Q&A: Chris Oh
Q&A with chef Chris Oh from HFWF17.
Q&A: Serge Dansereau
Q&A with chef Serge Dansereau from HFWF17.
Q&A: Belinda Leong
Q&A with pastry chef Belinda Leong from HFWF17.
Q&A: Schatzi Throckmorton
Q&A with winemaker Schatzi Throckmorton from HFWF17.
Q&A: Justin Park
Q&A with mixologist Justin Park from HFWF17.
Q&A: Masaharu Morimoto
Q&A with chef Masaharu Morimoto from HFWF17.
Q&A: Sherry Yard
Q&A with pastry chef Sherry Yard from HFWF17.
ThinkTech Hawaii: Beyond the Lines with Denise Yamaguchi
Hashi publisher and editorial director Denise Yamaguchi speaks on the subject of leadership as a guest of “Beyond the Lines” by ThinkTech Hawaii with host Rusty Komori. Watch the interview to hear Yamaguchi speak about the huge growth to-date and the goals she has for the Hawaii Food & Wine Festival, as well as the Hawaii Agricultural Foundation.
COVID Conversations: Eric Ziebold
For this COVID Conversation, Hashi sat down with chef, restaurateur and entrepreneur, Eric Ziebold, to discuss the status of his endeavors and outlook on the road to recovery.
Preserving & Progressing Hawaii’s Food Culture
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.