Rhoda Magbitang brings a precise culinary vision shaped by cultural depth, technical rigor, and decades of experience to her role as Executive Chef at CanoeHouse, the iconic oceanside restaurant at Mauna Lani on Hawai‘i Island. Born and raised in the Philippines, Magbitang’s culinary roots stretch back to childhood, when cooking for her five siblings became both duty and inspiration.
Before arriving in Hawai‘i, Magbitang led the kitchen at The Inn at Mattei’s Tavern in Los Olivos, California—earning Michelin Guide recognition in 2023, just months after opening. Her approach to food is grounded in sustainability, storytelling, and a commitment to local sourcing, often reimagining regional ingredients with a light but confident hand.
Magbitang's career includes work with renowned chefs such as José Andrés, Suzanne Goin, and Josiah Citrin, as well as executive leadership roles at some of Los Angeles’ most iconic hotels, including the Chateau Marmont and Petit Ermitage. She was recently featured on the PBS docuseries Hope in the Water, where she showcased her work with a Santa Barbara aquafarm, using uni and abalone in inventive, eco-conscious dishes.
At CanoeHouse, Magbitang carries forward the restaurant’s legacy as a cradle of Hawai‘i Regional Cuisine. Originally shaped by Alan Wong and later evolved by Allen Hess, the restaurant remains a pillar of local flavor and culinary innovation. With Magbitang guiding its next chapter, CanoeHouse continues to honor the land, build on its history, and shape a future rooted in place and purpose.
