Join world-class vintners, sommeliers and top chefs on Maui Memorial Day weekend, May 21 to 25, 2020, for a luxury wine and food event curated in partnership with “wine therapist to the stars” Christian Navarro of Wally’s Wine & Spirits. Discover why the event was named “Best of the Best” New Wine Festival 2019 by Robb Report.
- Starlit Soirée | May 21, 6:30 pm
Set under Maui’s starry skies, Ryan Kluver of Wally’s joins Craig Dryhurst and Riccardo Menicucci of Four Seasons Resort Maui and Erik Anderson of Four Seasons Resort and Residences Napa Valley to present an extraordinary feast for the senses hosted by fifth-generation vintner Giovanni Gaja of Italian powerhouse winery GAJA.
- Oceanfront Gala | May 22, 6:00 pm – 10:00 pm
More than 30 hand-selected wine producers and celebrity guest chefs will be featured at a grand tasting event set on the Resort’s stunning Oceanfront Lawn. The freshest island cuisine pairs with sensational wines presented by vintners, master sommeliers and the Resort’s more than 20 sommeliers of various levels.
- Masterclasses | May 23 – 24
Set against the beautiful backdrop of Maui's ocean views, masterclasses feature wine, “glassology,” caviar, coffee and more. Tastings are led by select acclaimed international and domestic vintners, master sommeliers and other experts.
- Elite Wine Dinners | May 23, 6:30 pm
Celebrity guest chefs, world-class vintners and top sommeliers pair up with the Resort’s award-winning culinary team to present extraordinary intimate dinners at stunning venues.
- Fire & Feast with Francis Mallmann | May 24, 6:00 pm
Legendary fire master and Argentinian chef Francis Mallmann brings his celebrated style to the shores of Maui. Featuring Bodega Garzón from Uruguay, expect a primal yet sophisticated once-in-a-lifetime affair.
- Bubbles & Brunch | May 25, 10:00 am – 2:00 pm
Featuring the world’s top cuvees, this not-to-be-missed brunch event concludes the weekend of extraordinary wine and food.
- Elite Dinners
- Choose from five extraordinary intimate wine dinners across the Resort: Memento Mori, featuring Chef Michael Mina BOND, featuring Chef Josiah Citrin Casa Dragones Tequila, featuring Chef Melissa Perello Opus One, featuring Chef Wolfgang Puck Dom Pérignon, featuring Chef Jackson Yu
- Choose two of the following Masterclasses led by experts and designed with approachability and fun top of mind: Saturday, May 23 2:00 pm – Champagne and Caviar: Billecart-Salmon and Calvisius Caviar 2:00 pm – Napa Valley Superstars: Realm, Dana Estates, Marciano Estate, Sinegal Estate 3:30 pm – Glassology: A Discovery of How Glass Shape Affects Taste 3:30 pm – The Great Terroirs of California Pinot Noir: Williams Selyem, Kistler, Occidental, The Hilt, Barden Sunday, May 24 2:00 pm – House of Roederer: An Exploration of Biodynamic Champagne 2:00 pm – The World’s Rarest Coffees: A Tasting with Two Coffee Sommeliers from Hedonic Terroir-Driven Coffee 3:30 pm – Central Coast Superstars: DAOU, Crown Point, Jonata, Aleksander, Margerum, Barden 3:30 pm – Super Tuscan Legend: Solaia
Wine Producers and Featured Spirits
- Aleksander Estate
- Bodega Garzón
- Bodega Termanthia
- Casa Dragones Tequila
- Crown Point
- Dana Estates
- Dom Pérignon
- Dos Hombres Mezcal
- Guado Al Tasso
- The Hilt
- Laurent Perrier
- Louis Roederer
- Marciano Estate
- Memento Mori
- Michter's Bourbon
- MOD Sélection
- Moët & Chandon
- Opus One
- Pursued by Bear
- Sinegal Estate
- Veuve Clicquot
- Williams Selyem
Wolfgang PuckWolfgang Puck Fine Dining Group, Spago Maui
The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. The famed chef has built a brand that encompasses three companies: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc. Puck has changed the way Americans cook and eat by combining classic French techniques with Californian and Asian influences and the freshest and finest ingredients. He is the only chef to have been awarded Outstanding Chef of the Year by the James Beard Foundation multiple times. His outpost, Spago Maui, has been the flagship restaurant at Four Seasons Resort Maui since 2001.
Michael MinaMina Group
Mina’s story is one of over two decades of influence, passion, and achievement. With accolades including the James Beard Foundation’s “Who’s Who of Food & Beverage,” Gayot’s Restaurateur of the Year, Bon Appétit’s Chef of the Year, San Francisco Magazine’s Chef of the Year, as well as the International Food and Beverage Forum’s Restaurateur of the Year, Mina continues to dazzle the culinary world. His company, MINA Group, has opened over 40 operations across the United Stated and Dubai.
Francis MallmannSouth America’s most celebrated chef
Growing up in Patagonia on a cliff overlooking Lago Moreno, fire played a large role in Mallmann’s childhood and the memories that define his cooking techniques today. After successfully opening his first restaurant at age 19, he continued to build a following before working in the kitchens of world-renowned chefs Alain Senderens, Roger Verge and Raymond Oliver. Today, his restaurants include 1884, Garzon, Patagonia Sur, Los Fuegos at the Faena Hotel Miami, Francis Mallmann’s Siete Fuegos at The Vines Resort & Spa, Fuegos de Apalta at Viña Montes in Chile, and Restaurant Francis Mallmann at Chateau La Coste, France. He has two cookbooks, was featured on the Netflix documentary Chef’s Table and stars in a TV cooking show in Argentina.
Josiah CitrinMélisse, Citrin Hospitality
Citrin is a culinary expert and 25+ year veteran of Los Angeles’s gourmet dining scene. He is a two-star Michelin chef and owner of Santa Monica's highly acclaimed Melisse Restaurant, Charcoal Venice, Dave’s Doghouse in the Staples Center, and the food and beverage program and the restaurant Openaire at the LINE LA in Koreatown. Most recently, Citrin partnered with chef friend Hans Röckenwagner for a two-year run at the iconic Sinatra-frequented Dear John’s in Culver City. His culinary philosophy “In Pursuit of Excellence” sets the standard for all of his concepts, fine-dining or casual.
Born in Beijing, China, Jackson Yu's career as a sushi chef began at beloved San Francisco restaurants, Ebisu and Live Sushi. Inspired by his travels to Japan and desire to share the tradition of the “chef’s choice” luxury sushi experience, Yu opened Omakase in 2015 in San Francisco's Design District with business partner Kash Feng. The Edomae-style sushi restaurant sources ingredients directly from Tokyo’s Toyosu Fish Market and highlights Yu’s technical skills with a tasting menu that changes nightly. His pursuit of excellence and conviviality was noticed by the Michelin Guide – Omakase was awarded one star in 2016, which the restaurant retains today.
Erik AndersonExecutive Chef, TRUSS Restaurant and Bar at Four Seasons Resort and Residences Napa Valley
Newly appointed the executive chef of TRUSS Restaurant and Bar at the highly anticipated Four Seasons Resort and Residences Napa Valley that opens in 2020, Anderson blends his impressive culinary prowess with an artistic spirit. Anderson began his culinary career in 2006 at the world renowned three Michelin-starred The French Laundry, in Yountville, California. He has since worked in prestigious kitchens across the globe. In 2012, Anderson was named one of Food & Wine’s “Best New Chefs.” The following year, the magazine bestowed him the title of “Best New Chef All-Star,” where a talent from each class of the past 25 years was highlighted. Anderson also earned two Michelin stars as executive chef of Coi in San Francisco.
Kluver is the executive chef of Wally’s Beverly Hills and Wally’s Santa Monica, where he is passionate about highlighting quality seasonal ingredients in every dish he creates. Born and raised in San Clemente, California, his first culinary job was at Patina in Los Angeles. In 2006, he opened Hatfield’s, one of LA's most exciting fine dining establishments. He went on to perfect his craft at The Royce in Pasadena, and in 2014, Wally’s was lucky enough to recruit him to lead their kitchen.
Craig DryhurstExecutive Chef at Four Seasons Resort Maui
Born in London, Chef Dryhurst began his career in a series of celebrated London hotels including The Langham, Claridges, The Lanesborough and The Goring. On the French Riviera, he practiced his craft at the iconic Grand Hotel du Cap-Ferrat. In 2002, he joined the Four Seasons family, starting in Boston, and now oversees all of the Resort’s outlets at Four Seasons Resort Maui.
Riccardo MenicucciExecutive Pastry Chef at Four Seasons Resort Maui
When fine art meets pastry, pure magic happens. This is the story of Menicucci, a fun-loving, charming Italian, who joined the top-tier team of professionals of Four Seasons Resort Maui after working in several Michelin-starred restaurants. Menicucci grew up surrounded by art, culture and food in Florence, Italy, and cooked in a restaurant owned by his parents. After spending years in art school, he realized he could express himself artistically through pastry – especially through fine dining and plated desserts.
Wine Therapist to the Stars
- Raise Your Glass
The Resort boasts a team of over 20 introductory, certified and advanced sommeliers across the property. Passionate and collaborative, these masters of craft promise to deliver memorable wine encounters throughout the weekend of events.
The presenting sponsor for the Four Seasons Resort Maui Wine & Food Classic is ultra-high-end luxury watchmaker Richard Mille. Additional sponsors include NetJets, Riedel, Alaska Airlines, Martin Katz and Chef Works.