Debra Beeler - General Manager
Born and raised in Portland, Oregon I moved to the island of Oahu in 1978 where my career in hospitality began with American Hawaii Cruises as Director of Shore Excursions’ Operations. For the next 17 years I sailed among the Hawaiian Islands, combining my love of the islands with my operational skills to enhance the visitor experience. I found that the transition from cruise ship to catering in 2006 was surprisingly easy.
My work satisfaction is based on the creation of the end product – and what it takes to pull all of the pieces of the puzzle together for a seemingly effortless spectacular event. On a personal note, I feel very fortunate to have been able to travel to many far away places. When not traveling in exotic lands, I enjoy challenging bicycle rides and nurturing my many house and garden plants.
Stacey Nail-Canedy – Catering Manager
I was introduced to Hawaii at the age of 7 when my parents would take us kids to Hanalei on the Island of Kauai each summer. Lots of family bbq’s on the beach, luau’s in the park and plenty of fishing was had during those lazy summers of my youth! Now, I’m happy to call Hawaii my home having lived on Maui for 10 years and now residing on Big Island for the last 4 years.
As a Catering Manager for Paradise Gourmet, I enjoy helping you create a most memorable event possible. With our talented team of gourmet chefs and top-notch operations and service teams, you will get nothing but the best from all of us! Aloha and we look forward to working with you soon!
Frances Brooks – Event Chef
Having worked with Paradise Gourmet Catering since 2008, Chef Franny has seen her fair share of the beautiful food produced from the talented team at PGC. As Event Chef she oversees all the food at the various events. Whether at an elegant plated event or a large food station feast on the beach, Chef Franny makes sure everything tastes as delicious as it looks.
Chef Franny also grows her own local produce at her Hawaiian Harvest Moon Farms and much of the local organic produce from Chef Franny’s farm ends up on the table at your Paradise Gourmet Catering event. Now that’s Farm to Table (and Farm to Beach!).
Our Leadership Team
Nick Roschi, Director of Operations
Nick hails from Erie, Pennsylvania and has been a lifer in the hospitality industry. He started his career at Jr’s On The Bay in Erie, then bounced around the Great Lakes region with the popular steakhouse concept, Texas Roadhouse.
Nick moved to Hawaii in 2006 and managed the popular Waikiki restaurants Tikis Grill and Bar and The Cheesecake Factory. Nick moved to the Big Island in 2010 with Tommy Bahamas and fell in love with the island! He enjoys time with his wife Venus and his kids in his off time and finds the waters of the big island as a necessary balance to a stressful week.
After successfully opening Lava Lava Beach Club, Nick now oversees the operations of not only Lava Lava Beach Club but also Huggo’s, On The Rocks, Paradise Gourmet Catering and Grass Shack Parties.
Ken Schloss, Director of Culinary and Corporate Chef
Originally from the San Francisco Bay area, Chef Ken brings nearly thirty-five years of experience to Lava Lava Beach Club. Born and raised in wine country, Chef Ken worked in Napa Valley for most of his career. He also took five years and explored the cuisine of the Caribbean, gathering new ideas of parallel tropical latitude as culinary inspirations.
Chef Ken works directly with the Chef de Cuisine and sous chefs to create our menu items as well as work with our vendors to ensure our family of restaurants get the best possible products from local farmers and fishermen.