The Ritz-Carlton, Kapalua has brought on Isabelle “Bella” Toland as the latest addition to its powerhouse culinary team. In her new role, Toland will lead all culinary operations for the resort’s reimagined signature restaurant, The Banyan Tree, slated to debut later this spring.
Toland’s steadfast dedication and passion for cooking has led her to an illustrious career and an esteemed reputation within the industry. Destined to take the next generation of The Banyan Tree to new heights, Toland maintains not only an impressive culinary pedigree, but a track record of inspiring leadership and comradery from her previous residencies.
She joins The Ritz-Carlton, Kapalua from Travaasa Hana, where she directed the resort’s food and beverage efforts as Executive Chef since November 2016. Prior to that, Toland worked for Wolfgang Puck Fine Dining Group in Las Vegas and Los Angeles, before being promoted to Sous Chef of the group’s Spago venue at Four Seasons Resort Maui. During her time at Spago and Travaasa, Toland was able to immerse herself in traditional Hawaiian dishes and learn the local culture.
“We are thrilled to have Toland join our extraordinary team,” said Kevin Peterson, Hotel Manager of The Ritz-Carlton, Kapalua. “Toland’s incredible expertise and understanding of the local area have positioned her to propel our culinary efforts on a global scale, all the while continuing to stay true to The Ritz-Carlton brand and our cherished culture of Hawaii.”
Born in Bordeaux, France and having lived her teenage years in Manila, Philippines, Toland often draws inspiration for her dishes from the flavors and ingredients found in these traditional cuisines. Toland went on to develop her skills further with a formal education at The Culinary Institute of America in Hyde Park, New York. When Toland is not in the kitchen, she enjoys spending time with her husband, scuba diving, hiking, and traveling to remote places around the world to explore new culinary ventures.
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