Chef Fred De Angelo - Hawaii Best Chef - Ola at Turtle Bay Resort Contemporary Hawaiian Cuisine

Well-respected in Hawaii’s culinary community, Chef Fred DeAngelo’s contemporary Hawaiian cuisine has taken several restaurants to unparalleled heights. He is the Executive Chef and Owner of Ola at Turtle Bay Resort, a 125-seat, beach-front restaurant located on the sands of Kuilima Bay. Since opening in December 2006, Ola gained national recognition from Sante Magazine by being recognized for “Excellence in Culinary Hospitality- Innovative Cuisine” for the West Coast of the United States. Ola also received the Honolulu Advertiser’s ‘Ilima Award for “2006 Best New Restaurant of the Year- Critic’s Choice” and Honolulu Magazine’s Hale ‘Aina Award for “2007 Best New Restaurant.” Ola continues to catch the attention of local and national media for its award-winning cuisine, atmosphere and service.

In 2003, Chef DeAngelo opened “Tiki’s Grill & Bar” in the Aston Waikiki Beach Hotel as Executive Chef and Partner. Only under his direction, the 300-seat restaurant and lounge captured the 2002 ‘Ilima Award for “Best New Restaurant” and the 2003 Hale ‘Aina Award for “Best New Restaurant.”

Prior to that, he served as Executive Chef of Palomino Euro Bistro located in the Harbor Court of Downtown Honolulu for five years. Part of the Restaurants Unlimited group, the chic restaurant and lounge with European-inspired cuisine was quickly put on Hawaii’s culinary map. For three consecutive years under his guidance, the 225-seat restaurant was named “Top O’ahu Restaurant” in 1999, 2000 and 2001 by Honolulu Magazine and one of “America’s Top Restaurants” by the prestigious Zagat Survey.

His resume also includes Restaurant Chef at the Hyatt Regency Maui and being part of the opening team at the Hyatt Regency Kaua’i in 1990. He is an active member of the Chaines de Roteisseurs and Les Amis d’ Escoffier Society of Hawaii. He is also a member of the Leeward Community College’s Culinary Advisory Board, promoting culinary education in Hawaii’s youth.

As a representative for the Hawai’i Visitors and Conventions Bureau “Chefs of Aloha” program, he has traveled around the world to various cities in the Continental United States, Auckland, New Zealand and Vancouver, British Columbia to promote the flavors and experience of Hawaii. He has had the honor of hosting a dinner at the James Beard House in New York City, an opportunity offered to only a highly select group of Chefs.

Chef DeAngelo’s signature recipes have been published in several cookbooks and other forms of media throughout the state. He participates in at least eight charitable events per year to give back to his community and encourages his staff to nurture their philanthropic spirit and true aloha.

First and foremost, he is a strong supporter of Hawaii’s farming community, using local products and produce throughout his menu. Chef DeAngelo also takes an active role in being an environmentally responsible business owner by partnering with a company in the community to recycle his restaurant oil into biodeisel fuel, among other projects.

His passion for Hawaii and its cuisine has been apparent throughout his career.


				Chef Fred DeAngelo Well-respected in Hawaii’s culinary community, Chef Fred DeAngelo’s contemporary Hawaiian cuisine has taken several restaurants to unparalleled heights. He is the Executive Chef and Owner of Ola at Turtle Bay Resort, a 125-seat, beach-front restaurant located on the sands of Kuilima Bay. Since opening in December 2006, Ola gained national recognition from Sante Magazine by being recognized for “Excellence in Culinary Hospitality- Innovative Cuisine” for the West Coast of the United States. Ola also received the Honolulu Advertiser’s ‘Ilima Award for “2006 Best New Restaurant of the Year- Critic’s Choice” and Honolulu Magazine’s Hale ‘Aina Award for “2007 Best New Restaurant.” Ola continues to catch the attention of local and national media for its award-winning cuisine, atmosphere and service. In 2003, Chef DeAngelo opened “Tiki’s Grill & Bar” in the Aston Waikiki Beach Hotel as Executive Chef and Partner. Only under his direction, the 300-seat restaurant and lounge captured the 2002 ‘Ilima Award for “Best New Restaurant” and the 2003 Hale ‘Aina Award for “Best New Restaurant.” Prior to that, he served as Executive Chef of Palomino Euro Bistro located in the Harbor Court of Downtown Honolulu for five years. Part of the Restaurants Unlimited group, the chic restaurant and lounge with European-inspired cuisine was quickly put on Hawaii’s culinary map. For three consecutive years under his guidance, the 225-seat restaurant was named “Top O’ahu Restaurant” in 1999, 2000 and 2001 by Honolulu Magazine and one of “America’s Top Restaurants” by the prestigious Zagat Survey. His resume also includes Restaurant Chef at the Hyatt Regency Maui and being part of the opening team at the Hyatt Regency Kaua’i in 1990. He is an active member of the Chaines de Roteisseurs and Les Amis d’ Escoffier Society of Hawaii. He is also a member of the Leeward Community College’s Culinary Advisory Board, promoting culinary education in Hawaii’s youth. As a representative for the Hawai’i Visitors and Conventions Bureau “Chefs of Aloha” program, he has traveled around the world to various cities in the Continental United States, Auckland, New Zealand and Vancouver, British Columbia to promote the flavors and experience of Hawaii. He has had the honor of hosting a dinner at the James Beard House in New York City, an opportunity offered to only a highly select group of Chefs. Chef DeAngelo’s signature recipes have been published in several cookbooks and other forms of media throughout the state. He participates in at least eight charitable events per year to give back to his community and encourages his staff to nurture their philanthropic spirit and true aloha. First and foremost, he is a strong supporter of Hawaii’s farming community, using local products and produce throughout his menu. Chef DeAngelo also takes an active role in being an environmentally responsible business owner by partnering with a company in the community to recycle his restaurant oil into biodeisel fuel, among other projects. His passion for Hawaii and its cuisine has been apparent throughout his career.