Robynne Maiʻi
School: Punahou School
Career: Chef & owner of Fête Hawaii
Robynne Mai'i's journey in the culinary world is a tale of passion, resilience, and identity. Born and raised in Honolulu, she grew up with a deep appreciation for food, although she did not initially consider it as a career path. Mai'i explored various fields, including modern dance and English, but found her true calling in culinary arts during her senior year of college. Despite facing challenges, including financial constraints and her parents' initial hesitation, she pursued her culinary education with determination, starting at Kapiolani Community College and later moving to New York. Her experiences there, including working at Gourmet magazine and the Art Institute of New York City, were pivotal in shaping her growth.
Mai'i's path to establishing her own restaurant was marked by personal and professional hurdles. She and her husband faced the emotional and financial strain of unsuccessful fertility treatments, a journey that ultimately brought them closer and led to their decision to open Fête Hawaii. The restaurant's name, inspired by the gatherings they hosted in New York, reflects their passion for bringing people together through food. Mai'i's journey to opening Fête involved meticulous planning, overcoming financial challenges, and learning from failures. She emphasizes the importance of discipline, practice, and adaptability in achieving success.
Mai'i's recognition with the 2022 James Beard Award for Best Chef: Northwest and Pacific (AK, HI, OR, WA) signifies not just a personal triumph but also an acknowledgment to her dedication. Her journey illustrates the power of following one's passion and the impact of resilience and hard work in realizing one's dreams.
