Your dining experience begins as you pass by a breathtaking waterfall into the lush oasis of tropical trees and plants that line the walkway to one of finest Oahu restaurants, 21 Degrees North. Enjoy the finest contemporary Island cuisine while gazing at breathtaking views of Turtle Bay from our floor-to-ceiling windows. Our Executive Chef John Armstrong harmonizes the aromatic influence of the Pacific Rim with exquisitely refined Asian cuisine to present a sumptuous menu emphasizing spice and flair. From the extensive menu to the amazing wine list, this marvelously designed restaurant will create memories that will last a lifetime. Located on the lobby level through the Paradise Walk. Reservations recommended. Grant Kawasaki meets Chef Hector Morales as they demo how they use Waialua Chocolate to create delightful desserts. Chef Morales' career is impressive. He was previously executive sous chef for Turtle Bay Resort, a position he assumed in 1996. Prior to this, he served as executive chef on the S.S. Independence and on the S.S. Constitution. He held the same position for American Hawaii Cruises. Before this, Morales was chef de cuisine at the Stouffer Wailea Beach Resort on the island of Maui, Hawaii. Earlier in his career, Chef Morales served as senior sous chef at the Sydney Regent, Australia's premier Five Diamond Resort. In 1985, Morales transferred to Europe where he continued his culinary education under the direction of Master Swiss, German and Norwegian chefs. For a period, he served as the banquet sous chef at S.A.S. Hotels Scandinavia in Oslo Norway. Additionally, his career includes serving at the pleasure of the King and the Royal Family of Norway as banquet chef. During his time in Oslo, he was also banquet sous chef at the Sheraton Hotel. A native of Puerto Rico, Chef Morales credits his interest in the culinary arts to his mother, who was an accomplished chef in her own right. He began cooking at an Italian restaurant in New Jersey at the age of 14 and was later accepted into the coveted Johnson & Wales University Culinary Arts program. Upon graduation in 1980, he served as the chef saucier at the Americana Snow King Resort in Jackson Hole, Wyoming. His first appointment in Hawaii was as chef saucier on the S.S. Independence. For more videos like this, visit http://www.hawaiiangrowntv.com

• Send to friend