With over twenty years of culinary experience, Pittsburgh, PA native Adam Rzeczkowski is described as having an intense, lifelong passion for food. His food philosophy is ingredient forward. “If you use great product there is no need to overthink or complicate a dish, let your awesome ingredients shine.” Greatly inspired by chef-driven creativity, this self-taught artist boasts an impressive culinary resume. Starting as a line cook and kitchen manager in 1996 he was recognized and given the opportunity to work with James Beard nominated chef Kent Rathbun as chef tournant. Continuing to advance he landed the position as Chef De Cuisine with James Beard nominated chef, Dean Fearing at Fearings restaurant inside the Ritz-Carlton in Dallas, Tx. He hit the big time as Chef de Cuisine at Dallas’ Hibiscus restaurant well know for their fresh locally sourced produce and livestock. Adam was invited to participate in the Hawaii Food and Wine Festival on Oahu five years in a row. Year after year his wife and him felt a connection with the islands and jumped at the opportunity to move to Maui when it was presented to him by the Waldorf Astoria. After two years of leadership at The Grand Wailea, he met Chef Peter Merriman and Neil Murphy where he identified with Hawaii Regional Cuisine. Chef Adam genuinely feels #luckytolivemaui enjoying mountain biking, hiking adventures, and spending time at the beach.