The Daily Grind
My days are a constant flow between the kitchen, the farm, and the community. It's cooking, farming, teaching, and building something bigger than myself, all grounded on Maui as my home base. The work is relentless, but honestly, I wouldn't want it any other way.
Creative Chef Work
When I'm creating a new dish, inspiration has to come from within. I start in the soil: What's thriving without effort? What smells strongest when you brush past it? What do you snack on raw because it's too good to wait? Plants that grow easily and taste great raw are telling you something. They want simplicity.
I let one ingredient be the lead actor and build everything else to support it, not compete. First, I think emotionally: honesty and nostalgia. Then, technique: how can I add my twist to elevate it beyond expectation?
“Most great dishes start as half-formed thoughts”- Chef Zach •
Sustainable Farming Leadership
I host farm tours at Hua Momona Farms, sharing agricultural experiences with volunteers and the community. It's about education, sustainability, and building something together. We monitor soil health to plan future plantings and develop crop rotations that serve both the farm and the kitchen. What started as one farm now supplies roughly 50 hotels, restaurants, private chefs, and food trucks.
“Ingredient sourcing isn’t just about local produce; it’s about teaching younger chefs and visitors where food comes from” - Chef Zach •
Community Leadership
Working alongside Chef Naiwi Teruya, I dedicate time to Maui relief efforts. I assist in providing meals through Hua Momona Foundation and work with volunteers in our farm fields. Since the 2023 Lahaina fires, our Foundation has delivered over 85,000 hot meals directly to families in need. We continue supporting this program while addressing food insecurity across Maui.
Public Appearances & Media+Brand Activities
When I'm off the island, I engage with interviews, podcasts, and collaborations that let me champion sustainability and Maui relief efforts. I do cooking demonstrations, connect with other chefs, and participate in pop-up dinners and food festivals. And yes, plenty of eating happens. That's all research and development: it's how I grow. Every meal teaches me something new, every conversation with another chef pushes my palate and perspective forward.
