Cooking with Kuleana: How Bonny Davis Brings Heritage into Every Bite

Mokupuni: Oʻahu | Moku: Hāmākuapoko | Ahupua‘a: Makawao
Year Established: 2023
Favorite Staple Crop to Work With: Kalo

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. Influenced by her grandmothers of Hawaiian, Chinese, and Portuguese heritage, her cooking is steeped in family tradition and island flavors that carry both memory and meaning.

Over the years, Bonny’s career has spanned restaurants, hotels, and even her own restaurant and catering company, and she now serves as Executive Chef of Food Services for Kamehameha Schools Maui. Bonny’s latest creative endeavor is Hawaiian Krunch Company, whom she co-owns with her partner, Tootsie. Together, they craft granola blends using canoe crops like ‘ulu, kalo, ‘uala, and niu. Hawaiian Krunch Company is more than a product. For Bonny, it’s “a way to preserve ancestral foodways, celebrate island resilience, and spread aloha one crunchy bite at a time.”

Her connection to Hawai‘i ʻUlu Cooperative began four years ago and continues to shape the company’s commitment to local sourcing. “I’ve been working with Hawai‘i ʻUlu Cooperative for about four years now, and I’m proud to support their mission through everything we do at Hawaiian Krunch Company,” she says. “By sourcing indigenous crops like ʻulu, kalo, and ʻuala, we’re helping to uplift local farmers, promote sustainable agriculture, and strengthen Hawai‘i’s food security – values that are deeply rooted in my own upbringing and culinary philosophy.”

For Bonny, the partnership is also about accessibility. “The Co-op makes it easy for small businesses like ours to stay committed to local sourcing by providing these ingredients prepped and partially cooked, which allows us to incorporate them seamlessly into our granola blends,” she explains. “It’s a beautiful way to honor our land, our people, and our traditions while also creating something nourishing and accessible for a wider audience.”

Her perspective is refreshing and clear: supporting the co-op is not just about ingredients. “For me, supporting the co-op is about investing in a resilient food system and helping to share the story of Hawai‘i with every bite.”

That kuleana runs deep, shaping every decision behind Hawaiian Krunch Company. “My connection to the mission behind the Hawai‘i ‘Ulu Co-op runs deep,” Bonny says. “As someone born and raised in Hawai‘i, I’ve always felt a strong kuleana to honor and uplift Hawai‘i’s food traditions. Revitalizing ‘ulu and other indigenous crops isn’t just about sustainability – it’s about cultural preservation, food sovereignty, and supporting our local farmers who are the backbone of our community.”

Each batch of granola is a reflection of that vision. “These ingredients are more than just nutritious, they carry the stories of our land and our people. By sourcing directly from the co-op, we’re helping to promote locally-grown and made food, while also making it accessible to a wider audience in a modern, delicious format,” she says.

Ultimately, Hawaiian Krunch Company stands as a symbol of what happens when tradition and innovation meet in the kitchen. “It allows us to be part of a larger movement – one that’s rooted in aloha, resilience, and respect for our ancestors and our ʻāina,” Bonny says. “It’s a mission I believe in wholeheartedly, and one I’m honored to contribute to through our work.”