Hyatt Regency Maui’s Exec Chef on Going Local

By Connect Staff, March 22, 2017

The Twitter profile of Greg Grohowski, Hyatt Regency Maui Resort and Spa’s executive chef, describes the toque’s philosophy in seven words: “where farm to table comes to life.”Hyatt Regency Maui produce

During his tenure with Hyatt, he’s gotten to know some really good meeting planners, he says, and it’s his honor to bring locally grown fruits, vegetables and meats to their guests. “If it’s grown in Maui or in the state, I would love to see all of us [chefs] using that product as much as possible,” says Grohowski, who works with local Ulupalakua Ranch and Ka’anapali Fresh, among others.

To celebrate the opening of the Hyatt’s expanded meeting facilities, including a renovated ballroom, in late 2016, Grohowski put together a six-course, locally sourced dinner with wine pairings for a select group of media. “It’s really exciting for me to get to know the farmers and use their products on our menus,” he says. Watch the video to learn more about Grohowski’s philosophy in serving and creating themes around local cuisine.

 

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