Our team of chefs combines training in classical French cuisine with a deep respect for Maya’s established repertoire of dishes and her emphasis on freshness. The day’s catch determines whether the menu includes grilled filet of mahi-mahi or wahoo ceviche in coconut and lime. Fresh ingredients sourced from the Antilles or flown in from France are spotlighted in season, so you’ll find Brussels sprouts in January but Asparagus in June. No matter when you stop in during the day, you’ll see our chefs at work preparing dishes to be served up immediately, not set aside for tomorrow. We bake our bread overnight and squeeze our fresh juices every morning because the key to Maya’s culinary philosophy is freshness.
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