NINTH ANNUAL - OCTOBER 5-27, 2019 - SAVE THE DATE!日本語
After earning a business degree from the University of Colorado and spending four years in corporate commercial real estate, Hawaii-born Ed Kenney took a contemplative year off to backpack across the globe, immersing himself in the cultures, aromas, and flavors that make up life on this planet. On a street corner in Hanoi, over a steaming bowl of pho, he experienced an epiphany: “Food is the unifying fabric of humanity, connecting us to the earth and each other.”
Kenney spent the next decade absorbing everything he could about cuisine, completing the Culinary Institute of the Pacific’s culinary arts program, and training in some of Honolulu’s top restaurants. He took the leap and opened his first restaurant, Town, in 2005, altering Honolulu’s dining landscape with his contemporary Mediterranean-accented food made with local ingredients. Since then he has opened Kaimuki Superette, Mud Hen Water, and Mahina & Sun’s. His restaurants are lively gathering places guided by the mantra, “local first, organic whenever possible, with aloha always,” and have received accolades in local and national press. In 2015, he founded FoodShed Community Kitchen, which provides incubator kitchen space for small local food-centric businesses. And in 2016, he made his television debut as the host of the PBS Food series Family Ingredients, a locally produced show that melds food, travel, and genealogy.
Ed sits on the Board of Directors for MA‘O Organic Farms and the Kokua Hawaii Foundation and is a member of the Monterey Bay Aquarium’s Blue Ribbon Task Force.