Rhoda Magbitang grew up in the Philippines, as the eldest of six children, where her love of cooking began in the family kitchen, inspired by her grandmother’s food stall and the traditional Filipino dishes she learned to prepare at a young age. At 17, she moved to the United States, initially pursuing teaching before enrolling at Le Cordon Bleu in Pasadena, California, to follow her culinary calling. Her career spans some of the country’s most celebrated kitchens, including Michelin-starred Mélisse, Suzanne Goin’s A.O.C., République, and Bazaar by José Andrés. She later served as Executive Chef at Chateau Marmont and went on to lead the culinary team at The Inn at Mattei’s Tavern, Auberge Collection, earning Michelin Guide recognition. She currently serves as Executive Chef of CanoeHouse at Mauna Lani, Auberge Collection, where she advances Hawaiian Regional cuisine through Japanese-inspired technique, modern Hawaiian flavors, and an unwavering commitment to sustainability and seasonality.