FEAST Summit

Event Date:

Oct. 31, 2025

Event Time:

8:30 A.M.-2:45 P.M.

Location:

Sheraton Waikiki Beach Resort

FEAST Summit is Hawaii’s premier professional development conference for leaders and changemakers in Food, Education, Agriculture, Sustainability, and Tourism. Designed for industry professionals—from chefs, restaurateurs, and hoteliers to food and beverage brands, travel companies, agriculture leaders, entrepreneurs, and culinary students—FEAST offers a full day of insights, connections, and actionable strategies to help you thrive in today’s evolving marketplace. This full system-wide conversation—from farm to table to travel—brings together generations of industry experts to share their knowledge and shape Hawaii’s future.

What to Expect:

55+ national voices and local luminaries sharing expertise on Hawaii’s culinary, hospitality, agriculture, and visitor industries across the world
Dozens of timely discussion topics including the state of tourism, AI in hospitality, heritage foodways, business of dining and development, food and beverage trends for 2026, influence of celebrity chefs and social media, workforce development and staffing for success, agritourism and destination branding.
Unmatched access to global leaders— expand your network with decision-makers and innovators from California, New York, Washington D.C., Tennessee, Minnesota, Hawaii and beyond.
HMAA Presents Taste Our Love for Hawaii: a curated grand tasting lunch with 10 chefs celebrating the future of Hawaii Regional Cuisine while honoring its pioneers
Kamehameha Schools Presents Food Innovation Marketplace: showcasing 50+ Hawaii-based artisans, entrepreneurs, producers, and value-added products

Why Attend:
Stay ahead of industry trends, expand your professional network, and gain actionable insights to strengthen your business, career, and community.

EXCLUSIVE PRESALE FOR HMAA MEMBERS!

As a presenting sponsor of the Taste Our Love for Hawaii Lunch during the FEAST Summit, HMAA members can unlock early access to FEAST Summit tickets between July 17-24 before they go on sale to the general public. The first 100 HMAA members to purchase tickets using the exclusive code will receive a commemorative HFWF gift with purchase. Contact HMAA to verify membership and obtain promo code at [email protected] or 808-591-0088. HMAA members must register online with a valid promo code to receive presale access to purchase tickets for the FEAST Summit.

MORE INFORMATION

Registration opens at 7:00 A.M. | FEAST Summit programming begins at 8:30 A.M.
General Admission ticket gives full-access to FEAST Summit sessions, Kamehameha Schools Presents Food Innovation Marketplace, and HMAA Presents Taste Our Love for Hawaii Lunch
VIP tables of ten (10) include reserved table seating for ten (10) at the HMAA Presents Taste Our Love for Hawaii Lunch
All attendees must have their own ticket—regardless of age—no exceptions. High school students are welcome but must be accompanied by an adult.
Event is indoors, business casual attire.
To purchase corporate ticket packages, contact Aya Leslie at [email protected]

October 31, 2025

8:30 A.M.-2:45 P.M.
Sheraton Waikiki Beach Resort

Attire: Business Casual
Professional Development

Buy Tickets

55+ SPEAKERS ACROSS 11 SESSION TOPICS

The State & Future of Tourism: Redefining Hospitality

Tourism and hospitality are at a turning point, as destinations worldwide grapple with balancing economic growth, sustainability, and cultural integrity. Travelers are seeking experiences rooted in purpose, place, and people, while communities look for tourism that benefits residents as well as visitors. Join renowned travel journalist and host of Eye on Travel, Peter Greenberg, for a timely keynote exploring the global and national forces reshaping tourism and what they mean for Hawaii’s future.

From over tourism and infrastructure strain to shifting traveler values, Greenberg will share how destinations are adapting to attract higher-spend visitors with a lighter footprint. Following his insights, a panel of Hawaii’s hospitality leaders will discuss how luxury is being redefined through sustainability, cultural authenticity, and community engagement. Discover how Hawaii’s resorts, hotels, and restaurants are creating experiences that respect—and enhance—the islands’ unique sense of place, and how Hawaii can lead in evolving tourism for the 21st century.

Keynote: Peter Greenberg – Travel Editor, CBS News
Moderator: James Tokioka – Director, Department of Business, Economic Development and Tourism
Panelists:

Kuhio Lewis – Chief Executive Officer, Hawaiian Council
Elliot Mills – CEO, Hawaii Hospitality Group
Aaron Sala – President and CEO, Hawaii Visitors and Conventions
Peter Shaindlin – Chief Operating Officer, Halekulani Corporation

Can AI Meet Aloha?: Balancing Innovation & Authenticity in the Future

As artificial intelligence continues to transform how we live, work, and connect, it raises a vital question: Can innovation coexist with the empathy, authenticity, and cultural values that define human experience? The session opens with reflections from Guy Kawasaki—renowned tech evangelist and author of Think Remarkable—on the importance of staying human-centered in a world shaped by AI. Then, a panel of chefs and hoteliers discuss the evolving intersection of AI and hospitality.

From smart kitchens and automated concierge systems to personalized guest experiences and predictive dining trends, the panel will explore how AI is being used to streamline operations and elevate service. At the heart of the conversation: Can AI support—not replace—the warmth and authenticity that define world-class hospitality? And where must we draw the line between efficiency and emotional connection?

Keynote: Guy Kawasaki – Chief Evangelist, Canva
Moderator: Maya Rogers – CEO of Tetris, Founding Partner of Blue Startups
Panelists:

Tom Calame – Area GM, Kyo-ya Hotels Hawaii
Jason Peel – Chef, Nami Kaze
Rich Rosendale – Chef, Rosendale Collective

Heritage Foodways: Preserving Culture Through Agriculture & Cuisine
Presented by Kamehameha Schools

Food is more than nourishment—it carries the weight of culture, history, and identity, connecting people to their roots through flavors, stories, and shared traditions. Across the world, chefs, farmers and cultural practitioners are working to protect and revitalize the flavors, techniques, and traditions that define their heritage. This session begins with a keynote by Chef Sean Sherman, James Beard Award-winning founder of The Sioux Chef and a leading voices in the Indigenous food movement.

Through his work, Sherman has helped reclaim and celebrate Native food systems—using cuisine to heal, educate, and empower communities. Following the keynote, a panel of culinary leaders and cultural stewards from Hawaii and beyond will share how they are sustaining heritage foodways in their own communities. Together, they’ll discuss how ancestral knowledge, traditional farming, and Indigenous ingredients are being used to build a more inclusive, resilient, and culturally grounded food future—for Hawaii and the world.

Keynote: Sean Sherman – Founder, NATIFS
Moderator: Representative Kirstin Kahaloa – State Representative, District 6
Panelists:

Lehia Apana – Co-Founder, Polipoli Farms
Kealoha Domingo – Chef, Nui Kealoha
Dominica Rice-Cisneros – Chef, Bombera Oakland
Stacy Sproat-Beck – Executive Director, Waipa Foundation

Social Media Bites: How Food Influencers
Shape the Industry
Presented by King’s Hawaiian

Influencers have long played a role in shaping how we eat, but in today’s digital landscape—where trends are born on TikTok, restaurant reviews unfold in Instagram stories, and chefs go viral overnight—the power and reach of food content creators continues to evolve. In this dynamic conversation, digital content creators and food media professionals from coast to coast will explore the shifting role of social media in the food industry and what it means for chefs, restaurateurs, and marketers.

From shaping food trends and dining culture to navigating the business of influencer marketing, our panelists will share real-world insights on how digital platforms are transforming the way culinary brands are built—and sustained. Whether you’re a chef, content creator, or hospitality pro, you’ll gain perspective on what works (and what doesn’t) in a world where attention is currency and authenticity drives engagement.

Moderator: Kara Kozuma – Sr. Associate Manager Earned Media, King’s Hawaiian
Panelists:

Kale Afong – Content Creator, Hawaii’s Only
Kiki Aranita – Food Writer, The Philadelphia Inquirer
Ben Hon – Photographer/Content Creator
Philip Lemoine – Content Creator

Next Course: Dining In 2026 & Beyond Presented by OpenTable

What’s next on the plate for chefs, restaurateurs, and hospitality leaders? In this forward-looking session, industry innovators explore the big ideas, subtle shifts, and cultural forces transforming the way we cook, eat, and gather. The session begins with insights from John Tsou, OpenTable’s VP of Marketing, who will share the latest dining trends and behaviors shaping the future of hospitality.

Following his remarks, chefs from coast to coast will join a dynamic conversation about what tomorrow’s diners will crave, and how hospitality professionals can stay ahead of the curve. From plant-forward cuisine and zero-waste kitchens to immersive guest experiences and evolving service models, this chef-driven discussion will serve up bold ideas and practical strategies for navigating what’s next—and reveal the emerging culinary ideas that will reshape restaurants and hospitality in the years to come.

Keynote & Moderator: John Tsou – VP Marketing, OpenTable
Panelists:

Francis Ang – Chef, Restaurant Abaca
Leah Cohen – Chef, Pig and Khao
Brandon Jew – Chef, Mister Jiu’s
Robynne Maii – Chef, Fête
Brady Ishiwata Williams – Chef, Tomo

The Business Of Dining: How Culinary Defines Destinations & Drives Development

In today’s competitive tourism landscape, culinary experiences have become key drivers of destination appeal, real estate value, and economic development. From world-class restaurants anchoring luxury resorts to local food concepts breathing life into urban and rural revitalization projects, food has become a strategic asset in shaping the identity and success of a place.

In a special keynote, acclaimed restaurateur and hospitality leader Elizabeth Blau shares insights from her work transforming the culinary scene in Las Vegas—illustrating how thoughtful dining concepts can create vibrant neighborhoods, attract investment, and deliver lasting value to developments around the world. Following the keynote, a panel of visionary developers, hoteliers, and chefs will discuss how they create signature culinary experiences that define place, attract high-value visitors, and foster meaningful connections to local culture and agriculture.

Keynote: Elizabeth Blau – Founder & CEO, Blau & Associates
Moderator: Sean Dee – Executive Vice President & Chief Commercial Officer, Outrigger^® Hospitality Group
Panelists:

Alana Kobayashi – CEO & Partner, Kobayashi Group
Michael Mina – Chef, STRIPSTEAK by Chef Michael Mina

Feeding Change: Transforming Food Systems, One Meal At A Time

What if food could do more than feed people—what if it could change lives? In this powerful session, Michael Curtin, CEO of DC Central Kitchen, shares how food can operate as a catalyst for social justice, workforce development, and systems change. DC Central Kitchen’s groundbreaking model uses food to combat hunger, create economic opportunity, and rebuild lives.

DC Central Kitchen has trained more than 2,200 adults facing homelessness, incarceration, or addiction, with a 90% job placement rate. The organization serves over 16,500 scratch-cooked meals daily, including farm-to-school meals in 30 public schools and community meals for more than 80 shelters. Following his keynote, Curtin will be joined by Hawaii-based changemakers who are transforming the local food landscape—combining agriculture, culinary training, and social enterprise to serve communities and strengthen resilience. Together, this conversation will explore how food systems rooted in equity, culture, and care can create lasting impact—one meal, one job, one life at a time—and offer a vision for how Hawaii can lead in creating a more just, sustainable, and nourishing future.

Keynote: Mike Curtin – CEO, DC Central Kitchen
Panelists:

Rona Yagi Fukumoto – President & CEO, Lanakila Pacific
Robin Kumabe – Executive Director, Touch a Heart
Gary Maunakea-Forth – Mahiai, MAO Organic Farms

Pitch Fest Presented by First Hawaiian Bank Foundation

What is the next big idea in value-added food products? In this high-energy pitch competition, entrepreneurs from Cohort 3 & 4 of Hawaii Ag & Culinary Alliance’s Cottage Industry to Commercial Enterprise scholarship—graduates of Leeward Community College’s Aina to Makeke program—present their innovative food products using locally-sourced ingredients to a panel of industry leaders.

Three finalists will be selected to pitch live for the opportunity to accelerate their vision with a cash prize of $2,500 for third place, $5,00 for second place, and a grand prize of $10,000 for the winner. Witness the future of food take shape as these emerging entrepreneurs compete for funding and industry recognition!
Judges:

Poni Askew – Founder, Hawaiian Vinegar and Spice Company
Chris Kadohiro – Executive Director of Operations, HMSHost
Lisa Tomihama – SVP & Business Banking Dept. Manager, First Hawaiian Bank
Mylen Yamamoto Tansingco – CEO & Founder, Cropsticks

The Power And Influence
Of The Celebrity Chef

Celebrity chefs do more than just cook—they influence culture, shape consumer trends, and spark movements that extend far beyond the kitchen that extend far beyond the kitchen. In an era where chefs are as much storytellers and advocates as they are culinary artists, their influence reaches into media, philanthropy, policy, and public consciousness.

The session opens with a keynote from Michel Nischan—James Beard Award-winning chef and food equity advocate—whose groundbreaking work has helped redefine the role of chefs in advancing social change. Following the keynote, celebrated chefs and industry leaders will join a conversation on how they’ve helped redefine what it means to be a chef in today’s world. From the rise of food television to the evolution of culinary activism and brand building, this discussion will explore how the concept of the “celebrity chef” came to be—and how it continues to evolve. Whether through digital platforms, social advocacy, or cultural storytelling, today’s culinary icons are redefining leadership in the hospitality world and using their influence to shift narratives, spark change, and inspire the next generation.

Keynote: Michel Nischan – Founder, Wholesome Crave
Moderator: Kainoa Carlson – Host, HI Now Daily & Kitchen Scraps
Panelists:

Reem Assil – Chef, Reem’s California
Shep Gordon – Founder, Alive Enterprises
Shota Nakajima – Chef/TV Personality, Shota Nakajima LLC
Jonathan Waxman – Chef, Barbuto

Staffed For Success: Shaping The Next Generation Of Culinary And Hospitality Professionals

As Hawaii’s tourism and dining industries continue to evolve, building a skilled, passionate, and resilient workforce has never been more critical. The session opens with keynote insights from Michiel Bakker, President of the Culinary Institute of America, on the future of culinary and hospitality education and its vital role in shaping industry success across the globe.

Following his remarks, a panel of hoteliers, educators, and workforce leaders will explore how the industry is rethinking recruitment, training, and mentorship to prepare the next generation for long-term success. From hands-on learning and industry certifications to leadership development and cultural fluency, discover what it takes to grow not just talent—but future leaders. Join us for a forward-focused conversation on how Hawai‘i can invest in its people, strengthen its hospitality DNA, and ensure its reputation for excellence endures for generations to come.

Keynote: Michiel Bakker – President, Culinary Institute of America
Moderator: Young Yun – Executive Director, Ment’or
Panelists:

Craig Anderson – VP Operations, Mauna Kea Resort
Wendy F. Hensel – President, University of Hawaii
Kelly Sanders – President, Hawaii-Highgate

Agritourism & Destination Branding: Experience, Stewardship & Cultural Identity Presented by Common Ground

As Hawaii reimagines the future of its visitor industry, agritourism is emerging as a powerful way to root travel in place—elevating the guest experience through land, food, and culture. This session opens with keynote speaker Josh Feathers, Executive Chef of Blackberry Farm, to explore how culinary excellence, agricultural stewardship, and purpose-driven hospitality can shape more meaningful and sustainable destination brands.

The renowned luxury resort and working farm in the foothills of the Great Smoky Mountains of Tennessee is widely regarded as one of the country’s most immersive food and farm experiences. Blackberry Farm blends fine dining, heirloom agriculture, and artisanal traditions into a model of authentic, high-touch hospitality. Feathers will share how culinary vision and land stewardship can be thoughtfully woven together to create unforgettable guest experiences—and a destination brand rooted in purpose. Following the keynote, a panel of industry leaders from Hawaii will share how they are advancing agritourism, regenerative hospitality, and culinary destination development in their own communities. Together, they’ll explore how rooted, responsible experiences can build stronger brands, support local agriculture, and foster a deeper sense of connection between travelers and place.

Keynote: Josh Feathers – Executive Chef, Main House at Blackberry Farm
Panelists:

Kaui Kanakaole – Executive Director, Ala Kukui Hana Retreat
Troy Keolanui – Chief Agricultural Manager, Olson Trust
Jennifer Luck – Chief Executive Officer, Common Ground

A FEAST FOR THE SENSES

Celebrate the future—and honor the foundation—of Hawaii’s culinary evolution at HMAA Presents Taste Our Love for Hawaii, The Future of Hawaii Regional Cuisine, an unforgettable grand tasting lunch during the FEAST Summit that brings together the rising stars of Hawaii’s culinary scene with the legends who paved the way. This vibrant lunch showcases 10 Hawaii chefs, whose creativity and passion are redefining local cuisine while carrying forward the spirit of the Hawaii Regional Cuisine (HRC) movement.

As we look ahead, we also pay tribute to the 12 pioneering chefs who launched the HRC movement alongside Shep Gordon, helping to put Hawaii on the global culinary map. Their vision, innovation, and commitment to local agriculture continue to inspire chefs across the islands and beyond. Join us in this celebration of legacy and innovation—where great food, meaningful connections, and a shared love for Hawaii come together in one powerful moment.

Kamehameha Schools Presents Food Innovation Marketplace

Discover Hawaii’s cutting-edge food and agricultural products at the Kamehameha Schools Presents Food Innovation Marketplace at the FEAST Summit. Explore a diverse showcase of more than 50 local makers and innovators offering unique, value-added products that spotlight Hawai‘i’s best locally grown ingredients.

This exciting marketplace features Cohort 3 & 4 of Hawaii Ag & Culinary Alliance’s Cottage Industry to Commercial Enterprise Scholarship who participated in Leeward Community College’s Aina to Makeke program with the Wahiawa Value-Added Product Development Center, who are turning homegrown ideas into thriving businesses. They’ll be joined by alumni from Kamehameha Schools’ Mahiai Match-Up competition, representing a new generation of agricultural entrepreneurs and food innovators committed to sustainability and community impact. From innovative condiments, snacks, and beverages to artisanal products and culinary creations, you’ll have the opportunity to taste, shop, and connect directly with the passionate local producers transforming Hawaii’s food landscape. Come support local, discover new flavors, and take home a taste of Hawaii’s future.

FEAST SUMMIT AT A GLANCE

GENERAL ADMISSION

$250

· One (1) ticket to FEAST Summit, includes General Admission ticket to the HMAA Presents Taste Our Love for Hawaii lunch, (no reserved seats)

SUMMIT ACCESS PACKAGE

$2,500

· Ten (10) tickets to FEAST Summit, includes General Admission tickets to the HMAA Presents Taste Our Love for Hawaii lunch, (no reserved seats)

INDUSTRY CONNECTION PACKAGE

$5,000

· Ten (10) tickets to FEAST Summit, includes one (1) VIP table of ten (10) to the HMAA Presents Taste Our Love for Hawaii lunch
· Quarter-page Ad in FEAST Summit Program

BUSINESS CHAMPION PACKAGE

$8,000

· 20 tickets to FEAST Summit, includes General Admission tickets to the HMAA Presents Taste Our Love for Hawai‘i lunch, (no reserved seats)
· Company logo recognition on rotation during lunch
· Half-page Ad in FEAST Summit Program

VISIONARY LEADER PACKAGE

$10,000

· 20 tickets to FEAST Summit, includes two (2) VIP tables of ten (10) to HMAA Presents Taste Our Love for Hawaii lunch
· Company logo recognition on rotation during lunch
· Half-page Ad in FEAST Summit Program

DOWNLOAD CORPORATE PACKAGE ORDER FORM

For more information about Corporate Ticket Packages, or to purchase a Package or place an advertisement in our FEAST Summit Program, contact
Aya Leslie at [email protected]

IMPORTANT INFORMATION:

ADMISSION POLICY

All attendees must have their own ticket—regardless of age—no exceptions. High school students are welcome but must be accompanied by an adult.

ABOUT THE EVENT

Ticket includes all food and drinks at event, and inclusive of taxes, fees and gratuity.
All sales are final. All events, prices, speakers, performances, venues, dates and times are subject to change without notice.
Please refer to FAQ for more information.

EAT, DRINK & STAY THE NIGHT

Sheraton Waikiki Beach Resort is offering special room rates for HFWF attendees. Click HERE to book. Reservations and room rates are subject to availability.

SUPPORT HFWF

Hawaii Food & Wine Festival is a program of the 501(c)(3) nonprofit organization, the Hawaii Ag & Culinary Alliance. All proceeds from the Fifteenth Annual Hawaii Food & Wine Festival benefit local aina-based and community organizations which support culinary and agricultural education, sustainability, and cultural programs in Hawaii. If you are unable to attend an event, please consider making a donation HERE.