About Chef David Paul

The Story Behind the Chef

From a juvenile detention center and a dishwasher's apron to James Beard dinners, a Michelin-caliber restaurant in Maui, and 50+ years of culinary mastery. Learn about Chef David Paul Johnson's extraordinary journey is the foundation of every meal he creates.

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Chef David Paul Johnson

From Humble Beginnings to Culinary Stardom

Early Life and an Unlikely Inspiration

From humble beginnings and a seriously troubled adolescence, David Paul as he is commonly known, has emerged as one of the nation's brightest culinary stars. He has turned a teenage passion for cooking into a brilliant career.

The first chapter of his culinary story is truly extraordinary. "I was in a juvenile detention center and we were allowed to watch only Public Television. I became enthralled with Julia Child," he recalls. "That was it for me." At the age of 14, he got a job washing dishes at a pizza parlor in his hometown of Salt Lake City. He worked his way up to "pizza boy" and then, a year or two later, night manager. Stints at places like the Roadway Inn and IHOP followed.

Finding a Mentor and Forging a Path

Finally he met the chef who would become his mentor - and whom he would honor at his 40th birthday party more than 20 years later at his own David Paul's Lahaina Grill. "Max Mercier took me in as an apprentice when I was 16 and taught me the basics of French cooking and encouraged me to learn more on my own, eventually I was led to spend time in Paris France, Mexico and Japan.

Without his help and understanding, I hate to think of where I may have ended up." Eventually, with literally a few dollars in his pocket, Johnson ended up in Honolulu. "Even with all my experience, the only job I could get was as an assistant cook, one up from dishwasher. But in three years, I'd worked my way up to the Chef Tourneau position working in every food and beverage operation at the Hyatt Regency Waikiki."

Building a Business and Opening Lahaina Grill

In the 80's he started his first business by opening David Paul's Gourmet Catering Company. Catering is how he met Hawai'i entrepreneur, Rick Ralston, best known as the founder of Crazy Shirts. Ralston was in the midst of restoring the historic Lahaina Inn when he asked Johnson if he knew anyone who might want to open a restaurant in the boutique hotel. "I asked around and when I couldn't find anyone who was interested, I decided to come over and take a look at it myself.

At first, I wasn't interested either. But then, after a closer look, I really did like the concept," recalls Johnson. "I co-designed the restaurant and even had the joy of pouring the cement. It was a huge thrill to open David Paul's Lahaina Grill on February 14, 1990."

Awards, Accolades, and a Rising National Profile

Since that day, Johnson has skyrocketed to culinary fame. His Lahaina Grill has received numerous awards and accolades including Gourmet Magazine's "America's Top Tables" award in 1997, Bon Appétit Magazine's "Restaurant of the Month 1997" feature article and many, many more. He's cooked at the James Beard House in New York City, appeared on NBC's TODAY show and can still be seen on the Great Chefs series on the Discovery Channel.

He has cooked in some of the most prestigious kitchens in the world including Charlie Trotter's in Chicago, Aujourd'Hui in Boston, Oceana in New York, and Bistro de l'Etoille in Paris owned by the famed Paris chef Guy Savoy. He has welcomed other renowned chefs into his kitchens including Charlie Trotter, Charles Dale, John Ash, Rick Moonen and Bob Waggoner just to name a few, all part of Johnson's ongoing culinary programs in Hawai'i.

Distinguished Honors and New Ventures

Two of the most important honors bestowed on him over the past years include a visit to Providence, Rhode Island in November 1995, when Johnson became Johnson & Wales Culinary College's 98th Distinguished Visiting Chef, joining the ranks of such esteemed names as Roger Verge, Jacques Pepin, Madeleine Kamman, Paul Bocuse, Martin Yan, and Andre Soltner. Then, in March 1999 Johnson was inducted into the Circle of the Friends of the Widow in Reims, France by a descendant of Madame Clicquot (Veuve Clicquot Champagne). An exclusive group of food and wine enthusiasts, there are less than 500 invited members worldwide.

In 2000, Johnson and his partner parted ways with the sale of David Paul's Lahaina Grill on Maui and dissolved David Paul's Diamond Head Grill on Oahu, allowing him to focus on developing new restaurant concepts and ready-for-market food products.

Private Dining, New Concepts, and a Return to Roots

Most recently, Johnson has served as Executive Chef and Culinary Director for one of the most prestigious private clubs in Hawaii; Kukio Golf and Beach Club on the big island of Hawaii. After a five-year exclusive contract ended, Johnson opened a new concept restaurant on Maui, a block away from his original venture in Lahaina. "My latest venture, David Paul's Island Grill was a beautiful 200 seat restaurant and won many awards including 'Best New Restaurant on Maui', but it was short lived. The shopping mall changed the concept to an outlet store and bought out everyone's lease included ours," said Johnson.

A short time later Johnson made the move back to the big island to be closer to his family and to start a new business that took him back to his roots; 'Chef David Paul' is a new company that focuses on well-heeled clients that want private chef catering at home and for their private jets. "There are so few good restaurants on the big island that my clients can go and have a meal like they would have in a big city environment. We fill that void by creating a dining experience at the highest level, providing our clients with only the best ingredients, personalized service and custom menus," says Johnson. "We are more than just a private chef service, we are a full service catering company that creates memories by making events of all sizes, including weddings, dinners, cocktail receptions and other major events up to 1000 guests, legendary!"

Giving Back: Mentoring the Next Generation

Today, Johnson counts "Mentor" as one of the most important items on his résumé. "I try to give Hawai'i's youth at risk the same kind of chance and encouragement I received," he explains. He has established a mentorship program and usually has several young people at various stages of culinary development working alongside him in his culinary endeavors, wherever his endeavors may take him.

To contact Chef David Paul Johnson, call 808-895-6777 or email david@chefdavidpaulcom.

Awards & Recognition

Best Maui Restaurant

1993-2023 Hale Aina Awards
~David Pauls Lahaina Grill, Maui

Oahu’s Best New Restaurant
Best Chef
Best Wine List

1999- 2000 Hale Aina Awards
~David Pauls Daimondhead Grill, Oahu

Best New Maui Restaurant
Best Chef
Most Innovative Menu
Best Wine List

2011-2012 Maui Magazine
~David Pauls Island Grill, Maui

Best Chef And Best Menu Item

2011-2012 Kapalua Wine Symposium
~David Pauls Island Grill, Maui

1st Place Chef Award

1996-1997-2011 Kaanapali Shopping Center
~Maui Onion Festival

Distinquished Visiting Chef

1997 – 1998 Rhode Island Johnson And Whales University
~Johnson And Whales University

Friends Of The Widow /

1997 – 1998 Rhode Island Johnson And Whales University
~Veuve Cliqoute Champagne

Friends Of The Widow

2000- Reims, France 1 Of Only 3 American Chefs
~Veuve Cliqoute Champagne

Guest Chef And Nominee

1995- James Beard House, Manhatan, New York
~James Beard Foundation

As Seen In the Nation's Most Prestigious Publications

Long before the era of food media and celebrity chefs, the critics came to Chef David Paul. Gourmet Magazine named his Lahaina Grill one of America's Top Tables. Condé Nast Traveler listed it among the top 100 restaurants in the country. Bon Appétit ran a full feature. GQ sent their food critic, who called his Painted Desert Seafood unlike anything he had ever seen. Food Arts, Chef Magazine, Travel & Leisure, and Honolulu Magazine all followed.

For more than three decades, the most respected voices in American food journalism have recognized what his guests already knew. Chef David Paul is the real thing.

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Critical Acclaim

What the World's Top Food Critics Are Saying

Johnson's whimsical and eccentric food is anything but serene. I have never seen a dish remotely similar to his Painted Desert. While devouring every crumb of his compelling triple-berry pie with tapioca-and-sour-cream crust, I decide that this obsessive, talented chef is certainly headed for stardom.

Alan Richman

GQ Magazine

Chef David Paul is a genius with food. His ability to combine food and spices puts his cooking in a class all its own.

Hawaii Magazine

At David Paul's, considered by some the best restaurant on Maui, it's easy to see what all the fuss is about.

Chris Rubin

Robb Report

The chef has had the kind of success that no one could have predicted. David Paul's is a don't-miss stop on a restaurant tour of the Valley Isle.

Heidi Yorkshire

Bon Appétit

The beautiful island of Maui is no stranger to waves. And these days, the biggest are being made by the daring creations of chef David Paul Johnson.

Food Arts

illycaffè National Campaign

Chef-partner David Paul Johnson is as adept at Asian-inspired creations as he is at contemporary American cuisine.

Mimi Sheraton

Condé Nast Traveler

Tailored Culinary Excellence

Personalized Dining Experiences Created Just for You

Chef David Paul

Award-Winning Menus, Brought to Your Table Across Honolulu

Explore Our Sample Menus and Start Imagining Your Evening

Welcome to an extraordinary culinary journey, where we invite you to savor the finest creations from the kitchen of Chef David Paul. Every dish we serve is a love letter to the Hawaiian islands, rooted in the rich, fertile soil of local farms and the pristine, bountiful waters that surround us.

From vibrant farm-fresh produce to thoughtfully raised organic poultry, lamb, and beef, and the freshest fish pulled straight from Hawaiian waters, every ingredient is chosen with intention and care.

Your evening unfolds as a beautifully composed progression of courses, beginning with a tantalizing appetizer that sets the tone for the meal ahead. From there, you'll be treated to a carefully crafted soup or salad, followed by a sumptuous dinner entrée accompanied by perfectly complementing starches and seasonal vegetables.

To close your experience on a sweet note, a decadent dessert awaits, a fitting finale to an unforgettable meal.

All of this is offered at one elegant, all-inclusive price, so you can sit back, relax, and simply enjoy the moment.

Come gather at our table and let the vibrant, authentic flavors of the Hawaiian islands transport you. We are honored to be a part of your story.

Starters

Soups & Salads

Entree's

Side Dishes

Desserts

Client Experiences

★★★★★

"Chef David Paul transformed our anniversary celebration into an unforgettable culinary journey. Every dish was a masterpiece, and his attention to detail was impeccable. Truly a world-class experience in our own home."

Sarah & Michael T.

Kahala, Oahu

★★★★★

"We've hired personal chefs around the world, but Chef David Paul's expertise and warmth are unmatched. He created a custom menu that perfectly captured the essence of Hawaiian cuisine with his signature sophistication."

James R.

Vacation Rental, Hawaii Island

★★★★★

"From the initial consultation to the final course, Chef David Paul's service was legendary. Our corporate retreat became the talk of the company. His coordination with our event was seamless and professional."

Patricia L.

Corporate Event, Oahu

Chef David Paul

Looking for Other Services?

From elegant catered events to hands-on cooking classes, Chef David Paul offers a range of culinary experiences beyond personal chef services. Explore how we can bring world-class cuisine to your next gathering or help you master new skills in the kitchen.