Maui Chefs Invitational

Maui Chefs Invitational | September 1-3, 2017

THE 2016 CHEFS

It is always inspiring to work with those from different backgrounds and different expertise. I always learn something. Each time I am around other Chefs it turns up the volume on all the ideas I have been thinking about.
— jeff scheer, executive chef, the mill house
JEFF SCHEER, MAUI An ardent Chef who draws his inspiration from Hawaii’s bounty, an advocate of local farmers, and a Jenga expert. whole animal butchery, dedication to local ingredients, focus on interesting textures Executive Chef Mill House Restaurant - previous Chef/Owner Maui Executive Catering - developed the popular Maui Chefs Table - 'Aipono 2015 Chef of the Year - Chef Instructor Maui Culinary Academy 

JEFF SCHEER, MAUI

An ardent Chef who draws his inspiration from Hawaii’s bounty, an advocate of local farmers, and a Jenga expert.

whole animal butchery, dedication to local ingredients, focus on interesting textures

Executive Chef Mill House Restaurant - previous Chef/Owner Maui Executive Catering - developed the popular Maui Chefs Table - 'Aipono 2015 Chef of the Year - Chef Instructor Maui Culinary Academy 

GREGORY GOURDET, PORTLAND A trendsetting culinary dynamo, marathon runner, triathlete, and yoga devotee. pan asian cuisine, health-minded offerings, promotes oregon's local ingredients Culinary Director of Departure Restaurant - previous Chef de Cuisine at Restaurant 66 - previous Sous Chef at Jean-Georges - Top Chef runner up - Oregon Department of Agriculture Chef of the Year - James Beard Award semifinalist

GREGORY GOURDET, PORTLAND

A trendsetting culinary dynamo, marathon runner, triathlete, and yoga devotee.

pan asian cuisine, health-minded offerings, promotes oregon's local ingredients

Culinary Director of Departure Restaurant - previous Chef de Cuisine at Restaurant 66 - previous Sous Chef at Jean-Georges - Top Chef runner up - Oregon Department of Agriculture Chef of the Year - James Beard Award semifinalist

FRANCIS DERBY, NEW YORK A studious Chef who moved from avant grade molecular gastronomy to rustic butchery and doesn't shy away from a challenge. fusion charcuterie, whole animal butchery, local ingredients Executive Chef The Cannibal New York and The Cannibal Los Angeles - previous Chef de Cuisine at Shorty's .32 - previous Sous Chef Momofuku Ssam Bar - opened wd-50 and Tailor - previously at Gilt Restaurant

FRANCIS DERBY, NEW YORK

A studious Chef who moved from avant grade molecular gastronomy to rustic butchery and doesn't shy away from a challenge.

fusion charcuterie, whole animal butchery, local ingredients

Executive Chef The Cannibal New York and The Cannibal Los Angeles - previous Chef de Cuisine at Shorty's .32 - previous Sous Chef Momofuku Ssam Bar - opened wd-50 and Tailor - previously at Gilt Restaurant

MAYA ERICKSON, SAN FRANCISCO A pastry prodigy with an eager spirit and a love of homegrown ingredients. unexpected flavor combinations, tradition breaking presentations, uses nostalgia as a favorite ingredient Pastry Chef IDK Restaurant Group - Zagat's 30 Under 30 Best Young Innovative Chefs - opening Pastry Chef of Lazy Bear - previous Pastry Chef of Orson and AQ - previous Manager at Melange Market - Food & Wine's Best New Pastry Chef nomination

MAYA ERICKSON, SAN FRANCISCO

A pastry prodigy with an eager spirit and a love of homegrown ingredients.

unexpected flavor combinations, tradition breaking presentations, uses nostalgia as a favorite ingredient

Pastry Chef IDK Restaurant Group - Zagat's 30 Under 30 Best Young Innovative Chefs - opening Pastry Chef of Lazy Bear - previous Pastry Chef of Orson and AQ - previous Manager at Melange Market - Food & Wine's Best New Pastry Chef nomination

LEE WOLEN, CHICAGO An accomplished Chef and champion of seasonal ingredients with a craving for Asian food. complex techniques belie simplicity, seasonal produce, impeccable presentation Chef/Partner Boka - previous Sous Chef at Eleven Madison Park - previous Chef de Cuisine of The Lobby at The Peninsula - previous Sous Chef at Moto and Butter - previously at Le Manoir aux Quat'Saisons and El Bulli - multiple Michelin stars - James Beard Award nominee

LEE WOLEN, CHICAGO

An accomplished Chef and champion of seasonal ingredients with a craving for Asian food.

complex techniques belie simplicity, seasonal produce, impeccable presentation

Chef/Partner Boka - previous Sous Chef at Eleven Madison Park - previous Chef de Cuisine of The Lobby at The Peninsula - previous Sous Chef at Moto and Butter - previously at Le Manoir aux Quat'Saisons and El Bulli - multiple Michelin stars - James Beard Award nominee

BRADLEY KILGORE, MIAMI A fine dining veteran and unrelenting Chef whose restaurant career started in the 6th grade. progressive american cuisine, technique driven spins, adventurous combinations Chef/Owner of Alter - previous Executive Chef of Azul and J&G Grill at the St. Regis Bal Harbour - previously at Alinea and Boka - opened L2o and EPIC - James Beard Award semifinalist - Food & Wine Magazine's Best New Chef in America

BRADLEY KILGORE, MIAMI

A fine dining veteran and unrelenting Chef whose restaurant career started in the 6th grade.

progressive american cuisine, technique driven spins, adventurous combinations

Chef/Owner of Alter - previous Executive Chef of Azul and J&G Grill at the St. Regis Bal Harbour - previously at Alinea and Boka - opened L2o and EPIC - James Beard Award semifinalist - Food & Wine Magazine's Best New Chef in America

SHELDON SIMEON, MAUI A humble Chef who uses food to connect to the community and has an unconditional love for steak and pork. modern local cuisine, filipino influences, playful nuances Chef/Owner Tin Roof - previous Executive Chef Migrant - previous Executive Chef Mala - previous Executive Chef Star Noodle - Top Chef finalist and fan favorite - Culinary Institute of the Pacific - Maui Culinary Academy - James Beard Award finalist - Food & Wine's Best New Chef Northwest and Pacific

SHELDON SIMEON, MAUI

A humble Chef who uses food to connect to the community and has an unconditional love for steak and pork.

modern local cuisine, filipino influences, playful nuances

Chef/Owner Tin Roof - previous Executive Chef Migrant - previous Executive Chef Mala - previous Executive Chef Star Noodle - Top Chef finalist and fan favorite - Culinary Institute of the Pacific - Maui Culinary Academy - James Beard Award finalist - Food & Wine's Best New Chef Northwest and Pacific

LEE ANNE WONG, OAHU A media maven with a love of travel and an affinity for 90's hip hop. global-fusion cuisine, noodle and dumpling innovation, cocktail development Chef/Partner Koko Head Cafe - Top Chef contestant, fan favorite, and producer - previous Executive Chef of Event Operations for FCI - opened Restaurant 66 - produces and hosts several culinary tv shows - cookbook author - The French Culinary Institute

LEE ANNE WONG, OAHU

A media maven with a love of travel and an affinity for 90's hip hop.

global-fusion cuisine, noodle and dumpling innovation, cocktail development

Chef/Partner Koko Head Cafe - Top Chef contestant, fan favorite, and producer - previous Executive Chef of Event Operations for FCI - opened Restaurant 66 - produces and hosts several culinary tv shows - cookbook author - The French Culinary Institute

2016 Gallery