A native of Hawaii, Chef Pang has been with The Fairmont Kea Lani, Maui since November 1996. Chef Pang oversees the resort’s banquet and catering operations as well as the resort’s four restaurants, three bars, and bakery and deli.
Kea Lani Restaurant serves one of the best breakfast buffets on Maui and Polo Beach Grille and Bar offers casual poolside dining with a swim up bar. Luana Lounge underwent an extensive remodel including new menu in early 2009 and offers prime seating for Maui’s spectacular sunsets. Caffe Ciao Bakery and Deli has become a favorite among locals by offering fresh pastries, gourmet salads, wraps, and the picnics-to-go and food-for-flight dining programs. Chef Pang turned to his culinary roots when developing the concept for The Fairmont Kea Lani’s signature restaurant, Kō.
Kō has been open for over 3 years and offers cuisine reflective of the many cultures of Hawaii’s sugarcane plantation era. Ko’s extensive menu is inspired by the rich history and culinary traditions of Hawaiian, Chinese, Filipino, Portuguese, Korean, and Japanese cultures. Ko, meaning “sugarcane” in Hawaiian, focuses on sustainability and features Ahi “On the Rock” shichimi spiced with orange ginger miso sauce and Maui Cattle Company “Paniolo” Rib-Eye Steak.
Chef Pang began his culinary career in 1974 as an apprentice in Hawaii with the Westin Hotels Culinary Apprenticeship Programs. His culinary career has taken him to Asia, South America and numerous cities in the United States. He has participated in the Best Hotel Chefs of America Series as the James Beard House and has also been recognized with The Mayor’s Award in Culinary Excellence for the County of Maui in 2005. Chef Pang currently serves on the advisory board for the Maui Culinary Academy at University of Hawaii Maui College.
Chef Pang’s recently published What Maui Likes to Eat, a cookbook shares what Mauians really love to eat. All proceeds from the book sales are being donated to the Maui Culinary Academy.