Charles Andres

Sheraton Maui Resort & Spa - Lahaina, HI

Chef Charles Andres was born in the Philippines and moved to Maui, Hawaii, at the age of 13. In June 1995, his restaurant journey began as a dishwasher at Rusty Harpoon in Kaanapali Whalers Village. Since then, he has steadily progressed in the culinary industry, drawing inspiration from creating Filipino fusion dishes observed in the kitchen of his family home. Witnessing the camaraderie and collaboration amongst his family members sparked his curiosity and ignited his passion for cooking. After graduating from high school, he further developed his skills in Las Vegas, Nevada, at the Monte Carlo Hotel and Casino, where he remained dedicated to pursuing a culinary career.

In 2001, Andres returned to Maui, Hawaii, and embarked on a 12-year tenure at Roy’s Restaurants, spanning several cities including Kahana, Maui, HI; La Jolla, CA; Phoenix, AZ; and Rancho Mirage, CA. During his time at Roy’s, Charles Andres mastered the art of blending French techniques with Asian ingredients, crafting dishes that resonated with customers. He actively participated in numerous events and garnered recognition in magazines, newspapers, and local news segments. Andres achieved the distinction of Chef Partner of the Year twice, in 2010 and 2011, and earned the President’s Club award in 2012, all while serving at Roy’s Rancho Mirage, CA.

In addition to his achievements at Roy’s, Charles Andres owned Ocean Pacific Grille, a restaurant located in Downtown San Diego, which was featured in Plate Magazine Chicago in April 2016. Returning to Maui in 2016, Andres assumed the role of Executive Chef at Humble Market Kitchen in the Wailea Beach Resort-Marriott, where he and his team craft exceptional dishes by blending Asian and fresh local ingredients with bold flavors.

In 2019, Andres joined the Marriott Family, serving as Executive Sous Chef for four years before joining the Sheraton Maui Ohana in March of this year as Executive Chef.