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Executive 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. His plates reflect the journey of a Filipino-American kid from Chicago who eventually laid roots on the Valley Isle, Maui, Hawaii.

As a seasoned veteran in the industry for over 20 years, Vasquez is no stranger to high-profile and high-pressure culinary endeavors from cooking at the James Beard House, appearances on the Food Network’s Iron Chef America and Beat Bobby Flay, 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.


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