The Dream Team at SixtyTwo MarcKet
Fruits & Vegetables
Loquat from Upcountry
Eggplant and Zucchini from Kula
Baby Leek from Upcountry
Yuzu and Lemon from Makawao
Fennel from Waikapu
Baby carrots from Upcountry
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.