Meet The Chefs
Chef Owner Jojo Vasquez
cooks with reverence to culture, seasons and locality. His beautifully composed cuisine sings with keen flavors, simplicity and balance, and serves as a profound reflection of his diverse cultural influences. His plates reflect the journey of a Filipino-American kid from Chicago who eventually laid roots on the Valley Isle, Maui, Hawaii.
As a seasoned veteran in the industry for over 20 years, Vasquez is no stranger to high-profile and high-pressure culinary endeavors from cooking at the James Beard House, appearances on the Food Network’s Iron Chef America and Beat Bobby Flay, the Food & Wine Classic in Aspen or even training a Russian culinary team to cook Japanese cuisine in Moscow. He considers this moment his most exciting opportunity yet. When the space for FOND presented itself in Napili Plaza, Vasquez took the leap of faith to open the eatery on May 2019.
“I have been chasing this dream since I finished culinary school,” said Vasquez. “Our team looks forward to creating a stellar, culturally inspired and fun dining experience for the Maui community.”
“Best New Restaurant 2020” Maui No Ka ‘Oi Magazine
“Best Chef of the Year 2017” Maui No Ka ‘Oi Magazine
“Rising Star” Star Chefs Hawaii 2012
“Best Restaurant in Maui” Maui No Ka Oi Magazine 2005-2006
AAA 4 Diamond hotel, Ritz-Carlton, Kapalua, HI
“Sous Chef of the Year” Southern California Food Writers Association, 2003
“Best Fusion Restaurant” Los Angeles Magazine, 2003
Four Diamond Restaurant Award AAA (American Automobile Associations 2002-2005
Rated Mobile Four Star Restaurant in 2000 through 2004, Ritz-Carlton Marina del Rey, CA
Chef de Cuisine Motley Adovas
was born in the coastal town of Cabugao in Ilocos Sur, Philippines where he has fond memories accompanying his mom while she sold freshly caught fish to local schools. “Having been raised on unprocessed food made me appreciate locally sourced ingredients,” said Adovas. “To connect with the people you feed, you have to connect with your ingredients first.”
A graduate of University of Hawaii’s Maui Culinary Academy, Adovas started his career cooking alongside Chef Jojo. “Being an apprentice of such a diversified chef led me to explore more. I was taught to be attentive and respect every detail, from growing food to serving it.” Adovas’ cookery leans towards vibrant Asian flavors. “I love big and impactful flavors. Cooking is all about an orchestrated combination of seasonal ingredients, classic methods and techniques, and doing it with integrity and love.”
Adovas volunteers for Kids Cook with Heart, an American Heart Association Maui program where school kids are taught healthy eating habits by learning simple recipes they can prepare with their families.