Chef Maxime Michaud is accustomed to preparing the finest gourmet food. Typically his dishes are served to between 100 and 150 diners at the Kauai Grill while they relax in the comfort of the restaurant with sweeping views of Hanalei
Chef Maxime Michaud is accustomed to preparing the finest gourmet food.
Typically his dishes are served to between 100 and 150 diners at the Kauai Grill while they relax in the comfort of the restaurant with sweeping views of Hanalei Bay and Bali Hai from the St. Regis Princeville Resort.
On Sunday, June 1, Michaud will showcase his skill at the 26th annual Taste of Hawaii event, where he will prepare 1,500 servings of rice cracker encrusted tuna with sriracha citrus emulsion.
“On Friday, two days before the event, we’ll get a big shipment of ahi from a Kauai vendor who fights for the freshest fish,” Michaud said. “We’ll butcher it on Friday, cut it into long logs and begin the preparation.”
When Michaud and his team of three are on site for the event, which begins at 11:30 a.m. at Smith’s Tropical Paradise in Kapaa. Michaud will deep fry the cuts of tuna for 30 seconds each to ensure the insides stay raw while the outsides remain crispy.
Michaud comes to Kauai from a small French village, Seyssel, where his father owns a restaurant.
“I was a cook, even a busser, food runner and dishwasher,” Michaud said. “I literally learned all the basics from my father.”
Michaud went on to culinary arts school at Savoie Leman. He appreciates being able to work with famous chef Jean-Georges Vongerichten’s recipes.
“The fun part is trying to work with the recipes and adapt it with our own local products,” Michaud said.
