The highest culinary standards of Halekulani are unsurpassed and have earned Halekulani high praise from event planners and countless others.

Franz Schaier, Pastry Chef At Halekulani
Switzerland native Franz Schaier began working his way into the world of pastry by the most natural means possible - his father and grandfather operated a pastry shop in Zurich, "where I practically grew up," he said. The shop was known for its French pastries, cakes, chocolates and breads. Today, the chef is many miles from his homeland, working at the prestigious Halekulani on Oahu's Waikiki Beach. But he's still doing what he loves - making delicious desserts, chocolates and breads. Schaier has been with the Halekulani for more than 18 years. At the hotel he is in charge of a 24-hour pastry operation that employs more than 18 cooks and one assistant sous pastry chef. He also services Halekulani's three restaurants, room service and banquets, as well as the pastries for our sister property, Waikiki Parc Hotel. Prior to Halekulani, Schaier was food and beverage director of The Gunter Hotel in San Antonio, Texas, a European-style luxury facility. He has worked as food and beverage director at properties in the U.S. Virgin Islands, on Oahu-Hilton Hawaiian Village, and at the Hotel Ascot in Zurich, Switzerland. He has managed hotels and restaurants in Miami, Kenya, Switzerland and in the Bahamas.