Sample the Culinary Show at The Chef’s Table at Kaʻana Kitchen
Our take
Experience the Culinary Show at The Chef’s Table at Kaʻana Kitchen, where the art of cooking unfolds in an engaging and vibrant atmosphere. At the heart of this culinary journey is the expo line, described by Executive Sous Chef Chance Sevelle as “controlled chaos.” Since the opening of Andaz Maui by Hyatt in 2013, Sevelle and his dedicated culinary team have been committed to delivering exceptional dishes that celebrate the island's rich flavors. Guests are invited to indulge in an immersive experience, witnessing the meticulous plating and preparation of each dish while surrounded by the lively energy of the kitchen. Join us for a captivating evening that blends culinary excellence with the vibrant spirit of island living, inviting you to explore and savor every moment.
At Kaʻana Kitchen, the culinary experience transcends mere dining; it becomes a vibrant showcase of creativity and connection. Executive sous chef Chance Sevelle describes the bustling atmosphere of the expo line as “controlled chaos,” a fitting metaphor for the beautifully orchestrated energy that fills the air. This lively environment is not just about the food—it’s a testament to the enduring dedication of the kitchen staff, many of whom have been part of the Andaz Maui by Hyatt family since its inception in 2013. Their camaraderie and shared passion for culinary excellence create a warm and inviting ambiance that resonates with diners. Such experiences are not only about tasting exquisite dishes; they offer a glimpse into the heart of a community that thrives on collaboration, humor, and the art of hospitality.
The Chef’s Table experience at Kaʻana Kitchen elevates this concept even further. Diners are not merely spectators; they are participants in a culinary journey that features a thoughtfully curated six-course menu highlighting local ingredients. This intimate setting allows guests to engage directly with the culinary team, fostering a sense of connection that is often lost in larger dining environments. In this unique atmosphere, guests are invited to explore the stories behind the dishes, creating an authentic experience that celebrates both the flavors of the island and the talented individuals who bring them to life. Such offerings resonate with those who seek to indulge in not just a meal, but a narrative rich with cultural significance, much like the themes explored in First Time Getting Pulled Over in Hawaiʻi — Cited for Excessive Speeding + No License, Need Advice and other local insights, where personal experiences connect deeply with the cultural fabric of the region.
This culinary showcase is particularly important in today’s fast-paced world, where authentic connections and experiences are often sidelined by convenience and speed. The Chef’s Table at Kaʻana Kitchen offers a refreshing alternative, inviting guests to slow down, savor each moment, and truly appreciate their surroundings. In a society that frequently favors the superficial, this approach stands out as a beacon of genuine engagement. By placing local ingredients at the forefront, the restaurant not only supports the local economy but also reinforces the importance of sustainability and cultural awareness. Such practices encourage diners to reflect on their food choices and the broader implications of those choices on the community, aligning with the ethos of responsible tourism that many travelers are now prioritizing.
As we look to the future of dining experiences, the question arises: How can other establishments emulate this model of culinary storytelling? The success of Kaʻana Kitchen’s Chef’s Table lies in its ability to blend adventure with authenticity, creating a space where food is not just consumed but celebrated. This approach inspires a new generation of chefs and restaurateurs to rethink how they engage with their patrons. In a world that thrives on connection, the most memorable experiences will continue to be those that foster a sense of community and allow diners to partake in the story of their meal. As we explore these culinary landscapes, we must remain curious and open, ready to discover the rich tapestry of flavors and stories that await us.
At Kaʻana Kitchen’s expo line—a kind of traffic control center between the kitchen and dining area—“it’s controlled chaos,” Chance Sevelle says as he plates a dish.
The executive sous chef has been on the resort’s culinary team since the Andaz Maui by Hyatt opened in Wailea in 2013, and like him, many on the restaurant’s staff have been working here for years. They move like a family, cracking jokes as they prepare ingredients, plate dishes and call out orders, and that warm energy flows freely from the open-air kitchen into the dining space.
On select evenings, Kaʻana Kitchen hosts its Chef’s Table experience, a thoughtfully crafted six-course menu of inventive dishes featuring local ingredients. Diners are seated at the center of the dynamic kitchen, where they can chat with the chefs and cooks between courses. Each plate is creative and flavorful and can be paired with wine. And if you’re not sure which wine to order, the restaurant’s sommelier can help with that.
Photo: Aaron K. Yoshino
And tonight, sitting next to my friend in the center of the kitchen, I watch every dish that goes by and I think to myself, “That looks delicious!”
We start with one of the restaurant’s standout dishes, a compressed watermelon cube garnished with feta from Hawaiʻi Island, candied walnuts, arugula and li hing—the sweetness of the watermelon complemented by the tang of the feta and the sour punch of li hing. The candied walnuts add a pleasant crunch, and the arugula’s slight bitterness balances the whole dish.
Photo: Aaron K. Yoshino
Between courses, we enjoy a celery sorbet topped with caviar, which serves as a palate cleanser, resetting our taste buds for what comes next. And that includes seared scallops with gnocchi, ʻahi tataki with burrata, and wagyu strip loin with soy-braised potatoes.
To end the evening, we indulge in a coconut ice cream sundae: a scoop of coconut ice cream and coconut cake topped with macadamia nuts and drizzled with chocolate sauce.
Photo: Aaron K. Yoshino
The experience unfolds over 2 ½ hours, with each course thoughtfully spaced throughout the evening. And by the end, we agree, we’re neither hungry nor stuffed, but simply satisfied.
For more information about the Chef’s Table at Kaʻana Kitchen and to make a reservation, visit kaanakitchen.com.
Grace Maeda is the editor of HAWAIʻI Magazine.
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