Chef Biography

Hubert Des Marais was born in Virginia and grew up in North Carolina, spending time at his grandparents’ estate, often in the kitchen at the heels of the family cook.  After hours perusing the pages of cookbooks in search of the perfect debut menu, a very young Des Marais settled on Beef Wellington, which he prepared under the tutelage of the family cook, and served at a Sunday family dinner— to rave reviews.

He accepted his first professional cooking gig at the age of 14, graduated from the Culinary Institute, worked at Kiawah Island Resort in South Carolina as chef garde manger and chef, joined the Ritz-Carlton in Houston as executive sous chef, before moving on to Hawk’s Key Resort in the Florida Keys, and joining the Ocean Grand Resort (later a Four Seasons Hotel) in 1989, as executive chef.   Great Chefs caught up with Chef Hubert in the mid 1990’s to tape him for their Great Chefs-Great Cities television series.

In 2007, Chef Des Marais left the Four Seasons to become the executive chef at the Fairmont Turnberry Isle resort in Aventura, Florida, and a year later was appointed as group executive chef overseeing 6 hotels in East Africa. In 2011, Chef Des Marais was named as Kenya Chef of the Year.  In 2012, Fairmont promoted him as executive chef of the Fairmont Orchid Hawaii on Kohala Coast on the big island, where he holds court to this day. When he started there, the resort was using 30% local produce.  In 2015, it’s up to 80%.


Yellowtail Snapper with Melon Relish and Orange Vinaigrette

Serving: 4 Print Yellowtail Snapper with Melon Relish and Orange Vinaigrette By Great Chefs November 9, 2015 South Florida cuisine at its tropical finest showcases butterflied snapper fillets with a cool-spicy relish and an intense vinaigrette. Ingredients Annatto Oil Annatto Seeds – 2 tablespoons Olive Oil – 1/2 cup Melon Relish Cantaloupe – 3/4 cup, […]

Barbecued Blue Prawns with Okra, Tomato, and Corn

Serving: 4 Print Barbecued Blue Prawns with Okra, Tomato, and Corn By Great Chefs November 9, 2015 This lovely dish packs a real wallop: the barbecue sauce combines such things as allspice, cinnamon, and tamarind, and both the sauce and vegetables have a touch of Scotch bonnet pepper. Choose very large whole prawns; if these […]

Address: 1 North Kaniku Drive Kohala Coast Hawaii, United States 96743

Phone: 1 800 257 7544

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