Hilton Hawaiian Village Waikiki Beach Resort has appointed Ricky Kusuda as chef de cuisine at signature restaurant Bali Steak and Seafood.
Ricky Kusuda
Kusuda has oversight of the restaurant's farm-to-table cuisine, and calls on his past experience as a sales representative for a Hawaii fish distributor, as well as previous culinary posts, in his new position. Since taking the helm, Kusuda has released new dishes in addition to fresh iterations on existing specialties. Menu items include house-made pappardelle pasta accompanied by a Maui venison ragu and gremolata, Hokkaido day boat scallops and Niihau Ranch lamb dumplings.
Prior to his new position, Kusuda was the resort's banquet chef, where he oversaw banquet spaces the Waikiki Starlight Luau and the Tapa Commissary Kitchen. Previously, Kusuda spent several years on the culinary team at Kahala Hotel and Resort.
"Ricky brings amazing creativity to anything he cooks. At the same time, he has a keen awareness of how to lead restaurant teams in an efficient manner," Jeffrey Yedlin, director of food and beverage at the Hilton Hawaiian Village, said in a statement. "We've already seen the entire dining experience at Bali Steak and Seafood elevated due to his leadership."