Koʻa Kea Resort on Poʻipu Beach, Kauai’s closest accommodations to the waterfront, welcomes Adam Wohler as the boutique property’s new Director of Restaurants. With an extensive background in management of fine dining and a passion for delivering exceptional guest experiences, Wohler is set to lead the resort’s renowned dining operations, including Red Salt restaurant & Sushi Bar, the pool bar, in-room dining, and onsite events.
Most recently, Wohler served as the general manager at Tommy Bahama Restaurant on Maui where his strategic leadership and commitment to service led to $2 million increased sales and the creation of enhanced training systems and service models that boosted the company’s social media presence, guest satisfaction and team retention. He spent over a decade spearheading operations at Hawaii’s hospitality scene at properties including Grand Wailea Maui and Grand Hyatt Kauai Resort & Spa.
“Adam is dedicated to maintaining our renowned standard of exceptional and consistent service. With his extensive experience in the culinary world, he will collaborate closely with Executive Chef Noelani Planas to both enhance and innovate our dining offerings,” says Sharolyn Kawakami, General Manager of Ko’a Kea Resort. “Together, they will ensure that our guests continue to experience unparalleled dining at our world-renowned restaurant.”
In his role as Director of Restaurants, Wohler will provide strategic oversight of all dining operations, driving profitability and leading the team to deliver world-class service and one-of-a-kind culinary experiences not found anywhere else on the island. Wohler will lead the team to enhance menu offerings and ensure the highest levels of guest satisfaction.
Red Salt at Koʻa Kea Resort is at the helm of Executive Chef and Kauai native Noelani Planas, who creates masterful dishes using locally sourced Hawaiian seafood and produce, while drawing inspiration from her upbringing on the island. The menu also features exquisite sushi, nigiri and unique rolls, and a curated selection of sake and Japanese beers.
The restaurant recently rolled out a Chef’s Table Dinner “Pa’ina” series presenting a five-course prix fixe menu that celebrates authentic Hawaiian flavors, spotlighting signature dishes like Chef Noe’s Housemade Ricotta, the popular Blue Crab Crusted Monchong, and decadent Passionfruit Creme Brulee, and expertly paired with curated wines. Guests are welcomed with handmade leis and live music while Chef Planas tells the story of the culinary journey she has prepared.
Private, oceanfront cabana dinners are also available, offering front row seats to Po’ipu Beach, along with other intimate dining opportunities to celebrate once-in-a-lifetime moments. During these intimate dinners, Chef Planas engages with guests, opening up about her personal and professional inspirations, and offering a special peek into her culinary world.
To book a reservation at Koʻa Kea Resort on Poʻipu Beach or at Red Salt, please visit koakea.com or call 877-276-0768.
