Main content starts here, tab to start navigating

Our Community

Sometimes, to create something really special, it takes a village.  But to support Kō restaurant, it takes an island.  Kō draws inspiration from Maui families, utilizing fresh ingredients from Maui farmers, ranchers and fishermen and supports culinary education at the Maui Culinary Academy.  Get to know the people behind Kō.

Maui Farmers & Ranchers

Chef Pang sources Maui and the Hawaiian islands for the freshest ingredients for Kō.  With over 90% of fish, beef and produce sourced locally, the flavors are as authentic as they are sustainable.  Molokai'i purple sweet potato, sea asparagus, hearts of palms, even upcountry blueberries frequent the Kō menu.

Paniolo, or cowboys, have been an important part of Maui's culture for decades.  The cattle raised upcountry is grass-fed and completely hormone, stimulant and steroid free.  Kō is proud to serve Maui Cattle Company beef and support local ranchers.

Maui Fishermen

Fresh local seafood is always a highlight on Kō's menu and Hawaii's fishermen play a huge role in protecting this natural resource of the islands. the fishermen who catch for Kō support a sustainable fishery, while at the same time providing some of the most delectable fish found anywhere in the world.  The abundance and variety allows Chef Pang to select the species, size and quality of the fish on a daily basis, in order to have it prepared and served at dinner that evening.

Supporting Tomorrow's Chefs

Kō and Fairmont Kea Lani share a rich history of supporting the development of future culinarians.  Since 1996, the resort has hosted Maui Culinary Academy's largest annual fundraiser, Noble Chef, raising funds for the school as well as providing valuable mentorship opportunities for the students.  In 2012, the resort launched the annual Tylun Pang Aspiring Chef Scholarship to further support this cause and offer the top performing student a summer internship.

Kō in the Community

Chef Pang and the Kō team regularly support the community through participation in Hawaii's Localicious campaign, Hawai'i Seafood Awareness month, and numerous commitments to introduce Maui's youth to local agriculture and working in the culinary profession.