Learn the dish in the kitchen you are actually staying in.
A private class in your villa kitchen — canoe crops, local fish, the techniques behind the plates you have been eating all week. It is an experience add-on, priced honestly as chef time, not as a theme-park attraction.
What a class covers
Ninety minutes to three hours, hands-on, built around one menu you then eat. Typical Maui sessions: breaking down a whole local catch, macadamia crusts and pan sauces, taro and ʻulu fundamentals, or a poke-and-pūpū hour done properly.
Who books it
Families with teenagers who actually want to learn, couples on longer stays, and small groups who want an afternoon activity that ends in dinner. Groups beyond six work better as chef-attended stations — we will tell you which format fits before quoting.
How it is priced
Classes are quoted as chef time plus groceries at cost, against the same published hourly discipline as the rest of the rate card. The written quote is the confirmed total.
Questions, answered
Yes — with a parent at the counter. Knife work scales to the child; nobody under twelve holds a chef’s knife unsupervised, and the menu flexes to keep every age busy.
That is the standard format — you cook the early courses with the chef, then sit down while service takes over. One quote covers both.
Keep reading
- service A personal chef for the Maui stay — or the Maui household.
- service The rental came with a kitchen. Put a chef in it.
- service Two people, one sunset, no reservation.
- service The fridge, filled by someone who can actually cook.
- service The counter, moved to your kitchen.
- service The dining room you already paid for, finally used properly.
- service Eight seats, one chef, no menu until the market decides.
- service You just did the seating chart. Let someone else do dinner.
Get a written quote
The button is not “Book now.” You tell us the table; we send a written quote — and that quote is the confirmed total.