Ross Kilkenny

Training at Mauna Lani, Auberge Collection gives Ross Kilkenny’s career an unusual return point. From that early connection, his path widened through Hyatt Regency, The Ritz-Carlton, Calistoga Ranch, and Hotel Jerome in Aspen, a sequence that shows sustained work inside polished hotel operations. The progression reads as experience accumulated across distinct properties, with each move building the authority needed for senior kitchen leadership.

Culinary Director at Mauna Lani, Auberge Collection in Waikoloa, Hawaii, United States is the current position Ross Kilkenny holds. The role sits within a resort team and a property framed by growth and continuity, placing him in a position where leadership is tied to both daily execution and the larger direction of the operation. His own framing of the move treats it as a continuation of work already underway rather than a break from it.

Crispy roasted heirloom fingerling potatoes with romesco is Ross’s signature dish. The plate relies on straightforward craft: crisp roasting, a defined texture in the potato, and romesco as the counterpoint that gives the dish its shape. It is a dish that fits a chef whose career has been built on precision, restraint, and the ability to lead without overstatement.

The record points to a chef whose experience has been formed in hotel kitchens and carried into senior leadership across Auberge Collection properties. Ross Kilkenny’s career is defined by steady advance: chef roles, independent initiative, and executive-level responsibility, all earned in environments where consistency and control are part of the job.