"The Hawaiian Kanpachi is one of my favorite fish as a chef, it’s a chef's choice fish. It is fresh, healthy, and sustainable here in Hawaii, and best yet it is versatile with any cooking application, you can eat it raw or cooked in every cooking method or technique possible. It is fantastic being enjoyed as sashimi, sushi, ceviche, poke or any raw fish recipe. The richness of the fish while eating it raw or seared is buttery, mild, and simply delicious. It has a perfect natural fat content which is clean and light tasting, firm, flaky and mild in flavor when cooked."
-PERRY BATEMAN
Chef Perry Bateman
In 2000, Maui-born Perry Bateman became Mama’s first Executive Chef. He had started at Mama’s at age 19 and his cooking skills impressed Doris. Floyd and Doris decided to move beyond being just a good neighborhood restaurant.
They were determined to showcase the fish and the foods of Polynesia to their customers. They re-introduced breadfruit and other long-neglected Polynesian foods to their menu and they encouraged local farmers to grow the best organic produce.
From the beginning they were joined by artists, craftsman and chefs who shared their dream of creating a memory of old Polynesia. Many of them – and now even their children – still work at Mama’s and they love to tell Mama’s story to visitors.