Thomas L. Woods, Executive Sous Chef

As Executive Sous Chef for Mauna Kea Beach Hotel, Thomas L. Woods oversees food preparations for the hotel's three restaurants: The Batik, The Pavilion at Manta Ray Point and The Terrace. He is also responsible for banquet and private group functions at the hotel.

A native of California, Chef Woods traveled to Hawaii to study in the American Culinary Foundation Approved Apprenticeship Program where he performed 6,000 hours of training at the Hawaiian Regent Hotel in Waikiki. After his eight-year study in Hawaii, Chef Woods returned to California to pursue his culinary dream and worked for a handful of restaurants in the San Francisco, Santa Rosa and Oakland areas. Chef Woods earned the title of Executive Chef for Lemucchi's Tam O'Shanter in Bakersfield, Califorina; and Konacti Harbor Resort & Spa in Kelseyville, California.

Chef Woods brought more than 25 years of experience to Mauna Kea Beach Hotel when he joined Prince Resorts Hawaii in 1995. With flavors influenced by his culinary experiences in California and Hawaii, Chef Woods continues to perfect and refine his cooking style to blend the diverse cultures of East and West.

"It is a thrill for me to work for the world-famous Mauna Kea Beach Hotel and to have the opportunity to present guests of Mauna Kea Resort with dining experiences that are rich and sophisticated, yet simple and fresh."

Chef Woods