Huliau Food & Film Festival
A farm-to-table celebration of local agriculture featuring local chefs and student-produced films
We are currently seeking event sponsors for our 6th annual event! Click here to learn more.
Our 2017 Event
Mahalo to the sponsors, chefs, volunteers and guests who made our 2017 Huliau Food & Film Festival a huge success! Together we raised over $30,000 for our programs.
Congratulations to Huliau students Troy Lau and Jaden Kreutner for winning our 2017 HFFF student film contest!
Our 2017 Event Chefs
Chef Jacquelyn Torres
The Wooden Crate, Lumeria
Read Jacquelyn's Bio
Jacquelyn Torres is a Maui-based chef, born and raised in Los Angeles. A Le Cordon Bleu graduate straight out of high-school, Jackie heeded a natural calling to the food service industry. Drawing from her Mexican roots, she was inspired by the culinary offerings of her mother and grandmother.
Chef Jackie’s culinary experience is diverse, with early influence during her time in Baltimore with Cindy Wolf and Roy Yamaguchi to a return back to LA for a deep experience with Jose Andres at The Bazaar in the SLS Hotel. It didn’t take long for The Bazaar to recognize her talent that lead her to joining the restaurant’s opening team in their Miami location.
Having found success in Miami, Chef Jackie enjoyed opportunities at the Miami powerhouse Standard Hotel and back on restaurant opening teams, this time with Morimoto. Enjoying plying her trade with high-end product, Chef Jackie naturally found herself representing the 50 Eggs Inc restaurant group and cooking in the famed James Beard House.
Heeding to the call of Hawaiʻi and the rich culinary opportunities on Maui, Chef Jackie spent the last year and half as part of the leadership team for Bev Gannon before making her way to Lumeria Maui where she is currently leading the culinary team there. Chef Jackie is enjoying her time diving into the culinary layers of Maui although always embraces her Mexican roots.
Chef Lee Anderson
Sugar Beach Events
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Chef Maja Liotta
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Chef Isaac Bancaco
Executive Chef, Andaz Maui at Wailea
Read Isaac's bio
In 2011 Bancaco was honored as the only chef in Travel Age West’s, “Future Faces of Hawaii Tourism” and “Top Young Chefs to Watch” by Hawaii Hospitality. As an active player in supporting Maui’s farms and farmers, Bancaco displays a perfectly balanced menu of locally sourced components at the chic Andaz Maui at Wailea Resort.
He now flaunts using 85% from the islands top growers, ranchers and fishermen. After securing his first cooking position at the acclaimed Blue Ginger under Ming Tsai, Bancaco competed as Tsai’s sous chef on “Iron Chef America” defeating Bobby Flay in “Kitchen Stadium,” his first defeat on home soil. Born and raised on Maui, Bancaco possesses deep rooted pride in Hawaiʻi’s locally grown and produced goods giving diners a paralleled sense of place and a taste of his island home.
Chef Tiffany Ward
Maui Catering Services
Read Tiffany's Bio
Award Winning Chef & Professional Windsurfer / Waterwoman Chef Tiffany was formally trained in classic French cuisine at the California Culinary Academy (CCA) in San Francisco. She utilizes local, fresh, sustainable ingredients in her cooking that mirror her love for the Hawaiian islands and Hawaiian hospitality. Chef Tiffany’s creative style and passion for perfection are reflected in every dish and menu.
Chef uses the best organic produce from local farmers and works closely with local meat and seafood providers in order to get the best food products available in the Hawaiian islands. Living on Maui offers a front seat to an array of exceptional fruits, vegetables, seafood, meats, and other gourmet ingredients. She also uses these fresh ingredients to bake incredible desserts that are full of island flavors.
As one of the top sponsored female windsurfers in Hawaii, Chef Tiffany has a fearless and adaptive approach to water sports that easily transfers to her life as a Chef and owner of Maui Catering Services. There’s a reason she’s called The Surfing Chef! She is currently working on a synergy project, Maui Mermaids, combining her love of windsurfing and her passion in culinary arts to help support local surf talent. The objective being to create awareness for the surfing community and a positive encouraging environment for aspirational mermaids (local, rising athletes).
Chef Tiffany was featured on the Food Network’s show, “Extreme Chef” in 2012 and competed in cooking challenges that spanned the globe. Her zest for life, her passion for creating gourmet dishes, and her ability to use ingredients in innovative ways, were highlighted on the show and it’s the same passion and commitment she brings to every Wedding and event..
Chef Eric Morrissette
Executive Chef, Fleetwood's on Front St
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Chef Gary Johnson
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Chef Sabra Ricci
Read Sabra's Bio
A graduate of the California Culinary Academy in San Francisco, Ricci worked in Paris for Yes Catering Company and later as the consulting chef for Grail Springs Spa in Canada. No stranger to the media, she makes frequent guest appearances locally and nationally, and has been featured on Chelsea Lately, The Today Show, Extra, and Entertainment Tonight, and contributes regularly to About.com, writes a daily column on Chicago Sun-Times: Splash, a monthly column on Tarot.com and AOL Living.
Sabra Ricci, has written three books on her true passion of cooking and her love of astrology in Lobster for Leos, Cookies for Capricorn: An Astrology Lover’s Cookbook, January 2012, St. Martins Press, and Sexy Star Sign Cooking: A Cookbook for Lovers, January 2013, St. Martins Press. Her third book, Dirty, Sexy, Funny Astrology, she collaborated with comedian Jenny McCarthy, just released June 15, 2015. Ricci goes back and forth between her home in upcountry Kula on the island of Maui and Santa Monica, California. She lives with her husband, Ferenc and her cat Olive. In her down time, she enjoys a strong Bikram yoga practice, and traveling the world for her next culinary adventure.
Chef Kyle Kawakami
Maui Fresh Streatery
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Chef John Cadman
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Now as owner and operator of Pono Pies, John creates delicious sugar, gluten, dairy and GMO-free raw desserts out of as many locally sourced ingredients as possible. His pies are not only delicious but also represent his contribution to eating in a more pono (righteous) way that is both healthy and sustainable.
Chef Carol Wallack
Former Exec Chef & Owner of Sola Restaurant in Chicago
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Chef Ahren Uyeda