Seasonal Flavor, Seasonal Delight
We are so thrilled to present you with SixtyTwo (62) MarcKet, a restaurant featuring seasonal fresh ingredients and a diversity of cooking styles. The chefs use a combination of cooking techniques and flavor profiles to showcase the best of the season.
The menu, which rotates seasonally (every 62 days), is frequently complemented by specials drawing inspiration from what’s in harvest at that moment the very same day. During the spring, you might experience fresh asparagus and peas, spring lamb. During the summer months, the chefs might feature the best quality of mangos, fresh herbs from the garden and a wide selection of freshly harvested local produce.
SixtyTwo MarcKet goes beyond a kitchen; it is a market featuring self-branded items and local farmer products too. Chefs crafted a selection of spices, rubs and sauces using locally grown vegetables and herbs. The goal is to make the most of the local products, so everyone can enjoy the best of every preparation of the herbs and spices, whether they experience them in a dish, get them as gifts, or take them to savor at home.
We thank you for all your support and hope you enjoy your dining experience with us.
The Dream Team at SixtyTwo MarcKet
Fruits & Vegetables
About the Team
Trained at the prestigious Culinary Institute of America in Hyde Park, New York, Chef Marc McDowell has a background in French cooking, specializing in a fusion of exotic herbs and spices with fresh Hawaiian ingredients to create new flavor profiles for the palette. He has over 20 years of culinary experience on this island ranging from senior culinary positions at Grand Wailea Resort, Executive Sous Chef at the Ritz-Carlton Kapalua, Executive Chef at Makena Beach and Golf Resort and Haliʻimaile General Store.
Chef Marc is also a Certified Master Gardner who understands intimately how to maximize the organic seasonal offerings that are grown by local farms. Scratch ingredients, fresh produce, in the combination of the magic of culinary art, topped with passion and “Making Dreams” spirit, these are the secret recipes of Chef Marc.
Chef Larry Badua’s love for food started with his position as a Lead line Cook with the Ritz Carlton Kapalua, where he developed his knowledge of the food industry. He also had the opportunity to work in different hotels here on the island which include Westin Maui Resort and Spa, Four Seasons Resort, Grand Wailea and Makena Beach and Golf Resort. Combined with his creativity and determination, Chef Larry made the necessary steps to venture out and share his passion of cooking with the local community. He currently owns and operates Badua's Maui Crepes and Grill at the Queen Kaahumanu Shopping Center with his Wife Janice Badua.
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