Ian Stewart – Entrepreneurship & Business Development Specialist, Pā‘oihana Program, University of Hawaii Maui College

Ian’s current role at University of Hawaii Maui College (UHMC) sees him focused on supporting entrepreneurship as part of a Minority Business Development Agency issued grant, the aim of which is to cultivate a vibrant diversified economy and increase minority business enterprises through entrepreneurship training and coaching.

Prior to starting this new position in January 2024, Ian was the Operations Manager of the Maui Food Innovation Center and is still very much focused on supporting the food entrepreneurs who engage with this facility/program.

Ian brings to UHMC a background in business consulting and economic development having spent 18 years working for the British Government’s International Business & Trade Services team based in the Southeast USA. In this capacity he engaged with a myriad of clients from entrepreneurs, start-ups and Fortune 500 to assist with their market entry & international business growth strategies while delivering local, and national job creation and economic growth for public partners. His experience encompasses a range of knowledge driven sectors including advanced manufacturing, aerospace and information technology and communications.

He holds a Master’s Degree in Business Administration from Georgia State University and a Diploma in Marketing from the UK’s Chartered Institute of Marketeers.

When he’s not working at UHMC you’ll find him championing local food systems and fresh produce either at Napili Farmers Market, which he helps to organize, or volunteering his time to help maintain a 26-acre tropical fruit farm in Kula. Ian resides with his wife Susan, a physician assistant, in Wailuku.

Douglas Paul is the Chef Instructor at UH Maui Food Innovation Center. His journey in the culinary world, showcases a diverse range of experiences and skills. Graduating from Baldwin High School and obtaining an Associate of Science degree in Culinary Arts from UH Maui College laid the foundation for his culinary education.

Paul’s time at Roy’s Restaurant as a cook, followed by a significant period at Spago Restaurant as a Pastry Chef in both Las Vegas and Maui, demonstrates a commitment to honing his craft in various culinary settings. “I ventured into entrepreneurship with “My Office,” a food trailer, showcasing my entrepreneurial spirit and culinary skills as a self-employed individual for three years.”

Transitioning to Sodexo as the General Manager at UH Maui College for eight years allowed Paul to gain valuable experience in culinary management, overseeing broader aspects of the culinary domain. His involvement in the Maui Food Innovation Center at UH Maui College for a year reflects a desire to innovate and contribute to the culinary landscape.

“My passion for exploring and trying new food items from around the world aligns well with my current role in the Maui Food Innovation Center. This move indicates a strategic step toward entrepreneurship, suggesting that I aim to not only create but innovate within the culinary industry.”

“As I continue my journey, combining my culinary expertise, managerial skills, and entrepreneurial spirit, it’s evident that I am well-positioned for continued success in the dynamic world of food and innovation. My unique blend of experiences and roles undoubtedly contributes to my well-rounded perspective in the culinary field.”