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mahi dish
duck buns
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seared ahi
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Ryan Loo

Ryan Loo Ryan Loo
Executive Chef
Westin Moana Surfrider

Chef Ryan Loo is the executive chef at Moana Surfrider, A Westin Resort & Spa, where he oversees culinary creativity and operations for the 793- room resort's banquets and catering services, and restaurants including Beachhouse at the Moana, Beach Bar, Surfrider Café, The Veranda, and BIN1901. Previously, Loo served as the executive chef of W Seattle's Earth and Ocean restaurant, banquets and catering, and in-room dining. During his time in Seattle, he also assisted with re-conceptualizing the W resort-brand's restaurant chain named, "Trace." Loo started his career with Starwood Hotels & Resorts in 1999 at The Royal Hawaiian, a Luxury Collection Resort. He brings over 14 years of experience in the culinary industry with previous experiences including executive chef of Sheraton Waikiki's former Twist at Hanohano, senior executive sous chef for Sheraton Waikiki's restaurants and banquet services, chef de cuisine for Hoku's and Cabana's Seaside Grill at The Kahala Hotel & Resort, and rounds cook at the Greenbrier Resort in White Sulphur Springs, West Virginia. Under his leadership at Sheraton Waikiki's former Twist at Hanohano, Loo won the Silver Award for Best New Restaurant in Honolulu Magazine's "2010 Hale 'Āina Awards." In 2008, he was a finalist for Hawai'i Hospitality Magazine and Hawai'i Department of Agriculture's "Hawai'i's Top Young Chef." In the same year, Loo was selected to compose and execute a seven-course dinner for the prestigious professional cooking competition, the Chaine des Rotisseurs Hawai'i Baille. Loo received the Chaine des Rotisseurs award in 2003 and continued to mentor the regional winner of the Young Commis De Rotisseur Hawai'i competition in 2006. Loo graduated from University of Hawai'i at Manoa with a bachelor's degree in communications. He also received an associate in science degree in food service with a specialization in culinary arts from Kapi'olani Community College.

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