Chef Greg Grohowski has his hands full managing the high volume kitchens of the Hyatt Regency Maui Resort and Spa. The Midwest native began as many chefs do, on the line through high school and college, cooking with family and friends along the way, apprenticing at the Tippecanoe Restaurant within the historic
I am always in awe of the all-encompassing community feel of Maui. The way the chefs, farmers, producers on the island work in amazing sync, combining their talents to make magic happen, each happily touting the star-worthy skills of the other.
Hot on the heels of a very successful – and über-Maui-focused – Ka’anapali Fresh, the folks at the Hawai’i Food & Wine Festival swung into town to present Malama Maui this past Sunday – the first off-island, offshoot of the larger Oahu-based event taking place this weekend, September 6-9. Held oceanside at the beautiful Napili Gardens of the Hyatt Regency Maui, with honored guests, chefs Alan Wong and Roy Yamaguchi in attendance, the evening’s lineup included Iron Chef Japan’s Hiroyuki Sakai, Marcel Vigneron, Rick Tramonto, Hawaii’s Bev Gannon and Sheldon Simeon, and Greg Grohowski, executive chef of the Hyatt Regency.