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STAR-ADVERTISER ARCHIVE
Courtesy vintage cave Sheldon Simeon says being spotaneous when cooking brings out his creativity and keeps things fun.
The accolades keep coming for Maui chef Sheldon Simeon, who was voted Food & Wine Magazine’s People’s Best New Chef 2014, Northwest and Pacific region, in an online competition.
The magazine also recognized the Migrant Maui chef as one of the top 10 up-and-coming chefs in the U.S.
In 2013, Simeon finished in the top three in season 10 of Bravo’s “Top Chef: Seattle” reality show and was also named the season’s fan favorite.
The Hilo-born chef earned the Rising Star Award from StarChefs.com for Concept Chef in 2012, and is a two-time James Beard semifinalist, for “Rising Star” and “Best New Restaurant” in 2011. He was a student at Leeward Community College’s culinary program and graduated from Maui Culinary Academy.
Simeon partnered with chef Mark Ellman, one of 12 Hawaii Regional Cuisine founding chefs, and producer Shep Gordon to open Migrant Maui at Wailea Beach Marriot Resort & Spa in December.
Much of the restaurant’s dishes are rooted in Simeon’s Filipino family recipes, and the menu reflects diverse local flavors. Dishes include sauteed pea shoots served with lumpia and egg, fried ahi belly, a “Tocino” Filipino-style sweet pork, hanger steak with nouc cham, tonkatsu with bacon-mushroom cream and various noodle dishes.
