John Taube IV

Hau Tree, Kaimana Beach Hotel - Honolulu, HI

Chef John Taube IV was born and raised in the suburbs of Chicago, where he commenced his culinary journey in the fine dining kitchens of the Hotel Baker, Moto, and as the Pastry Chef of the two Michelin-starred Charlie Trotters.

Following the closure of Trotter’s restaurant in 2012, Taube pursued opportunities in Grand Cayman. There, he encountered the world-renowned Chef Daniel Humm who inspired him to relocate to New York and join the NoMad team.
Over the span of six and a half years, the restaurant earned a Michelin star, three stars from the New York Times, the title of #1 bar in all of North America, along with numerous James Beard Award nominations and recognition as San Pellegrino’s 64th best restaurant in the world.

In 2016, Taube was honored as Glenfiddich’s Most Experimental Bartender Chef Collaborator. The following year, in 2017, he clinched the coveted award of San Pellegrino Best Young Chef in America. Furthermore, Taube triumphed in the Vitamix Challenge presented by Star Chefs in 2018 and the Copa Jerez World’s Most Creative Sherry Pairing in 2019.

After several weeks of traversing Southeast Asia, John Taube IV relocated to Honolulu, Hawaii to assume the role of Culinary Director and Chef of Hau Tree at the Kaimana Beach Hotel under Private Label Collection.


Vita La Vino

Sheraton Maui Resort & Spa

October 26, 2024

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