Savor Fresh Maui Flavors With Chef Milliet

After a day exploring a rainforest, swimming near a waterfall, or learning about Polynesian culture, there’s no better way to recharge than to relax with a refreshing beverage and bites of a delicious, familiar favorite — with a local twist.

That’s exactly the experience that Chef Francois Milliet and the team at Auntie’s Kitchen have created for Owners, Members, and guests at The Westin Kā‘anapali Ocean Resort Villas in Lāhainā, Hawai‘i, on the island of Maui.

Milliet, who grew up in Switzerland, was classically trained in French cooking, butchery, and even confections. The married father of three has been working as a chef at the paradise resort since 2010.

Local Flavors, Community Support

Milliet said he and the food and beverage team strive to provide Members, Owners, and guests with the best food and beverage experience — both in their service and what they send out from the kitchen. This includes using as many local products at the poolside island bistro as they can.

“Local product is fresher and picked at the peak, for better taste,” Milliet says. “By partnering with our community, we help ensure local farmers, fishers, and producers stay in business and keep the economy strong and the ‘āina alive and bountiful.”

There’s also a new company bringing citrus to the resort for cocktails, located only 20 miles away.

Lanakila Graves, director of food and beverage at the resort, said the menu at Auntie’s Kitchen continues to evolve based on guest feedback. For instance, when they tried to take the popular fish tacos off the menu, they were quickly brought back because they were so often requested. They’re made with a fresh local catch of the day, creamy avocado sauce, mild Hawaiian chili pepper sauce, and pico de gallo.

“We had to bring it back!” Milliet notes. “It’s a high-quality product. And when people come to Hawai‘i, they want to eat fresh fish, and this is an easy way to eat it.”

Creating an Island Twist

The key to successful menu planning is to balance local favorites with food that people who are often vacationing from the mainland are used to having in their daily menus. So, the team has created a philosophy of “familiar favorites with an island twist.”

Graves cited the popular Kalua Pork Benedict as an example. You’ll find your poached eggs and lemon hollandaise sauce for sure, but this delectable dish comes with kalua pork and purple sweet potatoes. Got a sweet tooth? Tropical pancakes are served with sliced banana, diced pineapple, toasted macadamia nuts, caramel sauce, and coconut cream.

Milliet’s go-to dish at Auntie’s is the Poke Bowl, made with fresh, locally sourced ahi tuna. For those who haven’t enjoyed the local favorite, the chef offered this description.

“Think of it as a lean cut of beef that you would eat super rare,” Milliet explains. Auntie’s version is paired with sushi rice, avocado, cucumber, tobiko (a savory Japanese seasoning made of dried seaweed, toasted sesame seeds, and dried fish that adds umami flavor), and a fish roe called tobiko.

If you’re on Maui for the week, check for the weekly prime rib special or seafood boil that includes lobster tails and crab legs. And of course, Auntie’s Kitchen isn’t the only dining option. Pailolo Bar & Grill is a casual oceanfront sports bar at The Westin Kā‘anapali Ocean Resort Villas North, and Kai Ala Market offers light fare, groceries, and Starbucks coffee.

Coming Soon: Pūlehu

And there’s more on the horizon at this piece of paradise. Visitors to The Westin Kā‘anapali Ocean Resort Villas can look forward to the return of Pūlehu in 2025. Originally opened as a steakhouse, then converted to an Italian theme, the space closed in 2020. It’s been dark ever since.

Pūlehu translates to “broil on an open flame,” which diners will be able to watch through a large bay window into the kitchen. Milliet and Graves said they look forward to bringing the art of fire-grilling and an extraordinary dining experience back to the property. They will continue the theme of supporting local farmers and cattle ranches on the island, where the cowboy culture is still alive and well.

“We’re going full circle, back to its roots,” Graves said.

Where to Stay:

Experience the sun and surf that can only be found on Maui. You’ll never be far from authentic Hawaiian fun and flavors at The Westin Kā‘anapali Ocean Resort Villas, The Westin Kā‘anapali Ocean Resort Villas North, or The Westin Nanea Ocean Villas. Or walk near the blue ocean waters just off the beach at Marriott’s Maui Ocean Club, Marriott’s Maui Ocean Club – Molokai, Maui, and Lanai Towers. No matter which resort you choose, you’ll make unforgettable memories.

TAKING THE ISLAND HOME

One of Chef Francois Milliet’s favorite cuisines is Japanese-style flavors, and his favorite food to cook is fried chicken. So, it’s no surprise that he offered us this recipe when we asked him for a favorite to share. Take a piece of vacation home with you or make it in your kitchen at your villa while still on vacation.

Mochiko Chicken

Ingredients:

• 8 pieces chicken thighs, boneless, skin on, butterfly/cut chicken to ensure even thickness

Marinade ingredients:

• 2 eggs, beaten
• 2 tbsp Japanese soy sauce
• 2 tbsp brown sugar
• 2 tbsp garlic, minced
• ¾ cup mochiko flour (rice flour)
• ¼ cup cornstarch
• 2 tbsp green onion, chopped
• 2 tbsp sake
• 2 tbsp shiro miso (white miso paste)
• Water as needed

Dredge:

• 2 cups all-purpose flour
• 2 cups cornstarch
• 1 tbsp sea salt

Method:

1. Mix wet ingredients for marinade. Then add chicken and marinate overnight.
2. Mix dry dredge ingredients. Remove chicken from marinade. Dredge in flour mixture, deep-fry in oil until 165°F internal temperature (8 to 10 minutes). Remove from fryer and place on paper towel. Continue frying rest of chicken. Serve with kimchi or pickled vegetables and rice or potato salad.