Hannah Stanchfield, Chef Instructor, UHMC
Will be making: ʻUlu ube pancakes
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.
Gary Johnson, Chef Instructor, UHMC
Will be making: Pulehu ʻulu tots
Chef Gary Johnson is a Culinary Instructor at the University of Hawaii Maui College, holding a degree from Le Cordon Bleu Dallas. Since arriving on Maui in 2010, he has worked in premier restaurants including Capische (Hotel Wailea), Kaʻana Kitchen (Andaz), and Hāna Ranch Provisions, while also operating his own private catering and food truck business. As an ingredient-focused chef, he has built strong relationships with Maui's local food community and advocates for regenerative farming and sustainable sourcing in his teaching. Outside the kitchen or teaching, he enjoys all that Maui has to offer — from hiking its trails and exploring its coastlines to sharing fresh, local meals — with his wife, Audra, and their two daughters.
Richard Ramirez, Chef Instructor, UHMC
Will be making: Kauaʻi shrimp and ʻulu chowder
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.
Jonathan Pasion, Executive Sous Chef, Fairmont Kea Lani
Will be making: ʻUlu tostadas
Born and raised on the island of Maui and a graduate of the University of Hawaiʻi's Maui Culinary Academy, Jonathan Pasion began his career at Fairmont Kea Lani as a cook supporting the resort's various dining venues. He later continued his studies across the country at Johnson & Wales University in Providence, Rhode Island, earning a degree in Restaurant & Culinary Management. After working in kitchens along the East Coast, Pasion moved back to Maui where he worked progressive positions, culminating as Chef De Cuisine at Kaʻana Kitchen at Andaz Wailea. His culinary talents then led him to New Zealand, where he joined the opening team at Park Hyatt Auckland as Chef De Cuisine. A Maui boy at heart, Pasion returned home in 2021, rejoining his Fairmont Kea Lani ʻohana as the Executive Chef of Kō, the resort's signature restaurant. Under his helm, Kō received multiple accolades including being named Maui's "Restaurant of the Year" — two years in a row. Following a recent promotion, Pasion now serves as Fairmont Kea Lani's Executive Sous Chef, overseeing Kō in addition to the resort's numerous dining venues across the 22-acre oceanfront property in Wailea, Maui. Drawing inspiration from his family, community, and deep Maui roots, Pasion is known throughout the islands for his innovative artistry that encapsulates Hawaiʻi's diverse cultural influences. Beyond his culinary talents, Pasion takes great pride in carrying on the legacy of his mentor, the late Chef Tylun Pang, through his unwavering commitment to bolstering Hawaiʻi's next generation of chefs — mentoring students at his alma mater, the Maui Culinary Academy.
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