Hawaii Regional Cuisine on Maui

In 1991, 12 Hawaii chefs established Hawaii Regional Cuisine, a culinary movement that inventively blends Hawaii’s diverse, ethnic flavors with the cuisine of the world.

One of the main tenets of Hawaii Regional Cuisine is to take advantage of the freshest island ingredients: cattle raised on the islands’ upland pastures, fruits and vegetables grown from volcanic soil, and fish from one of the best managed fisheries around. The fertile fields of Kula in Upcountry Maui are a major source of fresh produce and citrus in the islands. The Maui onion, famous for its sweet taste, is a result of the rich volcanic soil and cool climate on the slopes of Haleakala.

Three of the original chefs behind the Hawaii Regional Cuisine movement have restaurants in Maui: Beverly Gannon (Haliimaile General Store, Joe’s), Mark Ellman (Mala Ocean Tavern, Mala Wailea) and Peter Merriman (Hula Grill, Merriman’s Kapalua). Other fine restaurants in the resort areas of Kapalua, Kaanapali, Lahaina, Kihei and Wailea feature the unique flavors of Hawaii Regional Cuisine.