Kona Kai San Diego Appoints Ethan Brown as New Executive Chef
Kona Kai San Diego, a world-class Noble House Hotels & Resorts property defined and inspired by its island location, distinction and soul, celebrates the appointment of Ethan Brown as its new executive chef. A culinary veteran bringing nearly two decades of passion and expertise to his role, Brown oversees the kitchen at the property's signature dining experience, Vessel Restaurant + Bar, in addition to meetings, weddings, events and in-room dining.
"The culinary program at Kona Kai San Diego plays a key role in the experience we offer locals and resort guests and we're lucky to have a leader with the passion and connection to the property that Ethan has," said Scott Ostrander, general manager at Kona Kai San Diego. "He has a clear vision for the next phase of our culinary experience and we look forward to the future of dining at Kona Kai."
A native of Austin, Texas, Brown pursued his passion for cooking following time serving in the United States Marine Corps infantry during Operation Enduring Freedom. Brown attended the California Culinary Academy and following his 2005 graduation, he trained at Michelin-rated restaurants in the Bay Area and Napa Valley and progressed through the culinary programs at resorts including L'Auberge Del Mar in Del Mar, Calif.; the Sonnenalp Hotel in Vail, Colo.; The Portofino Hotel & Marina in Redondo Beach, Calif. and the St. Julien Hotel & Spa in Boulder, Colo. Prior to joining the Kona Kai San Diego team, Brown served as the executive chef at Reikart House, Buffalo, a Tribute Portfolio Hotel, in Amherst, NY.
"My uncle has had a boat in the Kona Kai San Diego marina for as long as I can remember, so being able to lead the resort's culinary team is a full-circle moment for me," said Brown. "Kona Kai has played a major role in my own story and I am excited to bring that inspiration to the culinary program for years to come."
At Kona Kai, Brown oversees and manages all culinary operations inclusive of the Vessel Restaurant + Bar dining experience, as well as in-room dining and offerings for meetings, events and weddings. He has plans to elevate Kona Kai's partnerships with local purveyors and other partners to bring fresh flavor to the resort's menus. He is also working to further the connection between the resort's wellness and spa experiences and its culinary offerings through creative new vegan and gluten free options, elevated meat alternatives and a rotating collection of fresh squeezed juices.
When he's not concepting his next menu, Brown enjoys spending time with his wife and stays active through surfing, bikram yoga, cross fit and distance running. He is also a passionate philanthropist involved with organizations including Turning the WHeel and Toys for Tots.
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