Chef Richard Ramirez
Chef Richard is a Culinary Instructor at University of Hawaii, Maui Campus. Prior to his position at UHMC, his experience spans 40 years in the Culinary field on Maui, Los Angeles, Arizona, Hawaii Island and his hometown of San Francisco where he began his career. He is most proud to have worked under Chef Tylun Pang as Executive Sous Chef at the Fairmont Kea Lani for 18 years. Chef Richard is currently teaching the CULN 132, Batch Cookery class, and welcomes the opportunity to share his culinary knowledge and life experiences with all students that go through the Program. He describes his style as “Cooking simple food, while always cooking from the Heart”. Chef Richard is excited to share this recipe in hopes that more people will get excited about using ʻUlu.
Chef Richard's demonstrated recipe will be: “Oishi ʻUlu Salad” (like a potato salad with Japanese flavors).
Siaosi Meleisea
Siaosi Meleisea is a Samoa-born farmer and cultural practitioner based on the island of O‘ahu. Raised with a deep connection to the land and his Samoan heritage, he is passionate about sharing his love of food, farming, and culture. His farm, Mana Plantation, not only produces food but also serves as a gathering space—welcoming friends, family, and hosting cultural events for the Samoan and wider Pacific Island community.
Siaosi also helps manage Hawai‘i’s largest breadfruit orchard located in Central O‘ahu. He holds a Master’s degree in Botanical Science with a focus on Plant Pathology from the University of Hawai‘i at Mānoa, and previously worked as an entomologist with the Ministry of Agriculture in Samoa. He has served as a plant quarantine officer with the USDA and currently works as an Agricultural Specialist with U.S. Customs and Border Protection, where he continues to blend scientific expertise with traditional knowledge to promote sustainable agriculture and biosecurity.
Chef Siaosi will be making ʻUlu Oka Bites – Chef Siaosi’s island fusion of a Puerto Rican tostone made with breadfruit (‘ulu) and the Samoan classic Oka I‘a. Crisp, golden-fried breadfruit rounds are topped with fresh fish marinated in coconut milk, citrus, and herbs — a simple, flavorful bite that brings two island traditions together.
Davian Thomas
Davian Thomas is a second year student of the University of Maui College culinary program. Born and raised on the island of Jamaica, he made the decision to leave home two years ago to further his education and career here on Maui. Since its introduction to the region in the late 1800s, ʻulu has become a staple ingredient in Jamaican and Caribbean cuisine. The plant also holds great cultural significance often being featured in Jamaican proverbs, folk songs, and culinary festivals. It symbolizes resilience, self-reliance, and traditional values passed down through generations. Davian plans to showcase a part of his heritage and cultural pride by preparing a traditional dish utilizing the many flavors of the Caribbean. Davian says, "The dish I will be preparing is known as “run dun” in Jamaica patios or “run down “ in standard English. It is a type of stew made by simmering fish or vegetables in coconut milk and aromatics, mainly scotch bonnet peppers, scallion, onions, thyme and pimento berries (all spices)".
Hannah Stanchfield
Hannah Stanchfield is an accomplished pastry chef living on the beautiful island of Maui. Her interest in pastry and baking started as a hobby making cupcakes to keep her out of trouble, watching cooking shows on TV, or simply whipping up a batch of chocolate chip cookies on a rainy day in Haiku. This infatuation with all things sweet quickly developed into a desire to pursue pastry as a career. It was at the Maui Culinary Academy where Hannah found a place of belonging. She has an Applied Associates Degree in Pastry and Culinary Arts from the University of Hawaiʻi Maui College, which holds top ranks for one of the best culinary arts programs in the nation. Hannah’s love for the hospitality industry spans as wide as her experience and titles held throughout her career so far. Her current calling is back where her spark was first ignited, UH Maui Culinary Arts, now as an instructor and head of the baking department.
Celebrity Chef Sam Choy
Sam spent twenty plus years mastering his craft in the kitchens of noted hotels and resorts on the mainland and Hawai'i. But it was his many years of cooking alongside his parents that gave him the skills and inspiration to become a Hawaiian celebrity chef. His exceptional creativity, love of good food, and aloha for guests propelled him to the status of an internationally recognized chef, Food Network personality, and James Beard award-winner. Sam appears on his weekly cooking show, Cooking with Sam, on the Hawaiian Islands' NBC affiliate. He has authored 16 cookbooks and is often credited as the "Godfather of Poke" and the Culinary Ambassador of the Big Island. Sam Choy's ʻUlu Cookbook: Hawaiʻi's Breadfruit Recipes, was published in 2022 by Mutual Publishing and in partnership with the know if Hawaiʻi ʻUlu Cooperative.
Chef Sam Choy plans to demonstrate how to make 'ulu patties with chutney and fried ʻulu with spicy honey chipotle.
