 Chef Rey, Certified Chef de Cuisine, started down the culinary path at the young age of 16 in Hawaii as a dishwasher for the Inter-Continental Hotel Maui to make some extra money while in school. He was promoted very quickly being noticed for his hard work and determination by the Executive Chef Heins Naef, who convinced Rey that he should enroll in the hotel’s Kitchen Apprenticeship Program. He was trained in the European style of cuisine, by various chefs from Austria, Switzerland, Germany and France. Being of Filipino decent and to have begun his cooking experiences in Hawaii, it only seemed inevitable that the fusion of his cooking techniques should blend to create something wonderful and become part of the trend-setting wave called Pacific Rim Cuisine.
Chef Baysa has been an American Culinary Federation member since 1989. Knowledge has been a major focus in his life throughout his career. He continues to learn and artistically grow on a daily basis and yet still displays the eager spirit to pass on this knowledge to others. As a hobby he likes to do ice sculptures plus Chocolate, Tallow, and Vegetable carvings. He has participated in many competitions and recipe contests. He has been written up in magazines, newspapers and has appeared on television, not only for his culinary talents but for his dedication to his community. Chef Rey taught numerous seminars to aspiring culinarians at several school programs including Johnson & Wales, Miami. His proudest culinary achievement is attaining the level of Executive Chef for a major resort at the age of 27.
The culmination of Chef Rey’s talents now display themselves nightly at the Five Palms Beach Grill and Canoes Restaurant, where fresh island fish is served in contemporary versions of the widely acclaimed Pacific Rim style. Utilizing the incredible bounty of fresh island vegetables and specialized tropical flavors, he creates stunning presentations which blend deliciously on the palate. He masterfully watches over his two up-and-coming chefs Richard Doran (Five Palms) and James Furnish (Canoes) allowing them room to express their talents, while following his exacting standards.
Chef Rey invites you to experience his unique culinary vision at either one of his two spectacular oceanfront locations on the island of Maui.
Five Palms, located at the Mana Kai Hotel, is open daily from 8am to 2:30pm serving breakfast and lunch all day, transitioning to dinner service from 5pm to 9:30pm. Their oceanfront happy hour is squeezed in between from 3-6pm offering half price pupus and sushi, a $4 mai tai and $5 Chardonnay.
Canoes, located at the Ka‘anapali end of Front Street in Lahaina is open nightly for dinner service from 5-9:30pm. Happy hour is also offered from 3-6pm with half price pupus and sushi.
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