Jason Raffin has been endlessly passionate about cooking since a child and began working in restaurants at the age of 14. After graduating from UMass Amherst with a BS in Restaurant Management as well as the Culinary Institute of America with an Associates in Culinary Arts, Jason went on to stage at many San Francisco institutions including, State Bird Provisions, Rich Table, Coi, and Atelier Crenn before co-opening Scotland Yard. He then went on to lead the culinary teams of Finn Town Tavern, and Comstock Saloon where he expanded the food program and gained accolades for innovative dishes. He now resides in Maui, Hawaii where he founded his non-profit Chef Collective for Covid which funds local farms, empowers regional chefs, and feeds vulnerable communities. He has a cookbook being released in 2023 called Keto Like a Chef which ventures into elevated keto cuisine.

For me, cooking is...

A combination of French traditional technique mixed with the exotic and advanced flavors of Asia and Hawaii. Over 15 years of restaurant experience.

I learned to cook at...

I started cooking in restaurants at 14 and quickly rose the ranks within the restaurant culture until opening my own at the age of 24 in San Francisco

A cooking secret...

Adding love and care into every step of the process. Attention to detail can be tasted.

My menus

Drop-Off Menu

STARTER

All inclusive

Warm Homemade Bread with Local Honey Butter

FIRST COURSE

All inclusive

Hua Momona Farms Salad with Passionfruit Vin

MAIN COURSE

All inclusive

Seared Chicken with White Wine Reduction and Local Mushrooms

Braised Beets with Citrus Vinaigrette, Herbed Goat Cheese, Squid Ink Lavash

Homemade Pasta with Carbonara Sauce and Crispy Maui Onion

Molokai Sweet Potato Gnocchi with Cream Beurre Fondu and Local Vegetables

Seared Maui Beef with Molokai Sweet Potato Puree, Local Vegetables, and Red Wine Demiglace

DESSERT

All inclusive

Seasonal Mixed Cookie Platter

Local Fruit Platter with Curd and Whipped Cream

Maui Local

STARTER

All inclusive

Brie Bites with Smoked Strawberry and Pineapple Ginger Jam

FIRST COURSE

All inclusive

Ahi Crudo with Maui Citrus, Seasonal Garnishes and Local Avocado Puree

MAIN COURSE

All inclusive

Seared Maui Beef with Molokai Sweet Potato Puree, Local Vegetables, and Red Wine Demiglace

DESSERT

All inclusive

Flourless Chocolate Torte

Knockout Menu

STARTER

All inclusive

Gyoza with Citrus Ponzu, Chili Crisp, Micro Cilantro

Poke Cones with Furikake Crisp and Seabeans

FIRST COURSE

All inclusive

Local Tuna Crudo with Herb Oil and Tapioca Crisp

MAIN COURSE

All inclusive

Seared Local Fish with Mirin Beurre Blanc and Chimichurri Vegetables

DESSERT

All inclusive

Flourless Chocolate Torte with Miso Caramel and Maui Cocoa Nibs

Ube Rice Pudding, Local Gelato & Fruit, and Mochi Balls

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Chef Jason's reviews

5

•

6 services

Chef Jason was outstanding during our Airbnb stay in Maui! He crafted a delicious meal for our group of 5 adults, using fresh, local ingredients just as we requested. His dishes were flavorful, beautifully presented, and perfectly suited to our well-stocked rental. He made the evening truly special, accommodating all our needs with ease. Highly recommend!