The Maui Culinary Academy at the University of Hawaiʻi Maui College, in partnership with the Fairmont Kea Lani Maui and Young’s Market Company of Hawaiʻi present the 17th annual Noble Chef benefit on Saturday, October 26.
The event begins with a VIP reception at 5 p.m. followed by a full reception at 6 p.m. and an elegant gourmet dinner with entertainment and auction at 7 p.m. Tickets are $250 for preferred seating and $185 for general seating. Table sponsorships begin at $3,000.
The Noble Chef is Maui Culinary Academy’s largest annual fundraiser, and features a mentorship program that pairs Maui’s celebrity chefs and Maui culinary students. This year’s event theme is The World on a Plate and the menu spans some of the culinary “hot spots” of the world—Japan, Vietnam, Morocco, Spain, Great Britain, India, Greece, New Zealand and Mexico. After the reception, guests will sit down for a multi-course gourmet French dinner and dessert prepared by Maui Culinary Academy faculty chefs. Wine and spirits will be provided throughout evening by Young’s Market Company of Hawai’i, Ocean Vodka and Maui Brewing Company.
In addition to preparing the evening’s meals together, the chefs and the students they mentor spend several days together beforehand in a learning exchange, providing invaluable hands-on experience for the students.
This year’s “noble chefs” are:
- Chef Greg Gaspar, Sheraton Maui Resort and Spa
- Chris Kulis and Brian Etheredge of Capische
- Brett Martin of Andaz Maui at Wailea
- Lyndon Honda of Laulima Events and Catering
- Marc McDowell of Makena Resort Maui
- Anton Haines of PacificʻO
- Bret Pafford of Gannon’s
- Wes Holder of Pulehu, an Italian Grill
- Bryan Beneke of Four Seasons Maui Resort
Maui Culinary Academy faculty chefs include Jake Belmonte, Tom Lelli, Craig Omori, Jeff Scheer, Teresa Shurilla and Christina Pafford.