From Maui To San Diego, Chef Chris Mahon Is Now In America's Finest City

February 8, 2019

After a long career in the restaurant industry on the Hawaiian Island of Maui, including founding the uber-popular Shark Pit Food Truck, Chef Chris Mahon recently relocated to San Diego and is currently working as a consultant-for-hire after assisting with numerous area projects.

We recently sat down with the talented chef over burgers at Rocky's Crown Point to learn more about his past, present and future.

"I felt like a big fish in a small pond on Maui," explained Chef Mahon. "I relocated to San Diego to be closer to my gilfriend and my two children, who all live in the area. I also felt that I had accomplished enough on Maui and wanted to be a small fish in a big pond and prove to myself I was capable of keeping up with the ever-changing movement on the mainland."

A former golf pro and instructor, Chris Mahon has been working in the restaurant and hospitality industry on Maui since 1984. In 2000, Chef Mahon opened his first restaurant as managing partner of Gaby's Pizzeria, which won 3 first place awards at the Taste of Lahaina Food Festival within the first 5 years of opening. In 2012, Chef Chris opened Shark Pit food truck, which helped start a movement of mobile eateries on the island. During its existence, Shark Pit was a sensation on Yelp and beyond. It was named as one of the top 10 places to eat in the United States in 2015, was on Yelp's Top 100 Places to Eat in the U.S. in 2016, was named top 25 best tacos in 2017 by Travel and Leisure Magazine, was rated by Chive as one of the country's top ten tacos, and was the first restaurant on Yelp to reach 500 five-star reviews. Chef Mahon recently consulted locally on Scott Slater's TBS Tavern in Mission Valley and most recently assisted with the reconceptualization of Trade Winds Tavern in Kearny Mesa to transform it to HI Street Kitchen & Tap.

"Now that I'm in San Diego, I hope to dedicate myself and my knowledge of the industry to help others," explained Chef Chris. "The restaurant business, as you know, is one of the toughest and has some of the highest failure rates. I have failed to succeed enough and think that I have found the formula. A great idea is only as good as the execution. I'm looking to become a strong influence in the consulting side of the industry - think Bar Rescue."

Chef Chris is currently residing in San Diego's North County and is consulting on several project. Those looking to get in touch with the talented chef are asked to email him at