Citrus-cured kampachi crudo at Aurum Maui. Photo by Sebastian Sayegh at Sayegh Visuals.
The resort community of Wailea, Maui is known for its opulence. At the neighborhood’s hub, The Shops at Wailea, premier brands like Gucci and Prada wrap around a meticulously manicured outdoor mall intertwined with gourmet eateries and fine dining. It’s the perfect place for newcomer Aurum Maui, named after the Latin word for gold.
Aurum Maui is led by managing partners Natasha and Taylor Ponte, both from Maui. Together, they have combined warm and unobtrusive service with New American dishes made with local ingredients and a nod to Hawaiʻi Regional Cuisine. The plush interior, marked by rounded corners and flaxen light, glimmers throughout the 4,700-square-foot restaurant. But despite its elegance, the Pontes don’t crave an ultra-bougie reputation.
“I think for us, we really focused on trying to be community based and driven. Of course, we want the tourists and all the people visiting to come and dine with us, but we also want to be a place that is accessible to the local community.”
Aurum Maui is located inside The Shops at Wailea on Maui’s Southwest Shore. Photo by Pacific Dream Photography.
Part of Destination Hospitality Group, the Aurum concept also has locations in Steamboat Springs, Aspen and Breckenridge Colorado. The original, Aurum Steamboat, opened in 2014 in an old gold rush mining town (hence the name). Eleven years later, Destination Hospitality found kindred spirits in the Pontes when they met at a private dinner the Pontes were catering.
Aurum Maui translates what Destination Hospitality started in Steamboat Springs for a Hawaiʻi audience. From its sophisticated dwellings to its locally-sourced product and commitment to community, intentionality is evident. Aurum is here to make an impact, for kāma’aina and visitors alike.
“We are very focused on supporting the culinary school and the culinary program,” Natasha Ponte said. “And as much as we can, to donate to different nonprofits in need on island. Those are big priorities to us. And even just sourcing locally, that is a huge way to support our economy.”
A favorite dish of the Pontes is the pan-seared local kampachi. Photo by Sebastian Sayegh at Sayegh Visuals.
Chef Taylor Ponte, a Maui Culinary Academy alum, came up in kitchens led by acclaimed Hawai’i chefs Alan Wong and Jonathan Mizukami on Oʻahu. Like his mentors, he aims to tell a story with each dish: where it comes from, who grew the produce or raised the animals and who eats it. Dishes such as the lobster toast loaded with tender chunks of lobster and served over pillowy bread with crunchy shaved fennel and whipped avocado and Mediterranean Meatballs with tzatziki and cucumber salad speaks to the roots of Aurum’s New American ideals. But dishes like the Okonomiyaki – inspired by savory Japanese teppanyaki pancakes, made with Kaua’i prawns, kewpie mayo and bacon – remind you of Maui’s multi-ethnic heritage.
Bar manager Ryan Dunton crafts farm-to-glass cocktails. Photo by Sebastian Sayegh at Sayegh Visuals.
A favorite dish of the Pontes is the local kampachi. The delicate fish is pan-seared skin-on and served with miso butter cauliflower purée and local vegetables that rotate daily.
“It’s such a well thought out dish,” Natasha Ponte said. “The flavors in the miso butter are delicious. The cauliflower puree ties in with the fish, the skin and the saltiness and the crunchiness, it’s all just delicious.”
The beverages are as thoughtful as the meal, with by-the-glass options like a Blanc de Chenin from France’s Loire Valley and inventive and interactive cocktails like the Lychee Lani, a plum wine and vodka concoction served with a back of sparkling sake.
“Golden Hour,” which runs from 3 p.m. to 5 p.m. daily, features cocktails designed, by bar manager Ryan Dunton, to compliment the food.
“Every cocktail is a true collaboration between our kitchen and bar teams,” Taylor Ponte said. “We use house-made infusions and syrups that echo our farm-to-table philosophy creating a farm-to-glass experience where balance and elegance shine through without being overpowering.”
It is important to the Pontes that the staff is knowledgeable about where ingredients are sourced and what each element within the 160-seat restaurant represents. Every detail adds to the stories the Pontes infuse throughout the guest experience. This gold standard extends to the restaurant’s inclusivity.
“We want it to be the place that people come for lunch, for dinner, for happy hour, for a special occasion, or just to hang out, you know, with your friends after the beach,” Natasha Ponte said.
