What I remember about Chef Guido Ulmann is that he led the Dancing Chefs at the Hilton Hawaiian Village. Occasionally, the Hilton kitchen staff got to strut their stuff at a lavish banquet in order to present a fancy dessert. While a lively recording of “Candy Man” blared in the speakers, Ulmann, with a candy cane as a baton, pranced into the spotlight, followed by a line of chefs with towering white toques.

I knew then he was destined for stardom.

Today, the former executive chef of the Hilton Hawaiian Village is dancing to a different tune. He has stepped out of that high-paced, high-volume mega-resort to the refined, prestigious realm of Waialae Country Club.

No more mass producing 10,000 meals a day, Ulmann is now in a smaller, more personal kitchen that suits his cooking creativity and people-pleasing passions to a tee.

After an illustrious 38-year career with Hilton, Hyatt and boutique European hotels, Ulmann joined Waialae in 2004 to bring himself back to doing what he loves — cooking.

“I like being on the stove…being hands on,” Ulmann says.

Fortunately, the Swiss-born chef who started cooking at the age of 12, has the confidence of his abilities and is unfazed that among the club’s patrons are fairly well-known Hawaii chefs named Roy, Alan, and D.K. They’re just another bunch of hungry golfers, as far as he’s concerned.