DAVE "D. K." KODAMA
Dave Kodama 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 Hawaii Restuarnt Surveys, inclusion as one of Bon Appetit’s “Favorite Asian Restaurants” and one of “America’s Best Sushi Bars” in Travel + Leisure.

Click here to download Chef Kodama's Pan Roasted Opakapaka recipe.

DAVID PAUL JOHNSON
David Paul 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.

Click here to download Chef Johnson's Sweet Maui Onion Fritters recipe.

JAMES MCDONALD
Chef James McDonald is currently showcasing his cuisine at I‘O, Pacific‘O and The Feast at Lele. Voted “Best Chef ” in The Maui News readers’ poll, and a James Beard nominee, he was recognized by Gourmet magazine in “Farm to Table.” I‘O is the only Maui restaurant to garner the prestigious Distinguished Restaurants of North America Award.

Click here to download Chef McDonald's Smoked Pork and Maui Onion Jam Panini recipe

JOJO VASQUEZ
Chef Jojo has spent a lifetime in the kitchen, this foundation and deep-rooted passion led him to study at the esteemed Culinary School of Kendall College in Evanston, Illinois. In 2007, Vasquez was appointed to serve as Chef de Cuisine of The Ritz-Carlton, Kapalua’s Banyan Tree restaurant, the hotel’s award-winning signature restaurant. Vasquez is an inherent member of Chef Morimoto’s esteemed staff, he joined Morimoto to battle contestants during the last two seasons of Iron Chef America, while traveling the world to assist at prestigious culinary events, including Aspen’s Food & Wine Classic.

Click here to download Chef Vasquez's Oyakodon with Maui Onion and Pea Shoots recipe.

KEVIN HANNEY
Kevin Hanney's love for quality, local ingredients began in his native upstate New York at the single acre Wild Winds Farm & Restaurant, one of the original farm-to-table, organic farms and was galvanized by the culinary movements in California where he catered for Central Coast wineries like Ridge Vineyards and Bonny Doon Vineyard. As Chef Owner of 12th Ave Grill and SALT kitchen & tasting bar, Hanney's commitment to sustainable practices and the contemporary expression of American cooking is a consistently bold articulation of the best of Hawaii's farms and ranches.

Click here to download Chef Hanney's Pan Roasted Maui Cattle Co. Mock Tenderloin recipe.

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.

Click here to download Chef Siu's Braised Kurobuta Pork Belly with Caramelized Onion Jus recipe.