Sourced In Maui: Seafood-Forward Local Cuisine Rules At Grand Wailea

Forbes

21-03-2025

Maui is one of Hawaii's most popular tourist destinations. Known for stunning beaches, a warm local community and rich cultural heritage the devastation of the raging wildfires in 2023 made visiting the lush paradise seem out of the question. Nevertheless, the community in Maui rose to the occasion, rebuilding and rallying around the local businesses and residents in a successful effort to keep the island running. The Grand Wailea, A Waldorf Astoria Resort, originally opened in 1991 and has been part of the local community ever since. It's also one of the largest and most well-regarded hotels on the island with over 800 guest rooms, multiple pools and even a chapel. As such, they've incorporated even more of the local touches into their own rebuilds.
These widespread integrations reflect the traditions of the region and even highlight some of the lesser known ingredients. With so many upgrades, in fact, Chef Urig finds it redundant to put 'Made in Maui' designations onto the menus. 'We are proud that the vast majority of our produce (80%) is local.'
Executive Chef Ryan Urig
Early 2024 saw the reopening of Kilolani spa with a renewed identity developed by the in-house wellness team and meant to actively integrate the Helu Pō, or moon cycles, from the Hawaiian calendar into various treatments. The spa features native botanicals and made-in-Maui products all while following the waxing and waning of the moon. This isn't limited to the spa, however. Seafood-forward restaurant Humuhumunukunukuāpuaʻa, named after the a local reef trigger fish, debuted to much acclaim and just as many local ingredients the same year.
'We have worked to create local partnerships.' Says Chef Urig. 'Much of the locally sourced produce integrated within dishes has been grown under traditional Hawaiian practices aligning to the Helu Pō of the state. We work with local farms to highlight their masterfully raised product such as taro, pineapple and Kālua pig.'
A selection of fresh seafood served at Humuhumunukunukuāpuaʻa
Each of the culinary stops serves up local flavors from Olivine's Italian-fusion to seafood-forward Humuhumunukunukuāpuaʻa. By tapping into local restaurants like Sale Pepe, Maui's premiere Italian restaurant that was affected by the 2023 Wildfires, a partnership was born. Onsite Italian fusion restaurant Olivine utilizes pastas made by the Sale Pepe team. The point, according to Urig, is to make a 'wholly unique Hawaiian touch to a classic Italian dish.'
Fast-casual Loulu has a farm-to-table vibe with distinctive nods to the region and with Nobu soon to open, there are about to be even more options.
A cocktail served on the aquarium bar at Humuhumunukunukuāpuaʻa
How are they able to source so many local ingredients? It's a multi-pronged tactic sometimes with lesser know ingredients from Hawaiia. 'Through one of the artisans at our weekly jewelry and craft fair, we were introduced to Mother Mushrooms.' Chef Urig explains calling his mushrooms second-to-none.
Mother Mushrooms farm is located in Makawao on the slopes of Mount Haleakalā where they grow gourmet Oyster, Lion's Mane and Shiitake mushroom varietals. The chef also has a partnership with Blue Ocean Mariculture and Tropic Fish Hawaiʻi both programs that responsibly raise and cultivate local seafoods. Blue Ocean focuses on Hawaiian Kanpachi using submersible sea pens off of Keāhole Point in Kona located on the Big Island of Hawai'i. They are renowned for sustainably providing ingredients without harming the surrounding ocean biosphere. Hawaiian Kanpachi is a main draw but they also offer Kona lobster, abalone, oysters, sea asparagus and ogo. Tropic Fish is known for being a pelagic fishery with a remarkably sustainable footprint.
A snapshot of the offerings at Grand Wailea
It's not just seafood, however. Grand Wailea partners with a wide range of local farms and businesses including Surfing Goat Dairy, Kula Country Farms, Aliʻi Lavender Farm and Kumu Farms. As well as housing honeybees to contribute to the island's agricultural thumbprint. Alas, with food comes waste but Chef Urig has a solution even to that. In a nod to the full-circle approach of the moon cycles, Chef Urig affirms that they donate all food waste to local farmers.
Curious about what dishes at Grand Wailea use which mushrooms? See below for some of the not-to-be-missed favorites and where to find them:
Botero- Crispy Mushrooms (appetizer): Mother Mushrooms, Pea Tendril Salad, Chimichurri Aioli
Humuhumunukunukuāpuaʻa- Local Wild Mushrooms (side dish): Black Pearl Oysters, Lion's Mane Mushrooms, Maui Onion, Smoked Ponzu
Olivine- Harvest Wood Oven Pizza: Wild Local Mushrooms, Macadamia Nut Pesto, Surfing Goat Feta