Gevin Utrillo, Hyatt Regency Maui Resort and Spa

Chef Gevin Utrillo“Growing up in Hawaii has flavored my cooking style, which is influenced by the ethnicities found all over the Islands.  The Japengo menu is ‘Pacific-Rim” influenced, which means that we utilize the ‘big’ and ‘unique’ flavors reflective in the ethnic groups of Japan, Korea, China, Thailand, Philippines, Singapore, Indonesia, and it definitely does not stop there. We take the flavors from these cuisines and prepare these bounties in a modern interpretation, without compromising their authentic focus. Our goal is to create a pleasurable and memorable Japengo dining experience by providing authentic ingredients and preparations.”

Born and raised in Lahaina Maui, Chef Gevin was always fascinated as a kid watching his family cooking for parties and get together. “We always had freshest fish, meats and vegetables available”. It was his dad that inspired him to become a chef, as dad was the cook of the family. “My dad would work a full day in the sugar cane fields of Lahaina and still was able to have a wonderful meal for dinner”.

Chef Gevin started his Hyatt career at the Hyatt Regency Waikiki in 1994 before leaving the islands for culinary school in 1999.

Chef Gevin is a graduate of the The Art Institute School of Culinary Arts in Seattle, Washington.

With the birth of his daughter in 2004, Chef Gevin moved his family back to his hometown of Lahaina. “Not only did I want to raise my family on Maui but I miss the Aloha and especially the food and ingredients that the islands offered”.

Chef Gevin has held most of the chef positions at the Hyatt Regency Maui from Garde Manger Chef, Chef Tournant, Cascades Chef de Cuisine and A.M. Chef.

Chef Gevin resides in Lahaina with his lovely wife Marisa, and children: Shawn, Mia, and Megan.