NINTH ANNUAL - OCTOBER 5-27, 2019 - SAVE THE DATE!
Born and raised in the Michiana area of the Great Lakes Region, Grohowski enrolled in Paragon Restaurants Corporation’s chef apprentice training program at the Studebaker Mansion and Tippecanoe Place Restaurant in South Bend, Indiana. After successfully completing the program at age 23, he was hired as the head restaurant chef for Paragon Restaurants, Inc., Steak and Seafood Division.
Grohowski first made his way to Hawaii as assistant banquet chef at the Grand Hyatt Kaua‘i Resort and Spa and then transitioned to the Five Diamond Hyatt Regency Maui Resort and Spa. He then worked a executive chef for the Five Diamond Wind Star Sail Cruises, a division of Holland American Cruise Line Corporation, during which he worked with Joachim Splichal of Los Angeles’ Patina Restaurant Group (and fellow HFWF participant this year) to implement a new food program for Wind Star Cruises.
Working throughout the Caribbean and Tahiti with Wind Star Cruises, Grohowski returned to the Grand Hyatt Kauai Resort and Spa where he was appointed executive sous chef. After stints at Hyatt Lake Las Vegas resort, Hyatt Westlake Plaza, and Hyatt Regency Monterey, Grohowski has returned to the Hyatt Regency Maui as executive chef.