Māla Ocean Tavern announced the selection of Rob Farrell as its new general manager. Farell joined Māla in December of 2018 and since brought much influence that enhanced Māla’s internationally inspired menu, according to the business.

“His passion for cuisine, wine and mixology are unparalleled and in the short time he has been with the company he has elevated every level of service at the classic Lahaina restaurant,” the company said in a press release announcement.

Originally from the UK, Rob Farrell’s passion for food and beverage began at a young age. At 12 he was working at a local pub. Shortly after he started working, his parents purchased a restaurant, where they employed him as a dishwasher and supported him as he worked his way up the ranks. By 15 Rob said, he knew the restaurant world was for him. 

Holding a Bachelor’s degree in International Hospitality Business Management and Culinary Arts, Farrell has put his skills to the test in a variety of ways.

During his studies, the business reports that Farrell got the opportunity to work for TS Restaurants, here on Maui, including Hula Grill in Kāʻanapali. He’s also reportedly been involved with catering private yachts and bartending private events in Mallorca off the coast of Spain, working at UK hot spots like the Wig and Pen by the Milestone, worked as General Manager at Gastropub, Duncombe Arms, in rural UK, and managed a Chalet in the French Alps. 

In the midst of all these accomplishments, Farrell met his wife, Margaux Nelson of Maui. The newlyweds worked side by side for four years outside of Hawaiʻi before deciding to return. Upon his return, Farrell took on a role at the Monkeypod in Kāʻanapali where he assisted in opening the then new restaurant. 

Two years ago, Farrell joined Māla. “With a consistent passion for innovation and a fresh perspective, he not only brings his special touch to Māla, but to Maui,” the announcement said. 

When asked why he wanted to join Māla’s new owners, he said, “The opportunity at Māla arose and I grabbed it with both hands. I wanted to be a part of a project where I could have a real influence, put my experience to good use and achieve my dreams of one day owning my own restaurant. Taking over as GM of this historic restaurant is a step towards those goals. I couldn’t wish for a better office, nor a better ownership group to work for.”