveted Johnson & Wales University Culinary Arts program. His first appointment in Hawaii was as chef saucier on the S.S. Independence.
John Armstrong - Chef de Cuisine
John is a graduate of Johnson & Wales University and worked at several notable hotels on the mainland before coming to Hawaii. He began his culinary career in the Islands working for The Halekulani as Sous Chef. He came to Turtle Bay Resort as Chef de Cuisine for 21 Degrees North in 2003.