Meet new Executive Chef Lyndon Honda, a man with more than 2-decades in the culinary industry. Honda most recently owned a private catering and consulting company, and prior to that worked at Pineapple Grill, Old Lahaina Luau and also serves on the Culinary Advisory Board for the Maui Culinary Academy. Executive Sous Chef Chris Lederer spent time working for Roy Yamaguchi at Roy’s Waikiki and Roy’s Hawaii Kai before calling Maui his new home. The chef with a high-end culinary background has about 10 years under his belt including honing his skills in Ireland before returning to the islands. Sous Chef Mitchell Cooper also has more than 2-decades of culinary experience on his list of accomplishments. The former chef from Ami Ami Bar & Grill also worked at 5 Palms Beach Restaurant along with time spent as Executive Chef in St. Thomas and Baltimore before calling Maui home.
These highly experienced chefs with a diverse culinary background have designed nine new menu items for three of the hotel’s restaurants — here’s a quick taste!
Now at the Mai Tai Bar:
New at the Cliff Dive Grill:
My apologies there is a new Garlic Rosemary Pumpkin Hummus at the Cliff Dive Grill, I mistakenly thought there was only one new hummus, but there are two so I didn’t photograph that one, but it looked amazing and I can’t wait to try it.
Available at Black Rock Kitchen:
While these new menu items were being showcased for guests, media, friends, and family — the team decided to craft additional dishes inspired by comfort foods they ate growing up (these dishes are not available on the menu — yet). The overall crowd pleaser was Chef Lederer’s brisket.
Overall, the brisket was absolutely outstanding. The meat was smoked perfectly, moist, tender, juicy and delicious. The candied jalapeño added both heat and sweetness to the sublime decadence. This wasn’t a competition but if it was this dish would have emerged as the star.
In the end, the new menu items and chef trio have formed delicious additions to the already stellar menu. The cultural influences, diverse backgrounds and elevated palate of the team bring the flavors back to local roots with fresh and inviting ingredients. My favorite new item would have to be the Korean Fried Chicken Wings. The tender morsels of crispy chicken are lightly coated in a sweet-salty soy sauce and the texture along with the flavors are spot-on. As a local girl, I love it when local flavors are integrated into classic dishes and this hits the mark.Follow @mauiwatch
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