From shrimp ceviche with roasted pineapple to a fritter paired with brown butter poi, sous chef Melvin Macaraeg is bringing a taste of Kauaʻi — and a story of family, culture and perseverance — to a hotel chain’s international culinary competition in Mexico.
Chef Melvin Macaraeg of the Grand Hyatt Kaua‘i Resort & Spa will represent the Hyatt U.S. West region at the Hyatt Good Taste Series Global Finals, which are taking place Oct. 26 to 30 at Park Hyatt Cabo del Sol.
The competition brings together culinary talent from Hyatt properties worldwide.
Macaraeg earned his place in the finals by winning the U.S. West regional competition in Seattle, where chefs were challenged to interpret the theme “Elevated Bar Food.” His winning dishes showcased Hawai‘i ingredients and flavors while reflecting his Filipino heritage and creative approach to cooking.
“It was definitely a huge accomplishment,” Macaraeg told Kauaʻi Now. “It just feels good to be recognized for your work.”
Although he had spent about 14 years working in Hyatt kitchens in California, Macaraeg had never previously competed in a culinary competition.
He said he welcomed the opportunity to demonstrate his abilities, with encouragement from Grand Hyatt Kaua‘i executive chef Sutti Sripolpa, who helped him prepare for the regional event and the upcoming finals.
“Chef Sutti is really good about preparing his cooks,” Macaraeg said. “He helped me understand its format and expectations.”
Chef Sripolpa praised Macaraeg’s performance and credited the resort’s culinary team with supporting his achievement.
“This victory is a testament not only to chef Melvin’s remarkable talent but also to the hard work, commitment and support of our entire culinary team,” Sripolpa said in a press release. “We could not be prouder.”
Macaraeg’s regional menu featured Kaua‘i shrimp ceviche with roasted pineapple, pickled grapes and avocado mousse all served on a blue corn tortilla. It’s a dish with more sentiment and significance now since the Kauaʻi Shrimp Company has closed due to Hurricane Lowell.
His second dish was a lomi salmon fritter accompanied by brown butter poi and fresh lomi tomatoes.
Macaraeg incorporated products from local suppliers, including Hawai‘i Shrimp and Aloha ‘Āina Poi in Waimea.
“We had to pack the poi particularly before traveling to Portland, Ore., for the regional competition,” he said while laughing.
“I asked his wife to pick up the poi so she could bring it,” ensuring he had the real deal.
The products helped connect his cooking to the islands, where he has lived for about a year after transferring from Southern California.
The global finals will present a different challenge. Competitors will prepare two dishes around themes that Macaraeg described as “passion meets the plate” and sustainable seafood.
The first asks chefs to tell a personal story through their food, drawing on their backgrounds and the experiences that led them into the culinary profession. For the seafood course, Macaraeg said he has selected oysters.
He is refining recipes, sourcing ingredients, and working on the presentation and timing for a reception-style event where chefs prepare dishes in front of guests and explain their inspiration.
Macaraeg’s culinary journey began long before his Hyatt career. Born in the Philippines, he moved to the United States at age 11 and grew up primarily in Long Beach, Calif. He credits his interest in cooking to watching his father prepare traditional Filipino dishes for family gatherings.
He joined Hyatt Regency Long Beach in 2012 as a cook before advancing to lead cook at Hyatt Centric the Pike in Long Beach. He later transferred to Grand Hyatt Kaua‘i, where he became banquet sous chef in 2025.
Hawai‘i’s cultural diversity has become another source of inspiration, allowing him to combine local ingredients with the Filipino flavors and traditions he grew up with.
He hopes a strong showing in Mexico will help advance his career, but he sees the competition as more than a professional milestone.
“It just kind of solidifies the meaning for me, like why I got into this job in the first place,” he said. “People enjoying what I create with my hands.”
Macaraeg also hopes to carry a message of resilience from Hawai‘i to the global finals, particularly as island communities continue to deal with the effects of recent hurricanes.
“I’m really proud to be representing Kaua‘i, especially given the circumstances,” he said. “I will take that into the finals and definitely will give it my all.”
He added: “The Hyatt Good Taste Series highlights the culinary skills and creativity of chefs and mixologists across the hotel company’s global portfolio. It truly is an amazing event, and I am excited to visit Mexico for the first time.”
Regional competitors are evaluated on creativity, presentation and execution, with top performers advancing to the global finals.
For information about Grand Hyatt Kaua‘i Resort & Spa, including dining options and accommodations, click here or call 808-742-1234.
