THE WHAT'S COOKIN' CREW IS BROADCASTING LIVE FROM THE SHERATON MAUI RESORT AND SPA TALKING ABOUT THE UPCOMING HAWAII FOOD & WINE FESTIVAL!
Sixth Annual – October 14-30, 2016
The Hawai‘i Food & Wine Festival operating as a 501(c)3 non-profit organization, is the premier epicurean destination event in the Pacific. Set in the lush island paradise of Hawai‘i, the Festival will take place over three weekends on multiple islands, featuring a roster of over 100 internationally-renowned master chefs, culinary personalities, and wine and spirit producers. The Festival in Hawai‘i Island, Maui, and O‘ahu will showcase wine tastings, cooking demonstrations, one-of-a-kind excursions, and exclusive dining opportunities with dishes highlighting the state’s local farmers, fishermen, and ranchers.
EXECUTIVE CHEF GREG GASPAR - SHERATON MAUI RESORT & SPA
• Black Rock Kitchen
• Cliff Dive Grill
• Mai Tai Bar
• Black Rock Lounge
• Maui Nui Luau at Black Rock
Executive Chef Greg Gaspar joined the Sheraton Maui Resort & Spa in 2010 and created the distinguished dining program at the resort that includes two signature restaurants, Teppan-yaki Dan and Black Rock Kitchen, as well as two poolside bars – The Cliff Dive Bar and Mai Tai Bar. Chef Gaspar is also responsible for catering and banquet operations along with the creation of specialized menus for large groups. He has practiced his craft in the Hawaii hospitality industry for over 25 years. Originally from California and classically trained in French and Italian cuisine, Chef Gaspar found himself at home as a chef in Hawaii creating menus emphasizing locally sourced products to create colorful presentations with Asian flavors. His culinary talents have been honed from his experiences in celebrated restaurants in Los Angeles, San Francisco, Atlanta, Boston, and New York. Chef Gaspar was selected as one of six local chefs for Hawaii Visitors and Convention Bureau’s “Master Chefs Cuisine”. He also was amongst Hawaii’s talented chefs chosen to represent “Chefs of Aloha – Hawaii’s Cuisine on Tour” promoting Hawaii as a food destination. Chef Gaspar has been recognized for his award winning menus and has been featured in Food Arts, Spa Magazine, Bon Appétit, Restaurant News, Gourmet Magazine, and Hawaii Magazine.
CHEF GREG GROHOWSKI - EXECUTIVE CHEF, HYATT REGENCY MAUI
Gregory P. Grohowski was born and raised in the Michiana (Southern Michigan and Northern Indiana) area of the Great Lakes Region, Midwest United States. While working as a culinarian through high school and college, Gregory enrolled in Paragon Restaurants Corporation’s chef apprentice training program at the Studebaker Mansion and Tippecanoe Place Restaurant (National Historical Landmark). After successfully completing his apprentice program at age 23, Gregory was hired as the head restaurant chef for Paragon Restaurants, Inc., Steak and Seafood Division. During this period, Gregory earned third place in the professional division at the annual “Grand Rapids Chocolate Lover’s Festival”.
After two seasons in the Mackinac Island, Gregory was offered the position of Assistant Banquet Chef at the Grand Hyatt Kauai Resort and Spa. A few years later hurricane Iniki blew Gregory to the Five Diamond Hyatt Regency Maui Resort and Spa. With the addition of Hyatt Regency Maui, Hawaii, he was awarded the position of Executive Chef for the Five Diamond Wind Star Sail Cruises, a division of Holland American Cruise Line Corporation. During his employment, Gregory worked with nationally recognized Chef/Owner of Los Angeles’ Patina Restaurant Group, Joachim Splichal to impletment a new food program for Wind Star Cruises. This opportunity took him to some thirty Islands of the Caribbean and the South Pacific Islands of Tahiti, French Polynesia.
Working throughout the Caribbean and Tahiti, French Polynesia, with Wind Star Cruises, Gregory returned to the Grand Hyatt Kauai Resort and Spa where he was appointed to Executive Sous Chef. Overseeing 160 kitchen and stewarding personnel, the kitchens produced some 2500 meals per day. After a four year period Gregory was appointed to the Hyatt Lake Las Vegas resort as the Executive Sous Chef. After the Hyatt Lake Las Vegas Resort and Spa, Gregory was called to the Hyatt Westlake Plaza as the Executive Chef, as well as the Hyatt Regency Monterey to oversee the hotel’s food operations. Currently, Gregory has returned to Hyatt Regency Maui as the Executive Chef.
Hawaiian Airlines Presents Soaring Palates Sun. Oct 16
Hyatt Regency Maui Resort and Spa Tickets: $250 - $500
Soar through a heavenly dining experience with six chefs. From the East Coast to the West Coast, and across the Pacific to Japan, buckle your seatbelts and fly with us on this epicurean journey of culinary delights. This six-course dinner will feature six first class chefs to keep your palate soaring from course to course. Fine wine pairings by Southern Glazer's Wine & Spirits Hawaii ensure a night full of culinary highs at the Hyatt Regency Maui Resort and Sa.
Kaanapali. Where the World Comes to Play.
Kaanapali is a three-mile stretch of beach that has been touted as one of the best beaches on Maui, and even in America. Long ago, these sands and lush gardens were enjoyed by Hawaiian kings and queens who sought a relaxing, rejuvenating retreat. The land itself was once comprised of green sugar cane and taro, grown with the help of the Maui sun and a freshwater spring. This magical spot is steeped in culture, from when it was used as a training ground for Hawaiian warriors in ancient times, to the romantic days of “Old Hawaii” in the ’30s and ’40s, to the present.
Today, couples, friends, and families still gravitate here for all this renowned beach has to offer, but also for its fabulous resorts and condos. And Kaanapali Beach Resort provides the best of the best, with easy access to everything you want to see and do. For beauty, excitement, convenience, and comfort, it simply can’t be matched.