Down the Hatch - A Place To Eat Fish is delighted to the announce the appointment of Lawrence Mason as Executive Chef as of May 2017. Chef Lawrence comes to Down the Hatch with a passion for the culinary arts. Chef has had the privileged to be mentored by Jeff Sheer (Mill House), as well as Sheldon Simeon (Top Chef, Tin Roof, Star Noodle, Migrant), and most recently coming to Down the Hatch from Hana Ranch Provisions under the guidance of Gary Johnson. Chef Lawrence was on the 2015 Kapalua Wine Fest Championship Team, has been in numerous culinary events on our island, as well as competing at Cow Pig Bun in Kihei’s Knife Fight.
Born & bred Maui, raised in Kihei. Chef Lawrence's passion for the culinary arts is his driving force, and he strives to master his craft. Chef enjoys all things food! In his free time Chef works with underprivileged families and at risk youths to show them there is a way out through the kitchen. When he’s at home you can find him in the kitchen, or spending his time reading, writing, researching everything food.
Chef Lawrence’s approach to Southern Aloha is blending Southern flavors and grandma's cooking with Hawaii's beautiful and bountiful oceans as well as their luxurious farms. One important aspect of being a chef for Lawrence is to support our local community, fisherman, farmers, and bakeries through building and keeping relationships with locals, “we grew up with these people it's only right if we are in a position to support them, that we do so”.
Chef's first big projects will be the launch of breakfast in July, a new dessert menu, and working with local fisherman to get the freshest fish possible. Please join us in congratulating Chef Lawrence Mason, Executive Chef of Down the Hatch!