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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 Business, Hospitality & Leadership Summit, presented as part of the Hawaii Food & Wine Festival. Bringing together influential leaders, entrepreneurs, innovators, experts and emerging voices across business, hospitality, tourism, real estate, finance, culinary, technology, agriculture, media, government and community, FEAST explores the ideas and forces shaping Hawaii’s future.

At FEAST, food is where the conversation begins—but rarely where it ends. How will AI change the way people discover where to eat and travel—and what happens to the human voices we trust? What will it take to invest in and build the next generation of successful restaurants? How can locally grown food strengthen Hawaiʻi’s economy and communities? What role can food play in improving health? And as travelers increasingly experience destinations through what they eat, how can Hawaiʻi turn its culinary identity into an even greater competitive advantage?

Rooted in Food, Education, Agriculture, Sustainability and Tourism, this year’s conversations will explore leadership, investment, innovation, workforce, guest experience, culture, sustainability and growth—bringing together perspectives that don’t often meet in the same room.

EXPLORE SESSION TOPICS

What to Expect:

The Conversations — A full day of thought-provoking keynotes, panels, and discussions—including Opening, Lunch and Closing plenary sessions—exploring leadership, investment, innovation, workforce, guest experience, culture, sustainability and growth, and how these forces are shaping Hawaiʻi’s businesses, communities and future.
The People — Direct access to influential leaders and emerging voices across business, hospitality, tourism, real estate, finance, culinary, technology, agriculture, media, government and community—bringing expertise and perspectives that don’t often meet in the same room.
The Connections — Opportunities throughout the day to exchange ideas, build relationships, and continue conversations beyond the stage.
The Table — A seat at Nonna Knows Best Presented by HMAA, where leadership luncheon meets HFWF grand tasting, with 11 chefs celebrating the recipes, traditions and family stories that shaped their culinary journeys—all included as part of your FEAST Summit experience.

Why Attend:

The ideas shaping Hawaii’s future aren’t happening in just one industry—and neither are the people moving them forward. Step outside your day-to-day to hear how leaders across industries are approaching the challenges and opportunities that affect your work, your business and your community. Come away with new perspectives, relationships worth continuing and ideas you can put to work long after FEAST ends.

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

FOOD IS WHERE THE CONVERSATION BEGINS

Explore the questions, ideas and perspectives connecting food to business, technology, investment, health, agriculture, tourism, culture and Hawaii’s future.

TOURISM + DESTINATION

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, and traditions that define a place—offering travelers a deeper connection to a destination than any itinerary ever could. As travelers increasingly seek authentic, place-based experiences, how can destinations use food not simply to feed visitors, but to influence where they go, how they experience a place and what they remember?

Acclaimed food and travel television host Adam Richman opens the conversation with a look at how dishes, communities and local discoveries become gateways to understanding a destination’s identity—and why the most memorable meals often become the stories travelers carry home.
Leaders across tourism, hospitality, agriculture, culinary, and culture will then examine how food can become one of a destination’s most powerful storytelling tools—highlighting how restaurants, farms, markets, festivals, locally made products and other food experiences connect visitors more deeply to place while creating greater value for local businesses and communities. For Hawaiʻi, where food reflects an extraordinary intersection of culture, community and place, the opportunity is especially powerful: to turn culinary identity into a stronger destination story and competitive advantage.

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

LEADERSHIP + OPPORTUNITY

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. Across restaurants, farms, hotels, boardrooms and media, women have long shaped the way we eat and gather, often without equal access to recognition, investment and leadership opportunities. What changes when more women have the opportunity to build businesses, lead organizations and influence what comes next?

Kerry Diamond, founder of Cherry Bombe and one of the leading voices championing women in food, opens the session with insights drawn from building a global community of chefs, entrepreneurs, farmers, beverage professionals, writers and changemakers.
Following her keynote, a panel of women leaders from across food and hospitality join forces to discuss what it takes to lead with purpose, build community, create opportunity and open pathways for the next generation. The conversation goes beyond representation to examine what stronger, more inclusive leadership can mean for workplaces, businesses and the future of the industry itself.

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

TECHNOLOGY + TRUST

Can AI Taste? Why Human Reviews Still Matter
In Hospitality

Artificial intelligence is changing how people decide where to eat, stay and travel—but can an algorithm truly understand taste? From AI-generated travel guides and automated review summaries to algorithm-driven recommendations and creator content, technology is transforming how restaurants, hotels, and destinations are discovered—and increasingly influencing where consumers spend their time and money. 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?

Ligaya Mishan, Chief Restaurant Critic of The New York Times, opens the conversation by examining what makes a great review more than a recommendation—and why curiosity, cultural context, storytelling and human judgment remain essential in an increasingly automated world.

Following the keynote, leaders from media, technology, hospitality, and restaurants will explore what this shift means for the businesses being discovered, the people influencing those decisions and the consumers deciding whom to trust. 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. As AI becomes an increasingly powerful intermediary between businesses and their customers, what will make human perspective—and human taste—matter more, not less?

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

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

INVESTMENT + GROWTH

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

Great hospitality concepts may begin with creativity and vision, but turning them into enduring businesses requires capital, strategy and the right partners. As costs rise, consumer expectations shift and restaurants, hotels and destination dining concepts become increasingly complex to build and operate, what makes a hospitality business worth investing in—and what separates a compelling idea from a sustainable one?

Bringing together leaders from banking, investment, development, hospitality, and restaurant operations, this session explores how capital gets deployed, what investors and lenders look for, where operators encounter barriers to growth, and how strong partnerships can move ideas from concept to expansion. For entrepreneurs and established businesses alike, the conversation asks a critical question: what will it take to finance and build the next generation of hospitality?

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

AGRICULTURE + ECONOMIC RESILIENCE

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

Strengthening Hawaiʻi’s food system isn’t only an agricultural challenge—it’s an economic opportunity. Building a more resilient local food economy requires the infrastructure, workforce, investment and market connections that move Hawaiʻi-grown and Hawaiʻi-made products from farm to production, marketplace, restaurant, hotel and consumer.

Leading the conversation is keynote speaker Senator Donovan M. Dela Cruz, whose leadership has helped shape long-term investments in Hawai‘i’s agricultural and economic future. Through the vision behind Nourishing Hawai‘i’s Future and the Food Product Innovation Network (FPIN), Dela Cruz explores how strategic collaboration between government, industry, education, and the private sector can strengthen every stage of the food system—from agricultural lands and food manufacturing to workforce development, local procurement, and value-added innovation.

Following the keynote, leaders across agriculture, hospitality, education, business, and government will examine how these partnerships are creating new opportunities for local producers, entrepreneurs, and communities. Every restaurant, hotel, retailer, and visitor experience can help create demand for local products— strengthening supply chains, keeping more economic value in Hawaiʻi and building a food system capable of supporting the Islands’ future. Discover how building a stronger food system pipeline—from farm to future—can nourish Hawai‘i’s people, diversify its economy, and reinforce its place as one of the world’s leading culinary destinations.

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

Panelists:

Jason Brand – Co-Founder, Ko Hana Distillers
Carlos Penaloza – Chancellor, Leeward Community College
Tets Yamazaki – General Manager, Sheraton Waikiki Beach Resort

CULTURE + KNOWLEDGE

The Table Between Generations: Preserving Culture, Community & Wisdom

Some of life’s most meaningful lessons are passed down not in classrooms, but around the table. Across cultures, recipes carry stories, preserve identity and connect generations—but as communities change and populations age, much of that knowledge risks 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 how food can preserve cultural knowledge while creating belonging across generations. Inspired by the isolation many older adults experienced during the pandemic, Nicolanti created a global platform where grandmothers share family recipes, stories and traditions with people around the world.

Together, Nicolanti and the Nonnas will explore what happens when we give older generations new opportunities to share what they know—and how something as simple as a recipe can combat isolation, preserve heritage and strengthen human connection.

Panelists:

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

ENTERTAINMENT + EXPERIENCE

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

At today’s biggest concerts, sporting events and live experiences, food is no longer just a concession—it’s part of the product. As audiences expect more immersive and memorable experiences, culinary programming is influencing guest satisfaction, premium spending, sponsorship opportunities, brand perception and even the way venues and events differentiate themselves.

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
Jeffrey Mora – CEO/Founder, Food Fleet
Marcel Vigneron – Co-Founder, Malibu Food & Wine

IDENTITY + BELONGING

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

America’s food story is an immigration story—but who gets to define American food? As the nation celebrates its 250th anniversary, the food on our tables tells a story of movement, memory, adaptation and cultural exchange. From Indian and Filipino traditions to Japanese ramen, Chinese dim sum, Mexican taquerias, Native Hawaiian foodways, African American culinary traditions and countless other influences, what we call “American food” has always been evolving.

Maneet Chauhan, acclaimed chef, restaurateur, author and James Beard Award winner, opens the conversation through the lens of her own journey as an Indian immigrant and culinary leader, exploring how identity, authenticity and cultural exchange continue to reshape American food.

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 influence what America eats, celebrates, and values. At a moment when questions of identity and belonging are shaping the country, the American table offers a powerful place to understand who we have been—and who we’re becoming.

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

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

HEALTH + COMMUNITY

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

What if some of our most important investments in health begin with what’s on the table? Food is one of the most powerful influences on well-being, yet access to fresh, nourishing and culturally meaningful food remains out of reach for many communities. As diet-related disease continues to strain families and healthcare systems, food is increasingly being considered not simply as nourishment, but as a tool for prevention and long-term health.

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, Hawaiʻi 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. The conversation asks us to consider not only how food can change individual health, but what investing in healthier food systems could mean for entire communities.

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

TRAVEL + COMPETITIVE ADVANTAGE

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

Food isn’t simply something travelers enjoy once they arrive—it’s increasingly shaping the journey itself. From airport terminals and airline cabins to hotels, cruise ships, lounges and destination experiences, culinary offerings can influence where travelers go, which brands they choose and what they remember.

Opening the conversation is keynote speaker Malaka Hilton, President of Admiral Travel International, whose decades of experience in luxury travel have provided a firsthand view of how traveler expectations are changing. Through her work designing travel experiences around the world, Hilton will explore why food has become a defining factor in the modern travel journey—and how thoughtful culinary experiences can shape perception, inspire loyalty, and create lasting memories at every stage of a journey.

Following the keynote, leaders across aviation, cruise, hospitality, tourism, and guest experience will examine how food is being used to differentiate brands and destinations while balancing authenticity, operational excellence, sustainability and evolving expectations. For Hawaiʻi, the opportunity is even greater: bringing local chefs, farmers, producers and Hawaiʻi-made products into the travel journey can support local businesses while giving visitors a deeper connection to the place they’ve come to experience.

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

Panelists:

Chris Kadohiro – Executive Director Operations, HMSHost by Avolta
Bernie Leypold – Senior Vice President of Hotel Operations, Crystal Cruises
Alisa Onishi – Managing Director, Hawaiian Airlines

CULTURE + GLOBAL CONNECTION

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—carrying culture, history, and hospitality across borders to create connection long before formal conversations begin.

Art Smith, whose career has used food as a platform for service, storytelling, philanthropy and global connection, opens the session by exploring why the table remains such a powerful place to build relationships across cultures. His recent work with the Vatican’s Borgo Laudato Si’ initiative offers a timely example of how food, farming, sustainability and hospitality can become tools for education and cultural exchange.

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 Hawaiʻi—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

THE CONVERSATION CONTINUES AROUND THE TABLE

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

Roll up your sleeves and make pasta alongside Nonna. Add this exclusive hands-on experience to your FEAST day and learn side-by-side with Nonna Patrizia Cordovani and Nonna Angela Curci as they share the traditions, techniques and joy of Italian home cooking.

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.

PLAN YOUR DAY AT FEAST

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

LEADERSHIP EXPERIENCES

SUMMIT ACCESS

$2,500

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

LEADERSHIP TEAM EXPERIENCE

$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 EXPERIENCE

$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 ORDER FORM

To reserve a Leadership Experience for your team or place an advertisement in our FEAST Summit Program, contact
Aya Leslie at [email protected]

EXPERIENCE FEAST BEFORE YOU ARRIVE

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.