John Cox
Executive Chef at Ka’uiki restaurant

John Cox is an award-winning chef whose passion is creating seasonal, locally-inspired menus. He is renowned for delectable, sustainable cuisine that draws from both Maui’s culinary history and its rich network of local farmers and fishers. Chef Cox’s daily-changing menus are inspired by what is grown on Maui. These savory menus also reflect his characteristic and versatile style of using diverse global techniques -- ranging from classic European to Thai, Japanese and Southwest American -- on dishes that showcase local, sustainably grown and harvested foods.

Chef Cox returned to Hotel Hana-Maui after 18 months at Noble House Hotels in Santa Fe, New Mexico, as Corporate Chef and Property Executive Chef for Inn and Spa at Loretto. During this time, Santa Fean magazine recognized him as “Best New Chef” in 2007. John was also honored as “2007 James Beard Dinner – Best Resort Chefs.”

Before going to Santa Fe, John was Hotel Hana-Maui’s Executive Chef and the Passport Resorts Corporate Chef for three years. In this role, he created Passport’s culinary philosophy of sustainable – local cuisine, specialized in seasonal, market-based menus and designed spa-oriented dishes for each property. Chef Cox also created “Hana – a Reflection of Place,” a food festival attended by some of North America’s top chefs.

John moved into his position in Hana after training as chef de cuisine for three years under the renowned Craig von Foerster, Executive Chef at Sierra Mar, the highest-rated restaurant in California by Zagat Survey. Sierra Mar is the signature restaurant at the acclaimed Post Ranch Inn, a Passport resort and sister property to Hotel Hana-Maui. Previously, John had worked at several top restaurants in the continental U.S., including the five-star and multiple AAA Four Diamond winner Abacus in Dallas, Texas.

Chef Cox graduated from the New England Culinary Institute in Montpelier, Vermont.
 

Hana’s Fresh, Local Produce

Hana is blessed with rich land and abundant waters that produce delicious, healthy foods. To discover first-hand the island’s rich bounty and share it with Ka’uiki guests, Executive Chef John Cox has spent time exploring Maui’s backcountry. He purchases almost 90% locally-sourced foods—rare in the food industry. These include local honeys and cheeses; fresh-caught fish; and fruits, vegetables and herbs from organic gardens in Hana and surrounding areas on Maui that are brought in daily to the chef by local farmers. 

Chef Cox works with over a dozen local farmers and fishers to ensure his guests receive the freshest, highest-quality fish and produce. Currently, about 95% of the hotel’s produce purchases are local, most of them grown organically. Extensive work with local farmers has yielded fantastic results. Items not considered for growing have been planted and harvested by small farms in Kula, Kīpahulu and Nahiku, including heirloom beets, carrots and artichokes. About 90% of the hotel’s fish is caught by local Hana fishers. Likewise, at the Hana Ranch Restaurant, all hamburger beef comes from the Hana Ranch and surrounding ranches, which utilize eco-friendly ranching practices.