ʻUlu Ambassador: Bonny Davis

“Our ingredients are our inheritance. Every dish I create is rooted in the wisdom of my ancestors and the resilience of Indigenous foodways. Cooking with canoe crops and local ingredients isn’t just about flavor—it’s about sovereignty, sustainability, and storytelling.”
- Bonny Davis


Bonny Davis is a Native Hawaiian chef, educator, and food entrepreneur with over 30 years of experience in culinary leadership. After decades in Hawai‘i’s top hotels and restaurants, she made a transformative shift—leaving the hospitality industry to serve Indigenous students and restore ancestral foodways.

As Executive Chef at Kamehameha Schools Maui Campus, Bonny leads culturally grounded food programs that nourish both body and identity. She is also the co-founder of Hawaiian Krunch Company, an artisan granola brand dedicated to revitalizing canoe crops like kalo, ‘ulu, ‘uala, and niu—ingredients that carry the wisdom and resilience of her ancestors.

Her work centers on Indigenous food sovereignty, cultural preservation, and intentional nourishment. Bonny’s passion for travel has taken her across the globe—from the markets of Portugal and Spain to the kitchens of Germany, Japan, Korea, Tahiti, the Netherlands, and the Mediterranean. Along the way, she’s cooked, tasted, and exchanged knowledge with Indigenous and local chefs. Through shared meals and meaningful conversations, she gathers stories and techniques that continually shape her practice and deepen her connection to food as a cultural force.
 

Bonny proudly represents Hawai‘i in global gatherings of Indigenous chefs, sharing flavors, stories, and aloha rooted in the land.