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Chef Craig Dryhurst
Craig Dryhurst is Executive Chef of the 380-room Four Seasons Resort Maui at Wailea, the island's first and only Forbes Five-Star resort, and manages a staff of more than 78 members of the culinary team.
Trained in a classical fashion, Dryhurst worked in a number of five-star kitchens in London, France, the East Coast and Vancouver before coming to Four Seasons Resort Maui in 2014 as Executive Sous Chef. A supporter of the farm-to-table movement, Dryhurst recently put his creative skills to work in a rollout of the Resort’s Wellness menu, launched as part of the Wellness Your Way spa and nutrition program, offering coordinated menus in each restaurant.
Born in Edmonton, London, UK, Dryhurst grew up in a small town called Stevenage. As a child, he worked alongside his father who was a keen gardener growing vegetables and assorted berries. Visits to family in Northern Ireland also cemented his appreciation for recreating locally-flavoured dishes and globally-inspired food.
Dryhurst has had a long culinary career, starting with his work in a series of celebrated London hotels including The Langham, Claridges, The Lanesborough and The Goring. On the French Riviera, he practiced his craft at the famed Grand-Hôtel du Cap-Ferrat (now a Four Seasons hotel). In 2002, he joined Four Seasons Hotel Boston as Chef de Partie, and spent time in its restaurants and banquet operation. He returned to his homeland in 2006, where he worked at Four Seasons Hotel Vancouver, where he re-branded its restaurant, YEW, as a sustainable seafood concept alongside Chef Ned Bell.
Just over a year ago, he joined Four Seasons Resort Maui, where he has made a strong positive impact in its restaurants - DUO Steak and Seafood and Ferraro’s Bar e Ristorante - and his creativity, hands-on approach, humour and never-ending enthusiasm are inspiring his culinary team to new levels.
Dryhurst and his wife, Dee, have two daughters, and have become immersed in the Maui lifestyle, volunteering time to work with Grow Some Good, a non-profit organization that creates gardens at local schools to educate children on making good food choices.
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Chef Brian Etheredge
Owner and chef Brian Etheredge has been captivated by the culinary world since he was 13 years old. Delving into the world of elite restaurants after graduating from the Culinary Institute of America, he arrived in Maui in 1998 where he opened the award-winning restaurant Capische. During his time on the islands Chef Etheredge has become a leader in shaping the culinary scene across Hawaii and has been an advocate for sustainability before it became an industry norm. Etheredge has been working with the same local farmers for more than 19 years. His relationships with the growers and producers ensure the freshest local ingredients which not only taste better, but help to sustain the environment and support the community. Brian is also a commercial fisherman with the ability and knowledge to handpick the best quality seafood for an exceptional dining experience.
Brian has excelled as both a chef and restaurant owner, winning numerous awards ranging from Maui Chef of the Year to Restaurant of the Year and Most Romantic Restaurant. He is widely acclaimed for his culinary innovations, creative dishes, and welcoming hospitality.
As a father and chef Brian Etheredge believes that food is about making memories. His private events and exquisite culinary masterpieces are accompanied by a full scene-setting so every diner has an experience that lasts far beyond the final bite of dessert.
Started by chef and restaurateur Dan Fiske, Private Maui Chef has been providing top-notch quality service throughout the islands for 12 years. When Fiske moved to the Pacific Northwest to open Watershed in Leavenworth Washington, his good friend and collaborator Brian Etheredge took over the company. Chef Etheredge is dedicated to continuing Fiske’s mission of delivering impeccable food and service, using the freshest locally sourced ingredients, and setting the scene for memorable dining experiences.
Photo acknowledgment to: Melia Lucida Photographer & Feast Hawaii
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Chef Gary Johnson
Gary Johnson began his hospitality career in a neighborhood restaurant near his hometown outside of Fort Worth, Texas. After Gary received his degree at Le Cordon Bleu culinary school, he worked in famous kitchens throughout Colorado and Texas before moving to Hawaiʻi. 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. Gary’s culinary style and vision match Hāna Ranch's penchant for local organically grown produce, and thoughtfully sourced meat and seafood. 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. Expanding his role at Hāna Ranch, Gary is now the Executive Chef and Director of Hospitality, overseeing food operations and events at the Hāna Burger Food Truck and Hāna Ranch.
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Chef Kojima
Chef Kojima is a noteworthy culinary master. He began his training in Tokyo at the age of fourteen, working at his parent’s tempura restaurant. He later moved on to the prominent Tokyo Hotel where he mastered French and Continental cuisine. Kojima followed his culinary dreams to New York City and worked at some of the most prestigious hotels and restaurants in both New York and Chicago.
In 1979, Chef Kojima launched his first restaurant, quickly becoming an icon that set the standard for traditional sushi and Japanese cuisine in the Chicago Northwest suburbs. Over the next twenty five years, Chef Kojima took great pleasure and satisfaction creating a top notch restaurant with a warm and friendly atmosphere, and today is no different.
Fresh and bursting with flavor, his latest restaurant satiates the appetites of locals and vacationers alike! Chef Kojima continues to serve authentic Japanese cuisine & sushi while adding local ingredients, a relaxed atmosphere and a llittle aloha to his style. Please visit him at his new location in the Pukalani Square Center, Upcountry, Maui on the Pukalani side of Makawao Ave to taste what Maui Sushi is all about.
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Chef Jacquelyn Torres
Jacquelyn Torres is a Maui-based chef, born and raised in Los Angeles. A Le Cordon Bleu graduate straight out of high-school, Jackie heeded a natural calling to the food service industry. Drawing from her Mexican roots, she was inspired by the culinary offerings of her mother and grandmother.
Chef Jackie’s culinary experience is diverse, with early influence during her time in Baltimore with Cindy Wolf and Roy Yamaguchi to a return back to LA for a deep experience with Jose Andres at The Bazaar in the SLS Hotel. It didn’t take long for The Bazaar to recognize her talent that lead her to joining the restaurant’s opening team in their Miami location.
Having found success in Miami, Chef Jackie enjoyed opportunities at the Miami powerhouse Standard Hotel and back on restaurant opening teams, this time with Morimoto. Enjoying plying her trade with high-end product, Chef Jackie naturally found herself representing the 50 Eggs Inc restaurant group and cooking in the famed James Beard House.
Heeding to the call of Hawaii and the rich culinary opportunities on Maui, Chef Jackie spent the last year and half as part of the leadership team for Bev Gannon before making her way to Lumeria Maui where she is currently leading the culinary team there.
Chef Jackie is enjoying her time diving into the culinary layers of Maui although always embraces her Mexican roots.
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Chef Sean Christensen
Sean Christensen was raised in Spokane, Washington and was drawn to the kitchen from a young age. Influenced by his mother’s home cooking, he later went on to graduate from Spokane Skill Center’s culinary arts program. After working in some of the best restaurants Spokane had to offer, he decided to travel to Hawaii to pursue his passion of becoming a chef.
In 2000, Sean Christensen joined the team at Iʻo on the Beach in Lahaina. Under the tutelage of Chef James McDonald, he worked his way up the ranks in all five of his restaurants, developing a strong love for Hawaii regional cuisine and the local “Farm to Table” concept. In 2009, Sean took over the reigns at Pacificʻo Restaurant, a modern Hawaiian cuisine beachfront restaurant.
Four years later having garnered several awards working with Chef McDonald and his collection of culinary teams, Chef Sean felt ready for a change and accepted the position of Executive Chef at Maui Country Club. “ The opportunity to have my own operation, combined with the closeness to home in Kula were attractive to me,” said Christensen. “Once I saw the Club and met the people here I could tell it was going to be a great fit. I love my work, my team, and the membership ʻohana – there is noting like it!”
Chef Sean set about adding his special touches to the Club menus and has built up the Food and Beverage operations in staff, kitchen facilities, and reputation with the club’s happy members. Of a particular not are the exquisite dinners enjoyed by the Wine Club at their quarterly events, and by the members for their private partied held at the Club where his creativity shines.
“Fresh- Local-Sustainable” is his brand cuisine, and he is comfortable in the garden as the kitchen and had a productive herb patch at the Club. Skilled with using the entire fish- and you might see him walking a freshly cut fish through the restaurant so everyone can see what they’ll be eating- he has cultivated relationships with local farmers and fishermen. Chef Sean strongly believes that this is very important to the future of our land, ocean and future generations. “From the local eggs at breakfast, local beef and vegetarian entrees, Seanʻs cuisine consistently delights our discriminating membership,” said Club GM Russell Goshi, “providing unmatched value for their enjoyment.”
Chef Sean actively stays involved with the islandʻs culinary community and recently won a “Knife Fight” challenge at Kiheiʻs popular “Cow Pig Bun” restaurant. At just 35 years young, there is a bright future ahead for Chef Sean Christensen, and for the present he is enjoying creating culinary masterpieces here on the North Shore. Christensen is married and makes his home in Kula with his two daughters.
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Chef Uma Dugied
A Malaysian born Indian whose passion for food preparation, its presentation and delivery was sparked at a very young age. Inspired by fond memories of her mom's heart-warming meals, which she says, "LOVE in every bite" and the diversity of ethnic rich foods in Malaysia, she started creating her own unique style in delivering high quality Indian food to Maui.
Her unique style which demands flavor, taste, high quality and fresh ingredients essentially the recipe for the birth of Star Anise Catering. Star Anise Catering largely provides personal chef, catering services, customized private, and group cooking classes, as well as wholesale and retail pre packaged spices.
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Chef Jessica Kapoor
Jessica Kapoor is a pastry chef specializing in small desserts and custom chocolates. She has called Maui home for seven years and draws inspiration from local ingredients and flavors. She loves discovering new foods and dreaming up unique ways to incorporate them into delicious bites and bon bons. Formally trained at Maui Culinary Academy, the Fairmont Orchid, and by MOF Chef Stéphane Tréand, Jessica marries classical technique with local flavor and artistic expression to create edible art that's both beautiful to see and beautiful to eat! Jessica’s catering business, Sweet Maui, LLC, serves private parties large and small with fresh, handmade desserts and chocolates for any occasion or celebration.
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