A culinary adventure awaits you at Hilton Waikoloa Village®. Discover an abundance of dining options ranging from savory Northern Italian dishes to exotic Japanese delicacies; favorites like perfect steaks and island seafood join gourmet Chinese cuisine. Enjoy outdoor dining with casual fare to please all tastes or a buffet where you can sample a little bit of everything. Our authentic luau will immerse you in the true Hawaiian experience.

Our great restaurants and lounges create the ultimate gathering place for food and drink at Hilton Waikoloa Village. For a quick summary of our dining options, view the Restaurant Guide (PDF).

Restaurant hours are subject to change. For the latest restaurant hours, view our weekly schedule (PDF) or call (808) 886-1234 and ask for the Concierge.

• Boat Landing Pavilion - All-day dining, take-out, & Sushi Bar
• Donatoni's - Italian cuisine (winner of numerous awards)
• Imari™ - Japanese cuisine
• Kamuela Provision Company™ - Hawaiian regional cuisine, steak & seafood
• Kirin - Chinese cuisine
• Lagoon Grill - Casual Lunch
• Malolo Lounge - Bar and lounge
• Orchid Marketplace - All-day dining
• Palm Terrace - International buffets
• Legends of the Pacific™ Luau - With dinner and show
• Hawaiian Paniolo Cookout - Dinner
• Signature Brunch - Over the ocean

Hilton Waikoloa Village Creates Culinary Magic, Supports Local Growers

Chef Biographies

The incredible array of cuisines, styles, and tastes available at Hilton Waikoloa Village is to be credited to our diverse assortment of culinary masters. Take a moment to learn more about our superb chefs.

Ken Omiya, Executive Chef
Alfred Mueller, Executive Sous Chef
Fumio Inaba, Imari Restaurant Chef
Sascia Marchesi, Donatoni's Restaurant Chef
Dayne Tanabe, Kamuela Provision Company Restaurant Chef
Vincent Tso , Kirin Restaurant Chef

Ken Omiya , Executive Chef

Chef Kenny Omiya was born in Honolulu, but has also lived in Maui and on the Big Island. As a teenager he had his first culinary experience on Oahu as cook in a fast food restaurant. Omiya’s love of eating and drive for success encouraged him to continue in the culinary industry and work at various restaurants and hotels on Oahu.

Omiya then settled in Maui and worked as a chef at the Hyatt Regency Maui and the Maui Marriott. He then transferred to Hyatt Regency Waikoloa, now Hilton Waikoloa Village. In Omiya’s opinion, destiny brought him here. He feels, “If you do things right, everything else just falls in place.”

Through out his culinary career, Omiya has had opportunities to work in Japan on several occasions at the Osaka Hilton, Nagoya Hilton and the Capitol Tokyu Hotel in Tokyo. These experiences have allowed him to learn the business aspect of the culinary industry.

According to Omiya, business savvy is a big part of having a successful culinary program at a large resort such as Hilton Waikoloa Village. In fact, he considers his competition to be the customer, and he enjoys working with them to help achieve their culinary goals by creating specific and unique dishes. “If the customer is happy and we make money, then everybody wins,” Omiya explained.

Omiya is a numbers man, and banquet events are another favorite part of his job. The bigger the better he says. He thrives on large groups, but Omiya adds that paying attention to detail is also an important aspect in the kitchen.

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Alfred Mueller, Executive Sous Chef

Chef Alfred Mueller was born and raised in Switzerland . He grew up in the restaurant industry, as both parents chose this route. His parents owned and operated Restaurant Grape, located at the Amriswil Railroad Station, and Mueller began helping at an early age. He remembers spending long hours in the kitchen, preparing French fries and slicing vegetables. Mueller's father influenced him to become a chef. Mueller remarked, “I wouldn't be here today if it was not for his advice and insistence.”

In 1963 Mueller began his career in the culinary and hospitality business as an apprentice for a convention center in Switzerland . He worked in various hotels throughout Switzerland including the Grand Hotel in Montreux and Hotel Acker in Wildhaus. However, Mueller stated that he learned the most while working with in-flight catering for the prestigious airline Swiss Air.

Mueller first moved to the United States in 1971 when he was offered a position as a chef in Denver , Colorado in the hospitality industry for a private club, University Club. Four years later his curiosity and a job opportunity as Executive Chef at Hilton Hawaiian Village Resort and Spa brought him to Hawaii .

After serving as Executive Chef for Hilton Hawaiian Village Resort and Spa for ten years, he decided to open his own restaurant. Mueller owned and operated L'auberge Swiss for 14 years. Most recently, Mueller held the position as Executive Sous Chef at Hilton Hawaiian Village Resort and Spa from 1997 until 2005. He lived on Oahu for more than thirty years before moving to the Big Island in July of 2005.

Mueller is well versed in all aspects of food preparation. He prides himself in creating pleasant culinary memories with his experience and knowledge. “My Big Island specialty is Apakapaka Ginger with Shiytake Mushroom Sauce,” Mueller added.

As Executive Sous Chef, Mueller is responsible for maintaining a standard of excellent quality, assisting with menu planning, development for all nine restaurants and ongoing training responsibilities. He also designed and crafted the larger than life 2005 annual holiday train display, incorporating a toy train that originally rounded the tracks at his previously owned restaurant L'auberge.

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