Hawaii’s first and only Relais & Châteaux restaurant, The Restaurant at Hotel Wailea (formerly known as Capische?) offers a European-inspired elegance infused with creative island-to-table cuisine. Menus are created around what is readily available from Maui’s own farms and fisherman ensuring that each dish is prepared using only the finest local, seasonal and artisanal products; including those grown in the restaurant’s own garden and farming operation.
Zach Sato, Chef de Cuisine
A Maui native with a fierce attraction to blending the best of culture and cuisine, Hotel Wailea’s chef de cuisine Zach Sato has cultivated an inimitable enthusiasm for showcasing Hawaii’s history and culture by working with generations of homegrown flavors, both present and past.
Chef Sato brings to The Restaurant at Hotel Wailea a belief system derived in sourcing the finest available ingredients as a means of crafting exceptional cuisine. Chef Sato utilizes seasonal, island-grown offerings and ingredients from the hotel’s own farming operation, and has forged and fostered close relationships with Hawaii’s farmers and artisans – a favorite is the Big Island staple Hirabara Farms with which he works closely to craft season-driven dishes.
“I aim to provide guests with not only a special dining experience but also a meal heightened with flavor fusions that are unexpected and executed perfectly,” said Chef Sato. “I take great care to ensure each dish is intentional and thoughtfully created around ingredients that are fresh and in season.”