Meet Chef Jojo Vasquez:
A native of Chicago, Jojo Vasquez had an early passion for the restaurant and culinary business working under the wings of his father’s catering company, which offered Filipino cuisine. Chef Jojo took this passion for cooking with him when he trained at Kendall Culinary School. In 2005, Jojo came to Maui to work for The Ritz-Carlton, Kapalua as chef de cuisine for the Banyan Tree Restaurant, one of Maui’s most coveted culinary locations.
After a few years, he moved to Oahu to join Iron Chef Morimoto’s team as executive chef at Morimoto Waikiki, while also helping launch Morimoto Napa and appearing several times on the Iron Chef show as one of the culinary icon’s sous chefs. He returned to The Banyan Tree in 2010, earned several accolades for the establishment, and moved onto a new opportunity to lead the Plantation House’s reinvention in 2013.
Chef Jojo brings his Hawaiian eclectic cuisine to this Kapalua legend, paying respect to the local harvests, rich cultures, diverse techniques and modern presentations. He was voted one of Hawaii’s “Rising Star” chefs by Star Chefs in 2012.
Hometown: Chicago, Illinois
Current Location: Maui, Hawaii
Current Gig: Executive Chef at The Plantation House
What would you want your patrons to experience at The Plantation House?
I want them to experience a comfortable, relaxed environment, taking in the scenic beauty of Maui while enjoying their meal that showcases Hawaii’s pristine ingredients.
Tell me about the Filipino food culture in Maui:
We make a lot of Filipino food at home, and, certainly, restaurants, including mine, have influences of Filipino cuisine. We have our go-to stores that have cooked foods like Ilocandia in Lahaina and Paradise Supermart in Kahului, but we definitely have a lot of room to grow. And I already see that happening with the new generation of Filipino chefs in the industry.
Aside from adobo, what is a Filipino food that everyone should try at least once?
Sinigang. It has complexity in flavors and heartwarming comfort, and that punch of “asim” from the tamarind.
Was there someone in your family who motivated you to cook Filipino food?
My dad. He ran a catering company and cooked the majority of meals at home.
What is a memory you have about Filipino food?
Every time we have a family party, there’s always pansit, baked fish, rainbow-colored puto and some lumpia.
Who are your professional influences?
There are so many chefs that I respect and admire, but the one I’ve worked closely with, who I consider a great mentor, is Chef Masaharu Morimoto. I’ve worked with him for years before I officially joined his team and the experience taught me so much in all areas of the profession from the culinary to the business aspects.
The Name of Your Adobo:
Adobo-Glazed Pork Belly with Cannellini Beans, pickled edamame and poached eggs.
What makes your adobo special?
The fresh achiote or annatto from Simplifresh Farm, Duroc pork belly, high quality vinegar. I find the dish very comforting and complex.
Where do you think Filipino food will go in the next few years? what will you do to promote it?
It will catch a broader audience. I will continue to create and sometimes redefine dishes from our culture. I’ve had fun plating up kare-kare, pinakbet, ampalaya sotanghon and sinigang before. It’s a balance of staying true and authentic, and making it approachable for others who might feel intimidated by the unfamiliar.
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| Chef Vasquez with his wife Eliza and their children |
If you could travel around the world and stop at 5 places, where would you go. Starting at your local international airport - GO!
Japan, Thailand, Italy, Greece and Denmark.
If you can cook Filipino food for absolutely anyone, who would it be?
I would have liked to cook for my grandparents.
How important is it for you to pass on the love for Filipino food to future generations?
It’s very important because food is a beautiful and pleasurable way to connect our younger generation to the tradition and history of our people. Food reflects layers of personal and family stories as much as flavors. Families and friends create and share memories over good food across generations, and that’s a powerful thing for building foundation and cultural pride.
Chef Jojo Vasquez is Executive Chef at
Address: 2000 Plantation Club Drive
Lahaina, HI 96761
Phone:(808) 669-6299
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Would you like to be a part of Project:Adobo?
Follow this link to submit for your own adobo-file!
Aren't they adorable?!
And a final word from the kids!
Aren't they adorable?!
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