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Mauna Lani Bay Grey Goose
VENUE:
Mauna Lani Bay
Hotel & Bungalows
68-1400 Mauna Lani Drive
Kohala Coast, HI 96743
(808) 885-6622


DATE:
January 17th & 18th, 2014


Time:
Friday:
Grey Goose Cocktail Party: 5:00 PM

Saturday:
Mauna Lani Celebrity Chef Tour Dinner: 6:00 PM



Jan 17: Grey Goose Friday Cocktail Reception
$85 (includes tax & gratuity)


Jan 18: Celebrity Chef Tour Saturday Dinner
$275 (includes tax & gratuity)


VIP Weekend Event Pass $350 (includes tax & gratuity)


Please call Mauna Lani Bay Hotel & Bungalows at 808-881-7911
or email concierge@maunalani.com








HOST VENUE Mauna Lani Bay - Hotel & Bungalows

Escape to the sunny Kohala Coast on the Island of Hawaii and discover the oceanfront Mauna Lani Bay Hotel & Bungalows. This luxury resort offers a tropical retreat showcasing the best of Hawaii. Relax in a private cabana, have a pampering treatment in an outdoor hale or tee-off for 18 on the award-wining Mauna Lani Golf Courses. Indulge in a myriad of watersports from snorkeling and diving in pristine waters to sunset sails and whale watching cruises. After a fun-filled day sip a tropical libation and get ready to enjoy a fun filled Celebrity Chef Weekend. Visit www.maunalani.com or call 800-367-2323 for special “Celebrity Chef Tour” hotel accommodations from $309 per night for Ocean View Accommodations.


GUEST CELEBRITY CHEF Jonathan Waxman
RESTAURANT Barbuto, NYC

Working as a successful chef, restaurateur and author, Jonathan Waxman has graced such prestigious kitchens as Chez Panisse in Berkeley and Michael’s in Los Angeles. Waxman went on to open his own restaurant in New York City – Jams, as well as the famed Washington Park. Today, Waxman is the chef and owner of Barbuto in Manhattan's West Village. His first cookbook, A Great American Cook, was published in 2007. Giving back is important to Waxman and he works closely with many charities including City Meals on Wheels.

In 2013 Chef Jonathan was nominated for a prestigious James Beard Award for Best Chef New York.

He currently lives in Manhattan with his wife and three children. His cookbooks are are in bookstores now.



GUEST CELEBRITY CHEF Michael Voltaggio
RESTAURANT ink., Los Angeles CA

Chef Michael Voltaggio (@mvoltaggio) has been in the kitchen since he was 15 years old. By 21, he had completed his formal training at the venerable greenbrier culinary apprenticeship program. He was immediately hired to work at the Ritz Carlton in Naples where he first immersed himself with what were considered unconventional techniques, under the tutelage of Chef Arnaud Berthelier. He found that these techniques naturally melded with his classical repertoire, enabling him to cook adventurously with increased precision, eventually informing his signature style. Voltaggio would go on to successfully helm the kitchens for a number of esteemed chefs and restaurants, including Charlie Palmer’s Dry Creek Ktchen in Healdsburg where he earned a Michelin Star and the Bazaar by José Andrés in Beverly Hills where he was rewarded with a 4-star review.

Voltaggio was a finalist for the James Beard “best new restaurant” award in 2009. That same year, he also earned the title of Top Chef on Bravo tv’s emmy-award-winning show. He has established a reputation for what critics heralded as “serious” food that is playful, visually stunning and flawlessly executed. He was also named “Best New Chef” by Angeleno Magazine in 2010, cementing a place within the Los Angeles culinary community. Recently, GQ Magazine named Ink the “best new restaurant in America” in the March 2012 issue; Los Angeles Magazine recognized Ink as one of the top 10 best new restaurants in Los Angeles in the January 2012 issue; and in April, Details ranks the restaurant as one of the nation’s “top 10 most fashionable places to be seen (and eat).”

Ink. is Chef Michael Voltaggio’s first signature restaurant. Alluding to the idea of permanence, Ink endeavors to create an indelible impression with flavor profiles that are inspired by the myriad of cultures that make up the city of Los Angeles. Thusly, he describes the food at Ink. as “modern Los Angeles cuisine” and aspires to create an experience that will repurpose the term “fine dining” for Angelenos. He also recently opened Ink.sack, a sandwich shop a few doors down from Ink. The concept is driven by classic flavor profiles that are elevated by premium ingredients and refined techniques. With sandwiches priced and sized to satisfy a palate craving options, Ink.sack has established itself as a lunch staple in Los Angeles.



GUEST CELEBRITY CHEF Nancy Silverton
RESTAURANT Pizzeria Mozza, Osteria Mozza, Los Angeles CA

Chef Nancy Silverton studied at Le Cordon Bleu cooking school in London, England. Graduating with a solid foundation in culinary arts, Silverton returned to the states to begin working at Michael's restaurant in Santa Monica under Jimmy Brinkeley. It was there that Silverton discovered her passion for pastry and returned to Europe to attended Lenotre Culinary Institute in Plasir, France to hone her skills. Upon returning to the states Nancy began as Pastry Chef for Wolfgang Puck at the notorious Spago.

In June of 1989, Silverton opened the restaurant Campanile with partners Mark Peel and Manfred Krankl, where she developed an interest in artisanal sourdough bread and began experimenting with it. These experiments would eventually yield artisan bakery La Brea adjacent to Campanile which opened its doors in 1989. Macy's has since opened six La Brea Bakery Café kiosks, three in Chicago, one in Detroit, and two in Minneapolis, all inspired by the original. In 1990, Silverton was named Pastry Chef of the Year by the James Beard Foundation.

After leaving Campanile in 2004, Silverton opened Pizzeria Mozza with partners Mario Batali and Joe Bastianich. Osteria Mozza would open in 2007. Silverton is also heavily involved in nutritional education in public grade schools with the Garden School Project of Los Angeles and also with raising funds and awareness for the elderly with the Meals-On-Wheels program in Chicago, New York, and Los Angeles. Silverton has written numerous cookbooks covering everything from breads and pastries to sandwiches. Her seventh cookbook A Twist of the Wrist was published in 2007.



GUEST CELEBRITY CHEF (Friday) Phillip "Ippy" Aiona
RESTAURANT Three Fat Pigs, Waikoloa Village HI

Chef Phillip "Ippy" Aiona may have been the youngest person to ever compete on Next Food Network Star when he appeared last year as a finalist in Season 8, but you'd never know it by the 24-year-old Hawaii native's achievements. His fast-food restaurant, Ippy's Hawaiian BBQ — serving his take on traditional "plate lunch" dishes like loco moco and Hawaiian chicken — has been a popular fixture on his native Big Island since it debuted in December. And just last month, Aiona opened the Three Fat Pigs, a gastropub (the Big Island's first, he says) with a few Hawaiian twists.


HOST CHEF Clayton Arakawa
RESTAURANT Mauna Lani Bay Hotel & Bungalows, Hawaii

Chef Clayton Arakawa’s passion for showcasing local ingredients in bold and innovative ways is evident in each dish he prepares. Born and raised in Hawaii, his personal take on contemporary Hawaii cuisine draws from the Islands’ diverse multicultural population, while emphasizing the distinct flavors that are truly unique to Hawaii.

Chef Arakawa attended St Louis School in Honolulu before moving to Northern Arizona University where he graduated with a Bachelor of Science in Health Education. It was during this time that Arakawa’s passion and curiosity for food developed, and which later drove him to attend the Le Cordon Bleu College of Culinary Arts in Portland.

In Chef Arakawa’s 15 years of hospitality experience he has held positions such as Head Chef for the 18,000 acre luxury Crazy Mountain Ranch in Montana, Executive Chef for the Grand Union Hotel (also in Montana), and at the famed Tree Room Restaurant at Sundance Resort.

Chef Arakawa returned to Hawaii in 2007 where he was the Banquet Chef at the Grand Wailea Resort on Maui. He was responsible for managing events of up to 2000 people, from weddings to high-profile corporate functions, each with personalized menus and often incorporating many different cuisines. Chef Arakawa was also responsible for overseeing multiple dining outlets at the resort including the Bistro Molokini and the private cabana dining experience.

The opportunity to come to Mauna Lani Bay and work with the best and freshest locally grown ingredients is what Chef Arakawa says is one of the best things about returning home to Hawaii. He acknowledges great traditions such as roasting Kalua Pig and that being in the center of the Pacific Ocean, you can’t get fish any better than Hawaii. Working closely with the farmers and ranchers of Hawaii Island is at the forefront of his culinary creations.

Chef Arakawa’s cooking style is simple and unique, creating a harmonious balance of textures and flavors on the plate. His famous signature dish is “Small Kine Jerk Monchong”, where he utilizes Hawaiian Chile Pepper, which he says is not as fiery as the Jamaican Jerk, with a mango relish and coconut bubbles.

When he’s not thinking up new dishes, Chef Arakawa enjoys spending time with his wife Megan and their three children, Breana, TJ and Kailee, taking them fishing and exploring the natural beauty of Hawaii Island.

For more information visit www.maunalani.com



CELEBRITY MIXOLOGIST Manny Hinojosa

Manny Hinojosa is a national award winning mixologist who creates his own syrups, juices and garnishes, and pours as if each drop were liquid gold. When Manny pours a drink, you can feel the passion. Manny grew up and was educated in Mexico City, and is fluent in both English and Spanish. He is extremely charismatic and enthusiastic about his craft and comes with years of experience in the business (he was responsible for running a profitable white tablecloth bar in San Francisco Bay Area for 11 years.). Manny is an amazing addition to the BACARDI team because his spirit, coupled with his magical mixology abilities and his practical insights will help you build the right cocktail program for your account leading to high spirits sales.