Peter Abarcar, Jr.

Mauna Kea Beach Hotel - Kamuela, HI

Peter Abarcar, Jr. is the esteemed Executive Chef at Mauna Kea Beach Hotel, overseeing the award-winning resort’s menu development and operations across the hotel’s restaurants, catering and renowned specialty buffets, and expertly blends local flavors and innovative techniques to deliver exceptional dining experiences. His culinary journey began on the Island of Hawaii, where he first honed his skills as a dishwasher at the former Parker Ranch Broiler in Waimea. Under the mentorship of Chef Clifford Goto, Abarcar’s early exposure to the kitchen set the foundation for his illustrious career. Through Goto’s encouragement, Abarcar was inspired to attend Kapiolani Community College’s Culinary Institute of the Pacific, setting the stage for his illustrious 36-year culinary journey.

Post graduation, Abarcar’s career took flight on the Kohala Coast with one of the founding figures of Hawaii Regional Cuisine, Chef Alan Wong. Mentored by the skilled guidance of Wong, he learned the importance of supporting the local economy by partnering with farmers, fishermen, and ranchers.

In 1997, Abarcar joined Mauna Kea Resort’s Westin Hapuna Beach Resort, formerly a Prince Hotel, as a lead cook. This led him to roles as Executive Chef at the Club at Hokulia from 2000-2008 and eventually back to Mauna Kea Beach Hotel, where he served as sous chef before ascending to Chef de Cuisine in 2010 at hte former Coast Grille and later to Executive Chef in 2011. His expertise was further recognized in 2016 when he was appointed Director of Culinary and Beverage Operations at Hapuna Beach Prince Hotel, overseeing its transition into The Westin Hapuna Beach Resort.

Abarcar’s dedication extends beyond the kitchen; he actively contributes to local nonprofits and educational foundations including the Hawaii Restaurant Association Educational Foundation Board of Directors, Hawaii Farmers Union United, Hawaii Culinary Education Foundation Mentor to Kohala High School, and the Honokaa High School Academies Advisory Board of Directors of which he is the Culinary Pathway Advisor.

His culinary prowess has earned him accolades such as Chef of the Year from the American Culinary Federation Kona Chapter and recognition in Best Chefs of America, Hawaii Region. He also collaborates with Chef José Andrés’ World Central Kitchen and is an active member of the Chef Corps for Hawaii Island.