Banyan Tree Kapalua

With over a decade of experience in some of Hawaii's most respected kitchens, Chef Ignacio Carballo brings a global perspective and a deeply personal touch to his role as Chef de Cuisine at Banyan Tree. A self-taught chef and avid traveler, his culinary journey began after relocating from the Canary Islands to the U.S., where he transitioned from construction work to the kitchen—starting as a pastry cook and rising through the ranks to become a respected culinary leader.

Originally from Argentina, Chef Ignacio draws inspiration from his heritage and his passion for cooking with fire—an elemental force that defines his bold, flavor-driven cuisine. At Banyan Tree, he showcases this passion through his work with the restaurant's Josper oven, crafting dishes that reflect a deep respect for tradition, elevated by modern technique and global influence.
Before joining The Ritz-Carlton Maui, Kapalua, Chef Ignacio honed his craft at oceanfront resorts including The Westin Maui. These experiences enriched his understanding of hospitality and the diverse palates of international travelers, helping him shape a culinary style that is both refined and approachable. Known for his signature Asian-Latin fusion, he emphasizes clean techniques and exceptional ingredients to create food that feels both fresh and familiar.

At Banyan Tree, Chef Ignacio curates daily menus that balance creativity with precision. His commitment to quality, innovation, and heartfelt hospitality is evident in every dish. Whether leading high-volume service or designing seasonal offerings, he brings warmth, expertise, and a strong sense of place to every plate—delivering a dining experience that is as thoughtful as it is memorable.

Michael Kennedy's passion for wine started unexpectedly in his 7th-grade French class, where he first learned how wine brings people and families together. This early fascination continued through his studies at Purdue University, where he earned his bachelor's degree in international business and French language. After graduation, Kennedy became a Certified Sommelier and worked as a Sommelier at The Ritz-Carlton, Washington, D.C. and The Ritz-Carlton, Grand Cayman. While at The Ritz-Carlton, Grand Cayman, Kennedy served as Beverage Director at Blue by Eric Ripert, and his exposure to world-class wines during this time inspired him to launch Component Wine Company in 2014.

Kennedy then went on to create Fraîche Wine Group, a collection of four wineries: Component Wine Company, Gagnon-Kennedy Vineyards, Borgo Bonelli, and SOM Wines. His goal is to cultivate exceptional wine and memorable hospitality experiences. Named to Forbes 30 Under 30 and recognized by Food & Wine Magazine, Bloomberg and Business Insider, Kennedy continues to influence the wine industry.

Chef Erin is passionate about fostering a team-oriented workplace and creating lifelong memories for guests. She returned to The Ritz-Carlton Maui, Kapalua in 2023 after working at The Ritz-Carlton Laguna Niguel. Prior to the pandemic, she served as The Ritz-Carlton Maui's Assistant Pastry Chef. She honed her craft at NYC's famed Per Se under Thomas Keller and is a graduate of the prestigious Culinary Institute of America.