Humuhumunukunukuapua‘a soars with Chef de Cuisine Alvin Savella, sweetens with Executive Pastry Chef Fabrice Benezit

Executive Pastry Chef Fabrice Benezit (in photo) and Chef de Cuisine Alvin Savella raise the culinary bar at Humuhumu. Photos courtesy Grand Wailea

Named after the state fish, Humuhumunuku-nukuapua’a is once again swimming ahead of the rest.

The Grand Wailea’s signature oceanfront restaurant recently welcomed Alvin Savella as Chef de Cuisine (also known as @TheKitchenAssassin). Savella brings an innovative approach, visual artistry and local flavor to Humuhumu’s already stellar culinary creations.

Highlights from Chef Savella’s excellent new menu additions include Kona lobster ramen in a red miso coconut broth; seared togarashi ahi and foie gras; and Kona kompachi on a squid ink risotto with crispy soft shell crab.

Sweetening the deal is Fabrice Benezit, Grand Wailea’s executive pastry chef, who seduces Humu patrons with his enticing array of desserts. Favorite among his heady options are sweet uni featuring mango curd, whipped cream, chocolate pearls, dry raspberries, soaked brioche, lilikoi cremeux, squid meringue and pineapple foam; smashed coconut incorporating haupia chocolate crunch, coconut mousse, kiawe crust crumble and lilikoi coulis; pineapple tatin with warm carmelized Maui Gold pineapple, Caribbean cake, Tahitian sauce and Moroccan spice dry pineapple; and the mischievously named forest mushroom — a dreamy concoction of beet red velvet cake, pistachio cake, chocolate crumble, chocolate mousse, raspberry coulis and pistachio ice cream.

Top any of these sweet-tooth satisfying desserts with a steaming cup of Akamai Coffee Humuhumu Roast, a rich, smooth roast with notes of dark chocolate, caramel, vanilla and berries uniquely developed for and only available at Humuhumu.

Chef de Cuisine Alvin Savella

At A Glance: Humuhumu

Location: Grand Wailea, A Waldorf Astoria Resort | 3850 Wailea Alanui Dr. in Wailea

Dine: Kitchen is open from 5 to 9:30 p.m. daily. Reservations strongly recommended. Call 875-1234, ext. 2500


Today's breaking news and more in your inbox

I'm interested in (please check all that apply)
Are you a paying subscriber to the newspaper?


Starting at $4.62/week.

Subscribe Today