With his characteristic British humor, Executive Sous Chef Richard Lancaster remembers the moment he decided to pursue the culinary arts. In his senior year of Cartmel Priory secondary school in England, he and two pals met up at career day to consider their options and, after reviewing their choices, “dared” each other to become chefs. Of the three school friends, Lancaster is the only one who succeeded in becoming a culinarian.

A graduate of Kendal College in Cumbria, England, Lancaster received catering diplomas and a U.L.C.I. course diploma while working as commis de cuisine (culinary apprentice) at the Windermere Hydro Hotel. After completing his course work, Lancaster joined The Berkeley Hotel in London and spent valuable time as commis de cuisine learning the inner workings of each area of the kitchen of the award-winning establishment.

Next, a move to more tropical climates brought him to The Bermudiana Hotel in Bermuda where Lancaster began as demi-chef de partie (assistant station chef) and, within one month, took over as chef de partie (station chef).

Later, Lancaster moved south to Ft. Lauderdale’s Bonaveture Intercontinental Hotel and Spa to serve as sous chef, where he remained for two years. Next, the political mecca of the country, Washington, D.C. beckoned and Chef Lancaster joined The Grand Hotel where he served the likes of Congressmen, Senators and former President Ronald Reagan.

The warmer weather and island life called once again and in 1985 Lancaster joined Sheraton at the former Sheraton Royal Waikoloa on the Big Island’s lava-laden Kona coast, where he served for three and one-half years as executive sous chef. He later transferred, in the same position, to Oahu and The Royal Hawaiian, the world famous “Pink Palace” on Waikiki Beach. After five years at The Royal Hawaiian, Lancaster moved to the Moana Surfrider - “The First Lady of Waikiki,” where he has remained since 1993.

Lancaster oversees the daily operation of three restaurants, a poolside snack bar and catering events.

Since that “dare” 24 years ago, Lancaster has traveled to exotic destinations and lived in dazzling resorts and bustling metropolises. At the same time, garnered a wealth of information from different cultures and styles of cuisine, allowing him to develop a unique style of his own reflecting the best of all worlds.