The restaurant is known for blending Hawaiian, Filipino, Portuguese, Korean, Japanese and Chinese influences into every plate, celebrating and honoring the rich tapestry of Maui’s history and diverse cultures.
“Hawai‘i’s sugarcane era is an integral part of my family’s history,” said Executive Chef Matt Dela Cruz. “Everything I create comes from the heart, meant to stir memories for those who grew up here while introducing new friends to the local flavors and diverse cultures that shaped Hawai‘i.”
Born and raised in the town of Kekaha on Kaua‘i, Dela Cruz’s earliest memories revolve around home-cooked meals, shared traditions and the unique flavors that shaped his upbringing. Trained on Kaua‘i under acclaimed Chef Roy Yamaguchi, he honed his skills across some of Hawai‘i’s favorite restaurants. Following nearly a decade leading Humble Market Kitchin in Wailea, Dela Cruz found what he calls his true home at Kō.
“At Kō, food has always been about more than flavor,” he said. “It’s about carrying forward the tradition of sharing stories and memories through every bite.”
Chef Dela Cruz brings what he calls “elevated comfort” – blending refined technique with the familiar flavors of local home cooking and sourcing ingredients from Maui’s farmers, fishermen and food producers to create dishes that reflect place and community.
Guests can expect innovative dishes, cocktails inspired by Hawai‘i’s diverse cultures and a refreshed interior design that maintains Kō’s welcoming spirit. Reservations are now open for the restaurant’s highly anticipated return.
