Private clubs are home to some of Hawaii’s most experienced and talented chefs. They work in a cache of exclusiveness and elegance, reserved for an elite clique of members.
Executive Chef Eric Leterc, 45, of The Pacific Club found himself in this change of pace from public restaurants six years ago.
“It’s all about trust and the ability to provide exactly what the members want,” Leterc says. “In a public restaurant, a dissatisfied patron will simply never come back. In a club, there’s a partnership to please.”
Leterc’s culinary pedigree is impressive. A native of France, he earned his apprenticeship in culinary arts and classic cooking from Hotel du Commerce in Thones, France. His culinary experience began as chef of Sauce Station at Hotel Royal Club Evian, one of the most luxurious hotels in France. He went on to work at the Hotel du Cap in Eden Roc, France, a hotel famous among celebrities. He moved to Hawaii in 1990 to become the executive chef of Ko’Olina Resort’s Niblick Restaurant. He continued his career as executive chef at the Mauna Lani Bay Hotel, Maui Prince, Alan Wong’s and Pacific Beach Hotel.