Having sampled his fine cuisine recently it’s not hard to believe that Executive Chef Tylun Pang of The Fairmont Kea Lani and Kō Restaurant won the coveted Lifetime Achievement Award at Sunday's 2014 'Aipono Dining Awards. And he can also tip his toque to his Kō restaurant which was also earned the Gold award for Best Hawai‘i Regional Cuisine and the Silver award for Best Healthy Choices.
Dining at Kō is a heavenly experience. Every dish delights the palate. It’s ideal for a romantic night out for couples or for families. If you go to Maui you really must plan on dinner there, whether you’re staying at the Fairmont or not. It’s worth the drive no matter what hotel or part of Maui you’re at.
Chef Tylun’s 17-year tenure at luxury resort provided an extraordinary impact on Maui’s culinary scene and within the community. His commitment to Maui purveyors earned him Maui County Farm Bureau’s 2012 Friend of Agriculture ‘Aipono Award and has resulted in nearly 90% of the luxury resort's produce being locally sourced. A member of Maui Culinary Academy’s advisory board, Chef Pang donates 100% of the royalties of his award winning cookbook, What Maui Likes to Eat, to the academy in support of culinary education. The Fairmont Kea Lani also is host to the academy’s largest fundraiser, Noble Chef, each fall. Pang is known to spend his personal time at community fundraisers and is closely involved with Baldwin High School’s athletic programs, Project Graduation, the Kauai Rotary Club’s Taste of Hawaii benefit each year.
“To say the Lifetime Achievement Award is well-deserved is a tremendous understatement,” said Christof Luedi, Regional Vice President of Fairmont Hawai’i. “Tylun’s tireless commitment to Maui’s community is both commendable and inspiring. Fairmont is honored to have a leader of his caliber.”
Kea Lani’s restaurant is no stranger to awards. It has earned fourGold and three Silver ‘Aipono Awards including the Restaurant of the Year award in 2013. Kō, which translates to “sugarcane” in Hawaiian, showcases the diverse culinary history of the sugarcane plantation era, serving innovative Hawaiian, Chinese, Filipino, Portuguese, Korean, and Japanese dishes, many of which are family recipes that have been passed down for generations. Kō’s Lifestyle Cuisine Plus menu includes appetizers, entrées and desserts for vegan, raw, gluten-free and heart-healthy diners, contributing to its silver award for Best Healthy Choices on Maui.
‘Aipono combines the Hawaiian words ‘ai (food) and pono (excellence) to encompass the theme of exceptional dining. Sponsored by Maui Nō Ka ‘Oi magazine, the ‘Aipono Awards annually recognize the best of Maui’s food, wine and hospitality industries. Winners are selected by Maui Nō Ka ‘Oi magazine readers. To learn more about Kō restaurant and Chef Tylun Pang, visit korestaurant.com or watch the short Kō video.