Greg Shepherd and Roger Stettler, both owners at the epicurean Cow Pig Bun Restaurant, will now add Managing Partners of the trio of Bev Gannon Restaurants to their resumes. “I’m excited to introduce the energy and new ideas from two of Maui’s younger generation of talent,” Gannon said in a Jan. 10 press release.
Gannon is the owner and chef for Haliimaile General Store, Gannon’s, A Pacific View Restaurant in Wailea and Joe’s Bar and Grill. Gannon also served as Corporate Chef for Hawaiian Airlines (1999-2010), during which time her food was named “Best Food in the Air in North America” by the readers of Conde Nast Traveler (2003, 2004 and 2006).
Shepherd and Stettler have been working together on Cow Pig Bun since August 2014. Their fresh gastropub concept has already established a fan following, and the monthly “Knife Fights” event that challenge two local chefs against one another with a common ingredient has been another huge hit.
“We are going to be partners in the restaurants,” says Shepherd. “She was looking for the right partners, and she didn’t want to loose her legacy. She didn’t want her reputation to change. She worked very hard for those. Roger and I put this together for about a year now and we have been working with her on this. The details have finally settled in right.”
Stettler will be Executive Corporate Chef for the Gannon Restaurants, tapping into his international career with five star resorts. He’s also resigned as Executive Chef for the Four Seasons.
As for Shepherd, he’ll be the Corporate General Manager and Corporate Director for Operations. Celebrations Catering & Events, Bev Gannon’s catering business, is not part of the deal. Shephard has more than 20 years of food and beverage experience. Prior to Cow Pig Bun, he was the General Manager and Wine Director for Kaana Kitchen at the Andaz Maui Resort in Wailea.
“There is huge diversity,” says Shepherd. “I think it’s very much needed in our market. We want to continue on in concept restaurants for our market here. It’s really where our focus is as a managing company–designing restaurants that focus on concepts.”