Fond A Neighborhood Eatery with chef and owner Jojo Vasquez
After working in the food and beverage industry for over two decades, Chef Jojo Vasquez has a distinct vision for Fond, his own neighborhood restaurant. He wanted to create a full service center for the community, combining his culinary creativity with a space where family and friends can relax. After eight months on the job, Fond is perfecting herself, serving breakfast, lunch, dinner and having popular weekly specials like their FFC (Fond Fried Chicken) and Ohana Pau Hana Wednesdays, a snack and drink for the whole family. .
“My professional goal is to run my own business,” says Vasquez. “I went to culinary school knowing I would learn everything from restaurant openings and menu development, training teams and refining operational procedures so I could do it on my own. One day. I have worked in my family business, in restaurants in Chicago, in a cooking school and for mentor chefs who have developed my methods and techniques.
This trip led to the creation of a refreshed space from the old Koho’s / Beach Bums Napili location near Napili Market. The restaurant has a modern and cool side but the atmosphere is simple and relaxed. The over-the-counter dining room transforms into a chef’s table on weekends or action stations for their monthly Beats and Eats events. The bar is tucked away to the left in the dining room, and there’s plenty of outdoor seating and patio seating.
“I want people to feel our vibe,” Vasquez says. “We have created a restaurant for people to come together and enjoy our menus, bar program and music, and feel they have had a wonderful dining experience. A neighborhood restaurant is a place where people can come together to eat, drink and spend time together. Our restaurant has an open space with different sections to meet: dining room, lounge with sofas, bar, or our chef’s counter. My philosophy is to showcase the best local ingredients, to connect people with the food we create, and to have our customers try all of our daily offerings so they can see how different and unique each experience can be. “
Now that the holidays are over, Fond will resume offering Chef Counter on Saturdays. Chef Jojo and his protected sous-chef concoct their most artistic and culturally inspired dishes, served four-course omakase style at the counter. It’s an experience you’ll want to make reservations for. The menu is $ 65 and you can add three adult drink pairings for $ 30. You get a bird’s eye view of the preparation and invaluable interaction with the chef as he explains the dishes, where he found the ingredients, and what was the inspiration.
“The Chef’s Counter is an intimate dining experience for 10 people that allows me to do what I love, putting people in touch with food,” says Vasquez. “I go into great detail about how I prepare each dish and each plate in front of the group so that they have the opportunity to ask questions. “
Their popular Fond Bento and Longganisa Corn Dogs are the stars of the menu. On Wednesdays, Fond hosts the Fond Fried Chicken party where they serve a family style fried chicken dinner with all the fixins. The brunch goes from 8 a.m. to 2 p.m. Monday to Sunday with a good distribution. Sure, they have the pancakes and eggs, sandwiches and salads you’d expect, but try the brunch bowls or the Sarap Silog bowls. Brunch bowls combine different combinations of protein, vegetables, and carbohydrates, like Shakshuka Baked Eggs, with tomatoes, peppers, and herbs. The Silog Bowls take your favorite Filipino proteins and combine them with garlic fried rice and an egg on top, for the ultimate flavorful stomach bomb.
“I’m not going for a specialty,” Jojo said. “I only focus on creating locally sourced and culturally inspired foods. I am inspired by Maui, beautiful seafood and products and the people who take care to harvest them!
The Ohana Pau Hana (OPH) runs from 2:30 p.m. to 4:30 p.m. and takes place from Tuesday to Sunday. Fond has a range of pupus for all appetite sizes, from ginger soy wings and gravy fries, to Sloppy Jojo, poke bowl and taters. There are beers on tap, wine special and a few selected cocktails, as well as something for keiki.
“The OPH menu has something for everyone,” says Vasquez. “Special rates for bar offers and milkshakes for children. “
The ‘ohana action comes as no surprise, as it’s also a family affair at Fond: Jojo’s wife, Eliza, is there too, and she DJs their Beats and Eats events and works alongside him. Beats and Eats takes place on the last Friday of the month, 5-9 p.m. during dinner service. It offers a themed pop-up menu, chef collaborations and drink specials.
“Chasing my dreams with the support of my team has been the best experience,” says Vasquez. “Nothing can be done without my leaders and staff who all care about giving our customers a special dining experience. The fact that customers appreciate what we do is our motivator.
In addition, Vasquez bears a great responsibility to the community and what it means to be sustainable. This is all part of Fond.
“In my industry, it is our kuleana to support the local”, explains Vasquez. “When we focus on being a sustainable business, we not only showcase Hawai’i, but we maintain all of our industrial operations. “From farm to table” shouldn’t be a call to the kitchen, it is a way of life to support a full circle. “
5095 Naplilihau St. Ste. 115A
Lahaina, HI 96761
Monday 8:00 a.m. – 2:00 p.m. closed for dinner
Tuesday to Saturday 8:00 a.m. to 9:00 p.m.