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1862 David Walley's EXECUTIVE ChefBrandon Kealoha

Executive Chef Brandon Kealoha

Bio

In March of 2014, Executive Chef Brandon Kealoha joined the 1862 Restaurant Team bringing a vast range of talent to 1862 David Walley’s Hot Springs Resort and Spa.

Chef Kealoha studied at the Le Cordon Bleu Culinary Institute in Scottsdale Arizona, and he prides himself in being a well rounded Chef, with a passion for food outweighed only by his passion for life.

Originally from Florida, Chef Kealoha spent much of his early career working with various Chefs influenced in Southern as well as Cajun Cuisine. Some of his signature dishes are representative of his roots, such as his Maple Leaf Duck, Blackened Shrimp and Andouille Sausage Gumbo with Smoked Paprika dusted Fried Okra.

Chef Kealoha believes that food needs to be “attractive”, that is to be enjoyed first by the eyes, and then the palate. Some of his specialties include Authentic Italian Cuisine, Ribs that fall off the bone and Flash Fried Calamari, which is extremely unique to 1862 Restaurant. He is always attentive to the authenticity of the cuisine, while attending to modern culinary trends.

Enjoy a fantastic dinner at 1862 Restaurant to experience the serenity and beauty of 1862 David Walley’s Hot Springs Resort and Spa, but sample the new array of culinary delights that makes 1862 Restaurant a family favorite.


 

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