Celebrity Chef Chris Consentino Set to Bring New Restaurant “Koast” to Maui
Maui’s culinary scene is about to get a major addition, with celebrated chef Chris Consentino teaming up with local husband-and-wife team David and Alicia Soboda for a new dining experience called Koast. Set to open this winter in Wailea Village Koast will offer a “simple, honest” menu driven by a shared dedication to sustainability and reflecting the couple’s love for the islands.
A Celebrated Chef Returns with a New Vision
“We are thrilled to bring Koast to Wailea,” states Alicia. “David and I are passionate about creating a place where locals and visitors alike can enjoy delicious food in a warm and welcoming atmosphere. Our cuisine will celebrate the bounty of Maui and utilize the freshest ingredients, showcasing Chef Consentino’s talent for approachable yet sophisticated dishes,” she adds.
Consentino’s culinary accolades speak for themselves – winning Top Chef Masters and earning a James Beard Award nomination. He’s no stranger to the restaurant world, having already opened four successful restaurants. Notably, the Sobodas are key figures in his successes, having helped launch Consentino’s celebrated San Francisco restaurant, Cockscomb.
Beyond his culinary skills, Consentino’s commitment to championing local flavors aligns perfectly with the Sobodas’ shared vision for Koast.
“This partnership is truly exciting,” explains David. “We all share a profound respect for the ingredients and culture of Maui. Koast’s menu will reflect our commitment to sustainability by sourcing everything from mauna to makai, honoring the island’s treasures. Alongside Chef Consentino’s creative take on whole-animal cooking – blending recipe traditions with modern techniques and a reverence for the land.”
Exceptional Cocktails and More Than Just a Meal
Koast’s dining experience extends beyond the figurative farm to table with creative partnerships.
This includes a partnership with local experts Jason Blanchette and Jose Zepeda Jr. to curate an exceptional wine and cocktail program that perfectly complements the culinary creations.
Adding to Koast’s culinary prowess, a state-of-the-art dry-aging chamber will be both a functional and visual centerpiece of the restaurant, showcasing the chefs’ commitment to expanding flavor profiles. The reversing comradery continues with members’ commitment to sharing their knowledge through mentorship and educational sessions.
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An important aspect of Koast’s values is the pairing of culinary excellence with community involvement. In honor of Hawai’i Sustainable Seafood Month, the restaurant partnered with the Culinary Arts Program at the University of Hawai‘i Maui College to nurture emerging local culinary talent.
Stunning Ocean Views and a Taste of Aloha
Seating
Koast, located at 116 Wailea Ike Drive, Unit 2204, will offer guests both indoor and al fresco dining experiences. A highlight is the wraparound lanai, offering stunning views of the iconic Molokini Crater.
To experience the flavors of Koast, visit: www.koastmaui.com or follow them on Instagram:
@KoastMaui
• How does the partnership with Jason Blanchette and Jose Zepeda Jr. enhance the overall dining experience at Koast?
## Interview with David Soboda, Co-Founder of Koast Restaurant
**Interviewer:** Welcome, David. We’re all excited about the upcoming opening of Koast in Wailea. Could you tell us a bit about the vision behind this new restaurant?
**David Soboda:** We’re thrilled to be bringing Koast to Maui. Our vision is to create a warm and welcoming space where both locals and visitors can enjoy exceptional food made with the freshest local ingredients. It’s about celebrating the bounty of Maui and showcasing Chef Consentino’s incredible talent for creating dishes that are both approachable and sophisticated.
**Interviewer:** What makes this partnership with Chef Chris Consentino so special?
**David Soboda:** Chris is not only a renowned chef with an impressive career, including winning Top Chef Masters and a James Beard Award nomination, but he’s also deeply passionate about sustainability and local sourcing – values that are incredibly important to Alicia and me. We’ve worked with Chris before, helping him launch his successful San Francisco restaurant Cockscomb, so there’s a strong foundation of trust and shared vision.
**Interviewer:** Can you give us a glimpse into what guests can expect from Koast’s menu?
**David Soboda:** Think “simple, honest” cuisine that highlights the best of Maui’s ingredients. We’re committed to sourcing everything from “mauna to makai,” honoring the island’s treasures from the mountains to the sea. Chris will be bringing his creative take on whole-animal cooking, blending traditional recipes with modern techniques while always paying respect to the land.
**Interviewer:** You mentioned a state-of-the-art dry-aging chamber. What role does that play in your culinary approach?
**David Soboda:** The dry-aging chamber is not only functional but also a beautiful centerpiece of the restaurant. It allows us to unlock deeper flavors and create truly unique and exceptional dishes.
**Interviewer:** What else can diners look forward to?
**David Soboda:** We’ve partnered with local experts Jason Blanchette and Jose Zepeda Jr. to curate an exceptional wine and cocktail program that complements our food perfectly. We want Koast to be more than just a place to eat – it’s about creating a memorable dining experience.
**Interviewer:** When can we expect to see Koast open its doors?
**David Soboda:** We’re aiming to open this winter, and we can’t wait to welcome everyone to Koast.
