Eight seats, one chef, no menu until the market decides.
The chef’s table is the network’s top published tier on Maui: $275–$400+ a guest, counter-seated where the kitchen allows, narrated course by course. It is a quoted format — the menu is written with you after the market run.
The format
Six to ten guests at the counter or a chef-adjacent table. Courses arrive with a sentence each — where the fish was bought, why the ʻulu is on the plate, what the canoe crops are doing there. Two hours, unhurried.
Why Maui suits it
Upcountry farms, day-boat fish, and canoe-crop storytelling give a chef more to say per course here than almost anywhere in the network. The villa stock helps too: open kitchens with real counters are standard in the Wailea–Mākena and Kapalua inventory.
Booking notes
- Quoted per event after a short menu call
- Staffing beyond the chef quoted separately at $55/$75 hourlys
- 20% service and GET up to 4.7120% on their own lines, always
Questions, answered
Adjacent, not identical. Omakase is sushi-led; the chef’s table is the full kitchen — though a sushi-heavy chef’s table is a common Maui request and easy to write into the menu call.
Six guests is the comfortable floor for the full format. Smaller groups are quoted as premium date-night or signature formats instead — we will tell you which fits rather than padding the bill.
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 Learn the dish in the kitchen you are actually staying in.
- service The counter, moved to your kitchen.
- service The dining room you already paid for, finally used properly.
- 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.