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The Best Maui Private Chef

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Aloha, I’m Daniel, “Elite Maui Chef”

Chef Daniel has worked in the culinary industry for over a decade. He began his career at a very young age, working in a local Italian restaurant in West Palm Beach, Florida. This experience is where he realized his passion for cooking and began to pursue a life in the culinary arts. Chef Daniel attended the Culinary Institute of America in Hyde Park, New York, where he learned the fundamentals of essential cooking techniques from master chefs.

After graduating from CIA (Culinary Institute of America), Chef Daniel worked for many world-famous chefs across the country, such as Michael Mina in Miami, Florida, and Wolfgang Puck in Maui, Hawaii.

In his travels, he became the executive sous chef for a new and upcoming restaurant in the heart of San Francisco, CA.

After some time, the island of Maui was calling Chef Daniel back. Once he returned to Maui, he settled down with his family and made a career of working as a Maui private chef.

On a daily basis, the chef enjoys creating innovative menus, working intimately with his clientele, and creating an unforgettable dining experience for his clients. We are excited to share this epic experience with you and your family.

Mahalo

“Let us create the dining experience you have dreamed of”

BE INSPIRED

Our Menus

Perfection Is Achieved When Focus And Passion Are Combined

HAWAIIAN STYLE MENU

APPETIZERS (can be passed or plated)

  • Ahi poke or local catch (depends on what they have), sea vegetables, local spices, with Maui purple potato crisps (GF)
  • Mochiko pan fried shrimp, chicken, or lobster, with sweet chilli bonito glaze (GF)
  • Char grill fired Hawaiian kalbi style chicken with grilled pineapple skewers (NOT GF)

SALAD COURSE

  • Lilikoi vinaigrette, on mixed greens, with toasted macadamia nuts, Napa Valley goat cheese, seasonal fruit, & chilled Maui onion (GF)

ENTREE COURSE

  • Kalua pork, with coconut cream jasmine rice, spicy pineapple chuttney, & sautéed garlic zucchini (GF)
  • Crispy Local catch or Prime beef tenderloin , with caramelized onions, pan fried Molokai sweet potato’s, Thai Chimmi Churri (GF)

DESSERT

  • Local pineapple Hawaiian sweet roll cake, dulce de leche caramel, & coconut macadamia nut ice cream (Not GF)

***all of these dishes can be vegetarian or vegan; please inquire with the chef***

THAI STYLE MENU

APPETIZERS (can be passed or plated)

  • Coconut pan-fried shrimp and local Nam pla salad lettuce cups
  • Traditional beef satay
  • Chilled garlic sesame soba noodles
  • Ahi poke, coconut vinaigrette, broinse vegetable medley, sweet potato crisp

SALAD COURSE

  • Dragon fruit lavender vinaigrette, on mixed  greens, with chilled apples, cranberries & walnuts

ENTREE COURSE

  • Sous vide beef tenderloin, saffron rice, “Thai Passion Fruit Chimichurri”, & green papaya salad
  • Crispy local catch (fish), warm Thai red curry sauce, saffron rice, with pineapple succotash

DESSERT

  • “Thai Fried Bananas Foster” with cinnamon crumble and oak-aged vanilla ice cream

***all of these dishes can be vegetarian or vegan; please inquire with the chef***

FRENCH STYLE MENU

APPETIZERS (can be passed or plated)

  • Foie Gras with warm berry compote, brioche, and chives
  • Traditional caviar with blinis, lemon zest, shallots, parsley
  • Warm brie with local honey, truffle, french baguette
  • Oysters, tomato water mignonette, allium oil

SALAD COURSE

  • White wine shallot vinaigrette, on  mixed  greens, with almonds, citrus, chilled Maui onion, herb & toasted bread crumble

ENTREE COURSE

  • Roasted duck breast, Maui onion soubise, warm orange & arugula salad, with fried onions
  • Wagyu beef, bordelaise sauce, pommes frites, finesse herbs

DESSERT

  • Chocolate fondant, berry coulis, & Madagascar vanilla ice cream

***all of these dishes can be vegetarian or vegan; please inquire with the chef***

MEXICAN STYLE MENU

APPETIZERS (can be passed or plated)

  • A trio of fresh pico de gallo, guacamole, chipotle queso with warm tortilla chips
  • Shrimp quesadilla with jalapeno cilantro lime aioli
  • Traditional ceviche leche de tigre served on sweet potato crisps
  • Street corn with queso fresco, lime, & chipotle aioli

SALAD COURSE

  • Red & green cabbage salad with a lime & herb vinaigrette, pickled vegetable medley, & queso fresco crumble

ENTREE COURSE

  • Tacos
  • Selection of (local fish, pork, carne asada, chicken, & or vegetables ) warm corn taco shells, pickled vegetables, assorted handmade sauces, with rice & beans
  • Chile relleno, garlic tomato salsa, Mexican cheese blend, with rice & beans

DESSERT

  • Churros with a condensed milk caramel & chocolate drizzle

***all of these dishes can be vegetarian or vegan; please inquire with the chef***

AMERICA STYLE MENU

APPETIZERS (can be passed or plated)

  • Fried  Mac ‘nd Cheese Puffs
  • Bacon Stuffed Pepper Poppers
  • Mini Lobster Rolls

SALAD COURSE

  • House-made ranch or blue cheese wedge salad with bacon, pickled red onion, hard-boiled egg, & garlic crouton crumble

ENTREE COURSE

  • Sous vide pork chop, with a mustard whiskey sauce, garlic fried potatoes, sweet corn puree
  • Slow-cooked southern baby back ribs, with smoked Yukon gold potato salad & Florida-style slaw

DESSERT

  • Apple pie filling, pie crumble, with spiced vanilla ice cream & whiskey syrup

***all of these dishes can be vegetarian or vegan; please inquire with the chef***

VEGAN/ VEGETARIAN STYLE MENU

APPETIZERS (can be passed or plated)

  • Fried Brussel sprouts with pomegranate reduction
  • Umami tofu stuffed mushrooms
  • Vegan puff pastry bites with truffle cauliflower puree, caramelized onion & apple

SALAD COURSE

  • Shallot & Strawberry vinaigrette, on mixed greens, with pickled red onion, garlic crouton crumble, & fresh berries

ENTREE COURSE

  • Garlic cauliflower fritter, “Coconut Alfredo” Dates with wild rice & sweet corn succotash
  • Carrot miso orecchiette pasta with roasted mushrooms & fried garlic

DESSERT

  • Vegan brownies with coconut caramel, “ice cream”

***all of these dishes can be vegetarian or vegan; please inquire with the chef***

JAPANESE STYLE MENU

APPETIZERS (can be passed or plated)

  • Tempura shrimp with unagi sauce
  • Panko crusted tonkatsu pork bites
  • Tako yaki with bonito aioli

SALAD COURSE

  • Carrot ginger miso vinaigrette, on mixed greens, with heirloom carrots, chilled cucumber, seasonal fruit, local radish, & wonton croutons

ENTREE COURSE

  • Sushi, sashimi, & poke dinner (Large variety of locally sourced fish)

DESSERT

  • An Assortment of Japanese Mochi ice cream

***all of these dishes can be vegetarian or vegan; please inquire with the chef***

ITALIAN STYLE MENU

APPETIZERS (can be passed or plated)

  • Ahi Crudo
  • Pistachio pesto, prosciutto, rosemary focaccia, tomato bruschetta
  • Italian Charcuterie Board

SALAD COURSE

  • Shallot honey balsamic vinaigrette on fresh Kale, Tuscan  macadamia nuts, Napa Valley blue cheese, seasonal fruit, & chilled Maui onion
  • Sun-dried tomato Caesar dressing with garlic rosemary croutons, fresh romaine, Parmigiano Reggiano, fried capers, & artichoke hearts

ENTREE COURSE

  • Traditional bolognese, tagliatelle pasta, & parmigiano reggiano
  • Smoked cioppino, linguine, Parmigiano Reggiano, garlic bread, broccolini, Maui onion, octopus, clams, muscles, & local fish

DESSERT

  • “The Neapolitan” puff pastry, strawberry, vanilla, chocolate ice cream, Sage berry coulis

***all of these dishes can be vegetarian or vegan; please inquire with the chef***

INDIAN/ MIDDLE EASTERN GREEK STYLE MENU

APPETIZERS (can be passed or plated)

  • Yukon gold samosas with fruit chutney & chive sour cream
  • Falafel with tahini hummus & za’atar  vinaigrette
  • Beef kabobs with tzatziki sauce

SALAD COURSE

  • Lemon vinaigrette on mixed greens with feta cheese, red onions, kalamata olives, sun-dried tomatoes, & charred artichoke hearts

ENTREE COURSE

  • Roasted lamb rack with cilantro & mint herb medley, shallot couscous, & caramelized cauliflower
  • Chicken or pumpkin tikka masala with saffron rice & cilantro yogurt

DESSERT

  • Puff pastry with pistachio ice cream, almond syrup, & pistachio crumble

***all of these dishes can be vegetarian or vegan; please inquire with the chef***

Reservations

Elite Maui Chef Contact Information

Please contact us however you prefer. Listed below is our contact form which goes directly to our email and our phone number (text for immediate response). Thank you so much for your time and we look forward to hearing from you!

Mahalo,

Elite Maui Chef Team

Order by Phone

Prefer to make your reservation via phone? Give us a call or send us a text. Our Phone number is (808) 727-0338

Opening hours:

Monday – Sunday: 9 am – 6 pm (contact hours)

Monday – Sunday: 24 hours (food service hours)

Testimonials

Read What Our Amazing Clients Have To Say About Us

Thanks again for the meal of a lifetime!

I wanted to reach out and Thank You Again for an amazing food experience….you were so much fun to have cook us delicious food.

Thank you so much you guys were wonderful!

Insane. You are gifted.

Thank you for making today special!

We haven’t had a better meal on the island and honestly, most places, that’s for sure.

Your food was incredible and I’ve passed your number on to a friend!

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