2017 Noble Chef Event Menus

Reception Menu

Lee AndersonSugar Beach Events

“Food, entertaining and creating something special for each client. It’s not just the food; it’s the overall experience of the guests.”

Wasabi Macaroon Ahi Ginger Poke, Ogo
Braised Venison, Gnocchi A La Romana – Mountain Apple Relish

Isaac Bancaco Ka‘ana Kitchen at Andaz Maui

“Truly authentic interactions are ones I’ve made with the ocean, the land and nature whom without, we would have no culinary arts and hospitality. From that I’m able to draw inspiration and a deeper passion that connects all the way back to our guests, local and visiting, while providing promise for our future during the process.”

Poi Chicharon – ‘Ulu Poi and Pickled Ogo, Tumeric Cured Maui Fresh Catch
Imu Taro ‘Ulu Gordita Coconut Gremolata, Pickled Maui Onions

Robert BarreraCane & Canoe, Montage Kapalua Bay

“Creativity is key and his mantra is ‘a chef must think like a scientist, organize like an accountant, plate like an artist and cook like a grandma.’”

Beet Cured Kampachi Pohole Fern, Hawaiian Chili, Radish, Avocado, Lilikoi
Crispy Pork BellyCoconut, Moloka‘i Sweet Potato, Maui Onion, Local Tomato

Craig DryhurstThe Four Seasons Resort

“Create great dishes using great ingredients.”

Savory Pineapple Panna Cotta Avacado Puffed Forbidden Rice, Watercress
Kwarm ‘Ulu CrepeKama Ebi, Smoked Teriyaki Coconut, Coconut Powder, Coconut Air

Lyndon Honda Sheraton Maui Resort

“I have a desire to keep learning and growing about food, because when it comes to food, options are endless. There are so many cultures and cuisines in the world that it makes my passion for this thing called food, ever growing.”

Seared Ola Mau Farms Mana – ‘Ulu Pa‘i‘ai, Luau Leaf Sauce, Pork Jerky, Lomilomi Dried Aku, Dried Ebi Powder
Poi Goat Stew ‘Uala, Kalo, ‘Ulu, Poi, Ho‘io, Crushed Mai‘a Chips, Young Niu, Maui Onions, Baby Carrots

Marc McDowell Haliimaile General Store

“Not only do I want our guest to experience favorable and quality food but I want to develop my culinary staff’s
sensibilities to fresh ingredients, fresh flavors, and a fresh outlook on cooking. My mantra is ‘Fresh! Fresh! Fresh!’”

Coconut Taro Oyster Rockefeller Lilikoi Hollandaise
Malama Farms Hawaiian BBQ Steamed BunPickled Maui Onion, Watermelon Rind, Pohole Ferns with Kiaware

Travis Morrin Three’s Bar & Grill

“My passion is building restaurants – to challenge myself, to create guest experiences, and to support the community I love.”

Pan Seared Scallop Lobster Scented Coconut-Corn Chowder, Sweet Potato, Wasabi Peas
Shrimp, Spam and Shiitake Mushroom Siu Mai, Ikura, Miso Prawn Cream Ponzu

Adam RzeczkowskiGrand Wailea

“My main goal for Bistro Molokini is to propel our restaurants quality of food and to be ingredient driven. We’ve made some great strides since my arrival but want to keep pushing the envelope. When you use great product there is no need to overthink or complicate a dish. Let the ingredients shine.”

Kona Kampachi Ceviche Melon Ponzu, Chili Spiced Macadamia Nuts, Candied Ginger
Braised LambSmoked Tomato Sugo, Creamy Polenta, Pecorino

 Geno Sarmiento Tri-Star Restaurant Group, Nick’s Fish Market, Kea Lani

“It can be difficult when you run into problems. However, I have this pilot light – this passion – that never goes out. That’s what keeps me going.”

Pahole Salad with Grilled Tako Taro, Maui Onion, Heirloom Tomatoes, Hearts of Palm, Hawaiian Chili Pepper-Soy Vinaigrette
Seared Scallop with ‘Ulu GnocchiBraised Luau Leaf, Coconut Brown Butter Macadamia Nut Sauce

Alvin SAvEllaThe Banyan Tree, The Ritz-Carlton, Kapalua

Savella brings his colorful Hawaiian culture and fiery passion for food to The Banyan Tree team, providing guests with innovative dishes and fresh cocktails highlighting locally sourced ingredients, including those from the resort’s abundant organic garden.

Crispy 5-Spiced Duck Buns Hoisin Ohelo Berry, Pickled Vegetables, Toasted Sesame Seeds
Ahi Tuna PokeMaui Onion Togarashi Aioli, Tempura Nibs Coconut Cilantro Air, Ogo Inamona

 Roger Stettler Taverna

“Fresh, simple, tasty and local.”

Roasted Garlic-Rosemary Farinata Braised Ni‘ihau Lamb
Chilled Napili Carrots SoupKeahole Lobster, Plantation Basil Oil   

JoJo VasquezThe Plantation House Restaurant

Vasquez attributes his accomplishments to his passion, commitment, and establishing good relationships with his peers. He states that his ‘favorite part about the job is guest satisfaction.’

He‘e Squid Ink Cracker, Compressed Persimmons, Meyer Lemon Crema, Micro Shiso
Hearts of Palm CevicheHawaiian Chile, Maui Onion, Local Tomato, Micro Cilantro


Dinner Menu


By UH Maui College Culinary Arts Program, Chef Craig Omori

LOMI & POI – Taro Croquette with Yellow Curry Luau, Heirloom Tomato Coulis, Pickled Maui Onions, Thai Basil Scallion Oil, Ikura

WINES – Johnson Brothers
Sonoma Cutrer Chardonnay, Russian River Ranches 2015
Complicated Pinot Noir, Sonoma Coast 2015


By UH Maui College Culinary Arts Program, Chef Tom Lelli

PIPIKAULA & LAU LAU – Pipikaula Short Ribs, Steamed Island Fish, Moloka‘i Sweet Potato, Shoyu Sesame Oil, Watercress Shaved, Radish Black Garlic Vinaigrette

WINES – Paradise Beverages
te Pā Sauvignon Blanc, Marlborough 2016
Hanaiali‘i Merlot, Napa Valley 2015


By Four Seasons Maui Executive Pastry Chef Bruce Trouyet

HAUPIA & PINEAPPLE – Coconut Crumble, Tahitian Vanilla Infused Maui Gold Pineapple Compote, Lime and Fresh Coconut, Milk Sorbet

To be served tableside and offered to All Guests – Kona Coffee, Decaffeinated Coffee and Assortment of Herbal Teas

Edible Table Centerpieces: Chocolate Ukulele with Tropical Sugar Flowers
Event Favors: Pineapple Cookies and Miniature Bons Bons

Created by Chef Teresa Shurilla and Pastry Students of UH Maui College Culinary Arts Program


Following Dinner the Luana Lounge will be available for No Host Pau Hana Cocktails