Pacific’O Restaurant is Lahaina’s beachfront dining experience that has set the new standard for Farm-to-Table cuisine on Maui. Celebrating 20 years in 2013, Pacific’O on the Beach offers recipes inspired by local ingredients, friendly “aloha” staff, an elaborate bar menu and the “best-view-in-town” for your lunch or dinner. We deliver a contemporary menu that has been inspired by the finest local ingredients from the land and from the sea.
We support local farmers and own O’o Farm which supplies us daily with fresh organic produce. Fresh fish delivered daily.
MEET OUR CULINARY TEAM
About Our Chef: Greg Harrison
Greg Harrison, a native of Los Angeles and a graduate of the renowned Le Cordon Bleu, is an experienced and well-traveled chef who has been crafting remarkable cuisine for over two decades. He’s worked with some of the most revered chefs in the country, including Chef Roy Yamaguchi in Maui, at the MGM, Las Vegas with chefs Fabio Trabocchi and Michael White, Chef Michael Mina, and most recently opening a restaurant with Chef Morimoto.
He enjoyed cooking as a teenager and noted his first job was that of a line cook in an L.A. eatery. Harrison’s culinary endeavors follow his personal mantra: “To learn, to live, to love, and to leave a legacy.”
Chef Morimoto named Harrison the opening Executive Chef of the restaurant in Wailea, Hawaii on the island of Maui in the summer of 2013.
At any given time, Harrison is cook, manager, teacher, and coach. His leadership formula: “To learn, to live, to love, and leave a legacy.” He wants his staff constantly striving to become better. “making the recipes better than we did yesterday.”
I’ve been cooking for 18 years. It was a random career choice. I went to Le Cordon Bleu on a whim, and it turns out that it was the right choice.
Top Three Proudest Chef Moments
Surrounding myself with professionals by carefully picking where I worked.
Traveling to a variety of kitchens meeting new chefs and progressing in my career.
Working with Iron Chef Masaharu Morimoto.
Cooking Style | Influences
My style is contemporary because of my studies and influences from other chefs. The sous chefs at all of those kitchens were the ones who taught me motivation and how to work hard in the trenches.
Favorite Cooking Tool
Spoons! I have a collection that has great sentimental value. Those spoons get used hundreds of times a day!
July 2013 – Present (3 years 3 months)
Side Door Gastropub/Five Crowns Restaurant
June 2012 – June 2013 (1 year 1 month)
April 2011 – June 2012 (1 year 3 months)
May 2003 – December 2010 (7 years 8 months)
- Le Cordon Bleu, Pasadena, CA
Certificate, Culinary Arts
2000 – 2001