Mauna Kea Beach Hotel is pleased announce two new chef appointments: Roger Bartle as chef de cuisine at Manta & Pavilion Wine Bar and Rio Miceli as sous chef.
Roger Bartle, chef de cuisine, Manta & Pavilion Wine Bar
Chef Roger Bartle will be responsible for overseeing the day-to-day operations of the hotel’s signature restaurant, Manta & Pavilion Wine Bar.
After a long history with Laurance S. Rockefeller’s RockResorts properties around the country, he returns to Mauna Kea Beach Hotel with a renewed vision of delivering exceptional, fresh cuisine in a relaxing and comfortable setting. Signature items like the beloved Batik Curry will remain a staple on the menu, however, Bartle plans to refresh the menu every two weeks with half a dozen new items and daily specials.
Born in Illinois and raised in Arizona, Bartle found his passion for cooking in high school and started his career washing dishes. He worked his way up the kitchen ranks, eventually becoming a private chef for a number of CEOs.
Bartle most recently served as executive chef at Nanea Golf Club, one of Hawai‘i’s most exclusive golf clubs, and played a key role in its opening. He also served on the opening team for Manele Bay Hotel on Lāna‘i and was a sous chef at Mauna Kea Beach Hotel for seven years. He and his wife have lived in Hawai‘i for more than 20 years.
Rio Miceli, sous chef
In his new role, Chef Rio Miceli will be responsible for planning and directing food preparations, while supervising kitchen staff.
Born and raised in Hawi, Hawai‘i, Miceli began his career as a line cook at Bamboo Restaurant. He then 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 Sushi Rock, where he served as chef and co-owner. After seven years, he launched his own private catering company, Rio Chef Services.