Maui Chefs Invitational | September 1-3, 2017
1670 Honoapiilani Highway
Wailuku, HI, 96793
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, 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
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
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
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