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.