Cottage and Special Events
Family, food, and adventure, these are my passions. My love for delicious food was inspired by my parents. My father prepared the most amazing island cuisine with me by his side. My mother who is from New Orleans gave our home a Cajun flair. My passion for cooking came at a young age. Today I enjoy cooking for my family and friends. Although I was born and raised in South Carolina, my Hawaii roots were planted by my father who is an Oahu native.
Each time I visited the islands it became clearer and clearer that I would make Hawaii home. I moved to Hawaii Island in January 2014 and joined Paradise Gourmet Catering shortly after. In my free time, my husband Eric, my beautiful daughter Bailey, our two dogs and I love exploring every inch of our incredible island.
Our Leadership Team
Jose Fuentes was born in San Miguel de Allende, Mexico and grew up just outside Boston, MA. His father owned several restaurants starting his passion for hospitality at an early age. He received a business degree from the University of Massachusetts and began his career in New York City. Jose has opened restaurants all over the country including Los Angeles, Atlanta and Boston just to name a few. He has worked for restaurant companies including Rosa Mexicano, BRGuest, Legal Seafoods and proudly opened CBS Scene with the Kraft’s of the New England Patriots.
Recently married, his wife’s career brought them to Kauai and they fell in love with the island, knowing pretty quickly this is their new permanent home. On his days off Jose enjoys body surfing, riding motorcycles and just enjoying all that the Garden Island has to offer.
Originally from the San Francisco Bay area, Chef Ken brings nearly thirty-five years of experience to Lava Lava Beach Club. Born and raised in wine country, Chef Ken worked in Napa Valley for most of his career. He also took five years and explored the cuisine of the Caribbean, gathering new ideas of parallel tropical latitude as culinary inspirations.
Chef Ken works directly with the Chef de Cuisine and sous chefs to create our menu items as well as work with our vendors to ensure our family of restaurants get the best possible products from local farmers and fishermen.