Hawaii Island native Peter Abarcar, Jr. was promoted in 2015 from executive chef of Hapuna Beach Prince Hotel to director of culinary and beverage operations. Chef Abarcar now oversees all culinary, food and beverage operations at the 350-room oceanfront resort including the resort’s signature restaurant, Coast Grille. He also supervises operations for extensive catering and banquets, the Ocean Terrace Restaurant and The Beach Bar.

Abarcar first began his Hapuna Beach Prince Hotel career as lead cook in 1997. In 2000 he left the Hapuna family to become Executive Chef at the Club at Hokuli’a. Eight years later, Abarcar returned to Mauna Kea Resort to help reopen Mauna Kea Beach Hotel as sous chef, following the hotel’s closure and extensive renovation. In 2010, he was promoted to chef de cuisine at Hapuna Beach Prince Hotel’s signature restaurant, Coast Grille. The following year, he was promoted to the position of Executive Chef.

Chef Abarcar enjoys pairing varieties of ethnic flavors from his Hawaii Island upbringing. His keen sense of local produce and seafood paired with his culinary talent and passion for creative food results in exciting tastes on each of the menus at Hapuna Beach Prince Hotel.

We’ll pull him out of the busy kitchens and “Talk Story.”

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