ABOUT CHEF MARINA
Aloha, I'm Marina.
Cooking has always been my love language. I grew up in a family where eating well was how we cared for ourselves and each other and that belief has never left me. Shaped by 15-plus years in the hospitality industry, private cheffing, learning from mentors, and staying endlessly curious, I've built a deep respect for the story behind every ingredient. From butchering the animals I cook for my guests to foraging what the land offers, I care deeply about the connection between food and where it comes from.
Open-fire cooking is what's grounded me most. It asks you to slow down and pay attention and there's nothing else I'd rather be doing. The fire is where I tell the story, and where I get to create something truly unforgettable for you and your guests.
I offer open-fire catering and private chef experiences for intimate dinners, weddings, and gatherings of every size. Based in Maui and traveling beyond the island to wherever your table is set, my team and I at Cocina Norte bring passion, skill, and joy to every meal we cook whether that's a large-scale open fire dinner for your wedding day or in-home meals crafted around your family.
My mission is simple: to bring nourishment, ease, and joy to your table, built around local, farm-fresh ingredients. Because food tastes better with the people you love. Let's eat.
THE FIRE TABLE EXPERIENCE
Fire at the Center
The fire table isn’t just how the food is cooked, it’s where everything happens. It draws people in, creating a shared space where cooking, gathering, and conversation all live side by side.
Ranch-Style, Island-Grown
Cocina Norte is boutique by design. Every experience is personally led by Chef Marina, with a focused, hands-on approach that keeps things thoughtful and grounded. Events are booked with a minimum investment to allow the time and care each one deserves.
Sourced Close to Home
Chef Marina works closely with Maui farmers, ranchers, and producers, building each menu around what’s available and in season. The ingredients lead, and the menu shifts with them.
Seasonal by Nature
No two gatherings are the same. Menus evolve week to week, shaped by harvests, availability, and what’s tasting best in the moment.
