Chef Larry Duran

​Chef Larry Duran

Chef Larry’s background with food started in Miami around 2009. Starting as a hard working cook he was able to learn under some of the best names in the industry, quickly becoming a Sous Chef and moving to open many luxurious hotel restaurants. After cooking for Jose Andres at the Baazar in Miami Beach , Chef Larry opened up the 1 Hotel with Crafted Hospitality and Tom Colicchio and stayed with the company for 3 years. He managed the pool and Beach operation called Sandbox, sometimes feeding up to 500-800 people a day. He was also a present force in the Beachcraft kitchen, a fine dining family share concept created by Tom Colicchio and his mentor Chef Michael Fiorello.

After working for Crafted Hospitality Chef Larry followed his mentor into a new opening for the Diplomat Beach Resort in Hollywood Florida. This project was a complete renovation of 7 restaurant concepts. After working  at both Point Royal, a high-class restaurant with coastal flare designed by Geoffrey Zakarian; and Monkitail, an award winning Japanese restaurant by Chef Michael Schulson, Chef Larry was given the opportunity to move to Maui. He was transferred through Hilton to be the New Chef Tournant at the Grand Wailea. 

Upon his search for local food and local farms in Maui . He reached out to Maui Bees in order to intern and learn their process of agriculture and animal husbandry. This symbiotic relationship would grow into something more meaningful, fueling the Maui Bees Market stand and also giving light to a new local food to go and family meal concept that focuses on seasonal produce sourced right from the farm's garden.