Noble Chef benefit in Wailea

As usual, Noble Chef is for a noble cause. The 17th annual fundraiser for UH Maui College’s Maui Culinary Academy will be presented in partnership with the Fairmont Kea Lani, Maui and Young’s Market Co.

The Fairmont in Wailea will set the stage with expanded seating in its ballroom on Saturday, Oct. 26.

The event begins with a VIP reception at 5 p.m., followed by a full reception at 6 p.m., and an elegant gourmet dinner with entertainment and auction at 7 p.m. until the party is over.

“Over the last 17 years, Noble Chef has become an integral part of the fabric of our island community and a bellwether of pride for our local food service industry,” explains Chris Speere, MCA’s external program coordinator.

“For one evening, the students and the faculty of the Maui Culinary Academy take center stage, displaying the highest level of culinary arts education available on Maui to friends, family, industry leaders and supporters of higher education at UH Maui College. In its simplest form – Noble Chef inspires in us the noble act of giving back.”

So come support MCA, sip and savor, and have a great time with the who’s who of Maui’s restaurant industry.

“As in the past, we are once again overwhelmed by the great lineup of noble chefs who come to support our academy and mentor our students with their vast culinary talents.”

MCA’s largest annual fundraiser, the Noble Chef pairs mentors with student chefs to create the feast.

This year’s theme is “The World on a Plate,” representing culinary hot spots on the globe, including Vietnam, Morocco, Spain, Great Britain, India, Greece, New Zealand, Japan and Mexico.

After the reception, guests will sit down for a multicourse gourmet French dinner and dessert prepared by MCA’s faculty chefs. Wine and spirits throughout the evening are provided by Young’s Market Company of Hawai’i, Ocean Vodka and Maui Brewing Co.

In addition to preparing the evening’s meals together, the celebrity chefs and the students they mentor spend several days together in an intimate learning exchange, providing invaluable hands-on experience for MCA students.

At the reception, Chef Bryan Beneke of Four Seasons Resort Maui will create a New Zealand appetizer of citrus lobster salad on cornbread crisp. Anton Haines of Pacific’O will go south of the border with Mexican birria and sweet corn uchepos with slow-braised beef and sweet corn tamales.

Other noble chef participants are Chris Kulis and Brian Etheredge of Capische?; Brent Martin and Isaac Bancaco of Andaz Maui; Lyndon Honda of Laulima Catering and Events; Marc McDowell of Makena Resort; Brett Pafford of Gannon’s; and Wes Holder of Pulehu.

Tickets are $250 for preferred seats and $185 for general seating. For tickets, visit