By Kate Ducheneau
Local Flavor, Local Style, Local Chefs.
Maui’s favorite restaurants Mala Ocean Tavern, Down The Hatch and Duckine have an all star line-up of Chef’s and they are all local born and raised. Making their community proud as Executive Chefs, these Lahainaluna graduates are cultivating unique menus and putting an emphasis on young local professionals, promoting the local economy on Maui, Chef Alvin Savella, Chef Naiwi Teruya, and Chef Kalei Ducheneau, are creating a lot of buzz around the island. It was not planned, and through the last couple of years with many big changes, the stars aligned for the young restaurant group to have three up and coming Chef’s curate sensational menus that are making waves in the culinary scene on Maui.
Chef Naiwi Teruya is well known on Maui as a member of popular local band ‘3 Pounds of Kalo’ but this multi-talented local boy is a rising star in the Lahaina culinary scene. Chef Teruya found a home at Maui’s Best Bar Down The Hatch, and has already gained accolades for having the Best Poké on Maui (Maui No Ka Oi ‘Aipono Awards 2022). Chef Naiwi’s artful approach to life comes through in his dishes for the Southern Aloha cuisine at Down the Hatch. When asked what inspires him, he says, “When I think about creating a dish and combining flavors, I think about how “fun” it would be to do things that aren’t done normally. I like to always think about people and how they will enjoy my food. I have premonitions about food throughout my day.” Those premonitions lead to delicious and fresh food! Chef Naiwi prides himself on utilizing the fresh ingredients around him, especially with Down The Hatch’s location so close to Lahaina Harbor, he boasts, “We always support our local fishermen, I love purchasing fresh fish straight front Lahaina Harbor, our guests can even catch fish on charters, have their captain clean it and bring it to us and we’ll cook it for you, it even comes with a drink! That’s why we call ourselves the place to eat fish!” Chef Naiwi has made a name for himself in the local community for his talent, hard work, and craft. When asked who Chef Teruya owes his success to he credits his mother Mary Haunani Teruya for being his first culinary teacher and Uncle Willie K for raising him through his teenage years and inspiring greatness within him.
The most recognized name, Chef Alvin Savella of Duckine, grew up in the same community that he now works professionally. Savella, now the Executive Chef and Co-owner of Maui’s newest hot spot, Asian Fusion restaurant Duckine (duck-kine) reflects on his family and the community he grew up in, “I always want to represent them well, it’s a small town and everyone knows everyone. I can only hope that what I do as a Chef or even just as a person for that matter can inspire and influence the next generation.” With food and family being some of Savella’s fondest childhood memories, he credits his parents, uncles, aunts, and community for the influence on his cuisine. “At an early age they taught us how to pick and clean vegetables, raise chickens, break down whole fish, pigs, cattle and goat to put on the family table.” This family style inspiration comes through in Savella’s recently opened west-side restaurant, Duckine, which features ‘family style meals’ with a big emphasis on Duck, along with a variety veggie and gluten free dishes, there is something for everyone. You will find Whole Duck, crispy and delicious, Dim Sum shareable items like Duck Bao Buns, house made Ube Noodles, and more. Chef Savella brings his unique style and elevates already beloved dishes within the Maui community.
The youngest of the Executive Chefs for the West Maui restaurant group, Chef Kalei Ducheneau of Mala Ocean Tavern is up and coming on the Maui culinary scene. Born and raised on Maui Chef Kalei Ducheneau brings an interesting mix to his culinary approach, half Hawaiian and half French, Chef Kalei credits his culture and the food he grew up eating as his inspiration behind his culinary creations, “I grew up in this community, I understand the local ingredients and how they compliment each other”. Ducheneau shows his utilization of local ingredients and the influence local farmers in each dish he features at Mala Ocean Tavern. Recently stepping up from Sous Chef to Executive Chef at MALA, Chef Kalei mentions that he has had the opportunity to learn and grow from a multitude of talented local chefs, such as his most recent mentor Chef Alvin Savella. He has also worked at many local restaurants that put an emphasis on local produce and sourcing from our local community such as Merriman’s and Lahaina Fish Company. Chef Kalei is passionate about brining the best of Maui to each dish he presents, he proudly expresses, “I believe in supporting local and having local farming be present in the daily life of our local restaurants. When we support local, we will continue to uplift and support our community as a whole.” Chef Kalei sites being an alumnus of Lahainaluna High School promotes a sense of strength within him and roots him to his community, he is excited to watch the culinary community continue to prosper with the influx of emphasis on Hawaiian Cuisine and fresh local produce.
With such amazing young, local and hungry Chefs, there is no question why Mala Ocean Tavern, Down The Hatch and Duckine are making such an impact on the West Maui dining scene. The culinary creations coming from the kitchens of Chef Savella, Chef Teruya and Chef Ducheneau highlight their values and the community that they were raised in. The emphasis that these chefs bring to their ingredients and their guests’ dining experience, brings a deeper meaning to the expression “cooked with love”… and aloha.
