President Eric von Platen Luder
In 1982, Eric took over the day-to-day operation of Huggo’s from his parents and restaurant founders, Shirley and Hugo von Platen Luder. He is president of Olu Kai, Ltd., which does business as Huggo’s Restaurant, Huggo’s on the Rocks and Paradise Gourmet Catering.
Eric is a graduate of the local Hawaii Preparatory Academy in Waimea and earned a Bachelor of Business Administration Degree in 1979 from Southern Methodist University. A fourth-generation Chinese-Hawaiian, Eric has worked in every capacity at Huggo’s. He began as an aspiring 11-year-old bus boy, joining his brother and sister who also pitched in during summer vacations.
Nakies Constantinou – General Manager
Nakies is a native of the Mediterranean island of Cyprus.Nakies, his wife and young son moved to the Big Island of Hawaii in 2009. He enthusiastically applied extensive experience and talent culled from both the hospitality and theatre industries as Dining Room Manager at Huggo’s, assuming his current position as General Manager in July 2015.
He brings with him a diverse background of over 30 years in the hospitality and professional theatre industries. After working as an executive team member of numerous Broadway and Off-Broadway productions, he honed his restaurant management skills at Bateaux New York, the premier fine-dining vessel cruising nightly along the Hudson River in NYC.
His passions include swimming in the clear, blue waters of the Pacific Ocean, running along Ali’i Drive, practicing yoga and meditation, cooking, and reading. As fulfilling as these are, what brings Nakies the biggest joy is relaxing in paradise with his beautiful, loving family.
Danielle Perreault – Manager
Born in the rural town of Angels Camp, California, Daniele, is a graduate of the University of California, Santa Cruz, receiving her degree in Environmental Studies with a concentration in Ocean Science. In addition to her degree, Daniele has been learning and succeeding in the hospitality and food service industry for over thirteen years.
She has been a highly-regarded member of the Huggoʻs team for the past seven years—working her way up the ranks to become a Huggoʻs and On the Rocks manager and passionate team leader.
Daniele loves the Big Island and spends her time off exploring the beautiful, sun-soaked beaches of Kona. She is honored to be a part of the Huggoʻs ʻOhana.
Mahea Lemus – Manager
Born and raised on the Big Island, Mahea has spent all of her professional career in the hospitality industry. She began working for Huggoʻs in 2011 learning the aspects of the restaurant operations. She set goals early in her career, hoping to achieve a title position one day. As her dream came true, Mahea was soon promoted to management.
In her free time, Mahea, loves to spend quality time with her Ohana. Mahea’s outgoing personality, hard work and dedication, knowledge of the industry, and work ethic make her a well-respected and much loved member of the Huggoʻs ʻOhana (Family).
A Utah native Mara has contributed endlessly to the many successes of Huggo’s and Huggo’s on the Rocks. She has been in the food service industry since she was 16 years old. After managing award winning restaurants in Utah Mara comes to us with a great deal of knowledge, experience and expertise.
She also belongs to one of Hawaii’s top outrigger canoe teams and can often be found off shore in her spare time. She is a great addition to the Huggo’s management team and admired by all.
Our Culinary Team
Troy Postma – Sous Chef
Hawaiian born and raised, Troy Postma, graduated Parker school in Waimea. Troy started as a dishwasher at Huggoʻs in 1997. A year later he then attended Kapiolani Community College and worked at Sunset Grill, on restaurant row in Honolulu.
Upon his return to the Big Island, Troy came back to Huggoʻs and started working in the Gard Mange kitchen. After mastering all aspects of the back of house and working with a number of different chefs at Huggoʻs, Troy is now sous chef alongside Chef Alan Heap and Albert Ascuncion overseeing some of Kona’s finest foods.
Born and raised on the Big Island and almost born and raised at Huggoʻs, Chef Albert has been with us for over 44 years. During his tenure he has also worked in the kitchens of Hawaii’s top hotels, places like The Sheraton, Kona Village, The Royal Waikoloan, and The Marriot just to name a few.
Albert is without a doubt one of the most experienced, knowledgeable and well-rounded Chefs we have ever had the pleasure of working with. On the rare occasion he gets some time away from work, wife, and grandkids he likes to plan his dinners around what he can pull out of the sea.
Known as the nicest guy you’ll ever meet, it’s an honor having him on our culinary team.
Born in London and raised on the East Coast, Alan attended Johnson and Wales University and began his professional career at the Hong Kong Hilton.
Working his way east to Guam and then the Big Island where he worked at Donatonies at the Hilton Waikoloa Village Resort. He then helped open the Kawaihae Harbor grill as the Sous chef in 1995.
Alan then moved back east to put his two daughters through school where he opened his own successful upscale restaurant which he ran for nine years. Missing the islands and the big game fishing, Alan returned to join the Huggo’s team as Executive Chef in 2014.
Our Leadership Team
Nick hails from Erie, Pennsylvania and has been a lifer in the hospitality industry. He started his career at Jr’s On The Bay in Erie, then bounced around the Great Lakes region with the popular steakhouse concept, Texas Roadhouse.
Nick moved to Hawaii in 2006 and managed the popular Waikiki restaurants Tikis Grill and Bar and The Cheesecake Factory. Nick moved to the Big Island in 2010 and fell in love! He enjoys time with his wife Venus and his kids in his off time and finds the waters of the big island as a necessary balance to a stressful week.
After successfully opening Lava Lava Beach Club, Nick now oversees the operations of not only Lava Lava Beach Club but also Huggo’s, On The Rocks, Paradise Gourmet Catering and Grass Shack Parties.
Originally from the San Francisco Bay area, Chef Ken brings nearly twenty years of experience to Lava Lava Beach Club. Born and raised in wine country, Chef Ken worked in Napa Valley for most of his career. He also took five years and explored the cuisine of the Caribbean, gathering new ideas of parallel tropical latitude culinary inspirations.
Chef Ken works directly with the sous chefs to create our menu items as well as work with our vendors to ensure our family of restaurants get the best possible products from local farmers and fishermen