Featured Account
Cooking with Kuleana: How Bonny Davis Brings Heritage into Every Bite
From the kitchens of Makawao to the shelves of Hawai‘i markets, Bonny Davis has built a life around honoring local ingredients and the spirit of aloha. Born on O‘ahu and raised on Maui, she entered the culinary world at 18 and never looked back.
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Every Meal a Lesson: Kamehameha Schools’ Approach to Food, Identity, and Resilience
On campuses across Hawai‘i, lunchtime presents an opportunity beyond a simple meal: when done with intention, it can help foster a deep connection between food, culture, and ʻāina. At Kamehameha Schools, food service across their cafeterias is a thoughtful extension of the classroom, designed to cultivate identity, resilience, and wellness.
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Chef Chris Kimoto of Skull & Crown Trading Co: From Chinatown to Chocolate Haupia Pie
A tiki bar like none other is thriving in the heart of Honolulu’s Chinatown, but Skull & Crown is more than a bar with a flair for theatrics… It’s fast becoming a culinary destination, thanks to the thoughtful work of Executive Chef Chris Kimoto. With nearly two decades of experience in Hawai‘i’s dynamic restaurant scene, he’s using his role to reimagine what a tiki bar can be, anchoring it in local flavors and food resilience.
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Chef Erik Leong of Mahina & Sun's : Raised on Connection, Rooted in Flavor
In the heart of Honolulu, tucked inside the stylish Surfjack Hotel, Mahina & Sun’s hums with an energy of revival: a place where tradition meets reinvention and every dish carries a story. At the helm is Executive Chef Erik Leong, a Kaimuki-born chef whose food doesn’t just taste like home, it honors it.
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Ulu Kitchen by Merriman: Where Land Meets Plate
Nestled within the vibrant culinary scene of Maui, Executive Chef Brandon LaClair is doing more than just preparing exquisite meals at Ulu Kitchen by Merriman, he's helping to rekindle interest in one of the islands' most storied crops: ‘ulu, or breadfruit.
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The Temple Bar: From Soil to Soul
Tucked into the vibrant centers of Hilo and Kailua-Kona on Hawai‘i Island, The Temple Bar is a movement connecting people and place. At the helm is Chef Jess Devendorf, a Texas-born army vet turned farmer-chef, who has made it her life’s mission to feed people the kind of food that doesn’t just taste good, but heals, connects, and roots you in place.
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The Locavore Store: Hilo’s All-Local Grocer
Walk into The Locavore Store in Hilo and you’ll quickly realize: this isn’t your average grocery run. Every item on the shelf, whether it’s vibrant produce, meats, cheese, skincare, or pantry staples, has one thing in common: it’s made in Hawai‘i.
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Chef Kip Johner of L&L Kihei: Championing Local Flavors in a Global Franchise
At L&L Hawaiian Barbecue in Kihei, Maui, something special is simmering behind the scenes. Kip Johner, owner and operator of the franchise since 2020, isn’t just serving plate lunches, he’s quietly transforming the fast-casual dining experience into a celebration of Hawai‘i-grown ingredients and culinary heritage.
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Ellie Girl Poke: Fresh, Local, and Unapologetically Hawai‘i
It started as a neon-pink roadside sign: a beacon for anyone craving fresh, local fish at a time when Hawai‘i’s seafood industry was on the ropes. When the pandemic shuttered restaurants and tourists vanished, veteran fisherman and chef Kyle Sumner didn’t just wait for things to get better. He adapted. Ellie Girl’s roadside fish stands became an island staple, offering high-quality ahi and seasonal catch at prices locals could get behind.
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