Chef Justin Purpura, executive chef at Montage Kapalua Bay, discovered his love for cooking in his grandparents’ kitchens. That passion led him to attend the renowned culinary program at Johnson & Wales University. After honing his skills in some of the finest kitchens nationwide, Chef Purpura has returned to Maui to lead the resort’s culinary team with a philosophy of cooking from the heart, crafting menus that highlight fresh, local ingredients and delivering unforgettable dining experiences. 

Q: While growing up, what role did food or cooking play in your life?

A: I grew up in an Italian-American family. My grandmother on my mom’s side was a cook throughout her life, and my grandfather on my dad’s side was also a cook. I remember the holidays when my grandparents would make ravioli and how I’d help them in the kitchen. From a young age, I fell in love with cooking by assisting my grandparents.  

Q: What were some of your first jobs in the culinary field?

A: My first job in the industry was at 15. I began working in the front of the house as a busser, getting my feet wet in the field. When I moved away to attend college on the eastern shore of Maryland, I started cooking in a restaurant during the summers and fell even deeper in love with the culinary world. I spent about four years at that restaurant, and from there, I went to culinary school, attending Johnson & Wales University, Charlotte Campus. 

Q: What aspects of the Montage Kapalua Bay caught your attention when considering your move to Maui?

A: I had previously worked in Maui for three years at the Four Seasons Resort Maui, and it was my dream to return. My wife and two kids were eager to move back to the place we called home. At that point, I had spent about 20 years in the hotel industry, with the last 15 years at the Montage, and I wanted to be part of the company due to their exceptional treatment of employees and their family-oriented culture. 

Q: As the Executive Chef, what responsibilities do you have?

A: I oversee all culinary aspects of the property, ranging from the cafeteria to Cane & Canoe, poolside dining, in-residence dining and our chef experiences. It’s a significant role. Each day, I work on developing new activations throughout the property, assisting the team on the line and ensuring our guests are satisfied and happy with their meals. 

Q: What distinguishes the culinary program at Montage Kapalua Bay from other luxury resorts in Hawai‘i? 

A: It’s our team. I have about 25 incredibly passionate and talented employees who strive to do their best and cook from the heart. They learn from my motto that a happy chef makes happy cooks, and they make happy food that makes happy guests. 

Q: What are some of your favorite local ingredients that guests will find on the resort’s menus?

A: I have a few local ingredients that I really lean towards. Kahuku corn from the North Shore of O‘ahu is one I use in several dishes, including my signature dish, Corn Agnolotti. I also adore the lobster from the Big Island and appreciate the story of how they raise Maine lobsters in the waters off Kona, where the water temperature matches that of Maine. Additionally, we use farm-raised Kona kanpachi from the Big Island and my favorite fish, onaga, which is caught off the shores of Maui and is perfectly flaky and delicious. 

Q: How do you prepare your signature dish of Corn Agnolotti?

A: I start with corn, an incredible ingredient and natural thickener, then remove it from the cob. I work to get as close to the cob as possible before juicing the corn. I bring the corn juice to a boil, stirring until it naturally thickens. Once it reaches a pudding-like consistency, I take it off the heat, let it cool and transfer it into a piping bag. I then use that to fill the pasta. The corn's natural sweetness really comes out, and it’s delicious. 

Q: What might guests be surprised to find in your home kitchen?

A: Going back to my Italian roots, I have a $5,000 pasta maker in my house. We try to make fresh pasta at least once a week. My four-year-old son and twelve-year-old daughter like to get into the kitchen and make fresh pasta with me. 

Q: What is one ingredient that merits greater attention?  

A: Corn! Corn takes me back to my days in Maryland, enjoying corn and crab during the summer. It reminds me of my childhood, and it’s such a special ingredient. Just a simple ear of corn with a bit of butter—it’s so sweet! You can use corn in so many different dishes. 

Q: What would your ideal day off from work look like? 

A: My ideal day off would be spent with my wife and kids, possibly with some time on the golf course. It would also conclude with a wonderful dinner prepared by my wife and enjoyed with my family.  

Chef Justin Purpura’s return to Maui signals an exciting new chapter for the culinary program at Montage Kapalua Bay. Emphasizing a heartfelt approach to cooking, he contributes a mix of refined techniques, deep passion and a commitment to showcasing fresh, local ingredients. 

Montage Kapalua Bay; 1 Bay Drive, Lahaina; (808) 662-6600; montage.com/kapaluabay/dining.