FEAST Summit

Event Date:

Nov. 5, 2026

Event Time:

8:30 A.M.-4:15 P.M.

Location:

Sheraton Waikiki Beach Resort

FEAST Summit is Hawaii’s premier one-day professional development conference at the intersection of Food, Education, Agriculture, Sustainability, and Tourism. Bringing together global and local leaders—from chefs, restaurateurs, and hoteliers to farmers, educators, food and beverage innovators, and policymakers—FEAST offers a full day of insights, collaboration, and forward-looking dialogue shaping the future of food systems and travel.

Designed as a catalyst for connection and impact, this full system-wide conversation—from farm to table to travel—brings together generations of industry experts to share knowledge, exchange ideas, and help shape Hawaii’s future. Created for industry professionals, emerging talent, and students alike, FEAST delivers both perspective and practical value through expert-led sessions, dynamic discussions, and curated networking—offering direct access to decision-makers and innovators from Hawaii and across the U.S.

CLICK FOR SESSION TOPICS

What to Expect:

75+ global speakers and local luminaries sharing expertise across Hawaii’s culinary, hospitality, agriculture, and visitor industries
Dozens of timely conversations exploring food as a destination storytelling; the role culinary plays in shaping travel, entertainment, and sporting events; the future of AI in hospitality reviews, investing in the next generation of restaurants and hospitality, food as medicine, food systems and innovation, immigration and the evolution of American cuisine, women leading the future of food, culinary diplomacy, and the ideas shaping the future of agriculture, hospitality, and Hawaii’s visitor economy.
Unmatched access to industry leaders—expand your network with decision-makers and innovators from the Continental U.S., Hawaii and beyond.
Nonna Knows Best Presented by HMAA—a curated grand tasting lunch experience featuring 11 chefs celebrating culinary heritage and traditions passed down through generations, bringing the conversations of the day to life through food
Exclusive hands-on pasta-making experience with Nonna Patrizia Cordovani and Nonna Angela Curci from Italy, available as an add-on ticket to General Admission registration.

Why Attend:
Stay ahead of industry trends, build meaningful connections, and gain actionable insights to grow your business, advance your career, and contribute to a more resilient and innovative food system.

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. with breakfast provided by Hawaiian Telcom | FEAST Summit programming begins at 8:30 A.M.
General Admission ticket gives full-access to FEAST Summit sessions and “Nonna Knows Best Presented by HMAA” Lunch
Nonna’s Handmade Pasta With Grandma class is not included with General Admission and requires purchase of a $50 add-on ticket to your event admission.
VIP tables of ten (10) include reserved table seating for ten (10) at the “Nonna Knows Best Presented by HMAA” Lunch and premium reserved seating for the Opening, Lunch, and Closing Plenary Sessions.
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]
Special student pricing available for currently enrolled students with proof of student ID. Email [email protected] from your school-issued email address and include a photo of your valid student ID to receive ticket access code.

November 5, 2026

8:30 A.M.-4:15 P.M.
Sheraton Waikiki Beach Resort

Attire: Business Casual
Professional Development

Buy Tickets

75+ SPEAKERS ACROSS 11 SESSION TOPICS

The Taste Of Place:
Food As A Destination’s Most Powerful Travel Story

Every destination has a story to tell, and few tell it more powerfully than food. Food reflects the people, culture, history, agriculture, traditions, and sense of hospitality that define a place—offering visitors a deeper understanding of a destination than any brochure, travel guide, or itinerary ever could. As travelers increasingly seek authentic, place-based experiences, food has become a defining part of how destinations are discovered, experienced, and remembered. How can destinations use food not just to feed visitors, but to help them understand, remember, and value the places they visit

The session opens with acclaimed food and travel television host Adam Richman, whose career has been built around uncovering the dishes, communities, and hidden gems that make places unforgettable. Through his travels, Richman has explored how food serves as a gateway to understanding a destination’s identity, history, and culture—and why the most memorable meals often become the moments travelers carry home with them.

Following his keynote, leaders from tourism, hospitality, agriculture, culinary, and cultural sectors will explore how food can become one of a destination’s most powerful storytelling tools—connecting visitors to local people, traditions, landscapes, and communities while strengthening local economies and reinforcing a destination’s identity. From chef-driven restaurants and agritourism experiences to farmers markets, food festivals, locally made products, and more, the conversation will explore how food can attract more thoughtful travelers, deepen engagement, and create greater value for local communities.

For Hawaii, where food reflects the rich intersection of culture, community, and place, the opportunity is especially significant. Food offers a powerful way to move beyond sightseeing and foster a deeper connection to destination—connecting visitors to the people, stories, and traditions that make Hawaii unique.

Keynote: Adam Richman – President, County of Kings Productions
Panelists:

Shep Gordon – Founder, Alive Enterprises
Melanie Kosaka – President, First Daughter MediaWorks Inc
Kuhio Lewis – Chief Executive Officer, Hawaiian Council
Kurt Matsumoto – President, Pulama Lanai

Breaking The Kitchen Door:
Women Leading The Future Of Food & Hospitality

The future of food and hospitality will be shaped not only by what we cook, grow, serve, and create—but by who has the opportunity to lead. From restaurants and farms to boardrooms and editorial offices, women have long shaped the way we eat and gather—often without receiving equal recognition, investment, or visibility. So, how do we break open the doors of the food and hospitality industry so that more women can lead, thrive, and shape what comes next?

Across restaurants, agriculture, hospitality, media, and culinary entrepreneurship, women are redefining leadership while building stronger communities, businesses, and industries along the way. In this inspiring keynote, Kerry Diamond, founder of Cherry Bombe and one of the food world’s most influential media voices, will share the lessons she’s learned from championing thousands of women across the culinary landscape. Drawing from conversations with acclaimed chefs, restaurateurs, farmers, beverage professionals, entrepreneurs, writers, and changemakers, Diamond will explore what great leadership looks like today—and why creating opportunities, fostering community, and amplifying diverse voices are essential to the future of food and hospitality.

Discover how today’s women leaders are breaking barriers, building lasting impact, and inspiring the next generation to lead with purpose, resilience, and vision.

Keynote: Kerry Diamond – Founder & Editor-in-Chief, Cherry Bombe

Can AI Taste? Why Human Reviews Still Matter
In Hospitality

As artificial intelligence reshapes how people search, book, dine, travel, and decide where to spend their time and money, the hospitality industry is facing a new question: Can AI truly understand taste? From AI-generated travel guides and automated review summaries to algorithm-driven recommendations and influencer content, technology is transforming how restaurants, hotels, and destinations are discovered. But while AI can process data, identify trends, and predict behavior, can it ever replace the human perspective, cultural context, and lived experiences that define customer reviews and trusted journalism?

Opening the conversation is keynote speaker Ligaya Mishan, acclaimed New York Times writer and one of today’s most respected voices in food journalism. Through her work exploring food, culture, travel, and identity, Mishan will examine what makes a great review more than a recommendation—and why curiosity, storytelling, and human judgment remain essential in an increasingly automated world.

Following the keynote, leaders from media, technology, hospitality, and restaurants will explore how AI is changing the way people discover and experience food while examining the evolving role of critics, journalists, creators, and industry professionals. Together, they’ll discuss what makes a review trustworthy, why storytelling still matters, and why human perspective remains essential in providing the context algorithms cannot. Explore why human taste and authentic storytelling remain essential to the future of hospitality—and how they will continue to shape the way we travel, dine, and connect.

Keynote: Ligaya Mishan – Chief Restaurant Critic, The New York Times
Panelists:

Ben Hon – Photographer/Content Creator, @stuffbeneats
Ian Kitajima – Tech Sherpa, Pacific International Center for High Technology Research
Robynne Maii – Chef/Owner, Fête & Mille Fête

Money On The Table: Investing In The Next Generation of Restaurants & Hospitality

Great restaurants begin with creativity, culture, and a compelling idea—but building a successful hospitality business takes far more than talent. It requires vision, investment, strong partnerships, and a long-term strategy that transforms great concepts into sustainable businesses. As restaurants, hotels, food halls, and destination dining experiences continue to shape how people gather, travel, and connect, hospitality has become one of the most dynamic sectors for investment and innovation.

Bringing together leaders from banking, investment, development, hospitality, and restaurant operations, this session explores what it takes to build hospitality businesses that are financially resilient, culturally relevant, and positioned for long-term success. From raising capital and selecting the right partners to scaling operations, navigating market shifts, and creating destinations that stand the test of time, panelists will share the strategies and lessons that have shaped some of the industry’s most successful ventures.

Learn how thoughtful investment, strong leadership, strategic partnerships, and bold ideas can help build restaurants and hospitality brands that not only succeed financially, but leave a lasting impact on the communities they serve.

Panelists:

Bob Harrison – Chairman, President & CEO, First Hawaiian Bank
B.J. Kobayashi – Chairman & CEO, BlackSand Capital
Brian Malarkey – Co-Founder, The Puffer Malarkey Collective & The Brothers Malarkey
Jeff Wagoner – President & CEO, OUTRIGGER Hospitality Group

From Farm To Future:
Building Hawaii’s Food System Pipeline

Hawaii is at a turning point. For decades, the Islands have relied heavily on imported food while local farmers, ranchers, fishermen, food entrepreneurs, schools, hotels, restaurants, and communities have worked within a fragmented system. Today, a broader food systems transformation is taking shape—one that connects agriculture, food production, education, workforce development, hospitality, public institutions, and economic development into a stronger and more resilient future for Hawaii.

In this keynote presentation, Senator Donovan M. Dela Cruz will share his vision for Hawaii’s food future and why this moment represents an unprecedented opportunity to rethink how the Islands grow, produce, distribute, and experience food. Drawing on initiatives such as Nourishing Hawaii’s Future and the Food Product Innovation Network (FPIN), Senator Dela Cruz will explore how stronger collaboration between government, education, agriculture, hospitality, and industry can create more reliable markets for local producers, expand value-added food businesses, strengthen workforce development, improve access to fresh and nutritious food, and build a more resilient local economy.

Looking beyond individual programs and partnerships, Senator Dela Cruz will present a vision for an integrated food system where every part of the pipeline—from agricultural lands and food manufacturing to schools, restaurants, hotels, retailers, and visitor experiences—works together to strengthen Hawaii’s economy, support local producers, and reinforce the Islands’ identity as one of the world’s leading culinary destinations. Discover how a connected food system can help nourish Hawaii’s people, diversify its economy, and build a stronger future from farm to table—and beyond.

Keynote: Senator Donovan M. Dela Cruz – Hawaii State Senator, District 17

The Table Between Generations: Preserving Culture, Community & Wisdom

Some of life’s most meaningful lessons are passed down not in classrooms, but around the kitchen table. Across cultures, recipes become stories, traditions become memories, and meals become a way to preserve identity while bringing generations together. Yet as communities become more disconnected and populations continue to age, many of these traditions—and the invaluable wisdom of the people who carry them—are at risk of being lost.

Opening the lunch program, Chiara Nicolanti, founder and CEO of Nonna’s, joins beloved Italian grandmothers Nonna Patrizia Cordovani and Nonna Angela Curci for an inspiring conversation about the power of food to preserve culture and create connection. Inspired by the isolation many older adults experienced during the pandemic, Nicolanti founded NonnaLive, a global platform offering live virtual cooking classes where grandmothers share family recipes, stories, and traditions with participants around the world in real time. In doing so, she created more than an online cooking experience—she built a global community where food becomes a bridge between generations, cultures, and countries, while giving older adults a renewed sense of purpose, visibility, and belonging.

Together, Nicolanti and the Nonnas will explore why preserving tradition matters more than ever, how food creates belonging across generations and cultures, and why sharing a recipe can become a powerful way to combat loneliness, celebrate heritage, and strengthen human connection.

Panelists:

Patrizia Cordovani – Nonna Talent, Nonna’s
Angela Curci – Nonna Talent, Nonna’s
Chiara Nicolanti – CEO & Founder, Nonna’s

Food As The Main Event:
How Culinary Experiences Are Reshaping Entertainment, Sports & Live Events

Food and beverage are no longer just amenities at concerts, sporting events, arenas, and large-scale gatherings—they have become part of the main attraction. As guests seek more immersive, personalized, and memorable experiences, culinary programming is transforming how people choose events, engage with brands, and remember the moments they share.

Opening the session is keynote speaker Ryan Golpeo, Regional Vice President of Hospitality for Legends, one of the world’s leading premium live-event hospitality companies. Golpeo will explore how culinary experiences have become a powerful driver of guest engagement, brand identity, and business growth—and why food is now an essential part of the overall event experience.

Following the keynote, leaders from entertainment, sports, hospitality, development, and culinary will discuss how stadium chef partnerships, premium hospitality suites, music festivals, destination events, luxury brand activations, and other innovative dining experiences are transforming the live-event landscape. Together, they’ll examine how what was once considered concessions has evolved into a powerful driver of guest satisfaction, sponsorship opportunities, audience connection, and lasting brand value.

See why culinary experiences are moving from the sidelines to center stage—and why food has become one of the most valuable ingredients in creating unforgettable live events.

Keynote: Ryan Golpeo – Regional Vice President West Region, Legends Global
Panelists:

Stanford Carr – President, Stanford Carr Development
Tyler Florence – Chef/Owner, Miller & Lux
Marcel Vigneron – Co-Founder, Malibu Food & Wine

The New American Table:
Immigration, Influence & The Evolution Of Food Culture

America’s food story is an immigration story—but who gets to define American food? As the nation celebrates its 250th anniversary, few stories better reflect America’s evolution than the food on its table. From the rich culinary traditions of India and the Philippines to the ramen shops of Japan, the dim sum parlors of China, the taquerias of Mexico, the ancestral cuisine of Native Hawaiians, the African American foodways that shaped Southern cuisine, and countless other influences, the American table has always been shaped by movement, memory, adaptation, and cultural exchange.

This powerful session begins with keynote speaker Maneet Chauhan, acclaimed chef, restaurateur, author, and James Beard Award winner, whose career has celebrated the rich traditions of Indian cuisine while embracing the diverse influences that continue to shape American food culture. Drawing from her own journey as an Indian immigrant and culinary leader, Chauhan will explore how immigrant communities continue to transform the way America eats—and why authenticity, identity, and cultural exchange remain central to the future of hospitality.

Following the keynote, a panel of chefs and culinary leaders whose work reflects the evolving story of American cuisine come together to explore how food carries culture across generations. They’ll discuss how chefs navigate the line between tradition and reinvention, and how immigrant and heritage cuisines continue to shape what America eats, celebrates, and values. Hear how today’s chefs are honoring the past while helping shape the next chapter of America’s culinary story.

Keynote: Maneet Chauhan – Chef/Owner, Chauhan Ale | Masala House
Panelists:

Katie Chin – Chef/Owner, Wok Star Catering
Alan Wong – Founder, Alan Wong’s Restaurants

Food Is Medicine: How What We Eat Shapes Health, Longevity & Community

Food is one of the most powerful influences on our health, yet access to fresh, nourishing, and culturally meaningful food remains out of reach for many communities. As rates of diet-related disease continue to rise, healthcare providers, farmers, educators, policymakers, and chefs are rethinking the role food can play—not simply as nourishment, but as a tool for prevention, healing, and long-term well-being.

Leading the discussion is keynote speaker Michel Nischan, James Beard Award-winning chef, food equity leader, and co-founder of Wholesome Wave, whose work has helped transform the national conversation around Food is Medicine. Through his leadership in expanding produce prescription programs and connecting healthcare with local agriculture, Nischan will explore how food can become a more intentional part of care while creating healthier communities and stronger local food systems.

Following the keynote, Hawaii leaders from healthcare, agriculture, education, and community organizations will examine what Food is Medicine looks like when it is rooted in culture, agriculture, and community. Together, they’ll explore how farmers, physicians, schools, healthcare providers, and community organizations can work together to improve access to nutritious food, strengthen local agriculture, reduce chronic disease, and create healthier outcomes for future generations.

Learn why investing in healthy food can nourish not only individuals, but entire communities—and why the future of healthcare may begin long before a patient walks into a doctor’s office.

Keynote: Michel Nischan – Founder/CEO, Wholesome Crave
Panelists:

Alicia Higa – Chief Community Health Officer/Executive Director, Waianae Coast Comprehensive Health Center | Elepaio Social Services
Dr. Joseph Keawe Kaholokula – Professor & Chair, Native Hawaiian Health
Dr. Terry Shintani – MD, JD, MPH & Chair, Hawaii Health Foundation
David Wong – Owner, Mountain View Farms

Plating The Experience: How Food Is Shaping The Way People Choose To Travel

Food is no longer simply something travelers enjoy along the way—it’s becoming part of the journey itself. From airport terminals and airline cabins to hotels, cruise ships, lounges, and destination experiences, culinary offerings are increasingly influencing how travelers choose where to fly, where to stay, and how they define an exceptional travel experience. As expectations continue to evolve, food has become a powerful expression of hospitality, place, and brand identity.

In this keynote presentation, Malaka Hilton, President of Admiral Travel International, will draw on decades of experience designing luxury travel experiences around the world to explore how food has become a defining factor in the modern travel journey. From the moment a traveler books a flight to the final meal before returning home, Hilton will examine how culinary experiences influence traveler choice, strengthen brand loyalty, shape destination perception, and create lasting memories that extend far beyond the trip itself.

Looking across every stage of the travel experience—from airports, airlines, and premium lounges to hotels, cruise ships, and destination dining—Hilton will share how thoughtful culinary programming is redefining hospitality while balancing authenticity, sustainability, operational excellence, and guest expectations. For Hawaii, this represents an opportunity to showcase local chefs, farmers, food producers, and Hawaii-made products throughout the visitor journey, strengthening local businesses while creating deeper connections to the people, culture, and flavors that define the Islands. Explore how culinary experiences are transforming the way people choose to travel—and why every meal has the power to shape the journey as much as the destination itself.

Keynote: Malaka Hilton – Founder & CEO, Admiral Travel International

Culinary Diplomacy: How Food Builds Bridges Across Cultures, Communities & Countries
Presented By Sun Noodle

What if one of the world’s most powerful diplomatic tools wasn’t found in a boardroom—but around a dinner table? Food has always been one of the most meaningful ways people understand one another. Long before formal agreements are signed or official conversations begin, meals create connection, carrying culture, history, hospitality, and trust across borders, generations, and communities.

Opening the session is keynote speaker Art Smith, whose career has demonstrated how food can become a platform for service, storytelling, philanthropy, and global connection. Through his work as a chef, restaurateur, author, and advocate, Smith has used food to bring people together across communities, causes, and cultures. Most recently, through his work with the Vatican’s Borgo Laudato Si’ initiative, Smith is helping shape a destination where food, farming, sustainability, and hospitality become tools for education, cultural exchange, and global dialogue. His keynote will explore why the table remains one of the world’s most powerful places to build understanding, strengthen relationships, and bring people together across cultures.

Following the keynote, chefs, cultural practitioners, educators, and community leaders will explore how culinary diplomacy comes to life through the work they do every day—using food as a bridge between cultures, countries, institutions, and people. From international chef exchanges and cultural tourism to food festivals, hospitality, and community storytelling, they’ll examine how food has the ability to open conversations that politics, business, and language sometimes cannot. Together, they’ll discuss how chefs become ambassadors for place, how hospitality fosters meaningful cultural exchange, and why Hawaii—with its Native Hawaiian traditions, multicultural heritage, and deep ties across the Pacific—is uniquely positioned to lead this global conversation.

Discover how food can help build bridges, tell more authentic stories, and create deeper understanding across cultures, communities, and countries.

Keynote: Art Smith – Chef/Owner, Chef Art Smith Company
Moderator: Dr. Maya Soetoro – Faculty Specialist, College of Social Sciences – University of Hawaii at Manoa
Panelists:

Vicky Holt Takamine – Executive Director, PAI Foundation
Mark Noguchi – Co-Founder, The Pili Group
Ming Tsai – Chef, BāBā at the Yellowstone Club
Kenshiro Uki – President, Sun Noodle North America

GRAND TASTING LUNCH WITH 11 CHEFS

Celebrate the heart—and the hands that shaped it—at Nonna Knows Best Presented by HMAA, a special luncheon during the FEAST Summit honoring the women who have inspired generations through food. From cherished family recipes to modern interpretations of timeless dishes, this meaningful gathering brings together chefs who share the stories, flavors, and traditions passed down from mothers, grandmothers, and maternal figures who influenced their culinary journeys.

Each dish is a tribute—rooted in memory, culture, and love—showcasing how personal heritage continues to shape Hawai‘i’s evolving food landscape. In this intimate and heartfelt experience, we celebrate the lasting impact of those who taught us not just how to cook, but how to nourish, connect, and care through food. Join us for a lunch filled with storytelling, connection, and gratitude—where every bite honors the legacy of those who came before us and the traditions we carry forward.

EXPLORE THE CHEFS

EXCLUSIVE HANDS-ON PASTA MAKING EXPERIENCE

Nonna’s Handmade Pasta With Grandma

Ready to master an authentic Italian recipe? Add this exclusive hands-on pasta-making class to your FEAST experience and learn side-by-side with Nonna Patrizia Cordovani and Nonna Angela Curci as they make their way from Italy to Hawaii to share the traditions, flavors, and joy of la dolce vita.

Beloved ambassadors of Nonna’s Pasta with Grandma, the two Nonnas will guide guests step-by-step as attendees make their own handmade bowtie pasta with pistachio pesto using time-honored techniques passed down through generations. Get ready to roll, shape, and create this delicious pasta alongside the experts in this interactive class.

Along the way, guests will experience the warmth, stories, and culinary traditions that make Italian home cooking so special. Come ready to learn, laugh, and discover how a few simple ingredients—and a little wisdom from Nonna—can create something truly unforgettable.

Please note: This hands-on workshop is not included with General Admission and requires the purchase of a $50 add-on ticket to your event admission.

FEAST SUMMIT AT A GLANCE

2026 FEAST Timeline Schedule_080726-11AM

GENERAL ADMISSION

$250

One (1) ticket to FEAST Summit, includes General Admission to the “Nonna Knows Best Presented by HMAA” lunch, (no reserved seats)

STUDENT ADMISSION

$50

Currently enrolled students are eligible for special student pricing to attend. To receive your ticket access code, email [email protected] from your school-issued email address and include a photo of your valid student ID. Once your eligibility has been verified, you’ll receive a unique code to purchase your ticket.

Purchaser’s name and email must match the submitted information. Student status may be verified at event check-in.

ADD-ON: NONNA’S HANDMADE PASTA

$50

This hands-on class requires the purchase of a $50 add-on ticket. Add-on tickets must be purchased in conjunction with a General Admission or Student General Admission ticket.

Space is limited and available on a first-come, first-served basis.

SOLD OUT

CORPORATE TICKET PACKAGES

SUMMIT ACCESS PACKAGE

$2,500

· Ten (10) tickets to FEAST Summit, includes General Admission to the “Nonna Knows Best Presented by HMAA” lunch, (no reserved seats)

INDUSTRY CONNECTION PACKAGE

$5,000

· Ten (10) FEAST Summit tickets with premium reserved seating for the Opening, Lunch, and Closing Plenary Sessions
· One (1) VIP table of ten (10) at the “Nonna Knows Best” Lunch presented by HMAA
· Four (4) tickets to the exclusive Nonna’s Handmade Pasta With Grandma Class**
· Company logo recognition displayed on-screen during the luncheon program
· Quarter-page advertisement in the official FEAST Summit Program

**While supplies last!

VISIONARY LEADER PACKAGE

$10,000

· 20 FEAST Summit tickets with premium reserved seating for the Opening, Lunch, and Closing Plenary Sessions
· Two (2) VIP tables of ten (10) at the “Nonna Knows Best” Lunch presented by HMAA
· Four (4) tickets to the exclusive Nonna’s Handmade Pasta With Grandma Class**
· Company logo recognition displayed on-screen during the luncheon program
· Half-page advertisement in the official FEAST Summit Program

**While supplies last!

DOWNLOAD CORPORATE PACKAGE ORDER FORM

To purchase a Corporate Ticket Package or place an advertisement in our FEAST Summit Program, contact
Aya Leslie at [email protected]

EXPERIENCE THE CONVERSATIONS FROM THE INAUGURAL

FEAST SUMMIT

Listen to FEAST: Dish & Dialogue!

Couldn’t make it to last year’s FEAST Summit—or want to revisit some of the conversations that sparked new ideas and connections? Explore highlights from the Summit through our FEAST Dish & Dialogue podcast, featuring 20 episodes with 80+ chefs, farmers, hospitality leaders, educators, and innovators discussing the future of food, sustainability, tourism, culture, and community in Hawaiʻi and beyond.

Watch the trailer and listen to past episodes for a glimpse into the voices, perspectives, and dialogue that make FEAST Summit such a dynamic gathering of industry leaders and changemakers.

LISTEN NOW

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 beverages at the event, as well as fees and gratuity. Applicable taxes will be added at checkout.
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 Sixteenth 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.