Chef Bio

Maneet Chauhan is an award-winning chef, author, television personality and founding partner and president of Morph Hospitality Group in Nashville, Tennessee. She is a recipient of the 2012 James Beard Foundation Broadcast Media Award for her role as a permanent judge on Food Network’s “Chopped” and was honored with an Augie Award by The Culinary Institute of America in 2022. In addition to judging roles on Food Network, Maneet also competes at the highest level and won Guy Fieri’s Tournament of Champions II, where she was able to donate winnings of $40,000 to help different restaurants survive the COVID-19 pandemic.

Born in Punjab, India, chef Chauhan worked in some of the country’s finest hotels before moving to the U.S. to study at the Culinary Institute of America. She went on to work as executive chef in some of New York City and Chicago’s top restaurants, which received national acclaim under her leadership. After relocating to Nashville, Tennessee, Chauhan and her husband, Vivek Deora, co-founded Morph Hospitality Group, opening their first restaurant, Chauhan Ale & Masala House in 2014. With the goal of filling gaps in Nashville’s culinary landscape, the group opened Tansuo, a Chinese concept, and The Mockingbird, a global diner, in 2017. Chef Chauhan is also a co-founder of Hop Springs, home to the state’s largest craft brewery and a fun-filled 84-acre beer park located in Murfreesboro, Tennessee. Maneet will be opening her latest restaurant eet by Maneet Chauhan at Disney Springs in fall 2023.
Chauhan is the author of two cookbooks, Flavors of My World and her most recent, Chaat: The Best Recipes from the Kitchens, Markets, and Railways of India, which was released in October 2020. Published by Clarkson Potter, the book was inspired by Maneet’s epic cross-country railroad expedition that brought her to local markets, street vendors and the homes of family & friends. Chaat was recognized as one of the most anticipated cookbooks in 2020 and appeared in the New York Times, Food & Wine, Travel + Leisure, Martha Stewart Living, Saveur, Food Network Magazine, and more. It also received the IACP Cookbook Award in October 2021.

A leader in the Nashville community, Chauhan has been honored as one of the Nashville Business Journal’s “40 under 40”, which highlights young, successful business leaders and was recognized in Nashville Lifestyles’ Women in Business, which showcases local women who are at the top of their respective industries.

When she’s not in the kitchen or traveling, chef Chauhan can be found at home in Franklin, Tennessee, with her husband, Vivek Deora, their daughter, Shagun, and their son, Karma.

Chef Joey Macadangdang, a celebrated culinary artisan on Maui, whose journey from the Philippines to the forefront of Hawaiian and Filipino cuisine encapsulates a remarkable tale of passion, perseverance, and dedication to community. Born into a farming family in the Philippines, Joey’s earliest lessons in the “seed to table” lifestyle laid the foundation for his culinary philosophy long before it became a movement. Mastering the art of cooking rice in a traditional clay pot amidst the daily rhythms of farm life ignited a lifelong passion for cooking that has since defined his career.

In the early 1980s, Joey and his family made the pivotal move to Hawaii. His culinary career began humbly at Erik’s Seafood Grotto, where he transitioned from a dishwasher to a cook, setting the stage for his future endeavors. His journey took him to Oregon, where he honed his skills as a chef at Kampai Restaurant under the guidance of the late Butch Ogawa, before returning to the Hawaiian Islands. Joey’s tenure with Roy Yamaguchi proved to be a formative period, culminating in his pivotal role in opening the esteemed Pineapple Grill in Kapalua for the Cohn Restaurant Group, and later, elevating Asian-infused Hawaiian cuisine as Roy’s corporate chef.

The culmination of years of dedication and experience led to the opening of Joey’s Kitchen, marking the beginning of his venture into restaurant ownership. Located in the Whaler’s Village Shopping Center’s food court in Kaanapali, and later expanding to Napili, Joey’s Kitchen became a beloved staple. Though his eponymous restaurant “Macadangdang” experienced a brief tenure before closing in the wake of the Lahaina fires, Joey’s resolve remain unshaken.

In October 2023, Chef Joey unveiled “Balai Pata” in Kahului, Maui, a culinary homage to his heritage and the enduring spirit of the community. “Balai Pata,” meaning ‘house of leg,’ serves as a beacon of Filipino culture, offering a menu that blends traditional Filipino dishes with the unique flavors of the islands. Signature offerings such as Crispy Pata, which gained acclaim on Diners, Drive-ins, and Dives, alongside Balai Sigang, Balai Pancit, and Sigig BP Style, invite diners to explore the depths of Filipino cuisine.

More than a restaurateur, Chef Joey has emerged as a community leader, particularly in the aftermath of the Lahaina fires. Through “Balai Pata,” he has provided employment opportunities to those affected, embodying the true essence of ‘ohana and community support. Join us in celebrating Chef Joey Macadangdang at this year’s Kapalua Food and Wine Festival, not only for his culinary prowess but for his unwavering commitment to the people of Maui. Maraming salamat (thank you very much) for supporting this cherished local business and its remarkable team.

Internationally celebrated culinary maestro Alvin Savella, affectionately known as “The Kitchen Assassin,” commands the kitchens of Duckine and assumes the helm as the acting head chef at Māla Ocean Tavern, both located on Front Street in Lahaina on Maui. A culinary virtuoso, Chef Savella weaves an intricate tapestry of flavors that captivate the palates of locals and visitors alike. Born and raised Lahaina, Chef Savella’s culinary journey took flight after completing his education, leading him to a decade-long odyssey in the culinary mecca of Los Angeles, California. There, he sharpened his skills under the guidance of a diverse array of culinary luminaries. In 2012, drawn back to his roots, Savella returned to Maui, where he graced the kitchens of the prestigious Ritz Carlton in Kapalua before ascending to the esteemed position of Chef de Cuisine at Humuhumunukunukuapua’a at the Grand Wailea. The year 2020 marked a pivotal chapter as Chef Alvin Savella assumed the role of executive chef at Māla Ocean Tavern, seizing the opportunity to collaborate with the Māla owners and carve his unique culinary path. This culinary virtuoso’s journey culminated in the grand unveiling of Duckine in October 2022, an epicurean haven where Chef Savella’s signature style takes center stage. Fusing the essence of his Hawaiian upbringing with the diverse influences gathered during his travels, “The Kitchen Assassin” consistently pushes culinary boundaries, delighting discerning diners with an innovative and elevated local Asian fusion cuisine that stimulates the senses and redefines gastronomic expectations. Embark on a culinary adventure with Chef Alvin Savella, where each dish tells a story of his life, his island, and the global flavors that dance on his plates.

George Vanyi
Executive Chef
The Ritz-Carlton Maui, Kapalua

Born and raised in Toronto, Chef George has many years of experience in first-class establishments. He is a dedicated culinary professional with extensive experience and is known for producing top-quality, creative delicacies. Chef George has always been enlightened with how different backgrounds can complement one another. He has knowledge and experience in a variety of cuisines from both East and West Toronto, Macau, Thailand to China.

Chef George assisted in the pre-opening of both The Ritz-Carlton Hotel and JW Marriott Macau. During this time, he demonstrated strong management skills, experience and leadership in the pre-opening of these large dual-brand properties.

By the end of 2016, Chef George joined The Ritz-Carlton Beijing, Financial Street as the Executive Sous Chef. Infusing the advantage of his bold knowledge in assorted cuisines into his formal classical training, Chef George provided the guests with creative delicacies and memorable experiences.

In 2018, Chef George was promoted to Executive Chef. Dedicated to the development of The Ritz-Carlton, Chef George is committed to sourcing vibrant local ingredients, and weaving influences from around the world into creative delicacies that celebrate the diverse cultures.

He relocated to Maui in 2022 to join the Ladies and Gentlemen at The Ritz-Carlton Maui, Kapalua, and resides with his wife in Lahaina, Maui.