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Hawaiian Vacation for Two!
Chefs du Jour - Spago
By Amy Huyett Published: 05/02/2008
At a very young age, Austrian-born Wolfgang Puck's passion for cooking was inspired by his mother Maria, a hotel chef. He began his formal culinary training at age 14 and cooked regularly with fresh ingredients from local farms. He started honing his skills in France before moving to the United States in 1973 at age 24. Two years later he moved to Los Angeles to become chef, part owner and star attraction at the wildly popular Ma Maison, a magnet for Hollywood's rich and famous.
Wolfgang opened Spago on the Sunset Strip in 1982. It became an instant success and culinary phenomenon. His first signature dish, gourmet pizza topped with smoked salmon and caviar, solidified his and Spago's spot on the Los Angeles foodie map. Spago Beverly Hills opened in 1997 and its culinary success has been repeated in various locations with Wolfgang Puck fine dining restaurants across the country, including Spago at Four Seasons Resort Maui in Wailea that opened in 2001. His diverse restaurant concepts have redefined fine dining over the last three decades. The name “Wolfgang Puck” stands for innovative tastes, using only the freshest, natural and organic local food, the humane treatment of animals and genuine hospitality, providing guests with the very best in eating and dining well.
Cameron Lewark, Chef de Cuisine of Spago at Four Seasons Maui, got to where he is today because of two things: a passion for cooking and old fashioned hard work. Growing up in California, Cameron first started testing his culinary creations on his single mom and older brother. She worked two jobs to support them and Cameron didn't want her cooking after her long days. As a young child he would experiment with basics like boxed macaroni and cheese, always trying to come up with new recipes. He had found his calling.
At 17 he walked into Granita, a Wolfgang Puck restaurant in Malibu, and told Corporate Chef Lee Hefter “I want to cook.” Hired on the spot, he spent the next year working for free, doing all the grunt work and learning the ropes. His goal was to make executive chef by 30. With grueling determination and drive, he accomplished this at 29. Working under Wolfgang and Hefter for 13 years, Cameron has earned their trust and confidence to use his own creativity. The result is elegantly prepared masterpieces with innovative and sensual flavors.
The menu at Spago changes daily, utilizing only the finest and freshest ingredients available from the Hawaiian Islands, using organic products whenever possible and embracing the tradition of Hawaiian culinary techniques. He doesn't even think about specials until the product arrives, he has to taste it, feel it, smell it, and use all his senses to create something truly remarkable. If you find yourself pondering the menu and unable to decide, let Cameron create a personal tasting menu of 6-8 dishes. It might just be the best choice you make your entire vacation.
Locations
Maui, South Shore/Maui
Photo Gallery - Chefs du Jour - Spago
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