Jeffrey recently ventured into Real Estate after a flourishing career in Hospitality. His desire in real estate is to find the perfect fit in the right location at the best price possible for his clients. His work ethic transcended from his hospitality career into his new passion for real estate. He believes as in hospitality there are three steps of service. First is a warm and sincere greeting, to really get to know the client and to understand exactly what they are seeking. The second is to anticipate and to care for all of their needs with expertise and knowledge-based foundation of his team. To communicate with his clients all of the processes that are being done to deliver the very best product available to them. And finally, give his clients a heartfelt fond farewell and to invite them back whenever they are in need of his services or even to just hello. Jeffrey Vigilla is also the CEO/Executive Chef of Chef Point of View Consulting where he brings more than three decades of professional experience, with strengths in customer service, menu structuring & design, food safety preparation and handling, dining presentation, kitchen design and personnel training. Prior to being a realtor, Jeffrey Vigilla was the Executive Chef of the Hilton Hawaiian Village® Waikiki Beach Resort & Spa from January 2009 till January 2015 where he also was the very first Hawaii born Executive Chef in the history of the hotel. He oversaw the entire culinary operations at the resort, including restaurants, lounges, special events and catered functions of the 3000-room resort. Chef Vigilla spent just under 15 years in various executive chef and executive sous chef positions at five-star Ritz-Carlton hotels in San Francisco, California; Kapalua, Hawaii; Seoul, Korea; Cancun, Mexico; Key Biscayne, Florida and Amelia Island. Early in his career with Ritz-Carlton, the hotel company sent him to apprentice at the Hotel de Paris in Monaco under esteemed world renowned Chef Alain Ducasse where he honed his classic & contemporary French cuisine skills. He was on the pre-opening training task force for new Ritz-Carlton properties in Bali and Washington DC and was also a guest chef at the prestigious James Beard House in New York. The Ritz-Carlton veteran moved on to LXR Hotels as area executive chef, handling multiple hotels, golf restaurant, and banquet facilities at Naples Grand Beach Resort & Club; Edgewater Beach Hotel and Naples Grande Golf Club. He also was appointed by LXR to oversee a task force that implemented new programs at resorts in Colorado, New York, Florida, Chicago and Puerto Rico. During his leisure time, Chef Jeffrey enjoys spending his time with his wife & playing golf as well as volunteering his services to many charitable causes such as the Hawaii Foodbank. A devoted Christian he ensures to also spends time giving thanks and worship to God. He also loves researching recipes and has hundreds of cookbooks that he’s collected during his many travels across the globe.

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