Executive Chef Eric Lelinski heads up the culinary team in the resort's busy kitchens that bring delicious food to every diner's table.
In his position as Executive Chef, Lelinski and his staff prepare island-inspired meals for Kai restaurant, Sliders, Manta Ray Bar & Grill, in-room dining, banquets, and traditional and contemporary foods presented at Haleo luau dinner and show.
Lelinski began his food and beverage career as a dishwasher in his home state of Pennsylvania and graduated from Culinary School in Baltimore, Maryland. He spent several months in Ireland to further his culinary skills then made his way to California where he worked in restaurants from Sacramento to San Diego including six years at the historic Hotel Del Coronado.
An avid outdoorsman who enjoys fishing, scuba diving and photography, Lelinski works diligently to further the resort's relationships with local growers and fishermen to bring the freshest products possible to the tables at Sheraton Keauhou Bay Resort & Spa.
Clement Kaimiola is Executive Sous Chef at Sheraton Keauhou Bay Resort & Spa.
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 more than twenty years. "Chef Clem" takes particular pride in sharing tasty, visually appealing ethnic foods at Haleo each Monday evening.
