More than 500 guests gathered at The Ritz-Carlton Maui, Kapalua last weekend for the 2025 ʻAipono Restaurant Awards, recognizing top chefs, restaurants and hospitality professionals across the island.

Hosted by Maui Nō Ka ʻOi Magazine, the annual event honored winners in more than 40 categories, selected by readers, residents and visitors. The sold-out celebration also raised funds for the University of Hawaiʻi Maui College Culinary Arts Program.

“This night is a celebration of Maui’s culinary excellence – and the people, places and flavors that make our island so extraordinary,” said Chris Amundson, publisher and editor of Maui Nō Ka ʻOi. “ʻAipono comes from two Hawaiian words: ʻai, meaning ‘to eat,’ and pono, meaning ‘excellence and righteousness.’ Together, they reflect the heart of Maui’s food culture: eating and living with balance, respect and care.”

Chef Zach Sato of Havens Chow Cart and Havens Harborside Fish & Chophouse was named Chef of the Year, an award chosen by peer chefs. Sato was recognized for his culinary leadership and community service following the 2023 wildfires. The award was presented by former Maui Nō Ka ʻOi publisher Diane Woodburn.

Other major honorees included:

• Restaurant of the Year – Gold: My Thai Maui, celebrated for exceptional cuisine and hospitality.
• Best New Restaurant: Havens Harborside Fish & Chophouse, praised for bringing additional energy and creativity to Maui’s dining scene.
• Best Service: Mama’s Fish House, honored once again for its unparalleled guest experience.
• Most Innovative Menu: Lineage, recognized for bold flavors and inventive culinary vision.
• Friend of Agriculture: Chef Ryan Luckey of The Pint & Cork, honored for his steadfast commitment to sourcing local and supporting Maui’s farmers. The award was presented by Rudy Balala, vice president of the board of directors for the Maui County Farm Bureau.

In total, 140 businesses received Gold, Silver or Honorable Mention recognition.

Entertainment executive Shep Gordon, a longtime Maui resident and early advocate for Hawaiian Regional Cuisine, joined the event for a live interview. He urged the food community to collaborate and elevate Maui’s global culinary presence.

Dean Wong, executive director of Imua Family Services, returned as emcee, guiding the awards program with warmth and humor. Guests also celebrated the presentation of six scholarships to UH Maui College Culinary Arts students, awarded by Maui Nō Ka ʻOi Magazine and the Maui Hotel & Lodging Association, supporting the next generation of Maui’s culinary leaders.

Guests enjoyed a three-course feast prepared by The Ritz-Carlton’s culinary team, along with pirate-themed festivities, prize drawings and heartfelt moments of recognition. Southwest Airlines, the evening’s lead sponsor, joined Maui Nō Ka ʻOi in championing Maui’s hospitality industry and culinary future. Each attendee also took home a fresh Maui Gold pineapple, courtesy of Maui Gold Pineapple.

“Maui continues to set a high bar in hospitality, and tonight’s event was a true testament to that,” said Jon Gersonde, general manager of The Ritz-Carlton Maui, Kapalua.

A full list of winners is available at mauimagazine.net/2025-aipono-award-winners.