Mixologist meets Chef in this imaginative collaborative dinner fueled by a combination of creativity, the freshest island flavors and a passion for all things local.
Join us for an extraordinary evening of perfectly crafted libations featuring Maui’s Kupu Spirits. Enjoy six-courses of the finest flavors of Kō’s plantation inspired cuisine and talk story with the masterminds behind it all.
Meet the Masterminds
Lead Distiller, Kupu Spirits
Nick joined the Maui Brewing Co. ‘ohana in the summer of 2014, pursuing his dream to create top notch products in the ever-growing Spirits world. Prior to that, Nick was a production supervisor for an up-and-coming micro distillery in Brooklyn’s Red Hook district. There, he and his team specialized in creating a grain-to-glass whiskey program that helped promote local corn growers in New York state.
As Lead Distiller of the Kupu Spirits brand, Nick developed recipes which landed the brand’s first gold (Unaged Whiskey) and silver (Gin) medals in their respective categories at the 2020 U.S. Open Spirits Championship. Having knowledge in brewing, distilling, and agriculture management, Nick feels at home at Maui Brewing Co., where he can further build Kupu’s expanding product line and continue to promote Hawaiian grown agricultural that makes its products so unique and flavorful. He continues his work, churning out Kupu’s Gin, Whiskeys, and ready-to-enjoy canned cocktails.
Owner + Mixologist, The Liberated Bartender
Originally from Los Angeles, Hailey Cook has enjoyed living all over the world including most recently Las Vegas, San Diego, and Australia. She began professionally bartending ten years ago and has loved honing her craft working in incredibly amazing destinations. For the past five years, Hailey has called Maui home. In addition to running her own business, The Liberated Bartender, Hailey works as Lead Mixologist at Mala Tavern. Her favorite part of the job, she would tell you, is concocting fun and innovative recipes while connecting with people. Hailey’s signature mixology style highlights the freshest ingredients and seasonal flavors while featuring local distilleries.
CHEF TYLUN PANG
Tylun Pang, Executive Chef, Kō Restaurant
Tylun Pang grew up in Hawaiʻi enjoying the freshest island ingredients in his father and grandmother’s Chinese kitchen. With a culinary career spanning over four decades taking him throughout Asia, South America and across the United States as a chef with Westin Hotels, Chef Pang returned home to Hawaiʻi in 1996 to lead the culinary programs at Fairmont Kea Lani in Wailea, Maui. Pang oversees the luxury resort’s five dining venues and one market, banquet and catering as well as, developed the concept for the resort’s signature restaurant – Kō.
Many recognize Chef Pang for his participation in the Best Hotel Chefs of America Series at the James Beard House in New York, as well as his dedication to local agriculture, the island’s culinary school and mentorship of future chefs.