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.
Drew Watson, Assistant General Manager
Drew, who joined the Lava Lava Beach Club Big Island ʻohana (family) in late 2012, brings more than 10 years of hospitality and customer service industry experience to his position as Assistant General Manager.
A graduate of the University of Colorado in Boulder, Drew worked with the Monette family for years at their iconic Flagstaff House Restaurant perched above Boulder and at their restaurant on Hawaii Island, Monettes at the Mauna Kea Beach Hotel (now closed). When given the chance to open the Kauai Lava Lava Beach Club, he jumped on it! When not charming guests and inspiring staff at Lava Lava Beach Club, Drew volunteers with the Nature Conservancy of Hawaii and spends time simply enjoying life on the Big Island!
Ursula Masalosalo, Restaurant Manager
Born in O’ahu 1983. Moved to Big island in 86’ where I lived for 30 years. Went to Kohala Elementary-High school. Living in a small town Kohala was awesome growing up. After high school I moved to Kailua, Kona and lived there for 14 years. Worked at Four Seasons Resort at Hualalai for 7 years. Starting out in housekeeping to busser then ending as a hostess.
I knew my passion was in F&B and hospitality. Got hired at LLBC in Waikoloa in 2014. Then took a chance in Kaua’i early March 2016 and never looked back J On my down time I enjoy good food and good company. Singing karaoke is also one of my absolute favorite things to do. I used to sing for a few competitions, and some open mic nights in Kona.
Originally from Portland, Oregon, Matthew Yoakum comes to Lava Lava Beach Club with 20+ years¹ experience in the hospitality industry. The bulk of his career was spent as a General Manager of The Cadillac Café, a very popular breakfast/lunch restaurant in Portland. Matt moved to Kauai as part of a life- long dream in 2011.
He has a strong connection to the island through the music and love of the culture. Upon arrival Matt quickly immersed himself in the restaurant scene and gained a strong customer base. His passion for service and dedication to the industry makes him a valuable part of the team. Matt enjoys spending time on the beach, listening to Hawaiian music, learning Hula and enjoying paradise to its fullest.
Nick Roschi, Director of Operations
Nick hails from Erie, Pennsylvania and has been a lifer in the hospitality industry. He started his career at Jr’s On The Bay in Erie, then bounced around the Great Lakes region with the popular steakhouse concept, Texas Roadhouse.
Nick moved to Hawaii in 2006 and managed the popular Waikiki restaurants Tikis Grill and Bar and The Cheesecake Factory. Nick moved to the Big Island in 2010 and fell in love! He enjoys time with his wife Venus and his kids in his off time and finds the waters of the big island as a necessary balance to a stressful week.
After successfully opening Lava Lava Beach Club, Nick now oversees the operations of not only Lava Lava Beach Club but also Huggo’s, On The Rocks and Paradise Gourmet Catering.
Ken Schloss, Director of Culinary and Corporate Chef
Originally from the San Francisco Bay area, Chef Ken brings nearly twenty 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 culinary inspirations.
Chef Ken works directly with the 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.