Staff Bios

Scott Dodd
President

Since starting Paradise Gourmet Catering in 1998, I have watched the business grow and thrive. I have surrounded myself with great people and let them do what they do best.   Quite simply, our team offers outstanding service and products and I am continuously gratified at the comments and praise our clients bestow upon our team.   It’s amazing that we exceed expectations day in and day out.

My role is to lead the management team and challenge them to make each event better and more creative than the last one.   I encourage them to come up with new ideas, creative presentations and new flavor combinations.  We are lucky in our industry that there really is never a dull moment.  

When not working, I enjoy spending time with family and friends, entertaining at home, traveling, running & working out.

I am past president of the Hawaii Island Humane Society Board of Directors and volunteer for various other community organizations.  I am happy our business can contribute to the charities and community organizations on our island.

Jean Thompson
Catering Manager

I have been working in the hospitality industry for over 14 years and have a degree in Business Administration.  After 16 years of living and travelling on a 27′ sailboat, I spent four of my last seven years on Guam as the Production Coordinator at the “SandCastle,”  a 550 seat dinner theatre/Las Vegas Review.  I equate catering to live theatre and it is my job to see that every detail is taken care of behind the scenes before the show begins. By conveying the needs and expectations of our clients to the Performers (chef, operations managers, office staff and vendors) I help set the stage to make sure the event comes off with rave reviews. 

“My career in catering just kind of fell into place.  I was always the one to organize parties, whether it was a goat roast on the Baja Coast (the menu changed to fish tacos after being asked to pick out the goat ) or a pot luck on a remote South Pacific island, so it was an easy transition for me.”  When not planning events, I like to go running, enjoy yoga and hanging out with my husband and our three exotic birds.

Debra Beeler
Director of Operations

I was born and raised in Portland, OR and moved to the island of Oahu in 1978. I began my career in hospitality with American Hawaii Cruises. As Director of Shore Excursions’ Operations, I sailed among the Hawaiian Islands for 17 years, combining my love of the islands with my operational skills to enhance the visitor experience.

I found that the transition from cruise ship to catering was surprisingly easy. My work satisfaction is based on the creation of the end product - and what it takes to pull all of the pieces of the puzzle together for a seemingly effortless spectacular event.

On a personal note, I feel very fortunate to have been able to travel to many far away places. When not traveling in exotic lands, I enjoy challenging bicycle rides and nurturing my many house and garden plants.

Freddy Lau
Operations Manager

I started my career right out of college with the Hilton Corporation.  I spent five years at various Hiltons around the country before accepting a position with the Four Seasons Hualalai.  I have worked in all aspects of food and beverage from casual and fine dining restaurants, to stewarding, catering, banquets, beverage, culinary and purchasing.  

I took on a new challenge in my move to Paradise Gourmet Catering.  In my role as Operations Manager, you will see me at your events overseeing the staff and ensuring everything is perfect.  What I love most about the catering business is that it is always evolving and no two events are ever the same.  “It keeps things fun and interesting; the challenge to put a successful event together keeps you on your toes.”  

Kathy Winterrowd
Catering Coordinator

Moving from California to Maui to indulge one last adventure before “getting serious about life” I entered the hospitality world in 1994 as an administrative assistant in Catering and Conference Services during the opening phase of The Ritz Carlton, Kapalua.  As the demand for wedding services grew, I discovered I had a penchant for taking clients’ dreams and turning them into reality, and was the perfect candidate for the new Wedding Coordinator position.

After three years in Maui, I moved back to California where I worked as Catering Coordinator at a private faculty club at the California Institute of Technology before accepting a position as Meetings and Special Events Manager at the Ritz Carlton Huntington Hotel and Spa in Pasadena. Although I loved my job, I missed the “island lifestyle” so in 2006, I left the hustle and the bustle of California and moved to the Big Island with my daughter Kelsey.

I joined the Paradise Gourmet Catering family in February 2007 where my work philosophy fits perfectly with the relaxed yet refined atmosphere Paradise Gourmet offers.

Stephanie Aquino
Accounting - Human Resources

I was born and raised in Seattle, WA where I grew up around fresh northwest cuisine.  While I was growing up my father built and remodeled several of Seattle’s top restaurants, which started my love for fine dining and entertaining.  While attending college in California I worked at one of Napa Valley’s premier restaurants and have since worked in several fine dining restaurants in many capacities. However my degrees in accounting and business have kept me behind the scenes for the last 15 years.  

 I continue to enjoy the creativity that Paradise Gourmet Catering allows me to have and truly enjoy being part of such a spectacular and innovative team.

 I spend all of my free time with my husband and 2 children.  I enjoy camping by the ocean, working in the yard with my kids, cooking for my large extended family, and entertaining as often as possible.

Chris Fagan
Executive Chef

My career began in Southern California after attending culinary school.  I apprenticed under master chefs in several fine dining restaurants before assuming the Executive Sous Chef position at the Hotel Laguna.

Eventually, I found my way to the Hawaiian Islands. Cooking was something I had not experienced so I jumped at the chance to try yet another cuisine.  In my 15 years on the Big Island I have worked at some of the most exclusive world class resorts along the Kohala Coast. The people, the cultures, fresh island ingredients and the diversity of flavors is what makes this culinary career worth living here in these islands.

The beauty of the flora, fauna, mountains, oceans, sunrise, sunset and just the simplicity of life - what more can you ask for.” These natural elements come in to mycooking and presentations.  Whether it is the fresh produce and seafood or the simple yet elegant presentations utilizing bamboo and coconut, I always try to get the beauty of the Big Island to come through in the food.

I love working for Paradise Gourmet Catering as we have so many exciting venues and locations to work at.  The challenges that come with preparing world class cuisine in a parking lot, garage or in the middle of the pasture sure keep things interesting! For me,  “Paradise has been found with my family ‘Paradise Gourmet Catering,’

Nicole Kozuki
Administrative Assistant

Although relatively new to the Big Island and to Paradise Gourmet Catering, I am not new to the Food and Beverage business - my father is a chef.

Growing up on Oahu, I accepted a position with the State right out of high school and from there worked for an Automotive Dealership in Maui.   I never dreamed how much I would enjoy the catering business when I applied for an administrative position at Paradise Gourmet Catering.  It has helped me understand why my father loves what he does so much.  “Every day is different and the joy of working for an off property catering company is that there is always something new.   Also, the staff at PGC is always looking for ways to stay on top of the new trends and I love being a part of it. I’ve learned so much about the Big Island and some of the great places here. ”

 I am enjoying the slower pace in Kona and having time to spend with her dog “Fatso”.

 

 

 

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  Vision

  • We are committed to continuing to be the island’s first choice for upscale weddings, corporate events, high end fundraisers, elite social gatherings and private jet dining experiences.
    We challenge ourselves to stay ahead of industry trends by exploring global influences, continuing educational opportunities and tapping into the creative resources of our diverse team of professionals.
    We will build and expand upon vital relationships with clients, vendors, staff, community and others who contribute to our ongoing and future success.
    Paradise Gourmet Catering – implementing inspired ideas!