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We present to you our culinary team with an exciting vision of exceptional freshness and thoughtfully hand-selected elements with a fine balance of European and West Coast cuisine at Villa Eyrie Resort. These exceptionally talented chefs bring together a unique culmination of distinguished backgrounds and wealth of culinary experience.
Michael Richard - Master Chef
Born and raised on Maui and a graduate of Maui High School, Jonathan Pasion studied culinary arts at University of Hawaiʻi, Maui College. Shortly after graduating he began working at Fairmont Kea Lani as a cook supporting the resort’s food and beverage venues. Pasion continued his studies across the country at Johnson and Wales University in Providence, Rhode Island earning a Restaurant and Culinary Management degree.
His work took him from kitchens along the shores of Rhode Island back to the beaches of Maui where he worked progressive positions culminating as Chef De Cuisine at Kaʻana Kitchen, the signature restaurant for Andaz Wailea Maui Resort.
Christopher Donald - Assistant chef
Christopher Donald grew up in Hawaiʻi enjoying the freshest island ingredients in his father and grandmother’s Chinese kitchen. With a culinary career spanning over four decades taking him throughout Asia, South America and across the United States as a chef with Westin Hotels, Chef Pang returned home to Hawaiʻi in 1996 to lead the culinary programs at Fairmont Kea Lani in Wailea, Maui. Pang oversees the luxury resort’s five dining venues and one market.
Many recognize Chef Pang for his participation in the Best Hotel Chefs of America Series at the James Beard House in New York, as well as his dedication to local agriculture, the island’s culinary school and mentorship of future chefs.
