Discover the flavors of the islands in a traditional bistro setting with sweeping views of three Hawaiian Islands. The Restaurant at Hotel Wailea showcases its artistry with fresh, seasonal ingredients sourced from farmers and fishers throughout the region. Chef Zach Sato’s “culinary casual” fare reflects the best of the islands’ colors, scents, and tastes, and Relais & Châteaux has recognized the Maui-born chef as one of the rising culinary talents in the country.
From its perch on the hillside above South Maui’s Wailea resort area, the Restaurant at Hotel Wailea offers sweeping panoramic ocean views from the upper lanai and intimate dining under the stars in the garden.
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.”