Chef Bio

ManeetChauhan is a James Beard award-winning chef,author, restaurateur andFood Network personality.As a leading American-Indian chef, Chauhan is the co-founder of Morph Hospitality Group in Nashville, TN, where she currently run two restaurants, Chauhan Ale & Masala House and The Mockingbird, in addition to eet by Maneet Chauhan in Disney Springs near Orlando, Florida.Chauhan’s two critically acclaimed cookbooks,Flavors of My WorldandChaat: The Best Recipes from the Kitchens, Markets, and Railways of India, are reflections of her upbringing surrounded by the local markets & street vendors of India and have been featured in publications likethe New York Times, Food & Wineand more. On television, in addition to her role as a judge on “Chopped,” Chauhan also competes at the highest level on shows like Guy Fieri’s Tournament of Champions, where she brought home the championship title in both 2021 and 2024 as the first-ever, two-time champion. 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 | Restaurateur

Bryan Voltaggio isn’t just a chef—he’s one of the defining culinary voices of his generation. Revered by peers and beloved by diners, Voltaggio has built a career that balances technical mastery with a deep respect for flavor, seasonality, and place.

His restaurant portfolio reflects that philosophy. From Voltaggio Brothers Steakhouse and Volt Burger to Vulcania (co-owned with his brother Michael), each concept brings a distinct perspective to modern American dining. His latest venture, Wye Oak Tavern in Frederick, Maryland—his hometown—has quickly become a local favorite, celebrated for its thoughtful approach to regional ingredients and Maryland’s evolving food culture.

Bryan first captured national attention as a finalist on Top Chef Season 6 and has remained a compelling presence in the culinary spotlight ever since. He has appeared on Top Chef Masters, Top Chef All-Stars, and continues to compete and mentor across the Food Network universe.

Most recently, Bryan and his brother Michael took home the title on Tournament of Champions: Holiday, and Bryan now returns to the arena solo, competing for the crown on Tournament of Champions Season 7. Beyond the kitchen, Bryan is also a bestselling cookbook author. His books HOME and VOLT Ink (cowritten with Michael) offer a glimpse into the creativity, discipline, and curiosity that drive his work. 2026 marks another pivotal chapter for Bryan. With Wye Oak Tavern thriving and several new projects quietly in development, he continues to expand his culinary footprint while staying rooted in the values that shaped his career. Despite the momentum, Bryan remains grounded in what matters most—his family. He lives with his wife, Jennifer, and their three children, Thatcher, Piper, and Ever Maeve.

When he’s not in the kitchen, Bryan can often be found in the cockpit. Having recently earned his pilot’s license, he’s discovered a new perspective on the world from 15,000 feet. Whether on screen, in the kitchen, or charting a new course above the clouds, Bryan Voltaggio continues to push forward—driven by curiosity, craft, and an unwavering passion for the culinary arts.

Chef Allan Alquisalas Jr.
Chef de Cuisine, Ka‘ana Kitchen
Andaz Maui at Wailea Resort

Chef Allan Alquisalas Jr. serves as Chef de Cuisine at Ka‘ana Kitchen, the signature restaurant of Andaz Maui at Wailea Resort, where he brings a thoughtful, locally rooted approach to modern Hawaiian cuisine.
A native of Kaua‘i, Chef Allan offers over 14 years of culinary experience shaped by Hawai‘i’s diverse food culture and a deep respect for island ingredients. Prior to joining Andaz Maui, he most recently served as Banquet Chef at Hyatt Regency Waikīkī and previously held leadership roles at Grand Hyatt Kaua‘i and Kōloa Landing Resort, where he was part of the resort’s opening culinary team.

Chef Allan’s career highlights include participating in a limited-time culinary collaboration in Fukuoka, Japan as part of a partnership with Hawaiian Airlines, as well as competing in Hyatt’s Good Taste Series in 2024 — a global cooking competition that showcases the creativity and technical skill of emerging Hyatt chefs worldwide.

Guided early in his career by local chefs and culinary instructors from his home island, Chef Allan has developed a cooking philosophy centered on creating dishes that bring comfort to the soul. His culinary style draws inspiration from Hawaiian staple recipes and locally sourced ingredients, which he reimagines with refined techniques and inventive flair.

At Ka‘ana Kitchen, Chef Allan is focused on crafting menus that reflect both his personal heritage and the rich agricultural landscape of Maui, delivering dining experiences that feel authentic, approachable, and deeply connected to place.

Born in Nānākuli, raised in Kailua, Hawaiʻi, Ryan Ferguson discovered his love for cooking at an early age, inspired by parents who brought food, family, and tradition together in the kitchen. What began as childhood curiosity grew into a lifelong passion, eventually shaping a culinary career that now spans more than 30 years in Hawaiʻi’s food and hospitality industry.

After earning an Associate Degree in Culinary Arts from Maui Community College, Ryan honed his skills in kitchens across California and Maui, steadily rising from line cook to leadership roles including Executive Chef, Chef de Cuisine, and Sous Chef. His experience includes overseeing high‑volume resort and restaurant operations, leading teams of up to 50 kitchen staff, developing menus, controlling costs, and executing large‑scale events, festivals, and catered functions. Currently serving as Sous Chef at the Hyatt Regency Maui, Ryan brings a hands‑on, detail‑driven approach to everything from menu development and budgeting to training and mentorship. For Ryan, cooking is more than a skill — it’s a way to connect with people. Mentoring others, sharing knowledge, and building strong kitchen teams have become some of the most rewarding parts of his journey.

Whether refining a dish, managing complex operations, or guiding young cooks through their first steps in the kitchen, Ryan brings heart, patience, and deep respect for the culinary world shaped by his island upbringing.

Arnulfo Gonzalez, “Chef Arnie” has 32 plus years in the culinary industry. A Mexico native, born in Tepatitlan Jalisco, Arnie lived in Southern California before moving to Maui in 1992. Working at Lahaina Grill from his early days in Maui, he assumed the role of Executive Chef at this prestigious Lahaina restaurant for 27 years. He is continually his culinary legacy at Honu Oceanside, in Lahaina Maui. Chef Arnie is known for the extraordinary flavors he brings to each dish he creates. When he is not commanding the kitchen, he is spending time with his wife and children.

Chef Bio

Chef Gary Johnson is a Culinary Instructor at the University of Hawaii Maui College, beginning his teaching career in 2021. His cooking origins began in North Texas, however, where he received a Culinary degree at Le Cordon Bleu Dallas. A er spending me in kitchens in Arizona and Colorado, Chef Gary arrived on Maui in 2010, and has worked in several award-winning restaurants such as: Capsiche, KaÊ»ana Kitchen at the Andaz, and HÄna Ranch Provisions, while also launching his own private chef catering and locally sourced food truck business. As an ingredient focused chef, he has as created las ng rela onships with Maui’s local farmers, fisherman, ranchers and food community. He con nues to advocate for local regenera ve farming and though ul, sustainable sourcing in his teaching and cooking style. When not in class or the kitchen, you can find him with his wife and two daughters enjoying the bounty that Maui has to offer.

Zach Laidlaw, an internationally accomplished culinary mavin, was raised in the small town of Burlington, Illinois. He started in the industry as a dishwasher at the young age of 13. At age 16 he started cooking and quickly soon realized his passion and creativity would be endless in this profession. With a degree in both Culinary Arts & Hospitality Restaurant Management, Zach quickly stood out with his culinary talent taking him all around the world cooking and managing. From Chicago to South Beach Miami, followed by the British Virgin Islands, onto Australia and then here in Maui. Maui is where he landed the Chef de Cuisine position at Fleetwood’s on Front St. for two years. In 2017 he helped start up Hua Momona Farms, in Kapalua from scratch with 2 other partners. January 2019, Zach took a step out of the busy kitchen life and to focus all his attention on the Farm. He wanted to further educate himself with local agriculture, understanding the why’s and how’s of growing and maintaining self-sustainability. Zach supports our local farmers, Fisherman, Ranchers and is helping Maui become more self-sustainable one step at a time. Currently, Chef Zach is Hua Momona Farms & Foundations Executive Chef & Vice President of Experiences. He curates exquisite multi-course farm to table experiences ranging anywhere from 6-12 course tasting menus. Both a Chef & Farmer, what a force to be reckoned with. Catch Chef Zach on Next Level Chef season 3 with Gordon Ramsey on HULU.

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 MÄla 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 MÄla Ocean Tavern, seizing the opportunity to collaborate with the MÄla 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.