Huliau Food & Film Festival
A farm-to-table celebration of local agriculture featuring local chefs and student-produced films
Update: The event is sold out! There will NOT be any tickets available for purchase at the door this year. If you did not purchase VIP on-site parking, you need to catch our free event shuttle from Kihei Lutheran Church.
Join us at our 7th annual event!
Our Huliau Food & Film Festival is a farm-to-table celebration of local agriculture featuring local chefs and student-produced films. Our seventh annual festival will take place on August 3rd, 2019 at Sugar Beach Events’ beautiful oceanfront venue in north Kihei. The event features chef-run farm-to-table stations, and cash bar of 100% locally-produced cocktails, beer and wine. Guests enjoy live music, a silent auction and student films. Event admission is $95, or $115 at the door, and includes access to all chef stations and two complimentary drinks from the bar. All funds raised benefit Maui Huliau Foundation’s environmental education programs for Maui youth. Ticket sales for our 2019 event will begin here on July 5th!
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Our 2019 Event Chefs
This team of talented chefs generously donates their farm-to-table culinary skills to help raise much-needed funds for our youth programs!
Chef Lee Anderson
Sugar Beach Events
Read Lee's bio
Chef Alvin Savella
Humuhumunukunukuapua’a at Grand Wailea
Read Alvin's bio
Savella was exposed to the art of cooking at young age through family and his passion for food and implementing Hawaiian culture into the experience only grew. He received his Associates of Science in Culinary Arts and Bachelor of Science in Culinary Management from The Art Institute of California, Los Angeles. After college, he worked in the kitchens of Bon Appetit, Paramount Studios and the Riviera Country Club. Next, came 10 years at The Ritz-Carlton, Marina del Rey. Most recently Savella served as the restaurant chef for The Banyan Tree at Ritz-Carlton, Kapalua and chef de cuisine of Pulehu, an Italian Grill at the Westin Ka’anapali. Savella is also a brand ambassador for True Cooks, a product line offering chefs’ kitchenware and clothing.
Chef Dean Louie
UH Maui College
Read Dean's Bio
Dean Louie’s culinary experience started at the historic Palace Hotel in San Francisco as a Chef’s Apprentice in 1990. He has led culinary teams in San Francisco, Oakland, Saipan, Guam and Maui.
In 2001, Chef Dean began teaching in the culinary arts program at University of Hawaii Maui College. As the Culinary Arts Program Coordinator, he spearheaded sustainability measures to recycle the culinary program’s organic waste and reduce energy, water and expenses for the 38,000SF facility. And, in 2009, increased program fundraising to an average of $100,000.00 annually, while reducing program deficits until 2017.
As an advocate of outreach and distance education for Maui County, Chef Dean has taught Culinary Arts Camps to under-served populations on neighbor Hawaiian Islands of Lana’i and Molokai, and delivered workforce development classes for the Maui County Correctional Center (MCCC) in an effort to reduce inmate recidivism.
He develops, coordinates and teaches continuing education and training programs for youth and adults through UH Maui College’s Office of Extended Learning and Workforce Development.
Chef Gary Johnson
Sea Salt Maui
Read Gary's bio
Since his time on Maui, Gary has worked in the award-winning kitchens of Capsiche, Kaʻana Kitchen and Joe’s Nuevo Latino and has built lasting relationships with Maui’s local farmers, fisherman, and ranchers. In 2015, Gary joined the newly opened farm to table restaurant Hāna Ranch Provisions as Head Chef. At Provisions, Gary’s cooking was featured in over 40 publications in one year, including Vogue, The New York Times, The Los Angeles Times, The Food Network, HAWAIʻI Magazine and many more. In 2016, Provisions won an ʻIlima award for Best New Restaurant on a Neighboring Island and was listed as a Best New Restaurant by Hawaii.com.
In June 2018, Gary left Hāna Ranch as the Executive Chef and Director of Hospitality to craft his own food business, Sea Salt Maui. This Locavore Mobile Deli concept matches Gary’s penchant for local organically grown produce, and thoughtfully sourced meat and seafood. When not in the kitchen, Gary enjoys spending time with this wife Audra, and their daughter Isley, lounging at the beach, or playing basketball.
Chef Isaac Bancaco
Executive Chef, Andaz Maui at Wailea
Read Isaac's bio
In 2011 Bancaco was honored as the only chef in Travel Age West’s, “Future Faces of Hawaii Tourism” and “Top Young Chefs to Watch” by Hawaii Hospitality. As an active player in supporting Maui’s farms and farmers, Bancaco displays a perfectly balanced menu of locally sourced components at the chic Andaz Maui at Wailea Resort.
He now flaunts using 85% from the islands top growers, ranchers and fishermen. After securing his first cooking position at the acclaimed Blue Ginger under Ming Tsai, Bancaco competed as Tsai’s sous chef on “Iron Chef America” defeating Bobby Flay in “Kitchen Stadium,” his first defeat on home soil. Born and raised on Maui, Bancaco possesses deep rooted pride in Hawaiʻi’s locally grown and produced goods giving diners a paralleled sense of place and a taste of his island home.
Chef Maja Liotta
Private Chef, Lilikoi Creations
Read Maja's Bio
Upon graduating from college in 1996, she ignored the nudge to pursue culinary. The Liottas made Maui home 5 years ago and their first home was on an organic farm in Keokea. It wasn’t long before Maja was offered the opportunity to work as a chef for a private concierge to discerning clientele and her business grew from there through word of mouth.
Maja loves creating diverse and healthful meals for residents, friends, family and visitors to the islands. In 2017, she added her Culinary funshop, “Chiffonade and Sizzle” to her offerings as well as promotes clean eating and culinary instruction for local school aged children across the island for various organizations including Kihei Youth Center, The Blue Zones Project, Hawaii Tech Academy and Christian Home Educators of Maui. . Maja is also a keynote speaker at The Aloha House on the subject of the importance of nutrition for people in recovery.
Maja graciously embraces alternative diet requests, especially plant based/vegan gluten free. When she isn’t cooking professionally, Maja enjoys Maui’s splendor and chases around her three spirited kids.
Chef Zach Laidlaw
Hua Momona Farms
Read Zach's bio
Maui is where he landed the Chef de Cuisine position at Fleetwood’s on Front St. for two years. Just recently he took a step out of the busy kitchen life and started farming at Hua Momona Farms. He wanted to further educate himself with local agriculture, understanding the why’s and how’s of growing and maintaining self-sustainability. Zach supports our local farmers and is helping Maui become more self-sustainable one step at a time.
Chef John Cadman
Read John's bio
Now as owner and operator of Pono Pies, John creates delicious sugar, gluten, dairy and GMO-free raw desserts out of as many locally sourced ingredients as possible. His pies are not only delicious but also represent his contribution to eating in a more pono (righteous) way that is both healthy and sustainable.
Chef Eric Morrissette
Executive Chef, Fleetwood's on Front St
Read Eric's bio
Chef Carol Wallack
Read Carol's bio
Carol worked with her sister to open and operate, a ‘great neighborhood haunt’, Deleece Restaurant for 10 years before opening her own. She opened Sola Restaurant in 2006, using Hawaiian flavors and traditions with midwestern sensibility, expressing her love of the Hawaiian islands.
She embraced the farm to table movement in Chicago and involved herself with the Green City Market bringing the bounty of the midwest to the city for the top chefs to use in their restaurants.
Carol and Sola received many awards and accolades. Sola was chosen one of Chicago’s best new restaurants 2007. She was chosen as one of Chicago’s best chefs 2009, named one of Chicago’s Culinary queens, national restaurant association / Food Arts chef BBQ winner 2008, 2009 and winner at South Beach Food and wine Festival-Rachael Ray’s burger bash, 2009, the Best of the Best at South Beach Food and Wine Festival, 2011, and 3 consecutive years being invited to cook at the James Beard Foundation.
Now retired, she devotes her time to creating ice cream flavors (a passion she discovered at Sola), making cookies, an occasional catering job, entertaining at home, enjoying beach life or skiing in the winter and raising her pup, Edie.
Ukulele by Arlie-Avery Asiu
In addition to our student films, this year’s event will feature ʻukulele music by Arlie-Avery Asiu! Arlie plays regularly on Maui with local artists such as Wille K and also teaches ʻukulele lessons.
He began composing music at age 9 and has had multiple Nā Hōkū Hanohano, in 2017 for “ʻUkulele…Off the Couch” and in 2018 for “My Dog Has Fleas”.
His music incorporates jazz, rock, and Hawaiian sounds. His instrumental songs blend ‘ukulele with cello, bass, saxophone, various drums and—in true Hawai‘i style—a rubber slippah. Arlie’s enthusiasm shines through in his refreshingly upbeat music. He prefers fancy finger picking over strumming and loves to experiment with unusual tunings. He doesn’t play it safe—he stretches himself artistically. For more information visit Arlieʻs website.
“A new experience has arrived with this great project, undeniably unique in every way! When the norm gets challenging, you can bet Arlie Asiu has created a more needed refreshing sound for the ‘ukulele! TOTALLY AWESOME ‘UKULELE!!!”- Uncle Willie K