Principal Wedding Designer
After attending Fashion Institute of Design and Merchandising in Orange County, California, where she honed her eye for detail, originality and design, Denise headed for the ski slopes of Park City Utah where she began her professional career in hospitality at the Stein Eriksen Lodge.
While she ultimately decided that she preferred the sandy shores of Maui to the chilly winters of Utah, she embarked into the world of high end Food & Beverage where she quickly rose through the ranks at Maui’s only 5-star 5-diamond property, Four Seasons Resort Maui at Wailea. From there, she was handpicked for her attention to detail and her originality to begin planning weddings and celebrations for the luxury resort. During her time at the resort, she planned over 300 multicultural weddings and celebrations, ranging from 2 people to 200 and on a variety of budgets. Denise’s passion for creating unique events that speak to the personality of the couple guarantees that each wedding will be a one-of-a-kind occasion they will never forget.
Director of Catering and Sales
A self-professed perfectionist and organized almost to the point of OCD, event planning runs in Jessica’s genes. As a young girl, she grew up watching her grandma plan and host events at their local heritage club and learned the importance of attention to detail. Jess began honing her coordination skills early, planning homecoming and proms in high school and always inviting friends over to enjoy the thoughtful ambiance she loved to create.
After moving from her native Colorado to Maui in 2011, Jess began planning her own Maui wedding on a budget and remembered how much she thoroughly enjoyed the event planning process. Jess reveled in seeing the reactions of her guests and with the support (and nudges) from her family and friends, realized that her knack for wedding planning was a talent that should be shared with others.
Sugar Beach Events is the perfect venue for Jess to execute everything that she has learned. Her specialty is to include personal touches that make each wedding distinctive from the rest. Just like grandma taught her, she continues to focus on the details, no matter how simple or extravagant they are. As a recent bride, Jess can relate to all the emotions and stress that go into planning the wedding of your dreams and strives to take care of all your wedding needs so you and your new spouse can truly enjoy yourselves on that special day.
Always the life of the party, event planning was an obvious choice when it came time to selecting her career path. After completing a Public Relations program, Marina worked in the marketing department for an aquarium and went on to plan events for a ski resort. Switching from snowboard competitions and beer festivals to weddings, Marina has a diverse background that compliments her personable approach to event planning.
Growing up on a small island in Canada, Marina has always loved being in and on the ocean. The year round outdoor lifestyle and splendor of Maui charmed this true ‘island girl’ to drop everything and make the move to our island paradise. Arriving with two suitcases, Marina and her husband are now living their dream and feel extremely blessed to call Maui home.
With hundreds of events under her belt, Marina is the newest member of the Sugar Beach team. She is excited to work with our corporate clients and create memorable events with aloha.
Born on Oahu, Hawaii, but because my father was in the military, I was raised in California, North Carolina and Florida. My dad retired and moved the family back to Hawaii where I graduated from high school. Being exposed to different cultures and people while traveling gave me the advantage of socializing well with people. I became a travel director soon after high school, taking tour groups around the islands. It was work and having fun yet learning a lot about each individual island. In 1980 I moved to Maui and I called it home to this day.
Always thriving to learn different skills has always been my passion. I expanded my customer service experience working for hotels, selling island activities and adventures, learned about photography and working on several tour boats. I excelled into management levels as an operations manager for several boats in the harbor, managing a photo lab as well as managing a surf shop.
The last ten years have introduced me into the catering business. Working with five chefs at one time gave me a great diversity and challenges that I enjoyed and learned from. One of the chefs happened to be Chef Lee, that I truly enjoyed working with and shared similar visions of customer service. I soon made the decision to join her team, which brings me here today.
Like many who work in the bar industry, Carl began his apprenticeship behind the bar while he was paying his way through college. It seemed like the ultimate way to pay your way through school: make money to make friends while you make drinks.
Although a brief stint on the cruise ships brought Carl to live in Hawaii in the early 90’s, it was back to making cocktails at a whole new level when he returned to the mainland where he started as a bartender for a popular restaurant known for its bottle-flipping bartenders.
Performing in many of the contests, Carl began to develop his own drinks to always be a step above the expected, in eye appeal as well as taste. Taking his new bag of tricks with him, he moved to Orlando, FL to work at the busiest restaurant in the world, Planet Hollywood. Assuming a training role there, he worked in Orlando as well as traveled globally, training bartenders for the company in both new and existing units for standards, recipes, and execution. Later on as corporate life and the travel lost its glitter, Carl became the bar manager at several of the larger nightclubs in Orlando including Mojitos, The Vue, & Club Paris where constant innovation with cocktail trends became a vital skill.
But the same thing that brings you here today brought Carl here 23 years after his bartending career began: love. He dropped his life on the mainland and moved 5000 miles because there was no other choice to be made. He loves her and has to be with her. And she is here. That makes it especially nice to be able to share these cocktails with you as you celebrate your true love today.