Chef Eric’s taste for culinary excellence stems from his upbringing in his parents bakery, which inspired him to further his education at the Lincoln Culinary Institute in Connecticut. Since then, he has worked alongside highly acclaimed chefs in establishments, including the Michelin-rated Eleven Madison Park, where the importance of ‘attention to detail’ became a lifestyle, and not just a job requirement.

He credits his travel adventures for developing regional flavors and techniques, which he used to develop and execute the award-winning cuisine at Fleetwood’s on Front St for over 11 years as their Executive Chef. Following the tragic loss of Fleetwood’s in the 2023 Lāhainā wildfires, he has continued his culinary journey as Executive Chef at Maui Brewing Company, where he remains committed to sustainable, community-centered food practices.

Courtney Walter is a passionate chef and devoted mother who has been creating in the kitchen since a young age. With a deep love for food and a commitment to continual growth, she brings universal culinary skills to every dish she prepares. Whether experimenting with global flavors or perfecting classic techniques, Courtney is always learning, evolving, and sharing her love of cooking with those around her. 

Alexa Caskey is the co-founder and owner of Moku Roots, Maui’s pioneering zero-waste, plant-based restaurant. Since opening Moku Roots in 2018, she has worked alongside the restaurant’s culinary team, served as head chef, and guided the development of its seasonal menus with a focus on showcasing locally grown ingredients such as ʻulu and kalo.

Following the 2023 Lahaina wildfires, Alexa helped support community recovery efforts while leading Moku Roots through its next chapter. Today, the restaurant has transitioned to a farm in Kula, where she hosts farm dinners and special events featuring creative, seasonal plant-based cuisine sourced directly from the land.

Chef Gary Johnson is a Culinary Instructor at the University of Hawaii Maui College, holding a degree from Le Cordon Bleu Dallas. Since arriving on Maui in 2010, he has worked in premier restaurants including Capische(Hotel Wailea), Kaʻana Kitchen (Andaz), and Hāna Ranch Provisions, while also operating his own private catering and food truck business.

As an ingredient-focused chef, he has built strong relationships with Maui’s local food community and advocates for regenerative farming and sustainable sourcing in his teaching. Outside the kitchen or teaching, he enjoys all that Maui has to offer—from hiking its trails and exploring its coastlines to sharing fresh, local meals—with his wife, Audra, and their two daughters.

Born and raised in Rochester, New York, Chef Mitch Atwell is the Executive Chef of Māla Ocean Tavern, where he brings together global technique and island sensibility. With a degree in Business and Hospitality Management, he honed his culinary skills under the guidance of Michelin-starred legends Joël Robuchon and Masa Takayama, mastering both French and Japanese disciplines.

Based in Hawai’i, Chef Mitch is passionate about showcasing the islands’ seasonal and sustainable bounty, sourcing ingredients directly from local farmers and fishermen whenever possible. Chef Mitch is driven by the joy and connection that come from sharing his creations, always aiming to surprise and delight through bold flavors and thoughtful combinations.

Jacob Evans is an Australian chef with over 30 years in the hospitality industry. He spent his early cooking years in some of London ‘s top establishments before owning and operating his own restaurant in the Australian Alps for over a decade.

Since moving permanently to Lahaina in 2016, Jake has worked as private chef. His cooking blends Asian and Pacific flavors with French techniques and likes to grow, forage or source his own ingredients from what is wildly available.

Other than creating unique dining experiences, he is known for his Aussie meat pies which won him the “Maui Wild Food Challenge” in 2017. When he’s not in the kitchen you’ll find him bow hunting, spearfishing or surfing- activities that continue to inspire his connection to food, nature and the Maui lifestyle.