TENTH ANNUAL - SAVE THE DATE – OCTOBER 2-25, 2020日本語
Hans Lentz is the executive chef of the Hawai‘i Convention Center, leading culinary excellence for the venue’s culinary team. He oversees the Center’s 20,000-square-foot on-site kitchen and develops menus for gatherings and events at the building.
Lentz has nearly three decades of experience in culinary management, working at internationally renowned resorts and convention centers in Hawai‘i, Dubai, Oman, Africa, the U.S. mainland and Puerto Rico.
Most recently, Lentz served as the executive chef at Jumeriah Hotels & Resorts in Dubai. He previously served as the executive chef of the Hilton Waikoloa Village for nearly 3 years, and as executive chef at the Mauna Kea Beach Hotel, both on the Island of Hawai‘i. He also was the executive chef at the Villa Rosa Kempinski Hotel Nairobi & Olare Mara Kempinski in Kenya and Sheraton Addis, a Luxury Collection Hotel, in Ethiopia.
Lentz studied food and beverage management at The Hotelschool The Hague Performance Management BV, and culinary arts, hotel, restaurant and kitchen management at the Perlen Graben School of Culinary Arts in Cologne, Germany.
Lentz received the Highfield Level 3 Award in Food Safety and Catering in 2018 and has earned HACCP/US ServSafe Certifications. He is a Six Sigma Greenbelt, and has been a Confrérie de la Chaîne des Rôtisseurs Chef Rôtisseur since 2000. He received the Bronze Star of Excellence from the Grand Chapitre Chaînedes Rotisseurs Chicago in2007, and is a member of the American Culinary Federation.