For the past 30 years, West Maui’s only beachfront restaurant, Pacific’o on the Beach, has built a reputation for its refined cuisine, cultivated through farm-to-table dining.
Emphasizing the importance of sourcing local and with the goal to provide guests with unparalleled farm-fresh cuisine, excellent service and a unique dining experience, Co-Owner Louis Coulombe purchased O’o Farm in 2000 to continue the mission of supplying local produce to the landmark Lahaina restaurant.
Without farming experience, Coulombe took the initiative to learn more about farming and spearheaded the development of O’o Farm.
“The property was almost all waddle forest that had to be cleared; the soil was fantastic and the climate was perfect for growing a wide variety of crops…so we got to work. That was 23 years ago,” said Louis Coulombe, co-owner of Pacific’o on the Beach.
Today, as one of the only restaurants on Maui with its own farm, Pacific’o delivers a distinctive farm-to-table experience. Tended by a multiskilled team of farmers, the unique volcanic loam soil and compost tea combine to nurture an heirloom fruit orchard and vegetable garden, olive trees, beehives, coffee fields and in-house roasting facility. The farm supplies over 50 crops to the restaurant including vegetables, fruit, herbs, flowers, honey, eggs, coffee beans, tea and olive oil.
”To grow locally when you are on an island is one of the most sustainable things you can do. If you operate a restaurant and can recycle food waste in the farm compost – even better. If you follow crop diversification, organic methods – even better. If you can share what you do with the community and the visitors by inviting people on tours, well, I think you are doing your share on the sustainable front,” said Louis Coulombe, co-owner of Pacific’o on the Beach.
Guests can feast on signature entrées including the Mahi-Mahi Wellington, Kobe Beef Short Ribs, Miso Cacio e Pepe Pasta and Herb Crusted Ahi, made specially with local ingredients. Maui-born executive chef Isaac Bancaco joined the Pacific’o team in 2022 and has since continued the restaurant’s legacy as well as infused the menu with his own touches and contributions. An avid fisherman, Bancaco has been known to feature his own catch of the day on the menu. Meat is also sourced locally, when possible. Poultry, for example, is provided through a partnership with Simple Roots Maui, a pasture-raised farm in Upcountry Maui.
“Our sustainable dining efforts take us outside the kitchen to the local farms and our island’s waters,” said Executive Chef Isaac Bancaco. “Being from Maui and having grown up with Japanese, Filipino and Hawaiian influences in my family, I’m inspired to share the cultural contributions through our cuisine. I’m proud to be part of a team who supports local farmers and is committed to celebrating cultural diversity.”
Guests can also enjoy an innovative and creative cocktail program driven by local sourcing, where the focus remains on sustainability and seasonality. Specifically, the Farm Fresh Cocktails are seasonal drinks created using O’o Farm ingredients and crafted by their brilliant bar team.
“We maximize our bountiful farm produce at the bar. If there is an abundance of citrus, such as our small farm oranges, we will dehydrate them and use them for garnishes if we can’t use the fresh fruit fast enough,” said Bar Manager Mari Howe.
For more information or to reserve a table at Pacific’o on the Beach, visit www.pacificomaui.com.
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