Carolyn Portuondo Appointed Executive Pastry Chef at The Royal Hawaiian

May 26, 2016

Renowned cake designer Carolyn Portuondo is the latest addition to the culinary leadership dream team at The Royal Hawaiian, a Luxury Collection Resort.

Portuondo has been promoted to executive pastry chef as announced by Executive Chef Colin Hazama.

Portuondo joined Starwood in 2014 as a pastry chef with more than 11 years of patisserie experience.

Prior to that, she owned her own retail bakery in Las Vegas for more than five years.

Her work experience also includes pastry chef stints at the Venetian Resort & Casino in Las Vegas and Alan Wong’s Restaurant in Honolulu.

Tada Cake

Portuondo has an extensive list of accomplishments that include her then bakery being voted “Top Wedding Cake Bakery Las Vegas” in Brides Magazine as well as “Best of Weddings” in The Knot Magazine.

She has been featured in People Magazine, Hawaii Weddings and Honolulu Star-Advertiser for her exquisite pastry skills. Recently, she was selected by ABC affiliate KITV as its Hawaii MVP.

Chef Carolyn

Portuondo holds a Bachelor of Science degree in both chemistry and biochemistry from the University of Northern Colorado.

She also attended the Culinary Institute of America where she earned her Certificate in Baking and Pastry.

In her spare time, she enjoys spending time with her children, running and shopping.

“We have seen Carolyn’s impressive creations surprise and delight guests time and time again. We look forward to having her leadership in growing our Bake Shop” says Executive Chef Colin Hazama.

The Royal Hawaiian, a Luxury Collection Resort is already known for its exceptional baked goods such as its banana bread, banana bread muffins and The Royal’s signature pink haupia cake.

The resort also has plans of opening a bakery later this year.

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