SAN DIEGO, Calif.—Situated on the very tip of Shelter Island, Kona Kai Resort & Marina and its newly transformed signature restaurant, Vessel, welcome Roy Hendrickson as executive chef. Boasting more than 13 years of experience in the culinary world, Hendrickson joins the food and beverage team at an exciting time for the restaurant.
“We couldn’t be more thrilled to welcome Chef Roy to Vessel, Kona Kai, and the whole Noble House family,” said Thomas Haas, vice president food and Beverage for Noble House Hotels & Resorts. “We know that with his diverse knowledge, masterful techniques, and Southern California culinary experiences that he’s going to bring something truly remarkable to the table.”
Most recently from Zimzala at the Shorebreak Hotel in Huntington Beach, Hendrickson was also previously a sous chef at Sam’s and Kona, a stand-alone restaurant in Sunset Beach, where he focused on creating Hawaiian-Asian fusion cuisine. His experience with Asian-fusion cuisine began prior to Sam’s and Kona, while he was a chef at Tantalum—a restaurant in Long Beach that allowed him to work with talented chefs and exposed him to new techniques and experiences.
