FOOD SERVICE DIRECTOR
Early in his career, he developed an understanding and appreciation for food and cooking. He had found his passion, and over the course of his 33-year career as a cook, baker, sous chef, instructor, and executive chef, his learning didn’t stop.
Traveling to different parts of the world heightened his knowledge of food. He learned about tastes, techniques, and plate presentations while dining at five-star restaurants, but, after a long day at work, he is truly satisfied by a good bowl of saimin, an old-fashioned “made-from-scratch” cheeseburger, and other “comfort foods.”
Possessing a strong desire to create, do more, and never being satisfied with status quo, Elden continues to experiment, develop, and implement new recipes, ideas, and techniques.
His affinities are skiing, going to Disneyland, fishing, traveling, and being Papa to two high energy grandsons. His other passion is running his local small business that manufactures marinades and sauces.
Working at The Plaza at Punchbowl adds another layer to his culinary knowledge. He enjoys working in an ʻohana environment where great staff work toward a common goal: fulfilling the kuleana to mālama our kupuna.