FEAST: Dish & Dialogue

In Part One of this FEAST: Dish & Dialogue episode, digital creators and food media professionals explore how social media is reshaping the way we discover, experience, and engage with food.Moderated by Kara Kozuma, Senior Associate Manager of Earned Media at King’s Hawaiian, the panel features Ben Hon (@stuffbeneats), Kiki Aranita (The Philadelphia Inquirer), Kale Afong (@hawaiisonly), and Philip Lemoine (@philip_lemoine).Together, they discuss how authenticity, storytelling, and community-building drive success in today’s content landscape—from balancing sponsored partnerships and editorial integrity to leveraging niche content, trends, and collaborations. Across the conversation, they explore how social platforms are influencing restaurants, shaping consumer behavior, and creating new pathways from online audiences to real-world business.Recorded live at the FEAST Summit during the Hawaiʻi Food & Wine Festival, this episode explores how the rise of food influencers is not just changing marketing—but redefining how the industry connects with people.

In this episode of FEAST: Dish & Dialogue, culinary leaders and cultural stewards explore what it takes to preserve heritage foodways through agriculture, education, and community.Moderated by Representative Kirstin Kahaloa, the panel features Keliko Hoe (Waiahole Poi Factory), Lehia Apana (Polipoli Farms), Kealoha Domingo (Nui Kealoha), and Stacy Sproat (Waipa Foundation).Together, they discuss how ancestral knowledge, traditional farming practices, Indigenous ingredients, and community-based food education help sustain cultural food systems in Hawaiʻi. Across the conversation, they highlight the importance of accessibility, storytelling, and relationships to ʻāina in keeping heritage foods relevant for future generations.Recorded live at the FEAST Summit during the Hawaiʻi Food & Wine Festival, this episode explores how preserving foodways is not only about honoring tradition, but about strengthening communities and shaping a more resilient local food future.

In this episode of FEAST: Dish & Dialogue, Sean Sherman, James Beard Award-winning founder of NATIFS and a leading voice in the Indigenous food movement, shares his perspective on reclaiming Indigenous food systems and restoring the knowledge, traditions, and relationships to land disrupted by colonization.Drawing from his experience as a chef and educator, Sherman explores how rebuilding Native foodways—from ingredients and techniques to community-driven models—can redefine Indigenous cuisine today. He offers a powerful framework for using food as a tool for education, healing, and long-term sustainability.Recorded live at the FEAST Summit during the Hawai‘i Food & Wine Festival, this episode highlights how revitalizing Indigenous foodways can strengthen communities, restore balance to our food systems, and shape a more connected and resilient future.

In this episode of FEAST: Dish & Dialogue, chefs and hospitality leaders explore how AI is beginning to reshape both restaurant and hotel operations—and what it means to preserve authenticity along the way.Moderated by Maya Rogers, CEO of Tetris, the panel features Rich Rosendale (Rosendale Collective), Jason Peel (Nami Kaze), Tom Calame (Kyo-ya Hotels & Resorts Hawaii), and Kevin Yim (Zippy's Restaurants). Together, they discuss how technology is being integrated across hospitality—from kitchen equipment, menu planning, and forecasting to concierge services, online ordering, and guest communication. Across the discussion, they explore how AI can improve efficiency and support better decision-making to keep human connection at the center of the guest experience.Recorded live at the FEAST Summit during the Hawai‘i Food & Wine Festival, this episode explores how the future of hospitality may depend on using AI not to replace aloha, but to create more space for it.

In this episode of FEAST: Dish & Dialogue, Guy Kawasaki, renowned tech evangelist and author of Think Remarkable, shares perspective on how to navigate a world increasingly shaped by AI.Drawing from his experience in technology and innovation, Kawasaki breaks down how individuals and organizations can use AI as a tool to enhance creativity, improve decision-making, and stay competitive. From treating AI as a “creative partner” to offloading repetitive tasks and using data more effectively, he offers actionable insights on how to work smarter in a rapidly evolving landscape.Recorded live at the FEAST Summit during the Hawai‘i Food & Wine Festival, this episode explores how those who are both unique and valuable—and who embrace a practical, human-centered approach to AI—are best positioned to shape the future of business, leadership, and hospitality.

In this episode of FEAST: Dish & Dialogue, Hawai‘i leaders come together to explore how agritourism and regenerative hospitality are shaping the future of destination management across the islands.Moderated by Senator Donovan Dela Cruz, the conversation features Kea Keolanui (O.K. Farms & Hawaii Eco Experiences), Jennifer Luck (Common Ground Kaua'i), Kau‘i Kanaka‘ole (Ala Kukui Hāna Retreat), and Micah Kāne (Parker Ranch). Together, they share how their work across agriculture, culture, land stewardship, and community development is redefining what it means to build a destination rooted in place. From regenerative farming and cultural practice to education and visitor engagement, the discussion highlights how meaningful experiences are created when land, people, and story are deeply connected.Recorded live at the FEAST Summit during the Hawai‘i Food & Wine Festival, this episode explores how Hawai‘i can lead with a more thoughtful, place-based approach to tourism—where stewardship, culture, and community are at the center of the visitor experience.

In this episode of FEAST: Dish & Dialogue, Josh Feathers, Executive Chef of the Main House at Blackberry Farm, explores how culinary can serve as an extension of landscape, culture, and story.Drawing from the legacy of Blackberry Farm, Feathers shares how the land, history, and agricultural roots of a place can do more than influence what’s on the plate—they can define the entire guest experience. He reflects on how honoring a property’s heritage, investing in stewardship, and creating a deep connection between food and place can build more meaningful and sustainable hospitality.Recorded live at the FEAST Summit during the Hawai‘i Food & Wine Festival, this episode explores how purpose-driven hospitality can turn the farm itself into the destination—and why that model resonates far beyond the table.

In this episode of FEAST: Dish & Dialogue, chefs from across the country come together to explore what the future of dining could look like in 2026 and beyond. Moderated by John Tsou, VP of Marketing at OpenTable, the panel features Leah Cohen (Pig and Khao), Francis Ang (Restaurant Abacá), Brady Ishiwata Williams (Tomo) , Brandon Jew (Mister Jiu's), and Robynne Maii (Fête). Together, they discuss how evolving diner expectations are shaping everything from menus and service models to restaurant design and guest experience. From changing diner behavior to technology, content creation, and the business realities of modern restaurants, the conversation highlights how chefs are adapting to a more experience-driven industry while staying grounded in authenticity. Recorded live at the FEAST Summit during the Hawai‘i Food & Wine Festival, this episode offers a chef-driven perspective on what’s next — and how hospitality leaders can stay ahead in an ever-evolving culinary landscape.

In this episode of FEAST: Dish & Dialogue, John Tsou, VP of Marketing at OpenTable, explores what the future of dining could look like in the years ahead.As guest expectations continue to evolve, Tsou shares insights into the trends and behaviors shaping how people choose where, how, and why they dine. From shifting consumer preferences to the growing importance of experience, technology, and personalization, he outlines how restaurants and hospitality leaders can stay ahead in a rapidly changing landscape.Recorded live at the FEAST Summit during the Hawai‘i Food & Wine Festival, this episode explores how innovation, data, and evolving diner expectations are redefining the future of hospitality.

In this episode of FEAST: Dish & Dialogue, leaders across hospitality, development, and culinary come together to explore how dining experiences shape destination identity.Moderated by Sean Dee, Executive Vice President and Chief Commercial Officer of OUTRIGGER Hospitality Group, the panel features Serge Krivatsy (Kamehameha Schools), Alana Kobayashi-Pakala (Kobayashi Group), Roy Yamaguchi (Roy Yamaguchi Group of Restaurants), and Dylan Ching (TS Restaurants).Together, they discuss how restaurants and culinary experiences can do more than serve guests—they can define place, attract high-value visitors, and create meaningful connections to local culture and agriculture. From resort development to chef-driven concepts, the conversation highlights how intentional dining can elevate the visitor experience while supporting local communities.Recorded live at the FEAST Summit during the Hawai‘i Food & Wine Festival, this episode explores how culinary has become a cornerstone of real estate development—and a powerful driver of how people experience a destination.

In this episode of FEAST: Dish & Dialogue, Elizabeth Blau, acclaimed restaurateur and founder of Blau & Associates, explores how restaurants can shape cities, communities, and destination identity.As dining continues to play an increasingly central role in how people experience place, Blau shares insights from her work helping transform the culinary landscape of Las Vegas. She highlights how thoughtful restaurant concepts can drive economic development, attract investment, and create vibrant, connected communities.From building dining districts to cultivating talent and fostering collaboration, Blau reframes restaurants as more than businesses—but as powerful engines of cultural and economic growth.Recorded live at the FEAST Summit during the Hawai‘i Food & Wine Festival, this conversation explores how culinary can define destinations—and why it sits at the center of the modern visitor experience.

In this episode of FEAST: Dish & Dialogue, Hawai‘i-based leaders come together to explore how food systems can better serve communities across the islands.Moderated by Jayson Watts, Director of Environmental Health & Safety at Mahi Pono, the panel features Rona Fukumoto (Lanakila Pacific), Gary Maunakea-Forth (MAO Organic Farms), Robin Kumabe (Touch A Heart), and First Lady Jaime Green.Together, they discuss how agriculture, culinary training, and social enterprise can work in tandem to address food access, create economic opportunity, and build more resilient local systems. From workforce development to community-driven initiatives—including the State’s Nourishing Hawaiʻi’s Future and Feeding Hawaiʻi’s Keiki programs—the conversation highlights the power of collaboration in transforming Hawai‘i’s food landscape.Recorded live at the FEAST Summit during the Hawai‘i Food & Wine Festival, this episode explores how locally rooted solutions—grounded in care, culture, and connection—are helping to shape a more equitable and sustainable food future for Hawai‘i.

In this episode of FEAST: Dish & Dialogue, Michael Curtin, CEO of D.C. Central Kitchen, explores how food can serve as a catalyst for social change.As communities across the country confront challenges around food access, workforce development, and economic in equality, Curtin shares a powerful perspective on how food systems can be reimagined to create opportunity. Drawing from D.C. Central Kitchen’s nationally recognized model, he highlights how culinary training, job creation, and community-based food programs can transform lives while strengthening local economies.Rather than viewing food solely as a service, Curtin reframes it as a tool for systems change—addressing root causes of hunger while building more resilient and equitable communities.Recorded live at the FEAST Summit during the Hawai‘i Food & Wine Festival, this conversation explores how food, when rooted in purpose, can drive lasting impact across communities.

In this episode of FEAST: Dish & Dialogue, hospitality leaders come together to explore the evolving future of tourism in Hawai‘i and beyond.Moderated by James Tokioka, Director of the Hawai‘iDepartment of Business, Economic Development & Tourism, the panel features Kūhiō Lewis (Hawaiian Council), Aaron Salā (Hawai‘i Visitors & Convention Bureau), Elliot Mills (Hawai‘i Hospitality Group), and Peter Shaindlin (Halekulani).Together, they discuss how the industry is shifting beyond traditional models of growth — redefining luxury through sustainability, cultural authenticity, and deeper community connection. From balancing visitor demand with local impact to creating more meaningful, place-based experiences, the conversation highlights what it takes to build a more responsible and resilient tourism model.Recorded live at the FEAST Summit during the Hawai‘i Food& Wine Festival, this episode explores how hospitality leaders are rethinking the visitor experience — and how culinary, culture, and community shape the future of destination identity.

In the premiere episode of FEAST Dish & Dialogue, Emmy Award-winning travel journalist and CBS News Travel Editor Peter Greenberg takes the FEAST Summit stage to explore the future of global tourism.As destinations around the world navigate the challenges of over tourism, infrastructure strain, and shifting traveler expectations, Greenberg shares insights on how places like Hawai‘i can rethink the visitor experience to create more meaningful, sustainable travel. Rather than simply attracting more visitors, he explains why successful destinations are focusing on higher-value travelers, cultural authenticity, and experiences rooted in place.Recorded live at the FEAST Summit during the Hawai‘i Food & Wine Festival, this keynote sets the stage for a broader conversation about how culinary, culture, and hospitality can help destinations balance economic growth with community wellbeing.About FEAST: Dish & DialogueFEAST: Dish & Dialogue, presented by Hawaii Ag & Culinary Alliance, brings you conversations from the FEAST Summit at Hawaii Food & Wine Festival — where leaders across food, education, agriculture, sustainability, and tourism come together to explore the future of food systems and hospitality, with culinary at the center of the visitor experience in Hawai‘i and beyond.

FEAST: Dish & Dialogue, presented by Hawai‘i Ag & Culinary Alliance, brings listeners inside the conversations from the FEAST Summit at the Hawai‘i Food & Wine Festival — where leaders across Food, Education, Agriculture, Sustainability, and Tourism come together to explore the future of food systems and hospitality.Recorded live at the Summit, the series features keynote insights and dynamic panel discussions with chefs, farmers, educators, restaurateurs, hospitality leaders, and innovators examining the ideas shaping Hawai‘i’s culinary landscape — and how culinary sits at the center of the visitor experience in Hawai‘i and beyond.🎧 The first episode drops March 17!Follow FEAST: Dish & Dialogue now and join the conversation shaping the future of food, culture, and hospitality.