Culinary Q&A

Executive chef Hubert Des Marais

WORDS KRYSTAL KAKIMOTO

Born in Virginia and raised in North Carolina, Chef Hubert Des Marais’s culinary career began when he was a young man working at the Green Park Inn Hotel in Blowing Rock, North Carolina. During this summer job, the stringent chef he trained under taught him the values of professionalism, discipline, attention to detail, and the philosophy that “the guest always comes first.” With this solid foundation, Chef Des Marais has since traveled the globe working in esteemed kitchens while gathering a repertoire of worldly flavors that he folds into each new dish that he creates. Now the executive chef of The St. Regis Princeville Resort, Chef Des Marais oversees a large team and shoulders the responsibility of all dining activities at this luxury resort while working with the natural beauty found in local ingredients to help guests experience true flavors of the island.

What are some of your earliest memories in the kitchen and how do you think they impacted your decision to become a chef?

My earliest memories are sitting in the kitchen while watching my grandmother cook in her home in Lenoir, North Carolina. She was preparing the family meals with vegetables harvested from her gardens and she taught me the basics—how to respect everyone, how to garden, how to cultivate, and how to prepare food with passion. My grandmother was my greatest inspiration and the reason behind why I became a chef.

Throughout your travels and different work experiences, what are some truths about cooking or food that you have learned?

I have learned that the connection of cooking allows you to communicate even if you do not share the same spoken language. You can learn about the true culture of people and their environment by observing their culinary traditions, and I have learned that there is no greater compliment than being invited into someone’s home to enjoy their traditional family dishes.

What are some challenges that you’ve encountered working in such a remote place such as Kaua‘i?

Seasonal weather affects many things due to our location in the middle of the Pacific Ocean and rough seas can prevent inter-island and mainland shipments from reaching us. The weather also affects the availability of local fish while major wind and heavy rain affects our more delicate leafy items such as lettuces.

What does a typical workday look like for you?

I begin my days at 4:30am and focus on prioritizing what needs to be accomplished for today and the future. A good leader must have balance prioritizing what needs to be done to benefit our guests, our colleagues, our families, and ourselves. When I arrive in my kitchen, I greet everyone with genuine aloha and inspect all areas for cleanliness and organization. I then approve all food purchases and I meet with my team to plan the day by reviewing occupancy, scheduling, VIP guests, and create new menu items or daily specials. Throughout the day, I check all of our restaurant outlets and meet with colleagues to handle issues that may arise, and, if I am fortunate and things are running smoothly, I am home in time to cook dinner for my wife.

With such long days, how would you spend your day off?

My ideal day off would be spent with some time on the water either fishing or swimming. I would also want to relax with my wife and have a lovely meal either at home or out at one of our favorite restaurants.

What are some of your culinary goals over the next year at The St. Regis Princeville Resort?

My culinary goal over the next year is to make our restaurants Five-Star and Five Diamond. I want our winning team to be inspired every day from their hearts to give the highest level of service to our guests.

​What are some dishes you recommend guests try when dining at The St. Regis Princeville Resort?

Each of our dining establishments offers something different for guests to enjoy. The Nalu Kai Grill and Bar poolside dining venue offers great burgers, fresh poke bowls, and fresh fish tacos in a casual setting overlooking the spectacular Hanalei Bay. When guests join us at the Makana Terrace, I recommend a dish of our locally sourced seafood, as it is this restaurant’s specialty. At The St. Regis Bar, I would recommend our fresh sashimi like the Kona Kampachi Sashimi with yuzu dressing, creamy avocado, and sliced serrano peppers or the Sunset Surfboard Platter of assorted sushi. Kauai Grill is our more formal dining restaurant known for simple preparations of the finest seasonal ingredients and their Grilled Lamb Chops with mushroom Bolognese and fresh asparagus is always a great entrée choice.

What philosophy do you adhere to when running your kitchen?

Outstanding food begins with the passion of all our chefs, using the freshest, locally sourced ingredients to make creative dishes. My philosophy is to create a positive environment where ideas and art through food is top of mind every day. Attention to detail makes the difference between a good kitchen and a great kitchen. My motto is to ‘Inspect what you expect.’