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Anthony Salvador (Tony) came to Maui at a very young age from the Philippines and was inspired to become a chef by watching his mother cook for him and his siblings sparking an interest in the culinary world that Tony has been involved in ever since.
While attending food service classes in high school and Maui Community College, he began working at restaurants gaining on-the-job experience.
His culinary experience spans over 15 years as cook, supervisor and Sous Chef at popular restaurants including Pineapple Hill, Fish and Game Brew Company, The North Beach Grill at the Embassy Beach Resort, Kaanapali Beach and since 1993 at the Napili Kai Beach Resort's "Sea House Restaurant".
Tony's appetite to learn more continues today, creating and experimenting along side Executive Chef Michael Gallagher. While studying the many different techniques and procedures of hotel kitchens, Tony says he loves the challenge in learning it all.
Enjoying Oriental cuisines with a twist and tapping in on the many different cultures in Hawaii, Tony likes to fuse the many different flavors into every dish he prepares and is always looking at new and exciting presentation.
One of Tony's creations, "Lani Lamb Chops" is prepared (marinated and seared) utilizing a blend of Asian ingredients and a twist on the traditional Namasu (pickled cucumber and carrot salad) using fresh Maui mango. The lamb…"Aussie Brand", the cut…Frenched Lamb Rack (Cap-off)
Commercial chefs can order Lamb Sirloins through their local foodservice distributors and consumers may purchase them from retailers found in our Store Locator at www.foodcomm.com.
Featured Chef |
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Anthony Salvador |
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| Sea House Restaurant Located in Napili Kai on Napili Bay 5 miles north of Kaanapali Beach in West Maui and immediately adjacent to Kapalua. |
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| Phone: 808-669-1500 | |
| Breakfast: 8:00 - 10:30 am | |
| Lunch: 11:30 - 2:00 pm | |
| Dinner:5:30 - 9:00 pm (Oct-Mar) 6:00 - 9:00 pm (Apr-Sep) | |
Presentation:
Arrange a full tablespoon of the pickled salad in the center of plate. Arrange 2 lamb chops along the salad and drizzle sauce around plate. Garnish with roasted sesame seeds, Julienne scallions and garlic chives.
INGREDENTS:
24 pcs "Aussie" Lamb Chops
2 cups Plum Sauce
1 cup Hoisin Sauce
1 Tbl Minced Ginger
1 Tbl Miced Garlic
½ cup Red Wine Vinegar
1 Tbl Sambal Chili Paste
½ cup Water
¼ cup Ketchup
| Mix all ingredients in a large mixing bowl and marinate lamb overnight in refrigerator. Sear to desired temperature on grill or flat top. |
Pickled Mango and Cucumber Salad Ingredients:
2 Mangos, thinly sliced
2 Cucumbers, thinly sliced
1 small Maui Onion, Julienne
1 Carrot, fine Julienne
½ cup Sushi Vinegar
¼ cup White Sugar
1 Tbl Salt
| In small mixing bowl, combine cucumbers with salt and let stand for 20 minutes. Squeeze out excess water from cucumber and add mango, onion and carrot. In separate bowl whisk together vinegar and sugar. Pour over vegetables and fruit and chill at least 2 hours before serving. |
