Guest Chef Bio
Bretagne (France) born Jean-Claude Plihon first joined the hospitality industry at the Hotel Beaurivage in Savoie. His career has included positions in Michelin stars restaurants in Chambery and Aix en Provence, where he discovered Provencal cuisine, which was later to become an essential element of his food philosophy. He went on to spend twelve years with Fairmont Hotels from Barbados, California, and Egypt where he discovered new cultures and flavors.
Chef Plihon has been at the Grand Hyatt DFW since 2009, focusing on innovation and a globally inspired cuisine created around what is in peak season from the region’s best growers, supporting our environment and communities.
“Cooking demands complete dedication and passion, trying to find opportunities at every moment to create and evolve in chase of perfection”
Kalani has been the chef de cuisine for the Grand Met restaurant since January 2017. Prior to joining the Grand Hyatt his most current role was Sous Chef at the AAA four diamond, Fairmont Orchid, on the big island of Hawaii
Born and raised on the big island of Hawaii; Chef Kalani is a graduate of Le cordon Bleu’s Western culinary Institute in Portland, Oregon.
Each semester the College of Merchandising, Hospitality and Tourism invites a local chef to visit the Club. Students are given the opportunity to work alongside a culinary master preparing an exquisite luncheon Menu. Guest Chef Day is the most popular day of the semester and is always a sold-out event! Reservations are required for this special day, and the price is an incredible value at $15.00 or 1 ticket plus $5.00.
If you are a professional chef and are interested in volunteering your time, please e-mail us at GatewayClub@unt.edu.