Maui Business

23rd Noble Chef Gala to Raise Funds for Maui Culinary Program

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The University of Hawaiʻi Maui College Culinary Arts Program announced details for the upcoming 2019 Noble Chef fundraising gala, set to take place on Nov. 22, 2019 at the Fairmont Kea Lani Resort & Spa. The event will run from 6 to 9:30 p.m. in the Kea Lani Ballroom and Gardens.

Featuring the students and faculty of UH Maui College Culinary Art Program, this year’s theme “White Christmas” features nostalgic holiday décor and festive amenities, live music during dinner, and an evening with dancing to a DJ.

From 6 to 8 p.m. guests will enjoy a “heavy tapas style ‘small bites’ reception” crafted by Maui’s finest chefs and UH Maui College Culinary Arts Program Chef instructors. Following this gourmet grazing experience, a brief presentation to the annual scholarship participants will be made along with a thank you message to the host hotel.

A traditional grand parade of students will lead and welcome each guest to a “Grand Holiday Dessert Presentation” from 8:15 to 9:30 p.m. A selection of holiday inspired cocktails, local beer, wine, cordials and coffee will be available throughout the evening and paired to compliment the food stations.

Participating Chefs include:


– Chef Instructors from Maui Culinary Academy: Chef Theresa Shurilla, Chef Tom Lelli, Chef Craig
Omori, Chef Noel Cleary, Chef Hannah Stanchfield and Chef Peter Pak
– Chef Donald Wressell – Guittard Chocolate
– Chef Lyndon Honda – The Sheraton Maui Resort and Spa
– Chef Ray Sauter – Sorrento’s On Beach
– Chef Roger Stettler – Taverna Maui
– Chef Jojo Vasquez – Fond
– Chefs Isabelle Toland & Chef Kenneth Sniffen – Banyan Tree – The Ritz-Carlton, Kapalua
– Chef Travis Morin – Three’s Bar and Grill & Fork and Salad
– Chef Robert Barrera – Cane and Canoe at Montage at Kapalua Bay
– Chef Taylor Ponte – The Mill House
– Chef Zach Sato – The Restaurant at The Hotel Wailea
– Chef Kevin Posada – Maui Brewing Company Restaurant – Maui


This year the traditional “Fund a Need Experience” will be represented via a Silent Auction and holiday “Giving Tree.” The silent auction is an opportunity for those wanting to bid on experiences such as a hotel stay, a grand picnic basket experience paired with a trip to special location, chef table experiences at The Class Act, cooking lessons and private dinners. In addition, each guest chef will donate a gift certificate to be enjoyed at their showcased restaurant.

The “Giving Tree” is an opportunity for guests to “purchase” ornaments of various designs each with an associated donation amount. The ornaments will be packaged so that each guest can take home to hang on their tree or share with a friend. The ornaments will also be a gift that keeps giving, as the culinary students will benefit from the proceeds with focus on state of the art equipment needs for the college.

The Noble Chef is UH Maui College Culinary Arts Program’s largest annual fundraiser, with proceeds directly supporting culinary education, student career advancement, and community service. Proceeds are also allocated toward student scholarships, student field experiences and internships, student culinary competitions, program enrichment and enhancement, and professional development for culinary faculty.


Tickets are $200 per person and are available for purchase online.

Sponsorship opportunities: $10,000 for a Title Sponsorship “White Christmas” (table of eight), $5000 for a Premiere Sponsorship “Sisters…Sisters” (table of eight) and $3,000 for a Patron Sponsorship “Snow..Snow..Snow” (table of eight). Limited seating is available. To reserve a seat or to inquire about sponsorship benefits, contact Marilyn Fornwall at (808) 984-3261 or [email protected]

Cover photo: An appetizer from a previous Noble Chef. Photo by Peter Liu.

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