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My Story


You must know by now that my name is Brant Holland. I teach Purchasing and Cost Controls at the University of Hawaii Maui College Culinary Arts Program.

I am originally from Huntington Beach, California. My first restaurant job was soda jerk at the Hard Rock Cafe in Los Angeles. I worked my way into fine dining at Trump’s and Michael’s eventually deciding to commit to culinary as a career. I graduated from The Cordon Bleu London while working at The Greenhouse in Mayfair. In 1988, after five attempts, I was hired as a pastry prep cook at the original Spago in West Hollywood. I stayed with Wolfgang for fourteen years rising through the ranks to Kitchen Manager, Sous Chef, Chef, Corporate Executive Chef, General Manager and F&B Controller. I opened 12 restaurants along the way and learned a lot about people, the restaurant business and myself. I moved to Maui and continued restaurant and financial consulting eventually opening Alan Wong’s Amasia at the Grand Wailea and The Mill House dining room at Maui Tropical Plantation. Today I teach purchasing and cost controls at the Culinary Arts Program of The University of Hawaii Maui College.

So here I am. I’ve done a lot of teaching and training in my career. I don’t think I ever realized just how much I love sharing my experience. Now if I can just figure out a way to reach beyond my classroom.

Mahalo nui loa for reading,