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
Director of Catering and Sales

I have been working in the hospitality industry for over 17 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 enjoy running, yoga, tennis, the beach, and hanging out with my husband, our three exotic birds and Zoe our Australian Blue Heeler.

 

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.
  

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 17 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.

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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!