Chef's Kitchen

Chef’s Kitchen stories published in Maui Nō Ka ʻOi Magazine.

Holiday Test Kitchen 2011

The staff of Maui No Ka Oi get a lesson from Chef Ralph Giles of Catering from Soup to Nuts, and share his recipe for beef Wellington and sides.
seafood dumplings

Seafood Dumplings? Dive In!

Chef Kristen Dougherty’s disarmingly delicious octopus dumplings won Best of Show at this year’s Kapalua Wine & Food Festival’s Seafood Fest—and did so sans octopi. We print the recipe here in ink.

After-School Special

Learn what the student chefs are up to at Paia Bay Cafe, a community-funded nonprofit kitchen space.
charred ahi filet

Top Ten Tips from Ivan Pahk

Our 2007 ‘Aipono Chef of the Year shares the secrets to his success--and yours.
homemade dried fruit mix

Dried Fruits-Rehydrated

Tips for incorporating dried fruits in savory dishes.
Kalo crusted Mahimahi

Crusted Mahi Mahi

Mahalo to Chef Justin Pardo of Market Fresh Bistro for this recipe.
pineapple grill

Sugarcane Skewers

Chef Ryan Luckey of Pineapple Grill shows how to use sugarcane in style.
cameron lewark

L’eau tomate (tomato water)

Introducing tomato water by Chef Cameron Lewark.
Chefs Kitchen Alvin Savella

Killin’ It

Get Chef Savella’s Lechon Pork Belly Recipe in this story featuring Alvin Savella, the 2018 Maui Chef of the Year.
maki-su

Maki-su

Add a maki-su, a simple rolling mat of woven bamboo reeds, to your kitchen cache and you’ll be rockin’ the maki rolls in no time.
Maui chef Chris Kulis

Command Performance

Chef Chris Kulis offers his recipe for the best opakapaka fish dinner — a crispy-skinned fish with a kale-, sorrel-, and bone-marrow emulsion.
Elizabeth Soloff

Cayenne Pepper in Your Chocolate

Elizabeth Soloff handcrafts chocolates that make weak-kneed customers moan for more.
Oroshigane

Oroshigane, the Japanese copper grater

This local chef uses oroshigane, a Japanese copper grater, to grate fresh Big Island wasabi root for sashimi.
Ahi Bruschetta recipe

“Best of the Fest” Recipe

Celebrity Chef Mark Ellman shares his ahi bruschetta recipe, winner of the Kapalua Wine and Food Festival Best of Fest competition.
Chef Jennifer Evetushick

Pho, Glorious Pho

Chef Jennifer Evetuschick shares her recipe for a seafood soup guaranteed to win friends.
Three's Bar and Grill in Maui

Three’s Company

A trio of surf-loving chefs is making waves in Maui's dining scene.

Toro! Toro! Toro!

Get the recipe for Morimoto’s Toro Tartare with Dashi Soy.
monchong fish recipe

Monchong with Soba Spaetzle and Curry

This recipe by Chef Joey Macadangdang won Best of the Fest and Fan Favorite at the 2014 Kapalua Wine & Food Festival.
maui bbq brisket

Smokey & the Bean

Homestyle recipes make this Kihei restaurant smokin' hot.
Island Gourmet

The Chef behind the Gourmet

Lloyd Aoki’s ABCs are compassion, knowledge and hard work.
Maui venison

He’s Got Game

Spago's Chef Cameron Lewark ruminates on what makes undomesticated venison so good—and shares a recipe that meat-lovers will go wild for.
corn pudding

Sweet Kula Corn Pudding

Chef Tylun Pang's delicious sweet corn pudding recipe highlights the offerings of Maui farmers.
Ahi Tartare

ʻAhi Tartare

The Grand Wailea's Humuhumunukunukuapua'a takes its name from Hawaii's state fish. So it's no surprise the restaurant's chef de cuisine knows his way around this savory raw dish.
Chef Cameron Lewark

The Romantic Pancake

Chef Cameron Lewark, of Spago Maui, reveals his recipe for the ultimate romantic pancake – the perfect way to show some love to your love this Valentine’s Day.
maui culinary arts job corps

Corps Values: Maui Job Corps

Chef Larry Tuzon teaches professional culinary arts to young people who have taken a nontraditional path.

Eco-friendly Kitchen Cleaners

Who really wants to eat off of a plate that’s been scrubbed down with toxins?
next generation maui chefs

Next Generation Chefs

We what inspires these Maui chefs?

Island Recipes

Maui Restaurants

lilikoi passionfruit

A Passion for Liliko‘i

Lilikoʻi is the Hawaiian word for passion fruit. While lilikoʻi can be eaten raw, its naturally high acidity makes it perfect for blending into baked goods, frozen custards, and drinks.

Maui Dining & Food Stories