|Brett C. Callis||Director of Restaurants & Bars|
Brett grew up in the islands, having moved here as a child when his father opened the Sheraton Waikiki in the 1970’s. During college, he worked at some of the finest Waikiki eateries, including Matteo’s, Bali by the Sea, and The Golden Dragon. It was at these restaurants that Brett discovered his passion for fine wine and working with chefs to promote incredible food and wine pairings. Brett garnered a B.A and M.A. in American history, and while pursuing a PhD on the mainland, came to realize that hospitality, not history, was the course he would follow. While on the mainland, Brett served as managing partner of Va Pensiero Ristorante in Evanston, Illinois and Director of Operations under acclaimed Bay Area Chef Roland Passot at Left Bank Brasseries. He happily returned home to the islands in 2010.
Chef David Lukela
Chef de Cuisine
For nearly six years, Lukela served as a research lab supervisor at the Hawaii Center for AIDS with the University of Hawaii’s John A. Burns School of Medicine. That’s when he decided it was time to begin experimenting with the idea of another career path.
Lukela enrolled at the Kapiolani Community College’s (KCC) Culinary Arts Program in 2010, and while there, began as a cook’s helper at the Sheraton Waikiki in July of 2010. He never looked back after that. Lukela was named executive sous chef at the Moana Surfrider, A Westin Resort & Spa in 2014 and in 2015 he was named Chef de Cuisine. Lukela’s vision for the Beachhouse is simple. “I want to make it a true culinary destination,” he says. “Great food, elegant ambience and memorable service…all of the things that help bring people time and time again to one of the most extraordinary venues on Oahu.” In addition to his culinary degree from Kapiolani Community College, Lukela holds a Bachelor of Arts degree in biochemistry, with a minor in economics, from Occidental College in Los Angeles. He is a graduate of Kamehameha Schools in Honolulu.