Chef Biography
Jeffrey Kekula Vigilla was born in Hilo, Hawaii in 1961. He began his career in 1982 as a cook at the Pacific Beach Hotel in Honolulu, and worked his way up to executive sous chef before leaving in 1990 for the Hyatt Embarcadero in San Francisco as restaurant sous chef.
In 1991 he joined the Ritz-Carlton chain in San Francisco as Banquet Chef Garde Manger, working his way up within the chain to executive sous chef back home at their Kapalua property, executive sous chef in Seoul and finally Cancun, Mexico where Great Chefs caught up with him for their Great Chefs of the Caribbean television series.
Chef Jeff kept going after that, returning to Hawaii to become the executive chef of the Hilton Hawaiian Village before retiring in 2015 and starting his consulting firm “Chef Point of View” in Honolulu.
Recipes
Coffee-Cocoa-spiced Rack of Lamb
Serving: 4 Print Coffee-Cocoa-spiced Rack of Lamb By Great Chefs September 16, 2015 Lamb racks are seasoned with a mixture of brown sugar and cinnamon, roasted, and then serve with a dark sauce of coffee, cocoa, and more cinnamon. The exotic flavors are unusual yet blend together perfectly with the lamb. They would also be […]