Page 15 - Megan Reichman

Megan received several offers from top resorts and res- locations and I learned so much. I got to go to the local
taurants across the country, including the MGM Grand in markets with them and experience cooking some foods that
Las Vegas, Nevada. She reviewed all of her options and I previously would have thought were not edible. You go into
decided to take an offer from Loews Antole in Dallas Texas. the market there and at some point you feel like you are in a
“At twenty-four I ran the banquet center with forty employees pet store. The local chefs use frog, turtle, and eels for many
under me. We often did banquets serving 2,500 guests. of their dishes. Experimenting with new flavors and becom-
After some time in this position, I realized I preferred fine ing educated in new areas was a great experience.”
dining over the banquet position, so I took a position at their It was at this point a decision was made. Since Kyrie was
fine dining restaurant. After two years I left there to work at a Yacht Captain and Megan was an executive chef they
the Four Seasons running the fine dining restaurant there decided to join forces to form a yacht management com-
as well. Mom had just been through a divorce so we de- pany employing the remaining personnel necessary for the
cided we would take a much needed vacation to relax and running of a luxury yacht, and they marketed themselves as
regroup.” The choice for location was Hawaii. It turned out a full service team that could do it all. They brought the five
to be a twist of
fate for Megan,
while there she
met her future
husband, Kyrie
Reichman, who
was taking a
vacation and
visiting his
Dad who lived
on the Island.
Megan’s new San Diego
love was a Woman
yacht captain
who earned his
living sailing 15
Luxury Yachts
around the
world. Little did
she know that
this impromptu
vacation would
forever change
her life. When
she returned
home she re-
ceived a phone
call offering her
a position as
Executive chief
of Pahuia, the
fine dining restaurant at the Hualalai Four Seasons Resort star restaurant dining experience to the Yachts they man-
on Kona. It was at this point that Megan had to smile, since aged. They were soon working on luxury yachts traveling the
not only were her graduation dreams coming true, now world. “It was an amazing experience. We saw the world,
she would be near her new love. Megan spent an idyllic met incredible people and places that I never imagined I
two years in Hawaii Where her culinary skills continued to would visit.” Megan became an expert at exploring local
grow. “I had an incredible general manager there who was farmer’s markets and unknown bistros, discovering the local
awesome. She was definitely one of my role models. She cuisine and bringing it back to her galley on the yacht: The
wanted me to broaden my horizons, so she sent me for yacht passengers loved being able to taste the local delica-
three weeks to Thailand, Bangkok, Singapore, and Bali. I cies without having to venture into unknown territory.
had the opportunity to work with executive chefs in these
September/October 2010