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Swiss Hibiscus opened its doors in 2010, but the legacy began long before in Wädenswil, Switzerland where Chef Martin Wyss was born. With a desire to travel, he chose cooking as his apprenticeship. He traveled the world, but, in 1964, rooted himself in Honolulu, Hawai’i after accepting a sous chef position with the then, Kahala Hilton Hotel. Chef Wyss retired after 18 years as the Kahala Hilton Hotel’s Executive Chef with the desire to open his own restaurant.
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