I call the food I'm serving at David Paul's Island Grill, "New Island Cuisine." Before opening this beautiful new restaurant I had the "luxury," of spending time with my family while also working as the Executive Chef and Culinary Director of an exclusive private community on Hawai'i Island. I actually got to cook. I was able to re-focus my thoughts and my energy. I learned to re-invent myself and found new ways to make food that I love to eat and love to cook. Call it "high-end comfort food," if you will.

We catered to upscale clients and I found that one loved macaroni & cheese so I made it with exotic cheeses and shaved truffles. One guest - a simple eater - used to come in with his children. He could afford to eat anything he wants anywhere he wants and he always wanted a burger and fries and ketchup. So I made burgers from ground Kobe beef. Buy the best ingredients and make the dish simple really became my credo.

Obviously, the economy has changed greatly in the last year. I am very positive that it will improve. But frankly, this new concept is appropriate for any economy and features menu and beverage prices that are well below those at most casual fine dining restaurants on Maui.

I'm seeing Maui's dining scene with a fresh pair of eyes after being absent for several years. I see a huge opportunity for my New Island Cuisine which focuses on Island-fresh, organic, natural and sustainable products whenever possible and dishes that are cutting edge and still island-casual. Our focus is on having our guests spend less while keeping the high standards we've always been known for.

The joy of running a restaurant for me is having one thing to focus on and to do what I love. I'll be in the kitchen cooking every night. It's what I do best.