Paris Nabavi (center) receives Taverna’s donation of $3,600 from Chris Kaiwi (left) and Roger Stettler.

LAHAINA – Have you ever sat quietly and thought to yourself, “I do a lot, but what more can I do for Maui?” Chef Paris Nabavi has. His thankful nature led him to the creation of the Nabavi Legacy Fund in 2017.

The fund partners with Maui restaurants to contribute proceeds from the sale of a dish to give to Maui non-profits.

The Legacy Fund would like to thank participating restaurants for their annual donation: The Mill House, Waikapu: $5,000; Fork & Salad, Kihei: $3,333.33; Pizza Paradiso, Honokowai: $10,000; Taverna, Kapalua: $3,600; and The Fish Market, Honokowai: $2,000.

“As we have since opening, Taverna has committed to support the efforts with the Nabavi Legacy Fund annually by donating $1 for each menu item sold of our Pizza Carnivore & Spaghetti Carbonara,” said Chef Roger Stettler.

“Another year of giving, and we are happy to say that the past three years, our donation has increased,” said Taverna Principal Partner Chris Kaiwi. “As our donations have grown, so have we.”

On Feb. 5, the owners of Three’s Bar and Grill marked their ten years of business with a donation to the Nabavi Legacy Fund in the amount of $3,333.33.

Best friends, surfers and chefs Jaron Blosser, Travis Morrin and Cody Christopher launched the restaurant in Kihei’s Kalama Village back in 2010. The concept incorporated the three chefs’ cuisines – Hawaiian, Southwestern and Pacific Rim – using locally-sourced ingredients in a casual, fun environment. They also own and franchise Fork and Salad Maui, the literal definition of farm to table, with locations in Kahului and Kihei.

The Nabavi Legacy Fund’s mission is to support programs that nourish the minds and bodies of Maui’s children. As Maui restaurateurs, foodies and parents, Paris and Donna have a particular interest in educating kids to eat healthy, make sustainable food choices and develop a lifelong love of learning – all while having fun. To achieve this, they have pledged ongoing support to local non-profits whose work aligns with the fund’s mission.

The current beneficiaries list includes Grow Some Good, which encourages kids to create and sustain gardens in schools around the island; Kids & Teens Cook with Heart, teaching students about cooking for a healthy lifestyle; and Maui Food Innovation Center, a University of Hawaii Maui College resource for new food entrepreneurs.

For information, visit www.chefnabavi.org/nabavi-legacy-fund/.