Executive Chef Viktor Schmidt

Executive Chef Viktor Schmidt’s culinary philosophy is summed up in the phrase, “think global, cook local.”

Following a culinary apprenticeship in high school, Schmidt became an Army cook. His military service helped pay for his degree in Culinary Arts and Food Service Management from the University of Alaska. He also holds a degree from the Culinary Institute of America in New York and he is a Certified Executive Chef with the American Culinary Federation.

Schmidt leads the resort’s team of professionals that prepare island-inspired meals for Ainakai restaurant, Rays on the Bay, Holua poolside bar and lounge, plus in-room dining, banquets and catering, and traditional and contemporary foods presented at the resort’s Monday evening luau, Haleo.

At Rays on the Bay, Chef Schmidt scoured the islands for inspiration showcased in a menu that is a microcosm of Hawaii’s multi-ethnic population. Delicate vegetable summer rolls. Mouth-watering Chinese style ribs. Wake-up-the-taste-buds manapua with sweet chili sauce. And that is just for starters. While diners may think the main attraction is seeing manta rays that often gather offshore, Chef Schmidt is making certain that the food causes a splash of its own. From miso shrimp and chop chop chicken salads to artisan pizzas made from house-made dough then grilled quickly on kiawe wood fired grills, Rays on the Bay is a restaurant that diners will return to again and again.

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