Four Seasons Resort Oahu at Ko Olina has announced the appointment of Brett LaReau as Executive Chef of Mina’s Fish House, the acclaimed line-to-table beachside restaurant by James Beard Award-winning Chef Michael Mina. As Executive Chef of Mina’s Fish House, Chef LaReau will oversee all culinary operations of the beach-side restaurant, including menu collaboration with Chef Michael Mina.
“Chef LaReau’s extensive experience and depth of knowledge – both in five-star award-winning restaurants and robust hotel culinary operations, will make him a valuable asset both in and out of the kitchen here at Ko Olina,” said Four Seasons Resort Oahu Executive Chef Michael Arnot.
“We welcome him to Oahu’s flourishing dining scene, and introduce him to Oahu’s abundance of locally sourced ingredients – from fresh seafood to produce - to continue to showcase Mina’s island-inspired cuisine.”
Chef LaReau brings more than 15 years of culinary experience, specifically in Forbes Five Star restaurants, to his new role as Executive Chef of Mina’s Fish House. He has worked in some of the world’s most celebrated restaurants throughout his career, showcasing his talents in myriad award-winning culinary establishments, from Chicago to San Francisco, and most recently Las Vegas. He joins Ko Olina from Tableau at the Wynn Resort in Las Vegas as assistant chef, where under his direction, the restaurant maintained the coveted Forbes Five Star ranking. Prior to Tableau, he served as assistant chef at Sinatra at the Wynn Resort. Chef LaReau has also held various culinary roles at the Wolfgang Puck Fine Dining Group in Las Vegas.
“I am looking forward to working with the incredible team here, to continue to elevate Mina’s Fish House to the next level,” added newly appointed Chef LaReau.
“In the short time working with the team, I am so impressed with the level of passion and pride everyone takes in their roles. Working with new and exciting flavours native to the area, along with learning about the unique local fish, is what I am looking forward to most.”
