Rich Hinojosa is the chef de cuisine at Tropica Restaurant & Bar, signature oceanfront restaurant at The Westin Maui Resort & Spa. In his present role, Rich is inspired to heighten senses and tease the palate with a winning combination of Maui’s famed local ingredients and Westin’s branded cuisine that promotes a complete sense of renewal.
Rich studied Engineering and Business administration at Texas Tech University before his passion for food and wine led him to Arizona and the Scottsdale Culinary Institute. In 1998, Rich graduated with an Associate of Occupational Studies Degree in Culinary Arts and Restaurant Management. After classes were completed, Rich moved to San Diego to begin his professional career under Chef James Boyce as chef de partie at Azzura Point, the signature dining room at Loew’s Coronado Bay resort.
The following year, Rich continued his culinary career with Chef Boyce at Mary Elaine’s at the Phoenician. Rich held the positions of tournant, sous chef, and chef de cuisine of the Praying Monk. In 2000, Mary Elaine’s received a fifth star from Mobil, a fifth diamond from AAA, as well as the Wine Spectator’s Grand Award.
Most recently, Rich was the executive chef and owner of CRAVE, a private catering company in Arizona specializing in intimate, multi course wine dinners in client’s homes.
During his first year on Maui, Rich was named a finalist of Hawaii's "Top Young Chefs" by Hawaiian Hospitality magazine. Rich’s goal at Tropica is to compliment Hawaii’s incredible products with bold, balanced flavors to create a truly unique dining experience.
