TURTLE BAY RESORT ANNOUNCES APPOINTMENT OF GILLES EPIÉ AS EXECUTIVE CHEF OVERSEEING THE PROPERTY’S REIMAGINED CULINARY PROGRAM

Chef Epié Will Helm New Food and Beverage Offerings Embracing The Bounty of the North Shore’s Locally Grown Ingredients

June 23, 2021 – (Kahuku, HI) – Turtle Bay Resort has appointed Gilles Epié as executive chef overseeing the reinvented culinary offerings as part of the reimagination of the iconic property on Oahu’s North Shore. Turtle Bay Resort will open on July 1 with brand new dining experiences that embody the very best of the North Shore’s bountiful locally-grown ingredients.

With more than 40 years of experience leading the kitchens of award-winning restaurants, Chef Epié is known for his modern French cooking with bold American and international accents. “I fall more in love every day with Hawaii’s rich culinary heritage,” said Chef Epié. “The food culture on O’ahu and the neighbor islands is so vibrant and diverse, and we are excited to bring local twists and nuances to the menus at our restaurants. It has been a pleasure to work side by side in the kitchen with my team, sharing stories and creating these new flavors and dishes together.

Born in France, Chef Epié’s passion for food has driven him to become one of the most recognized chefs in the world. He still holds the record for being the youngest chef to helm a Michelin-starred restaurant at just 22 years old. From his quick rise to fame in Paris to L’Orangerie in Los Angeles, then back to Paris where he owned Citrus Etoile near the Champs Elysées with his wife Elizabeth, Chef Epié has had the chance over the decades to develop longtime friendships with leading figures of the music, film, and gastronomic industries. Chef Epié trained with Alain Senderens, Alain Ducasse, and Roger Jaloux, the iconic executive chef from Paul Bocuse’s restaurant. In 1996, Gilles was voted the Best Chef In America by Food & Wine magazine. He most recently served as culinary director of Montage Beverly Hills. Gilles has cooked for U.S. Presidents Ronald Reagan, George Bush, Gerald Ford and Bill Clinton, as well as French Presidents Emmanuel Macron, François Hollande and Nicolas Sarkozy.

At Turtle Bay, Chef Epié’s vision is for guests to leave with memories centered around their culinary experiences that elicit storytelling and keep them coming back for years to come. The resort’s entire food and beverage program is being reconceived to celebrate the local culture and bountiful ingredients grown on the island. The lobby bar, Off The Lip, will feature a sunken footprint that provides unimpeded views of the breaking surf and brilliant Hawaiian sunsets. Just off the lobby, the resort’s main dining destination, Alaia, will evoke relaxed luxury and incorporate the North Shore’s sustainable agriculture throughout the menu, including produce from the resort’s own Kuilima Farm. A new lobby cafe, Ho’olana, will greet guests with panoramic views of the sunrise while offering gourmet locally-sourced coffees and light bites.

As the only full-service resort on the North Shore – the home of big wave surfing – Turtle Bay is set on 1,300 oceanfront acres, featuring scenic rainforests, sprawling farmland, and five miles of pristine beaches, ranging from secluded coves to legendary surf spots. Nearly every aspect of the property will be transformed to immerse guests in this dramatic landscape, from the locally inspired dining concepts to the stunning redesigned lobby and pool deck to the spacious new Ocean Bungalows just steps from the water. Located on a peninsula and designed with three wings of guestrooms, every room and suite has stunning ocean views. With a host of elevated experiences that will be offered exclusively at the resort, guests of Turtle Bay Resort will discover a deeper connection to the North Shore’s outdoor adventures and rich surf culture