Huliau Food & Film Festival

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

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!

Congratulations to 2nd year Huliau filmmaking student Sean Fleetham for winning our event’s student filmmaking competition along with Misophat sushi.  You can watch his film and the 5 other student entries in our YouTube playlist below.


This year’s event featured the beautiful voice of Bentley Kalaway who has performed with us for the past three years as well as Joel Katz and multiple Grammy & Hoku award winning Hawaiian Slack Key artist George Kahumoku Jr!

George Kahumoku

About our 2016 event

Our 2016 event was held on Saturday August 6th at the beautiful Sugar Beach Events venue on the beach in north Kihei.  This year’s event featured 10 farm-to-table chef stations, an expanded 100% local bar, an impressive array of silent auction items, music by Bentley Kalaway, Joel Katz and George Kahumoku Jr and our annual student film competition featuring event chefs!


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

Our best silent auction ever!

Our silent auction this year featured over 100 items donated by local businesses and artists.  Mahalo to all who donated!  Our silent auction raised over $14,000 this year!

Our 2016 Event Chefs

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 Eric Morrissette

Chef Eric Morrissette

Executive Chef, Fleetwood's on Front St

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Fleetwood’s Executive Chef Eric Morrissette’s taste for culinary excellence stems from his upbringing in his parents bakery; this early exposure to the world of baking and cooking inspired him to further his education at the Lincoln Culinary Institute in Connecticut. Since then, he has worked along side highly acclaimed Chefs in a variety of restaurants. With his East-coast flair he has helped develop and execute the award winning menu at Fleetwood’s On Front St., and has become a highly regarded Chef himself here on Maui.
Chef Kyle Kawakami

Chef Kyle Kawakami

Maui Fresh Streatery

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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 Gary Johnson

Chef Gary Johnson

Hāna Ranch Provisions

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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 in 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. While Executive Chef of Joe’s Nuevo Latino, Gary won the Kapalua Wine and Food Festival’s “Best of the Fest” award. In 2015, Gary joined the newly opened farm to table restaurant Hāna Ranch Provisions as the Head Chef. Chef Gary’s culinary style and vision match Hāna Ranch Provisions penchant for local organically grown produce, and thoughtfully sourced meat and seafood.
Chef Lee Anderson

Chef Lee Anderson

Sugar Beach Events

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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 Lawrence Mason

Chef Lawrence Mason

Black Sheep Catering

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Lawrence Mason is a private chef who has helped open The Mill House and is currently helping to open a new restaurant venue in Haʻikū near Ulumalu Rd.  As a troubled youth, Lawrence found a positive way to channel his energy through cooking starting at the Kihei Youth Center at age 13. Lawrence credits the joy he got from cooking and seeing people enjoy his food for ultimately changing his path in life.

Today Lawrence lives with his two adorable boys, his fiancé Maya and his puppy Minnie Mouse. He feels fortunate that through the grace of god and sobriety he is able to live life to the fullest, be a wonderful family member and use his profession as a chef to give back to his community. Lawrence especially likes to work with youth and share his story with them in hope that it will inspire them to be hopeful about their own futures. 

Jessica Qsar

Jessica Qsar

Conscious Quisine

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Born and raised in Southern California, Jessica started her love affair with food at a very young age helping her mother with family meals and her Jordanian aunties with elaborate Middle Eastern feasts. She left the corporate world in 2009 to attend The Natural Gourmet Institute to receive her credentials as a health supportive chef. Since then, she has lived and cooked in Spain,Washington, San Diego, Malibu, New York City, Colorado and currently Maui, HI where she helped open Choice Health Bar in Lahaina before branching out to start her own private chef company, Conscious Quisine. When she isn’t in the kitchen you will find her spending time with her husband and son, playing at the beach, hiking, practicing yoga and enjoying time with her beloved friends and extended Maui family.


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”! 
Chef Carol Wallack

Chef Carol Wallack

2016 Chef Coordinator

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Executive chef, owner of Sola restaurant, chicago. (Retired) Chosen as one of Chicago’s best chefs 2009, named one of Chicago’s Culinary queens, national restaurant association / Food Arts chef BBQ winner 2008, 2009.
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 Rebecca Woodburn-Rist

Chef Rebecca Woodburn-Rist

Haleakalā Creamery

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Rebecca has had a keen interest in raising livestock and working with horses since she was a young girl. Upon moving to Maui Rebecca discovered a passionate local foods movement and wanted to be a part of connecting the community to their food. She started with baking fresh organic bread and selling it along the highway in Kula and then began raising goat’s to become a source for locally made Goat’s Milk Ice Cream and Caramel Sauces. The certified dairy is planned for completion in the fall of 2016.
Chef Sabra Ricci

Chef Sabra Ricci

Private Chef

Read Sabra's Bio

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.

About our 2015 Event

 Mahalo to all the sponsors, chefs, volunteers and guests who made our 2015 event a great success and helped us raise over $12,000 for our programs!