Fred DeAngelo

Bubbly & Bleu - Honolulu, HI

Well-respected in Hawaii’s culinary community, Fred DeAngelo’s contemporary Hawaiian cuisine has taken several restaurants to unparalleled heights. He has led teams in the openings of eight corporate and freestanding restaurants and was on the opening Chef team for the Hyatt Regency Kauai in Poipu in 1991. He opened the loved restaurant, Palomino Euro Bistro and was the opening Chef for Tiki’s in Waikiki.

In 2005, together with his wife Cheryl, he created OLA at Turtle Bay Resort, a beachfront restaurant located on the sands of Kuilima Bay, where he served as Executive Chef and Owner.  OLA gained multiple local and national recognition for excellence in culinary hospitality and for charitable giving and community service consistently while in operation. After ten years of successfully operating OLA, the DeAngelos closed the restaurant in December of 2015 when their 10-year lease ended.

Since that time, DeAngelo was brought on by the Modern Honolulu to oversee the closing of Morimoto Waikiki and to initiate their new dining concept, Ravish. He then took on a position with BLT Steak Waikiki as Executive Chef and has been a consultant for Side Street Inn, overseeing culinary operations with a focus on food quality, cost control, crew training and efficiency.

DeAngelo was a member of the University of Hawaii and Leeward Community College’s Culinary Advisory Board, promoting culinary education to Hawaii’s youth and a mentor for Hawaii Culinary Education Foundation.  He was a representative for the Hawaii Visitors and Conventions Bureau “Chefs of Aloha” program and traveled to the Continental US, New Zealand, and British Columbia to promote the flavors and experience of Hawaii.  He has also had the honor of hosting a dinner at the James Beard House in New York City, an opportunity offered to only a highly select group of Chefs. He was a member of the Chaines de Rotisseurs and is an active member of Les Amis d’ Escoffier Society of Hawaii.

Currently, DeAngelo oversees all culinary operations for Bubbly & Bleu Cheese Boutique, the first boutique in Hawaii that focuses on cheese and charcuterie.  He offers exclusive Chef’s Table dinners, catering, and teaches classes for adults and children.


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