Biography

GREGORY DENTON
    - Executive Chef, Mala Ocean Tavern


    Raised in Rutland, Vermont, Gregory knew he wanted to be a chef from age 4. By age 9 he was already learning to cook in a family-run restaurant. His formal culinary education began in high school, and he continued his studies at Paul Smith’s College in upstate New York. He eventually transferred and graduated with honors from The Culinary Institute of America. After completing an externship in the Executive Dining Room of the Central Intelligence Agency, Gregory began his career in fine dining under the classically-trained French chef Richard Blondin at The Refectory Restaurant in Columbus, Ohio. A year and a half later, Gregory moved back home to Vermont to work with Ted and Linda Fondulas at the acclaimed Hemingway’s Restaurant in Killington. At Hemmingway’s, he quickly moved up the ranks and became the restaurant’s youngest sous chef. He was also exposed to incredible wine and food pairings, which would lead him out west to Napa Valley, California. Once there, he went to work for Chef Hiro Sone at the famed Restaurant Terra in St. Helena, working his way through the various kitchen stations to become the first titled Chef de Cuisine. During this time, Chef Sone was awarded the James Beard Award for Best Chef of California.
    With an urge to travel and an interest in learning more about Asian Pacific cuisines, Gregory found himself looking even further west to Hawaii. In Maui, he started a catering business, BetterThan Catering, with his girlfriend, Gabrielle Quinonez, who had been his sous chef at Terra. Gregory met Mark Ellman while Mala was still under construction, and several months later, he was offered the job as Executive Chef.
    Working with Mark Ellman has inspired Chef Gregory to create healthy dishes that support local farms and sustainable farming practices. He has a great respect for all the resources that a restaurant needs to survive and excel in an incredibly competitive and demanding field.
    In 2006, Mala Ocean Tavern received the Ilima Award for Best Maui Restaurant from “The Honolulu Advertiser”and the ‘Aipono Award from “Maui No Ka ‘Oi Magazine” for the following categories: Best New Restaurant, Best Business Lunch, and Best Vegetarian Fare


Penne Pasta Café / near Maria Lanikila Church
Lahaina Hi, 96761
eatmaui@maui.net


Maui Tacos Corporate Office
Lahaina Hawaii 96761
(808) 667-9390 Fax 662-0717
eatmaui@maui.net
www.mauitacos.com


and now in 2005 Mark and his wife Judy have opened, Mala, an Ocean Tavern. At 1307 Front Street overlooking Mala Wharf right on the waters edge. A small 70 seat Ocean tavern featuring a” Right on the Water Lanai” Cuvinet of eclectic wines and a full bar, featuring Mai Tais and Mojitos and the Signature Key Lime Pie Martini, with a Graham Cracker Rim. Mala
is a workshop for Mark where after 35 years in the kitchen
he is cooking foods that he loves not only for their freshness and taste and quality but for the health of the body as well.