Rhonda Ashton

Executive Pastry Chef

“You only get one life. Live it well.”

Four Seasons Tenure

Since 2004
First Four Seasons Assignment: Four Seasons Resort and Residences Whistler opening team

Employment History

Four Seasons Resort and Residences Jackson Hole; Four Seasons Resort Maui at Wailea; Four Seasons Resort and Residences Whistler; Ritz Carlton, Doha; Fairmont Dubai; Fairmont Chateau Whistler; The Ayelsforte House Restaurant, Northern Ireland; Observation City Hotel, Perth, Australia; Sheraton Breakwater Casino Hotel, Queensland, Australia

Education

Apprenticeship program at Sheraton Breakwater Casino Hotel, Townsville, Queensland, Australia

Birthplace

Innisfail, North Queensland, Australia

Languages Spoken

English

When Rhonda Ashton was a ninth grader in Innisfail, North Queensland, she already knew she wanted to be a chef. Just two days after finishing high school, she began a four-year pastry apprenticeship at the Sheraton Breakwater Casino Hotel in Townsville—qualifying as a pastry chef by 20. That early ambition sparked a career defined by curiosity, discipline, and a passion for excellence that has taken her around the world.

With more than 35 years of experience—including more than two decades with Four Seasons—Ashton brings artistry, precision, and strong leadership to her role as Executive Pastry Chef at Four Seasons Resort Oahu at Ko Olina. Her global journey has shaped a distinctive style rooted in classical French technique and inspired by the cultures and communities she’s worked within.

Her career spans an impressive collection of destinations, including Australia, Northern Ireland, Canada, Dubai, Doha, and multiple Four Seasons positions and assignments across Whistler, Maui, Cairo, Toronto, and Jackson Hole. After a memorable chapter in Maui, returning to Hawaii—this time to Oahu—felt, in her words, like coming home.

At Ko Olina, Ashton leads the pastry program with a focus on craftsmanship, creativity, and heartfelt hospitality. She’s especially inspired by incorporating local flavours and sharing Hawaii’s distinct sense of place, creating desserts that leave a lasting impression long after the final bite.

A lifelong learner, Ashton credits the many chefs and mentors who have shaped her approach—from legendary figures such as Albert and Michel Roux to today’s rising pastry talent. That same drive led her to compete internationally with Team USA at the 2018 Mondial des Arts Sucrés, and the 2019 Fiera Milano Pastry World Championships, where her team placed fifth on each occasion. For Ashton, competition is about pushing boundaries and growing through the experience.

Outside the kitchen, she brings that same energy to the ocean as an avid outrigger canoe paddler, currently training for the Na Wahine O Ke Kai race. New to Oahu, she’s already drawn to the Island’s natural beauty and is embracing every chance to explore.

Guided by a lifelong dedication to excellence and a deep appreciation for meaningful hospitality, Ashton continues to craft experiences that celebrate both artistry and connection—one dessert at a time.