Maui Food and Dining

UHMC Announces Details for Noble Chef Gala

September 17, 2018, 9:44 AM HST
* Updated September 27, 1:42 PM
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UHMC Culinary Arts Program Students, part of the 2018 Noble Chef fundraiser. Courtesy photo.

University of Hawai`i Maui College Culinary Arts Program is proud to announce the details for its 2018 Noble Chef fundraising gala on November 10, 2018.

This year the event will move to a new venue, Sheraton Maui Resort & Spa, and will feature students working alongside Maui’s most notable chefs in a not-to-be-missed culinary journey to turn-of-the-century France’s famed “Moulin Rouge.” The reception begins at 5:30 pm followed by sit-down dinner at 7:00 pm.

This year’s theme of “Moulin Rouge” will delight the senses with delicacies, décor, flair, fashion and nostalgic les grand amusement traditional French entertainment. Utilizing local produce, ingredients and techniques paired with unique French-style cuisine, the student chefs will work alongside their professional mentors to create an event that will transport you back to an experience typical of an evening on le rue où se trouve le moulin rouge.

Maui’s top celebrity chefs will present a selection of appetizers at the cocktail reception created and prepared by a chef-student team. Prior to the event, UHMC Culinary Arts students work side-by-side with the chefs in their restaurants and at the University for hands-on training. The opportunity to be involved in the process from developing a menu item through the delivery of locally sourced, world-class cuisine prepares students as they “learn by doing” for their transformation into the next generation of professional chefs.

Working one-on-one with UHMC Culinary Arts students, Maui’s celebrity chefs include:


Tom Lelli, Craig Omori, Joe Tocci, Noel Cleary, Peter Pak and Brant Holland – UHMC Culinary Arts Program
Lee Anderson – Sugar Beach Events
Lyndon Honda – ROCKsalt at Sheraton Maui Resort and Spa
Travis Morrin – Three’s Bar & Grill and Fork & Salad
Tylun Pang – Kō Restaurant at The Kea Lani Resort
Geno Sarmiento – Son’z Steakhouse at The Hyatt Regency Maui Resort and Spa
Alvin Savella and Kenneth Sniffen – The Banyan Tree Restaurant at The Ritz-Carlton, Kapalua
Roger Stettler – Taverna Maui
Robert Barerra – Cane and Canoe, The Montage at Kapalua Bay
The Culinary Team – The Plantation House


The reception will be followed by a sit-down, three course dinner prepared and served by the culinary students with the support of Executive Sous Chef Taylor Ponte of The Mill House, who will prepare the first course; and Executive Chef Craig Dryhurst of Four Seasons Resort Maui, who will prepare the entrée.

The evening will wrap up with a surprise dessert finale by Executive Pastry Chef of The Grand Wailea Resort, Fabrice Benezit. In addition and as always, there will be special pastry art presentation by UHMC Culinary Arts Program Coordinator and Pastry Chef Instructor, Teresa Shurilla and Pastry Arts Instructor, Hannah Stanchfield.

An appetizer from a previous Noble Chef. Photo by Peter Liu.

After sampling the appetizers, guests can cast their vote for their favorite appetizer, and the winning celebrity chef team will be recognized on stage for their unique creative presentation and blending of flavors.


Master mixologist Aaron Acala–Mosley from Lineage Restaurant will create handcrafted cocktails from local Maui distilleries like Hawaii Sea Spirits and Hali’imaile Distillery. In addition, wine and sparkling wine selections featuring local island producers MauiWine, and a selection of fine wines supported by local island distributers will be available during the reception and paired with the dinner courses.

The Noble Chef is UH Maui College Culinary Arts Program’s largest annual fundraiser, with proceeds directly supporting culinary education, student career advancement, and community service. Proceeds are also allocated toward student scholarships, student field experiences and internships, student culinary competitions, program enrichment and enhancement, and professional development for culinary faculty.
Tickets are $195 per person.

Sponsorship opportunities: $10,000 for a Title Sponsorship “Renoir” (table of eight), $5000 for a Premiere Sponsorship “Monet”(table of eight) and $3,000 for a Patron Sponsorship “Toulouse-Lautrec” (table of eight). Limited seating is available. Please click here to reserve your seat, or contact Marilyn Fornwall at 808-984-3261 or [email protected] to learn about sponsorship opportunities.

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