Well-respected in Hawaii’s culinary community, Chef Fred DeAngelo’s Contemporary Hawaiian cuisine has taken several restaurants to unparalleled heights. He has led teams in the openings of eight corporate and freestanding restaurants, most known for opening Palomino Eurobistro in downtown Honolulu.
In 2005, together with his wife Cheryl, he created OLA at Turtle Bay Resort, a beachfront restaurant located on the sands of Kuilima Bay, where he served as Executive Chef and Owner.
Since that time, Chef DeAngelo was brought on by the Modern Honolulu to oversee the closing of Morimoto Waikiki and initiate their new dining concept, Ravish. He then took on a position with BLT Steak Waikiki as Executive Chef and has been a consultant for Side Street Inn.
Chef DeAngelo was a member of the University of Hawaii and Leeward Community College’s Culinary Advisory Board, promoting culinary education to Hawaii’s youth and a mentor for Hawaii Culinary Education Foundation. He was a representative for the Hawai’i Visitors and Conventions Bureau “Chefs of Aloha” program and traveled to the Continental United States, New Zealand and British Columbia to promote the flavors and experience of Hawaii. He has also had the honor of hosting a dinner at the James Beard House in New York City, an opportunity offered to only a highly select group of Chefs.
Chef DeAngelo oversees all culinary operations for Bubbly and Bleu.