Since he moved to Maui in 2010, Chef Kurt Lesmerises has been honing his passion for the famed farm-to-table concept and the flavors of Hawaii Regional Cuisine. He looks to institute the philosophy of using fresh island ingredients and the precision of French cooking to create innovative dishes that represent Hawaii and its’ island culture.

Born in New Hampshire and raised in Colorado, Chef Kurt developed a passion for food and French cooking during frequent family trips to Europe. He followed his passion beginning his culinary training in South Carolina at Bob Jones University and majoring in the Culinary Arts. He finished his formal training at Colorado Mountain Culinary institute, graduating as a Certified Culinarian in 2004 and received on-the-job training at several various Vail Resort restaurants in Colorado. Skilled in French and European culinary techniques, Chef Kurts’ notable professional experiences include Chef Tournant at the four-diamond French and Austrian fine-dining restaurant, Alpenglow Stube & Der Fondue Chessel, in Colorado; as well as Sous Chef at David Paul’s Island Grill; Sous Chef at Merriman’s Kapalua and Executive Chef of the Makena Beach and Golf Resort on Maui.

Chef Kurt is also a member of La Confrerie De La Chaine Des Rotisseurs Vail Billage Colorado, the American Culinary Association, Maitre Canardier ‘L’ordre Des Canardiers, Chapitre Rouen, France.