Each June, Hawaii on the Hill—an annual showcase of Hawaii’s culture, agriculture, business and culinary industries hosted by Senator Mazie K. Hirono and the Chamber of Commerce Hawaii—brings a taste of the islands to the nation’s capital.
The event offers members of Congress, policymakers and community leaders an opportunity to experience the people, products and traditions that make Hawaii so extraordinary. This year, the Hawaii Food & Wine Festival® (HFWF) was proud to once again be part of that story, bringing Hawaiʻi’s culinary and agricultural excellence to Washington, D.C. while strengthening the relationships that continue to shape the future of our industry.
Representing HFWF at this year’s Hawaii on the Hill were Chef Garrett Mukogawa, Corporate Executive Chef of Roy’s Hawaii, and Chef Joey Macadangdang, chef-owner of Joey’s Kitchen at Balai Pata on Maui. Joining them at the Hawaii on the Hill Welcome Reception, presented by Alaska Airlines and Hawaiian Airlines, were acclaimed Washington, D.C. chefs Spike Mendelsohn of Santa Rosa Taqueria and Danny Lee of Anju, both of whom will return to Hawaii this fall as participating chefs at the Sixteenth Annual Hawaii Food & Wine Festival. Together, the four chefs offered guests an early taste of the collaboration, spirit of aloha and shared sense of purpose that have become hallmarks of HFWF while celebrating the local ingredients and agricultural bounty that define Hawaii’s cuisine.
The Welcome Reception offered guests more than an unforgettable meal—it celebrated the farmers, ranchers, fishers and food producers whose dedication makes Hawaii’s culinary story possible. Ingredients from Fresh Island Fish, Blue Ocean Mariculture, Kauai Shrimp, Maui Cattle Company, Maui Nui Venison and Mountain View Farms Pork were thoughtfully incorporated into the chefs’ dishes, bringing the flavors of Hawaii nearly 5,000 miles to the nation’s capital while shining a spotlight on the local producers who make those flavors possible.
While sharing Hawaii’s flavors in Washington was an important part of the week, some of the most meaningful moments happened away from the reception.
Following Hawaii on the Hill, Chef Garrett and Chef Joey visited DC Central Kitchen, a nationally recognized nonprofit and social enterprise that believes food can do more than feed people—it can create opportunity. Through its Culinary Job Training program, DC Central Kitchen prepares adults overcoming barriers to employment for careers in hospitality while using food to strengthen communities across Washington, D.C. There, the chefs led a culinary demonstration and spent time with participants in the program, sharing their personal journeys, answering questions and cooking alongside individuals preparing to launch careers in the hospitality industry. The experience served as a powerful reminder that investing in people is just as important as celebrating great food.
The visit also continued a growing relationship between the Hawaii Ag & Culinary Alliance (HACA), HFWF’s nonprofit parent organization, and DC Central Kitchen. While HACA invests in culinary education, workforce development and Hawaii’s agricultural future, DC Central Kitchen demonstrates how food can be a powerful tool for creating opportunity and strengthening communities. Together, the partnership reflects a shared belief that investing in people is one of the most meaningful ways to strengthen the future of food.
That relationship began to take shape last year when DC Central Kitchen CEO Mike Curtin traveled to Hawaii to participate in HFWF’s inaugural FEAST Summit, joining leaders from hospitality, agriculture, education, tourism and sustainability to explore the future of food and workforce development. This year, those conversations came full circle as participants in DC Central Kitchen’s Culinary Job Training program not only learned directly from Hawaii’s chefs but also volunteered alongside them during the Hawaii on the Hill Welcome Reception.
As we look ahead to this fall’s Festival, our time in Washington reinforced something we’ve long believed: food has an extraordinary ability to connect people. Whether introducing national leaders to Hawaii-grown products, mentoring future culinary professionals or welcoming chefs from across the country into our HFWF ʻohana, every experience helps strengthen the relationships that support Hawaii’s culinary future.