Prime views of three Hawaiian islands meets an expansive open air oceanfront oasis. Waicoco seamlessly transitions between oceanside breakfast, lunch, and dinner - allowing you to sip and sway from sunrise to sunset. Delicious bites and tropical libations will melt away your inhibitions. Welcome.
Alfresco breakfast, casual lunch & happy hour pupu, and dinner - overlooking Kaanapali Beach.
A Honolulu native, Chris received his formal training from the prestigious Culinary Institute of America in Hyde Park, NY where he earned his degree in culinary arts.
His skill level and passion placed him in top restaurants across the U.S., from San Francisco, where he worked at Ron Siegel’s Dining Room at the Ritz-Carlton and Mourad Lahlou’s Aziza, to New York City where he worked at Per Se, Thomas Keller’s iconic restaurant. After spending time in Washington state at Blaine Wetzel’s Willows Inn on Lummi Island, Chris returned home to become the Executive Chef at Vintage Cave in Honolulu. He left that position in 2014 and has since been pouring his energy into creating Restaurant Senia, Bar Māze, Miro Kaimuki and other endeavors. He is also the chef of Hawaii’s first and only Relais & Châteaux restaurant, The Restaurant at Hotel Wailea, and the reimagined Hau Tree at the Kaimana Beach Hotel.
John was born and raised outside of Chicago where he started his culinary career in the extraordinary kitchens of the Hotel Baker, Moto and as the Pastry Chef of the 2 Michelin-starred Charlie Trotter’s. After the restaurant closed in 2012, John moved to the Grand Cayman to run a small fine dining restaurant. While on the island, he met Chef Daniel Humm who inspired him to move to New York to be a part of the NoMad team. Over the course of a few short years the restaurant was awarded a Michelin star, 3 NY Times stars, #1 bar in all of North America, numerous James Beard nominations, and San Pellegrino’s 64th best restaurant in the world.
In 2016 Chef John was awarded Glenfiddich’s Most Experimental Bartender Chef Collaborator. In the 2017 he won the coveted award of San Pellegrino Best Young Chef in America. Chef also competed and won the Vita Mix challenge presented by Star Chefs in 2018 and the Copa Jerez worlds most creative sherry pairing in 2019. He leads the team with a “We” mentality, believes in local products and giving back to the people who keep our restaurants alive. John has found his new ohana and home here in Maui at the gorgeous restaurant of Waicoco.