DAVID PAUL JOHNSON
David Paul’s Lahaina Grill was bestowed Gourmet magazine’s “America’s Top Tables” award and was featured in Bon Appétit. He has appeared on NBC’s TODAY show and on Discovery Channel, was selected as Johnson & Wales Culinary College’s 98th Distinguished Visiting Chef and inducted into the elite Circle of the Friends of the Widow in Reims.

DAVE "D.K." KODAMA
Dave Kodama – known to all as simply “D.K.” – now owns and operates seven restaurants on three islands, including four Sansei Seafood Restaurant & Sushi Bars, d.k. Steak House, VINO Italian Tapas & Wine Bar and Hiroshi Eurasion Tapas. D.K. and his team have garnered a plethora of awards, rave reviews and acknowledgements including highest food ratings in Zagat Hawai‘i Restaurant Surveys, inclusion as one of Bon Appétit's “Favorite Asian Restaurants” and one of “America’s Best Sushi Bars” in Travel + Leisure.

JAMES McDONALD
Chef James showcases his Pacific Rim style of cuisines at I’o, Pacific’o, The Feast at Lele and Aina Gourmet Market. A James Beard nominee, Chef James was voted “Maui’s Best Chef” by the readers of Maui News and Maui Time newspapers. His cuisine and restaurants have garnered rave reviews from Bon Appétit, Travel + Leisure and the New Yorker to name a few. Gourmet Magazine voted his two restaurants in the top ten U.S. for “Farm to Table” dining. He also owns The O’o Farm in upcountry Maui.

RUSSELL SIU
Russell Siu is co-owner and Executive Chef of 3660 on the Rise and the owner of Kakaako Kitchen and Kakaako Kitchen Express. A member of the Chaine des Rotisseus, his culinary awards include a nomination to the "Who's Who Among Chefs" by Cook's Magazine. In 1981 he was invited to create Hawaiian cuisine in Hong Kong for Maxim Caterers and the World Trade Centre Club.

ROY YAMAGUCHI
Roy invented what he refers to as “Hawaiian Fusion© Cuisine” — a tempting combination of exotic flavors and spices mixed with the freshest of local ingredients, always with an emphasis on seafood. He opened his first Roy’s in 1988 and it was dubbed Food & Wine Magazine’s "crown jewel of Honolulu's East-West eateries," and was named one of Conde Nast Traveler's "Top 50." Gourmet acknowledged Yamaguchi as "the father of modern East-West cooking" while the New York Times described him as "the Wolfgang Puck of the Pacific."