Executive Chef Brian Reilly of Down the Hatch in Lāhainā. Courtesy photo.

Down the Hatch – A Place To Eat Fish is announcing the appointment of Chef Brian Reilly as Executive Chef as of August 2018. Chef Reilly returns to Maui with a passion for the culinary arts and the experience to elevate Down The Hatch’s “Southern Aloha” style cuisine.

Born in South Dakota, Executive Chef Brian Reilly has developed his style of cooking in a variety of locations and worked in the culinary field for twenty-four years. Reilly’s career began at the age of 13, in a hometown hotel, igniting his passion for being in the kitchen. Later he cultivated his culinary skills working for a number of different restaurants, along with earning a degree from the Art Institute of Colorado with a focus in the Culinary Arts. Ten years at the Westin Ka’anapali Ocean Resort Villas trio of award-winning restaurants Pulehu, Auntie’s Kitchen, & Pailolo added a Pacific Rim polish to his craft. Reilly’s most recent endeavor showcased his culinary refinement as Sous Chef of the St. Regis J&G Grill in Park City, Utah. Now he is bringing his skills back to the islands to take charge of the kitchen Down The Hatch.

Chef Brian Reilly returns to Maui with his partner and two children. His goal-oriented leadership abilities focus on work ethic, building strong teams and leading by example, while his biggest pet peeve is tardiness. Chef Reilly has already begun to embrace the “Southern Aloha” spirit that Down The Hatch is known for.

Chef Reilly will be introducing fresh tortillas made in-house for tacos, and he’s already begun to forge  connections with Maui fisherman to continue getting fresh local fish. He also has plans to keep the kitchen open even later, making Down The Hatch the only restaurant on Maui’s west side open past midnight. Down The Hatch looks forward to having Reilly take Down The Hatch to the next level of cuisine on Maui.