With over twenty years of culinary expertise, Executive Chef Francois Milliet has elevated the dining experience at the four-diamond resort in Maui. Milliet developed a taste for cooking by assisting his father, an accomplished chef himself, in his catering business in Switzerland.
Upon completion of his education at the Ecole Professionelle de Lausanne (EPSIC) culinary school, he found himself cooking at famed restaurants in California, surrounded by some of the world’s most fertile farmland. His flourishing career includes being an executive sous chef at several hotels such as The Westin Maui Resort & Spa.
An intimacy with raw ingredients shapes his approach to food. “As our tastes evolve, we are coming into a full circle by realizing that not only what we eat is important but how it was produced and processed.” Delighting in finding year-round availability of locally-farmed produce and fresh catch, his unique culinary twist is showcased at the award-winning Pulehu, an Italian Grill.