A chef from a Michelin-starred restaurant died in a rare incident when she was struck by a boulder during a hike in Hawaii with her boyfriend, her family confirmed.
Gianna Buzzetta, 26, was hit by falling rocks on March 23 as she visited the Makaleha Falls waterfall in Kauai, Hawaii, with her boyfriend Connor Quinton, who was referred to as her “soon-to-be” fiancé.
Buzzetta, the executive pastry chef at Jeune et Jolie restaurant in Carlsbad, California, was fulfilling a personal goal by visiting the Hawaiian waterfall when the accident occurred.
“They heard a really loud noise. [Quinton] looked up, but couldn’t figure out where the noise was coming from. Within a second, it happened,” her father, Sal Buzzetta, told 10News. “The rock dislodged from quite a ways up … then it landed on her.”
Quinton managed to remove Buzzetta from the water but was unable to get cell service in the remote area. He ran about three miles to find assistance, according to her family.
When first responders arrived, Buzzetta was unconscious and had a severe head injury. The Kauai Fire Department arranged for her to be airlifted to a hospital, where she passed away the next day, March 24.
Her parents arrived in Hawaii in time to say their farewells before her death.
“She had told her boyfriend, Connor, that day, he had fulfilled her dreams and it was the best day of her life,” said her mother, Caty Buzzetta.
The hike reportedly held special importance, with family suggesting that Quinton might have planned to propose during their trip. An online fundraiser described Buzzetta as a “girlfriend/soon-to-be fiancé,” though it did not confirm if a proposal was intended.
Buzzetta had achieved significant professional success. As the executive pastry chef at Jeune et Jolie, she contributed to the French restaurant earning and maintaining its Michelin stars for three years in a row.
Her employer, John Resnick, praised her as a vital part of the team, highlighting her work ethic and creativity. Her colleagues expressed admiration for her professional skills and personal qualities.
Buzzetta’s culinary journey included training at the Culinary Institute of America and working at notable restaurants such as Spago and Patina before joining Jeune et Jolie, where she quickly became a key team member.
Outside of her career, Buzzetta was known for her altruism and empathy. She frequently volunteered at animal rescue shelters, reflecting her dedication to community service.
Her sister, Kalie, has started a fundraiser on Give Send Go to cover medical expenses, emergency transportation, funeral costs, and memorial arrangements. The campaign has raised over $46,000 as of early April.
The culinary community in Southern California has shown support for Buzzetta’s family. Jeune et Jolie announced plans for a special dinner service in her honor, with proceeds going to her family.
Described as determined, humorous, and passionate about her culinary craft and outdoor activities, Buzzetta’s untimely death has created a void in the restaurant where she worked and the broader culinary community that valued her talent.
The restaurant paid homage to Buzzetta in a statement, emphasizing the “joy, intensity, and love” she brought to her work and colleagues. Her ability to balance creativity and precision helped make Jeune et Jolie a leading dining venue in Southern California.
Buzzetta is remembered by her family as a “precious daughter, sister, aunt, niece, cousin, grand-daughter, girlfriend, friend, Christian, and gifted executive pastry chef,” leaving behind a legacy of culinary innovation and personal warmth that impacted many during her 26 years.
