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Brian Reilly takes over as executive chef at Down the Hatch

By Staff | Sep 6, 2018

Brian Reilly most recently worked as sous chef of the St. Regis J&G Grill in Park City, Utah.

LAHAINA – Down the Hatch-A Place To Eat Fish at the Wharf Cinema Center last week announced the appointment of Brian Reilly as executive chef.

Chef Reilly returns to Maui with a passion for the culinary arts and the experience to elevate Down The Hatch’s “Southern Aloha” style cuisine.

Born in South Dakota, Chef Reilly developed his style of cooking in a variety of locations and worked in the culinary field for 24 years.

His career began at the age of 13 in a hometown hotel, igniting his passion for being in the kitchen. Later he cultivated his culinary skills working for a number of different restaurants and earning a degree from the Art Institute of Colorado with a focus in the culinary arts.

Ten years at the Westin Kaanapali Ocean Resort Villas’ trio of award-winning restaurants, Pulehu, Auntie’s Kitchen, & Pailolo, added a Pacific Rim polish to his craft. Now he is bringing his skills back to the islands to take charge of the kitchen at Down The Hatch.

Chef Reilly will be introducing fresh tortillas made in-house for the restaurant’s tacos, and he has already begun to forge a great relationship with Maui fishermen to continue to get the freshest local fish from Lahaina Harbor.

He also has plans to keep the kitchen open even later – past midnight.

For information, call 661-4900 or visit www.dthmaui.com. Hours are 7:30 a.m. to 2 a.m. daily, with Happy Hour from 2 to 6 p.m.