Co-founded by two of Hawaii’s own James Beard Award-winning chefs—Roy Yamaguchi and Alan Wong—the Festival reflects a deep commitment to showcasing the islands’ culinary excellence while connecting global talent with local culture and ingredients. Spanning three weekends across three islands each fall, the Festival brings together more than 200 internationally renowned chefs, culinary personalities, sommeliers, mixologists, wine and spirit producers, and industry leaders for a dynamic lineup of events—from grand tastings and wine dinners to interactive culinary experiences and educational seminars.

Rooted in Hawaii, the Festival offers something you won’t find anywhere else. Each participating chef is required to feature at least one locally grown, raised, or caught ingredient, creating a true farm-to-table experience that connects guests to the farmers, ranchers, and fishers who make Hawaii’s culinary scene so extraordinary.

Beyond the plate, the Hawaii Food & Wine Festival® is also the signature program of the Hawaii Ag & Culinary Alliance, a nonprofit organization dedicated to advancing culinary education, sustainability, and local agriculture across the islands. Every event you attend helps support these efforts—making your experience not only memorable, but meaningful. Since 2011, the Festival has contributed more than $5.2 million to programs that strengthen Hawaii’s culinary and agricultural community, ensuring a vibrant future for the people and places that make Hawaii so special.