Jonathan Pasion

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Specialties

The ultimate ingredient for Jonathan to cook with is anything seafood. Being raised on Maui, he was surrounded by the ocean and the freshest seafood such as opihi (Hawaiian Limpet), octopus and Hawaiian snapper.

Chef de Cuisine – Park Hyatt Auckland
Maui native, Jonathan, began his culinary career early on, influenced by his Filipino heritage and their love and respect for quality and traditions. He has many fond memories of learning and understanding home cooking with his family in Paia. Jonathan’s Filipino roots embellishes all aspects of his life, including his cooking style.
In 2010, after graduating from the University of Hawaii Maui College with a Culinary Arts Degree, he expanded his craft at Johnson and Wales University in Providence. He infuses his style of cooking to the kind of food he loves to eat, blending flavours from a combination of his travels and cultural experiences.
Jonathan joined Hyatt in 2014 as a cook and has since progressed as the Chef de Cuisine at Andaz Maui’s Ka’ana Kitchen, one of the most popular restaurants on Maui, before joining the Park Hyatt Auckland team in 2019. With a wealth of experience and passion, Jonathan was also crowned winner of The Good Taste Series, an annual global contest that aims to cultivate and celebrate cultural diversity within Hyatt.
He brings his sweet “local boy” attitude, unique skills and knowledge of modern local flare to the table at Onemata, Park Hyatt Auckland’s signature restaurant.
The ultimate ingredient for Jonathan to cook with is anything seafood. Being raised on Maui, he was surrounded by the ocean and the freshest seafood such as opihi (Hawaiian Limpet), octopus and Hawaiian snapper.