With over twenty years of culinary experience, Chef Alvin Savella continues to hone his talent in the kitchens of Māla Ocean Tavern. He balances paying homage to signature dishes that made Māla a beloved island restaurant while breathing new life into their menu with his fun and surprising cooking style.

Q. As someone born and raised in Maui, what was it like growing up in Lahaina?

A. Lahaina is the kind of town where everyone knew everybody. Growing up, my parents worked two jobs; they worked day and night, and that’s how I became interested in cooking. I remember that we never ate out and often, my grandparents cooked for us. We raised chickens and grew vegetables, so after school, my family would have us take care of the chickens or pick and clean vegetables. I remember at least once a month, we would get a whole pig, break it down and store it in the freezer.

Q: What was your first job in the culinary industry?

A: My first job was at Pizza Hut. I was 15 years old. They hired me to take orders, but I was intrigued to learn more. So, I asked them to teach me how to make pizza and dough. Before you know it, I was cooking! Back then, Pizza Hut wasn’t just a takeout place; they had table service, so I ended up bussing tables and serving food.

Q: Was there a specific moment when you knew you wanted to be a chef?

A: I never considered becoming a chef until about midway through my senior year in high school. Everyone asked what I would do after graduation, and I didn’t have an answer. My family taught me the basics of cooking, such as how to butcher cattle, pigs and goats. I even took some cooking classes in high school, and that’s when I realized I wanted to cook as a career.

Q: After graduation from culinary school, what were some of the jobs you had, and how did they affect you professionally?

A: The culinary school I attended was in Los Angeles, so I had the opportunity to work a bit while in school on massive catering gigs with Paramount Studios, Sony and the Riviera County Club. My first job out of culinary school was at the Ritz Carlton, Marina Del Rey. I was there for five years, and I learned a lot there. Over the five years, I worked under about 12 chefs, so I was able to learn a lot and pick up a little from everyone.

Q: What drew you to move home to Maui after spending a decade on the continent?

A: I started at the Ritz Carlton as a low-level cook. A few guys above me had been there for a while, and I felt like I would never progress past them. I felt like I needed to do something new so I could grow. I sought different jobs throughout the country, from Hawaiʻi to Denver and even Florida. The position at the Westin Maui seemed like a cool opportunity, and I was looking forward to moving home after being away for so long.

Q: How did your path lead to Māla Ocean Tavern?

A: When the pandemic hit, many chefs lost their jobs. I’m not the person who can stay home and do nothing. I started cooking in my kitchen and even smoked pork in my front yard. Cooking is such a passion that I needed to be in the kitchen. Māla Tavern invited me to do a pop-up series, and I was one of the first chefs to do that. They had about four to five chefs but kept inviting me back. I did about three pop-ups with them in just two months, and after the series, they asked me to be their corporate chef in December 2020.

Q: What future goals do you hold for yourself and Māla Tavern?

A: One of the most important things for me, especially since I have been in the kitchen for so long, is to make sure that I am helping make everyone around me better. I like to teach and share and see my cooks develop a passion for learning.

Q: Where did you get your nickname, “The Kitchen Assassin?”

A: This came up when I was working at the Ritz Carlton. I have a particular style of plating my food and I remember creating a featured dish at the restaurant I worked for. It’s very bold with bright splatters across my plate, and one of my coworkers said, “Wow, that looks like some Kitchen Assassin stuff!” It kind of just stuck, and now people know me like that.

Q: What are some things you will always have in your kitchen at home?

A: Surprisingly, you will always find foie gras in my kitchen. I love to eat it with steak, and one of my favorite midnight snacks is to sear foie gras and put it on a peanut butter and jelly sandwich!

With his playful flavors and striking visual presentation, the Kitchen Assassin continues to amaze guests, leaving a bold impression on everyone.

Māla Ocean Tavern, 1307 Front Street, Lahaina, HI 96761; (808) 667-9394; open daily from 9 a.m. to 9 p.m., breakfast and brunch from 9 a.m. to 2 p.m., happy hour from 2 p.m. to 4 p.m., and dinner from 4 p.m. to 9 p.m.; malatavern.com.