Maui Private Chefs
Private chef services for small groups, romantic dinners, elopements & Maui weddings.
Matthew Kmak
I’ve had a healthy relationship with food since childhood. Growing up just outside of Raleigh, North Carolina, I’ve experienced a country upbringing filled with fishing, hiking, and community barbecues. My mother, who loved cooking Italian and French cuisine, inspired my early passion for the kitchen, while my father taught me the joy of preparing meals for others- whether it was Sunday dinners or church gatherings. I began my professional journey at sixteen, working at a local greasy spoon.. Over time, I’ve developed both skill and creativity working alongside reputable local chefs. I’ve cultivated my own culinary style blending my home roots with new ideas that inspire me to create farm to table meals highlighting our beautiful island’s ingredients. Today, I craft completely original menus for my clients, drawing from Maui’s incredible local landscape and healthy seasonal bounty. We love showing others our love of the Hawaiian islands through our cuisine, cooking with aloha and pride.
Ashley Arellano
Hafa Adai and Aloha!
My name is Ashley. I was born and raised on the little island of Guam. My parents moved from the Phillipines and raised 6 kids from a food truck. I was around food since before I was conceived! I moved to Oahu, Hawaii, and lived and worked on Mahala Farms and immersed myself into learning sustainable-organic practices. The dedication and love to grow food was incredible! I grew a deeper appreciation for the food we find in the markets and strive to be a chef that can handle ingredients from all around the world with the utmost respect. When I moved to Maui, I was very fortunate to have excellent chef mentors that taught me my way around a professional kitchen. My goal is to continue expressing my passion for local cuisine by providing guests with authentic farm-to-table experience that highlights seasonal and locally sourced ingredients. I think food is communal and connects us all together, and through this belief, I intend to continue to immerse myself in order to further my own understanding of agriculture, cookery and nutrition. Healthy doesn’t have to be boring!
James Watts
I have loved cooking as far back as I can remember. I was born in Chicago to a large family and we would gather often at my grandmothers to feast. My mother taught me at an early age to make my own scrambled eggs or sausages and rice. I eagerly spent my afternoons in the kitchen attempting to make cakes and muffins. We moved to North Carolina when I was 8 and I quickly fell in love with barbeque and sunday ice cream socials at our neighborhood church. At the age of 18, I was lucky enough to receive a paid internship at The Swag Country Inn with no formal cooking experience. Chef Fray saw something in me and took the time to mentor me in classic french technique. I learned to tend the garden, roast whole pigs, make stocks, and everything in between. Since then, cooking has taken me around the world. I spent six months in New Zealand, a year in Australia, over a decade on Kauai and Maui, and have traveled to over 30 countries. My free time is spent fishing, hiking, kayaking, and enjoying nature with my wife and son. These experiences strengthen my understanding of the connection between the land and the plate. Maui Nō Ka ʻOi!