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RD

Roger Dikon

Consulting Corporate Chef for Quantum Foods at Quantum Foods Inc
Intro Book
Seasoned executive chef with extensive experience in high-end resorts, hotels, and restaurants.
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Location
Honolulu, Hawaii, United States, US
Skills
  • Food And Beverage
  • Cuisine
  • Food
  • Banquets
  • Hotels
  • Show all
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Bio

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Topline AI
Roger Dikon is a seasoned executive chef with extensive experience in the food and beverage industry, having worked in various high-end resorts, hotels, and restaurants across the United States and Hawaii. He has held executive chef positions at several prestigious establishments, including Maui Prince Hotel, Kapalua Bay Resort, and PGA National Resort & Spa.

Experience

  • Quantum Foods Inc
    • Hawaii-Los Angeles
    • Consulting Corporate Chef for Quantum Foods
      • Nov 2016 - Present
      • Hawaii-Los Angeles

  • Roberts Hawaii
    • Honolulu, Hawaii
    • Executive Chef
      • Jan 2012 - Oct 2016
      • Honolulu, Hawaii

      Full Catering Facilities for the Alii Kai Catamaran-500 meals nightlyThe Magic of Polynesia Dinner Show-500 Dinners nightlyVarious Catering and Miscellaneous Banquet Functions

  • Senior Resource Group
    • Executive Chef, The Carlisle Palm Beach
      • Feb 2007 - Nov 2011

      310 Room Premier Senior Living Facillity on Palm Beach Island, FlHealthcare, Full Dining Facilities, Assisted and Full Service Feeding

  • Senior Lifestyle Corporation
    • Lantana, Florida
    • Director of Dining Services
      • Feb 2007 - Nov 2011
      • Lantana, Florida

  • PGA National Resort & Spa
    • West Palm Beach, Florida
    • Executive Chef
      • Jan 2000 - Oct 2005
      • West Palm Beach, Florida

      4 Diamond 4 Star Resort, 310 rooms, 10 Restaurants/Food Outlets, including Shula's Steak House, Spa Restaurant, Arezzo Italian, Extensive Banquet Facilities, 5 Golf Courses, Home of Many PGA Sanctioned Golf Tournaments

  • Bonds Restaurant
    • Quito, Pichincha, Ecuador
    • Executive Chef-Owner
      • Oct 1996 - Jun 1998
      • Quito, Pichincha, Ecuador

      Bonds Restaurant was styled as an English Pub though we served International Cuisine, including some Hawaiian Food items. We closed the restaurant when we left Ecuador to return to United States

  • Maui Prince Hotel
    • Executive Chef
      • Oct 1986 - Jul 1995

      4 Star 4 Diamond Resort, 310 Rooms, 8 F&B Outlets, Full Banquet Facilities, 2 Golf Courses. Founding Member of Hawaiian Regional Cuisine, Published Author, "The New Cuisine of Hawaii" 1994,

  • Kapalua Bay Resort, Maui Hawaii
    • Sous Chef
      • Sep 1978 - Jun 1986

      Part of Opening Team of Kapalua Bay Hotel & Resort, 4 star, r Diamond Hotel and Resort which is now closed. 300+ rooms, 7 F&B outlets, Worked as Banquet Chef, Gourmet Dining Room Chef, Sous Chef of Hotel. Site of PGA Kapalua Golf Championship, Extensive Banquet Facilities, Formerly run by RockResorts.

  • Rockresorts, Inc.
    • Caneel Bay, American Virgin Islands AND Jackson Hole, Wyoming
    • Executive Chef
      • Jun 1976 - Sep 1978
      • Caneel Bay, American Virgin Islands AND Jackson Hole, Wyoming

      Sous Chef at Caneel Bay Resort, The Veranda RestaurantSous Chef at Jenny Lake Lodge, Jackson Hole, WyomingChef at Two Colter Bay Village Restaurants, Jackson Hole, Wyoming

  • The Wobbly Barn
    • Killington, Vermont, United States
    • Executive Chef
      • Aug 1972 - Jun 1974
      • Killington, Vermont, United States

Education

  • 1963 - 1967
    Morris Knolls
    graduated

Suggested Services

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Industry Focus. “Food and Beverages.”

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