A Feast For Your Senses

Perched above South Maui’s coastline, The Restaurant at Hotel Wailea offers an intimate dining experience that celebrates Hawai‘i’s flavors. As the state’s only Relais & Châteaux restaurant, it showcases locally sourced ingredients in a curated three-course tasting menu, paired with handcrafted tropical cocktails. Every dish reflects the island’s natural beauty, crafted with precision and artistry​.

With panoramic ocean views and starlit garden seating, the restaurant blends elegance with nature. Led by Executive Chef Ryan Cruz, the menu is inspired by Japanese art and floral design. An extensive wine program ensures perfect pairings, while private dining experiences like the treehouse and chef’s table create unforgettable moments of culinary excellence​.

Chef grating truffle over a dish in a kitchen setting.

Executive Chef Ryan Cruz

A person wearing a white chef coat and a brown apron standing outdoors in a field with tall grass and a cloudy sky in the background.

Chef Ryan Cruz's culinary journey is a testament to his commitment to nurturing both flavors and people. Adopted from the Philippines at age three and raised in Anaheim Hills, California, Cruz discovered his passion for cooking alongside his father and grandmother during family gatherings. After graduating from Le Cordon Bleu College of Culinary Arts in Los Angeles, he honed his skills at renowned establishments across the globe, including London, New York City, Los Angeles, and Istanbul, where he met his wife, Jaila. His expertise led him to serve as a private chef for notable clients such as Oprah Winfrey.

Upon arriving in Maui, Cruz joined Hotel Wailea, ascending from chef de cuisine to executive chef overseeing The Restaurant at Hotel Wailea, The Birdcage, and the poolside cabanas. His leadership philosophy centers on fostering the growth of his team. Cruz's culinary creations are inspired by Maui's seasons, offering dishes like watermelon agua chile paired with local kanpachi for a refreshing summer treat, and a warming carrot purée served alongside white, flaky snapper during winter. His approach to plating emphasizes creativity, utilizing negative space and vibrant purées to enhance the dining experience.

Commercial kitchen with stainless steel appliances and countertops, large central island, overhead ventilation, and natural light from windows.

The Kitchen

As a Relais & Châteaux property, being at the forefront of culinary innovation is a priority. Our facility, featuring a state-of-the-art custom build from Hestan, is an incubator where talented chefs can continue to create unrivaled culinary offerings.

Previous Events

  • Large group of people posing in front of a building with a thatched roof, surrounded by palm trees and greenery.

    The French Laundry at Hotel Wailea

    Feburary 2024

  • Chef in kitchen holding a glass of white wine

    Krug x Flower featuring Chef Justin Cogley of Aubergine

    October 2024

  • Wooden box with corkscrew, silver leaf ornament, yellow star-shaped item, forks, wine glasses on table. Hotel Wailea and The Little Nell branding.

    Hotel Wailea x The Little Nell

    June 2023