Huliau Food & Film Festival

A farm-to-table celebration of local agriculture featuring local chefs and student-produced films

Join us for our 5th annual event on August 12th at Sugar Beach Events!

The event will feature multiple chef-run farm-to-table stations, and cash bar of 100% locally-produced cocktails, beer and wine. Guests will also enjoy live music, a silent auction and a food-themed student film contest. All funds raised will benefit Maui Huliau Foundation’s environmental education programs for Maui youth.

Tickets now on sale!

Tickets and VIP Parking

Ticket price includes full meal from 11 chef-run pūpū and dessert stations and your first drink from the bar.

Table reservations: This year we are making it easier to book tables for groups of 8 wanting to sit together but pay separately. Simply choose a name for your table and enter it in the text field during checkout or email us after booking at You must pay for 8 seats by August 9th to be seated together. For questions call (808)757-2100

VIP parking: A complimentary shuttle service will be offered from Kihei Lutheran Church for all guests. There is limited on-site parking available in advance only for $20 per car.

Mahalo to our 2017 event sponsors, our many food and beverage sponsors and our team of 10 volunteer chefs for making this event possible! Click on their logos below to learn more about our main sponsors.

About our 2016 event

Mahalo to all who attended our 4th annual Huliau Food & Film Festival and to all our sponsors, chefs, musicians and volunteers for making this night possible! With your help we raised over $20,000 for our programs for Maui youth!


Click the photos above to see the full album by Bryan Berkowitz on Facebook.

Our 2017 Event Chefs

The 2017 event menu will be added here in late July!

Chef Jacquelyn Torres

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

Chef Lee Anderson

Sugar Beach Events

Read Lee's bio

Originally from Charleston, South Carolina, Chef Lee’s love of all things culinary began at a Mexican restaurant 30 years ago. The dedication she demonstrated there eventually led her to the opening culinary coordinator position for a national restaurant concept where she travelled throughout the southeast developing and training new employees. Working with the Director of Culinary Development, Chef Lee’s career path became clear. Subsequent to that, an eight year stint with Metromedia Restaurant Group led Lee to the decision that she would move to Maui. She landed in the management team at Spago at the Four Seasons Resort, Maui. After nearly three years with Spago, Chef Lee created and sold her first catering company. Learning from that experience, she built her own ocean front venue where she is enjoying success at Sugar Beach Events.
Chef Maja Liotta

Chef Maja Liotta

Private Chef

Read Maja's Bio

Growing up in a small town in coastal Maine, some of my fondest memories were of tromping around in the woods looking for mushrooms, fiddlehead ferns and blueberries or catching an early sunrise on my Dad’s lobster boat as we cruised out to check my his lobster pots. Everything gleaned from our adventures was served up in my family’s restaurant, The Spice of Life, where I sat, watched and learned my entire youth. I watched the waitresses carefully fold, polish and place, preparing for the evening service. I watched bar patrons loosen up with a cocktail and giggled as my Dad would join the local musicians for open mike nite on his Bongo drums. I would fastidiously observe the chefs, sous chefs and dishwashers in the kitchen as it was always buzzing with excitement. Having been raised with in the restaurant business, one could say it was simply in my blood but it wasn’t until my adult years that I began experimenting with my own style of cuisine. I ignored the nudge to go to culinary school immediately after graduating from University of Chicago in 1996 thinking I was on to bigger and better things, nonfoodie related. It took me another 20 years to realize that the biggest, best thing I would do is right here on Maui, many years later. My company, Lilikoi Creations was launched in November 2015. My staff and I have enjoyed cooking for local families, professional athletes, celebrities, dignitaries, CEO’s and many visitors to Maui but most importantly, my friends, ohana and keiki. When I am not cooking professionally and casually, I am chasing waves with my 3 kids, trying to homeschool them and mixing up batches of my delicious sunscreen: reef safe, Solkine available for sale at your local surf shop and at
Chef Isaac Bancaco

Chef Isaac Bancaco

Executive Chef, Andaz Maui at Wailea

Read Isaac's bio

In the spirit harmonizing of flavor, locally grown ingredients & globally refined technique, Andaz Maui at Wailea Resort’s Executive Chef Isaac Bancaco (Kaʻana Kitchen, 2014’s “Best New Restaurant” by Maui Nō Ka ʻOi Magazine) pays tribute to his stout Maui roots (Hawaiian, Japanese, Chinese, Filipino). In addition, Bancaco has been named the 2014 ʻAipono Awards “Chef of the Year,” by Maui Nō Ka ʻOi Magazine. 2014 also garnered him Pacific Business News Top 40 Under 40, the only chef in PBN’s 2014 class.


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

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

Chef Eric Morrissette

Executive Chef, Fleetwood's on Front St

Read Eric's bio

Chef Eric’s taste for culinary excellence stems from his upbringing in his parents bakery, which inspired him to further his education at the Lincoln Culinary Institute in Connecticut. Since then, he has worked alongside highly acclaimed chefs in establishments, including the Michelin-rated Eleven Madison Park, where the importance of ‘attention to detail’ became a lifestyle, and not just a job requirement. He credits his travel adventures for developing regional flavors and techniques, and has been utilizing his experience to develop and execute the award-winning cuisine at Fleetwood’s on Front St. since becoming the Executive Chef in 2012. “Sustainable Agriculture is my passion and I implement this practice in every dish that I create at Fleetwood’s. I believe in balanced, unprocessed whole foods. I believe in community involvement and take an active role in advocating for Sustainable Agriculture.”
Chef Gary Johnson

Chef Gary Johnson

Hāna Ranch

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Gary Johnson began his hospitality career in a neighborhood restaurant near his hometown outside of Fort Worth, Texas. After Gary received his degree at Le Cordon Bleu culinary school, he worked in famous kitchens throughout Colorado and Texas before moving to Hawaiʻi. Since his time on Maui, Gary has worked in the award-winning kitchens of Capsiche, Kaʻana Kitchen and Joe’s Nuevo Latino and has built lasting relationships with Maui’s local farmers, fisherman, and ranchers. In 2015, Gary joined the newly opened farm to table restaurant Hāna Ranch Provisions as Head Chef. Gary’s culinary style and vision match Hāna Ranch’s penchant for local organically grown produce, and thoughtfully sourced meat and seafood. At Provisions, Gary’s cooking was featured in over 40 publications in one year, including Vogue, The New York Times, The Los Angeles Times, The Food Network, HAWAIʻI Magazine and many more. In 2016, Provisions won an ʻIlima award for Best New Restaurant on a Neighboring Island and was listed as a Best New Restaurant by Expanding his role at Hāna Ranch, Gary is now the Executive Chef and Director of Hospitality, overseeing food operations and events at the Hāna Burger Food Truck and Hāna Ranch.
Chef Sabra Ricci

Chef Sabra Ricci

Private Chef

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Known as “chef to the celebrities,” Maui-based Executive Private Chef Sabra Ricci is renowned for her healthy, delectable menus and unparalleled service—and as a result, has developed a strong and loyal clientele, including Fortune 500 CEOs and some of the biggest names in Hollywood.

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, writes a daily column on Chicago Sun-Times: Splash, a monthly column on 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

Chef Kyle Kawakami

Maui Fresh Streatery

Read Kyle's bio

Born and raised in Kula, Maui, Chef Kyle Kawakami has always been intrigued and drawn to the culinary industry. After graduating from the University of Hawaii at Manoa in Marine Biology, Kyle continued his education at Maui Community College in their culinary arts program. After working several years at the Fairmont Kea Lani resort under the tutelage of Chef Tylun Pang, Kyle returned to UHMC as an instructor where he spent 10 years teaching young culinarians of Maui. Through travels and work in the continental US, Kyle saw the exploding food truck industry and felt an opportunity to create a unique experience here on Maui. Maui Fresh Streatery was created in 2013 with the goal of exposing local residents of Central Maui to a wide variety of cultural cuisines while supporting local agriculture, ranching, and fishing. 
Chef John Cadman

Chef John Cadman

Pono Pies

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Chef John Cadman is passionate about canoe plants, especially ʻulu (breadfruit) a main ingredient in his most locally-sourced Pono Pies, and its potential as a healthy and local food source for people throughout Polynesia. John is famous to many of our students from his days working as cafeteria manager in Haiku Elementary, King Kekaulike High School and Kamehameha Schools Maui.


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 Ahren Uyeda

Chef Ahren Uyeda


Read Ahren's bio

Born and raised in Hilo, Ahren Uyeda from a very young age enjoyed watching his mother and grandmother prepare traditional Japanese dishes. Ingredients would often come from his family’s farm located in Kapoho and Pahoa. At the age of 18 Ahren moved to Eugene, Oregon where he attended the University of Oregon and earned a BS Degree in Computer Science and Multi-media Designs. In addition to earning a degree, Ahren studied the art of sushi under the direction of a Japanese Chef for 6 years. He then went on to serve as a sushi chef at various restaurants in Oregon and Hawaii. In 2013 he joined the team at Miso Phat Sushi as the Executive Chef where rolls such as the “TNT”and “TNA” were created. Since then Miso Phat Sushi has expanded and opened a second location in Azeka Mauka in Kihei. Ahren has been featured in food columns and on the popular TV series Diners, Drive In’s and Dives with Guy Fieri. Chef Ahren continues to pursue his dream of creating his style of “New Age Sushi”!