Arnold Arellano serves as Executive Chef at Sheraton Keauhou Bay Resort & Spa. Joining Arellano in the number two position in the kitchens is Clement Kaimiolo who is Executive Sous Chef.
Arellano joined Sheraton Keauhou Bay as a Cook I in August 2005. He was promoted to Executive Sous Chef in April 2007 and led the culinary team when the previous executive chef returned to the mainland shortly thereafter. Unafraid of the challenge, Arellano soon became the top candidate for the executive chef position.
"Here on the Big Island we have an abundance of locally grown product,” explained Arellano when asked about his culinary philosophy. “My goal, each and every day, is to incorporate as many of those fresh, local foods as possible in to the menus at Sheraton Keauhou so our guests are happy with the flavors and preparation."
In his 2007 debut at the esteemed Kona Coffee Cultural Festival Recipe Contest, Chef Arnold captured second place with his Kona Coffee Crusted Rack of Lamb.
Prior to working at Sheraton Keauhou Bay Resort & Spa, Arellano garnered experience in the culinary departments of well-known island resorts. Born in the Philippines, he grew up on the Big Island and trained at the Michigan Culinary School.
Clement Kaimiola is Executive Sous Chef. Kaimiola was part of Sheraton Keauhou Bay Resort & Spa’s pre-opening team in 2004. A demonstrated leader, Kaimiola worked his way up the ranks beginning his culinary career in an island resort kitchen as dishwasher.
Prior to joining Sheraton Keauhou Bay, Kaimiola worked as Executive Sous Chef at the former Kona Surf Hotel (now Sheraton Keauhou) and as Chef at Paradise Gourmet in Kona. Born and raised on the island of Oahu, Kaimiola has called the Big Island his home for the past twenty years.
