About Meridia

Following a $4 million dollar renovation in 2018, Meridia has opened its doors to share the exciting flavors of the Mediterranean with inspiration from our island’s bounty. From farm to table specials and authentic Mediterranean ingredients, from handcrafted cocktails in the comfortable lounge, to ocean views and thoughtful service, Meridia unites global cuisine with local ingredients for delicious, memorable evenings.

Chef Peter Abarcar, Jr.

Hawaii Island native Peter Abarcar, Jr. oversees all culinary, food and beverage operations at the oceanfront Westin Hapuna Beach Resort including the resort’s signature restaurant, Meridia.

Abarcar began his Westin Hapuna Beach Resort, formerly the Hapuna Beach Prince Hotel, career as lead cook in 1997. From 2000-2008, he left the Hapuna family to work with chef Alan Wong, a pioneer in Hawaii Regional Cuisine, and with renowned Hawaii chef Sam Choy. In 2008, Abarcar returned to Mauna Kea Resort to help reopen Mauna Kea Beach Hotel as sous chef, following the hotel’s closure for extensive renovation. In 2010, he was promoted to the position of chef de cuisine at Hapuna Beach Prince Hotel’s signature restaurant at the time, Coast Grille. The following year, he was promoted to Executive Chef at the hotel.

In 2016, the upwardly mobile Chef was again promoted. His newest position and title takes full advantage of both his culinary and his management skills. He now serves as Director of Culinary and Beverage Operations for The Westin Hapuna Beach Resort.

Chef Peter, as he is known to most, enjoys pairing varieties of ethnic flavors from his Hawaii Island upbringing with modern flavor combinations to create fun and interesting food. His keen sense of local product, produce and seafood coupled with his culinary talent and passion for imaginative food results in exciting tastes on each of the menus at The Westin Hapuna Beach Resort.