Abby Ferrer is a native New Yorker who as a young child had the opportunity to live in Hong Kong. That experience, combined with growing up in a large Filipino family is where Ferrer’s love and passion for food, travel and culture began. Her career brought her to Maui in 2013 from Boston, Massachusetts to assist in the opening of Morimoto at the Andaz Hotel and since then has worked at Morimoto Miami and Tommy Bahama’s in Wailea.
In April 2017, Abby joined Maui’s popular Star Noodle as its Executive Chef. Star Noodle is part of the Na Hoaloha Ekolu ohana, which includes Old Lahaina Lu’au, Aloha Mixed Plate, Leoda’s Kitchen and Pie Shop, Hoaloha Bakery and Hoaloha Farms. Abby appreciates the support of the owners and her teams as she draws inspiration from her travels and the traditional cuisine she grew up with to create her signature menu items, new dining experiences with the communal hand’s only Kamayan Feasts and being out in the community in events such as the Grand Taste at AgFest and the Hawai’i Food and Wine Festival in Ka’anapali.
Check out her recipe for mushroom cups with tofu ssamjang sauce HERE
This recipe was created for the Grand Taste at Maui AgFest 2019. Abby took home the second place award earning high marks in taste, flavor and presentation. The dish features produce from five farms including Waipoli Hydroponic Greens’ butter lettuce, Lapa’au Farms’ oyster and lion’s mane mushrooms, Pauwela Produce’s edible flowers and micro greens, Napili Flo’ micro greens, Oko’a Farm’s radishes and Hamakua Heritage Farm’s Ali’i mushrooms).
“I’m a big fan of Korean food and love the freshness of lettuce wraps paired with smoky grilled meats, ban chan and all the sauces.’ said Chef Abby . “I created this dish when AgFest organizers asked us to submit a dish featuring local farms and mostly vegetables. I love mushrooms and they are such a versatile vegetable. The Hamakua Ali’i and oyster mushrooms stand up well to grilling, marinating and sautéing.