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“Creating true flavor does not require many ingredients, provided they are of supreme quality, harmonize well and are prepared with consummate skill,” says Mauna Kea Beach Hotel executive chef Rio Miceli. And such is the philosophy of dining at the restaurants of this legendary grand dame of the Kohala Coast.

Manta and its postcard views of Kauna’oa Bay from every table are complemented by superbly prepared cuisine.

Chef Rio Miceli

Rio Miceli.Soon after joining the Mauna Kea Beach Hotel culinary team in 2015, Chef Rio was tasked with utilizing his full breadth and width of talent to develop a fun “sharable plates” concept and menu for the hotel’s newly renovated Copper Bar. He was responsible for planning and directing food preparations while supervising kitchen staff and developing menus at this, the hotel’s long-renowned gathering place.

Within the year, Miceli was promoted from Sous Chef to Chef de Cuisine for the hotel.

Promoted in 2017 to Executive Sous Chef, he became responsible for restaurant menu development and preparation throughout the hotel’s dining outlets while ensuring innovation and quality.

In 2018, following exemplary demonstration of both culinary and management skills, he was again promoted. Chef Rio is now Mauna Kea Beach Hotel Executive Chef, leading the team in innovative and quality menu development for Mauna Kea’s diverse dining options.

Born and raised on island in Hawi, Hawaii, Miceli began his career as a line cook at Bamboo Restaurant. He continued honing his culinary skills in the San Francisco Bay Area before attending the New England Culinary Institute in Vermont.

In 2003, Miceli returned to Bamboo Restaurant as head chef shortly before opening the very popular Sushi Rock restaurant in his hometown of Hawi, where he served as chef and co-owner. After seven years, he launched his own private catering company, Rio Chef Services, before joining Mauna Kea Beach Hotel in 2015.

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