Surfing and Cooking

Having a passion for cooking and for surfing, it’s funny how many Maui chefs I know that surf really well. Is it something that goes hand in hand? Or am I connecting a loose correlation because they’re both part of the typical Maui lifestyle? So I’ve tasked Private Chef Matt Yakabouski to help answer.

His background feels rooted in the rhythms of Maui itself, early mornings in the ocean, years in serious kitchens, and a deep respect for what fresh, local food can become in the right hands. Before launching Maui Private Chef, he sharpened his craft as a Sous Chef at Mama’s Fish House, but his style now feels more personal: part chef, part waterman, part host.

You’re known as a chef, but you’re also a strong shortboarder. Which came first for you, the kitchen or the ocean?

Surfing and cooking really came up together for me. When I moved to California, I was in the ocean every morning learning to shortboard, and then in the kitchen the rest of the day. Surfing built my instincts, and cooking gave me structure—they developed side by side and still shape how I work today as a private chef on Maui.

Surfing, fishing, and cooking all seem to depend on timing, patience, and reading what’s in front of you. Do those passions feel connected for you, or did they grow separately and start overlapping over time?

At first they felt separate, but over time I realized they’re built on the same foundation: patience, awareness, and timing. Whether it’s reading a wave, a bite, or a dish, it’s all about knowing when to commit. That mindset carries through everything I do in private dining.

What are some of your favorite spots to surf (not just on Maui, but across the globe?)

I tend to keep locations general out of respect for the places I surf. Maui has incredible waves, and I’ve been lucky to spend a lot of time in the water here. California is where it all started, and I’ve also had unforgettable sessions in Mexico and Central America. For me, it’s more about the feeling than the exact spot.

A lot of surfers talk about timing, instinct, and reading the moment. What’s something surfing has taught you that’s made you a better chef?

Surfing really sharpened my timing—you can’t force a wave, you have to read it and commit. Cooking is the same way. That patience and intuition are central to how I approach my work.

After a good surf session, what’s the meal you crave most?

After a good surf, I usually want something simple and fresh—always centered around fish. A poke bowl or a clean, vibrant salad is ideal. That’s very reflective of how I like to cook and eat day to day.

Maui has both a strong food culture and surf culture. I’m sure you’ve cooked for a group of surfers after a long day in the water, what would did you put on the table?

A perfect post-surf meal would be a spread of fresh poke, grilled local fish, rice, roasted vegetables, and a bright citrus salad—light, nourishing, and satisfying.

You’ve worked in serious kitchens, including Mama’s Fish House, and now you cook in private homes and vacation rentals. Does surfing help keep that high-pressure chef life balanced?

Working at Mama’s Fish House definitely set a high standard early on. That level of consistency and attention to detail has stayed with me, and I still carry it into the private homes and villas I cook in today. Surfing helps keep everything grounded and balanced.

Are there certain local ingredients that feel especially connected to your life in the water, like fresh fish, limu, sea salt, or anything you love working with after growing up around the ocean?

Fresh fish is at the heart of everything for me—my love for sushi and the ocean go hand in hand. As an avid fisherman, it really comes full circle: being on the water, catching fish, and then treating it with respect in the kitchen. Ingredients like limu and Hawaiian sea salt just enhance that simplicity and connection to the ocean.

 

Want to try his incredible dishes? You can learn more at Maui Private Chef Services.