For chef Brian Hirata, preserving Hawaii’s food culture and progressing local cuisine — through sustainable practices and local ingredients — will perpetuate the culinary hertiage for Hawaii’s future. Launched in June 2019, Naau Hilo puts into practice Hirata’s philosophy by utilizing the fine-dining to showcase wild and locally sourced ingredients and facilitating an “understanding and appreciation of the food, people and cultures that make Hawaii so special.” Beginning with pop-up experiences, collaborations and private dinners, Naau Hilo continues to strive forward amidst the global pandemic that threatens the culinary industry in Hawaii and beyond.
Q&A with Ravi Kapur from HFWF16.
For this COVID Conversation, Hashi sat down with chef, author and artist, Elizabeth Falkner, to discuss the status of her endeavors and outlook on the road to recovery.
Q&A with mixologist Tony Abou-Ganim from HFWF16.
Q&A with pastry chef Janice Wong from HFWF16.
Q&A with chef Bobby Chin from HFWF16.
Q&A with chef Hugh Acheson from HFWF16.
Q&A with chef Tae Hwan Ryu from HFWF16.
Q&A with Marcel Vigneron from HFWF15.
Q&A with Celestino Drago from HFWF15.