Happy Hour at Fond – Lahaina, Maui, HI
Happy Hour at Fond Maui from 2:30pm-4:30pm Tuesday-Saturday
Ohana Pau Hana Happy Hour Menu
Pupus & Salad
– Ginger Soy Chicken Wings $12
– Gravy Fries $12
– Fries Reggae $7
– Taters Bravas $7
– Slaw Motion for Me $9
– Hot Chicks $12
– Sloppy JoJo $12
– The Little Dipper $9
– Poke Bowl $10
– The Surfer $14
– MBC Root Beer Float $8
– Fond of Milkshakes $8
– Modelo $4
– Stella $6
– Big Wave $6
– Bikini Blonde $6
– Kohola Talk Story $6
– Mango Mosaic $6
– Fresh Haze $8
– My Essential (Rose) $9
– A By Acacia (Chardonnay) $7
– Straight Shooter (Pinot) $11
– OGD New Fashioned $10
– Mama*san Margarita $10
– Vodka “You Call It” $7
Address: 5095 Napilihau St. Ste 115A, Lahaina, HI 96761
Phone: (808) 856-0225
About: Chef Jojo Vasquez cooks with reverence to culture, seasons and locality. His beautifully composed cuisine sings with keen flavors, simplicity, and balance, and serves as a profound reflection of his diverse cultural influences.
As a kid in Chicago, Chef Jojo Vasquez discovered his passion and learned to prepare foods from his Filipino heritage while helping at his father Leoncio’s catering company.
Shortly after culinary school, he started his career with Chef Steven Chiapetti. Vasquez worked at Chiapetti’s restaurants including Rhapsody at the Chicago Symphony Center.
He later moved to Atlanta to work at Fusebox with Chef Troy Thompson. Los Angeles was next, where Thompson brought him into The Ritz-Carlton fold to open Jer-ne restaurant in Marina del Rey, California. That eventually led Vasquez to Kapalua, Maui, in 2005, where he helmed the Banyan Tree Restaurant’s fine-dining kitchen into modernist times.
But Vasquez wasn’t done learning from the finest of mentors. When famed Chef Masaharu Morimoto tasked him to spearhead the opening of his namesake restaurant in Waikiki and assist the team in Napa, California, he sharpened his skills and palate for Japanese cuisine while adding a few notable television credits to his belt battling alongside Morimoto in the Iron Chef stadium for two seasons on the Food Network.
In 2013, Vasquez moved on to lead the Plantation House Restaurant atop Kapalua’s Plantation Golf Course. His eloquence on the plate, dedication to the craft and mentorship of Maui’s young culinarians garnered him the coveted vote from his chef peers as the 2017 Chef of the Year during the ‘Aipono Awards, a benefit gala for the University of Hawaii Maui College’s culinary program by Maui Nō Ka ‘Oi magazine.
In May 2018, Vasquez began another chapter as the chef de cuisine and partner for Maui Brewing Co.’s brewery and restaurant in Kihei. Vasquez’s ethos aligned with the company’s dedication to sustainability.
As a seasoned veteran in the industry, Vasquez is no stranger to high-profile and high-pressure culinary endeavors from cooking at the James Beard House, the Food & Wine Classic in Aspen or even training a Russian culinary team to cook Japanese cuisine in Moscow.
He considers this moment his most exciting opportunity yet. When the space for FOND presented itself in Napili Plaza, Vasquez took the leap of faith to open the eatery on May 2019.
Vasquez and the FOND team look forward to creating a stellar, culturally inspired and fun dining experience for the Maui community.
Happy Hour at Fond Maui is from 2:30pm-4:30pm Tuesday through Saturday featuring discounted food, wine, beer, cocktails, milkshakes, and beverages.
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