Sheraton Maui Completes Multi-Outlet Culinary Overhaul

Sheraton Maui Resort & Spa has completed a comprehensive food and beverage overhaul spanning four venues, introducing signature dinner restaurant Isolana, morning buffet concept ‘Upena, a craft cocktail update at The Sandbar, and a refresh of Teppan-yaki Dan [1]. Designed alongside architecture firm AHL, the culinary transformation anchors local island sourcing within regional dining formats [1].

What changes were introduced across the resort's dining venues?

The resort renovated three outlets and updated a fourth to establish a cohesive food and beverage sequence across the property [1]. According to eHotelier, the project includes new operations at evening venue Isolana and breakfast concept ‘Upena [1]. Kā‘anapali’s only lobby bar, The Sandbar, received an upgraded craft cocktail program, while Teppan-yaki Dan—the island's lone traditional tableside teppanyaki room—received a conceptual refresh [1].

Executive Chef Mitchell Cooper paired with General Manager Kaleo Kenui to direct the menu shifts, drawing culinary direction from the surrounding geography of Puʻu Kekaʻa [1].

How does Isolana blend Italian cuisine with Maui agriculture?

Isolana, translating to "islander," pairs Italian preparations with produce harvested across island growers such as Waiheʻe Valley Plantation and Hua Momona Farms [1]. Local regional staples including ʻulu and cultivated mushrooms feature across sections designated as Shareables, Crudos and Salads, Pasta, From the Sea, From the Land, and Sides [1].

Handmade pasta serves as the menu anchor, highlighted by a Lasagna built with Maui Nui venison Bolognese, garlic béchamel, and Parmigiano Reggiano, alongside a Cacio e Pepe tossed with lobster and an umami crumble [1]. Island seafood anchors the protein offerings, including Pan-Roasted Kanpachi with Kawamata Farms Kamuela tomatoes, and an Umami-Crusted Ahi served with mushroom risotto, crispy shiitake bacon, and tart cherry port reduction [1]. Land-based plates include Kurobuta Pork Chop with calamansi vinaigrette, Citrus-Brined Half Chicken with whole lemon vinaigrette, and a vegetarian Chickpea Panisse [1].

What architecture and beverage concepts define the new venues?

Honolulu-based architecture firm AHL served as the design lead for both Isolana and ‘Upena, using ocean-inspired palettes to establish connection to the Kā‘anapali shoreline [1]. Isolana uses light and mid-tone blues, natural breezes, reflective details, and reef-inspired stone textures [1]. Isolana's bar program relies on regional history and products, such as Flight 1963—a cocktail mixing Bulleit Rye with local Kupu amaro, pineapple, and lemon to honor the resort's founding year and the debut mainland passenger flight to Kahului Airport (OGG) [1].

At ‘Upena, named after the Hawaiian term for fishing net, the architecture adheres to a concept dubbed Lalo Kai ("undersea") [1]. The space incorporates curvilinear details reflecting marine currents, coral reefs, and the sea floor [1]. Operational offerings include made-to-order waffle and omelet stations, housemade pastries paired with lilikoi curd and guava jelly, single-origin French press coffee, and a Maui Bloody Mary accented with local vodka, li hing mui, and Portuguese sausage [1].