{"id":1660,"date":"2022-07-20T10:27:06","date_gmt":"2022-07-20T20:27:06","guid":{"rendered":"https:\/\/hawaii.carpentermediagroup.com\/midweekhawaii\/?p=1660"},"modified":"2022-07-20T10:27:06","modified_gmt":"2022-07-20T20:27:06","slug":"fete-robynne-maii","status":"publish","type":"post","link":"https:\/\/hawaii.carpentermediagroup.com\/midweekhawaii\/fete-robynne-maii\/","title":{"rendered":"Compliments to the Chef"},"content":{"rendered":"
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PHOTO BY SEAN MARRS<\/p><\/div>\n

F\u00eate owner Robynne Mai\u2019i has all the ingredients of a culinary star: a bustling restaurant, a healthy mentorship with young cooks, and now, the award for Best Chef: Northwest and Pacific from the prestigious James Beard Foundation.<\/strong><\/em><\/p>\n

The year 1989 is a special one for Robynne Mai\u2018i. Like it was yesterday, she recalls being a freshman navigating the halls of \u2018Iolani School. But far more notably, this was the year she ate at Roy\u2019s for the first time.<\/p>\n

\u201cI remember thinking to myself, \u2018This is so fancy and so delicious!\u2019\u201d says Mai\u2018i cheerfully. \u201cI remember the first time I ate at Alan Wong\u2019s and (Chef) Mavro\u2019s, too. Then, having gone to culinary school at Kapi\u2018olani (Community College), hearing about them and just knowing that they really are the definition of Hawai\u2018i regional cuisine.\u201d<\/p>\n

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F\u00eate owner\/chef Robynne Mai\u2018i (left), who recently won a James Beard Award, had her chef de cuisine and kitchen companion Emily Iguchi beside her at the Chicago ceremony. PHOTO COURTESY F\u00caTE<\/strong><\/p><\/div>\n

Well, now, Mai\u2018i can add 2022 to her list of favorite years (alongside 2016, which is when she and husband Chuck Bussler opened their foodie brainchild, F\u00eate, a new American eatery in Chinatown) after winning the James Beard Award for Best Chef: Northwest and Pacific. She now has a seat at the (dinner) table alongside previous winners and local culinary legends Roy Yamaguchi, Alan Wong and George Mavrothalassitis, who she\u2019s been looking up to and dining at their restaurants for decades.<\/p>\n

The award ceremony took place in the Windy City last month and, although some time has passed, Mai\u2018i is still reeling from that day. Her word of choice to describe how she feels about it all is \u201csurreal,\u201d and with too many \u201cpinch me\u201d moments to count, her arm will soon have a red mark that mimics a stove burn.<\/p>\n

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F\u00eate\u2019s kitchen is more than just a kitchen \u2014 it\u2019s also a place for educational exploration for young cooks, thanks to chef\/owner Robynne Mai\u2018i\u2019s commitment to teaching the next generation. SEAN MARRS PHOTO<\/strong><\/p><\/div>\n

Loved ones from all over the country accompanied her \u2014 including Bussler, her parents and siblings, and former and current employees \u2014 which, she says, added to the already immense pressure of winning. But, since it was, in fact, her name that was called out to the room filled with America\u2019s top culinary experts, it was all the sweeter that she was surrounded by her favorite people.<\/p>\n

\u201cI think the first emotion was disbelief,\u201d says Mai\u2018i about her reaction to winning. \u201cIt all happened so fast and then I realized that my husband and our chef de cuisine Emily were screaming.<\/p>\n

\u201cI\u2019m still processing what this actually means,\u201d she continues, \u201cbecause I do know that it is a broader recognition of what we\u2019re doing. I understand that comes with a lot of responsibility as well. There are lots of emotions.\u201d<\/p>\n

Besides being one of very few Hawai\u2018i chefs to win this award (the last one was Mavrothalassitis in 2003), Mai\u2018i is also the first Native Hawaiian female to be named.<\/p>\n

\u201cYou work so hard and you know that you\u2019re doing good work because the restaurant is open, and people are coming to eat \u2026 and your mom and friends tell you you\u2019re doing a good job. But it\u2019s something different when a body that\u2019s outside of your immediate community recognizes the hard work,\u201d shares Mai\u2018i. \u201cWe want to continue doing the good work, but I also feel a heavy responsibility to make sure that we do more. That doesn\u2019t mean opening up more restaurants or making it bigger, it\u2019s just about being responsible for contributing to the community and giving back to the community and making sure we\u2019re mentoring young cooks.\u201d<\/p>\n

Providing a space in the line for budding culinarians \u2014 who, Mai\u2018i says, come to her from all over but most often from her alma mater KCC and Leeward Community College\u2019s culinary programs \u2014 is a foundational value for F\u00eate as a whole and Mai\u2018i personally.<\/p>\n

In fact, it\u2019s the very reason why she hired her chef de cuisine and ride-or-die kitchen companion Emily Iguchi, who was aforementioned as part of the vocal fanfare when Mai\u2018i won.<\/p>\n

\u201cWe were very lucky that she wanted to work with us, and in the job interview, I asked her, \u2018Why would you want to work at F\u00eate when there are so many restaurants?\u2019\u201d recalls Mai\u2018i. \u201cShe said that she wanted to work in a restaurant where she could mentor young cooks because she was so lucky to be able to learn from so many different chefs, who were so generous to her with everything they taught her and she wanted to do the same for others. And I was like, \u2018OK, you\u2019re hired. We love you.\u2019 It completely aligned with everything we believed in.\u201d<\/p>\n

Culinary education is no stranger to Mai\u2018i. After graduating from KCC, the \u2018\u0100ina Haina native worked in a couple of different restaurants in Honolulu before taking off for the Big Apple, where she resided for the next 15 years.<\/p>\n

\u201cNew York City is just like the Frank Sinatra song \u2014 if you can make it there, you can make it anywhere,\u201d she says. \u201cIt\u2019s in<\/p>\n

tense, exciting, and there\u2019s so much to do, eat and experience. Everything is on a completely different level. That\u2019s when my culinary horizons completely broadened, as I continued to learn about different cuisines, ingredients and styles. You can spend a lifetime just exploring all the different pockets of New York City to experience certain neighborhoods and what they have to offer.\u201d<\/p>\n

She worked at Gourmet Magazine<\/em>; taught culinary and pastry arts at a community college in Brooklyn, where she also developed a culinary degree program; and earned her master\u2019s in food studies at New York University. (Before entering the culinary sphere in her 20s, Mai\u2018i received a bachelor\u2019s degree in English and modern dance in Vermont.)<\/p>\n

It was there in the Empire State where she solidified her morals surrounding food waste, something she takes pride in not participating in at F\u00eate.<\/p>\n

\u201cI would see the chef instructors basically flip out on a weekly basis because something they ordered for the classroom, like an ingredient, didn\u2019t show up,\u201d says Mai\u2018i. \u201cSometimes the ingredient was a hard-to-get ingredient \u2026 and I always thought it was interesting that they would order that instead of something they know we can get. Like, why are you going through the exercise of potential disappointment and then anger?<\/p>\n

\u201cSo, I always wanted to work in a way where \u2026 there\u2019s an understanding of what\u2019s available and practical. When you think about it, it\u2019s how our parents ran their house. It\u2019s not any different. What\u2019s practical, what\u2019s on sale, what\u2019s tasty? It\u2019s the same thing.\u201d<\/p>\n

To walk the walk, F\u00eate sources 75%-90% of its produce locally and accepts fruits and vegetables of all shapes, sizes, appearances and ripeness; works with meat companies to purchase cuts that nobody else wants to work with; and teaches employees to never throw away something that could instead be used in a stock, family meals or, at last resort, tossed in the compost pile.<\/p>\n

\u201cThese are all the things that the guests may not realize that we think about,\u201d says Mai\u2018i. \u201cNobody wants to know that tons and tons and tons of food has to get dumped. And this is not a Hawai\u2018i problem, this is a United States problem.<\/p>\n

\u201cIt\u2019s deplorable, embarrassing and borderline criminal how much food is wasted in this country. We like to do our best and one of the things that we\u2019re most proud of is how little waste we have in this kitchen.<\/p>\n

\u201cWe\u2019re just a small, little restaurant, but it\u2019s these principles that we hope to pass along to the cooks who will continue to pass it on. It\u2019s just good habits.\u201d<\/p>\n

Here also lies Mai\u2018i\u2019s zest for a challenge and commitment to never finding culinary arts \u2014 because it is an art form \u2014 to be dull.<\/p>\n

\u201cEmily and I love to cook so much, and I think a lot of people come into the industry, start working and say, \u2018This is so boring,\u2019\u201d says Mai\u2018i. \u201cFor us, it\u2019s nothing but exciting. It\u2019s exciting every single day because we get to work with so many amazing products, especially because we source most of our products locally. They\u2019re not uniform or mass produced. They\u2019re carefully raised and grown.<\/p>\n

\u201cThere are all these details that we love embracing and when we see some of the cooks zoning out, we\u2019re like, \u2018Hey, you got to pay attention.\u2019 It\u2019s about just teaching the young cooks to find those many, many moments of fascination and awe and responsibility to not waste, make good, delicious, thoughtful food every day.\u201d<\/p>\n

When she\u2019s not in the kitchen at F\u00eate, which she describes to be a \u201cHawai\u2018i\/Brooklyn hapa baby,\u201d Mai\u2018i is a fur-mom to cat Mochi and enjoys spending time on a yoga mat. Down the road, she could see herself publishing a cookbook and opening up a baked goods and sweets shop.<\/p>\n

With a cup of gratitude, a teaspoon of diligence and a sprinkle of gusto, you could say Mai\u2018i has found the perfect concoction for success.<\/p>\n

\u201cI couldn\u2019t ask for anything else,\u201d she says. \u201cI feel like this is what I was always supposed to be doing. I feel very privileged and lucky and grateful to wake up in the morning and be thrilled to come to work. And that\u2019s not to say that work isn\u2019t hard sometimes or frustrating, but I do feel like it\u2019s how parents feel about their children. If you ask a parent \u2018Are you happy about your child?\u2019 They would probably say similar things: \u2018It\u2019s happy some days and frustrating other days, but generally very fulfilled\u2019 \u2014 and that\u2019s what it feels like to have F\u00eate.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

F\u00eate owner Robynne Mai\u2019i has all the ingredients of a culinary star: a bustling restaurant, a healthy mentorship with young..<\/p>\n","protected":false},"author":13,"featured_media":1664,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1660","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cover-story"],"yoast_head":"\nCompliments to the Chef - Hawaii Island MidWeek<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hawaii.carpentermediagroup.com\/midweekhawaii\/fete-robynne-maii\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Compliments to the Chef - Hawaii Island MidWeek\" \/>\n<meta property=\"og:description\" content=\"F\u00eate owner Robynne Mai\u2019i has all the ingredients of a culinary star: a bustling restaurant, a healthy mentorship with young..\" \/>\n<meta property=\"og:url\" content=\"https:\/\/hawaii.carpentermediagroup.com\/midweekhawaii\/fete-robynne-maii\/\" \/>\n<meta property=\"og:site_name\" content=\"Hawaii Island MidWeek\" \/>\n<meta property=\"article:published_time\" content=\"2022-07-20T20:27:06+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/hawaii.carpentermediagroup.com\/midweekhawaii\/wp-content\/uploads\/2022\/07\/hmw-cover.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"672\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"tribuneherald\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"tribuneherald\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"9 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/hawaii.carpentermediagroup.com\\\/midweekhawaii\\\/fete-robynne-maii\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/hawaii.carpentermediagroup.com\\\/midweekhawaii\\\/fete-robynne-maii\\\/\"},\"author\":{\"name\":\"tribuneherald\",\"@id\":\"https:\\\/\\\/hawaii.carpentermediagroup.com\\\/midweekhawaii\\\/#\\\/schema\\\/person\\\/74283fe54a912bf6237d5c07b2e3a400\"},\"headline\":\"Compliments to the Chef\",\"datePublished\":\"2022-07-20T20:27:06+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/hawaii.carpentermediagroup.com\\\/midweekhawaii\\\/fete-robynne-maii\\\/\"},\"wordCount\":1740,\"image\":{\"@id\":\"https:\\\/\\\/hawaii.carpentermediagroup.com\\\/midweekhawaii\\\/fete-robynne-maii\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/hawaii.carpentermediagroup.com\\\/midweekhawaii\\\/wp-content\\\/uploads\\\/sites\\\/13\\\/2022\\\/07\\\/hmw-cover.jpg\",\"articleSection\":[\"MW Cover Story\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/hawaii.carpentermediagroup.com\\\/midweekhawaii\\\/fete-robynne-maii\\\/\",\"url\":\"https:\\\/\\\/hawaii.carpentermediagroup.com\\\/midweekhawaii\\\/fete-robynne-maii\\\/\",\"name\":\"Compliments to the Chef - 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