FEAST: 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. Each episode features keynote insights and dynamic panel discussions with chefs, farmers, restaurateurs, educators, and innovators exploring the forces transforming food systems and the visitor experience.
Ep 20: FEAST Dialogue – The Power and Influence of the Celebrity Chef
In the Season 1 finale of FEAST: Dish & Dialogue, celebrated chefs and industry leaders explore how the role of the “celebrity chef” has evolved—and what that influence means in today’s world.
Moderated by Kainoa Carlson, creator and host of Kitchen Scraps on Hawai'i News Now, the panel features Shota Nakajima (Chef & TV Personality), Reem Assil (Reem's California), Jonathan Waxman (Barbuto), and Shep Gordon (Alive Enterprises).
Together, they discuss how chefs have moved beyond the kitchen to become cultural storytellers, advocates, mentors, and media figures. Across the conversation, they reflect on the power of hospitality, the responsibility that comes with visibility, and how chefs can use their platforms to shape public understanding of food, community, and social change.
Recorded live at the FEAST Summit during the Hawaiʻi Food & Wine Festival, this episode explores how the modern chef’s influence is no longer defined only by what happens on the plate—but by how they lead, connect, and inspire far beyond it.
19 May 2026
Ep 19: FEAST Dish with Michel Nischan
In this episode of FEAST: Dish & Dialogue, Michel Nischan, James Beard Award-winning chef and food equity advocate, shares his perspective on how chefs can use their influence to drive meaningful social change.
Drawing from his work through Wholesome Wave, Wholesome Crave, and OneKitchen, Nischan explores how chefs can move beyond the role of tastemakers to become trusted leaders in food policy, equity, and systems reform. From expanding access to healthy food and supporting local producers to reshaping how institutions think about culinary leadership, he offers a powerful call for chefs to see themselves not as the garnish on the plate—but as central partners in building a more just and resilient food system.
Recorded live at the FEAST Summit during the Hawaiʻi Food & Wine Festival, this episode explores how the future of food may depend on chefs embracing their role not only as those who feed—but as those who help lead.
15 May 2026
Ep 18: FEAST Dialogue – Staffed For Success: Shaping the Next Generation of Culinary and Hospitality Professionals
In this episode of FEAST: Dish & Dialogue, hoteliers, educators, and workforce leaders explore how the hospitality industry can better prepare the next generation for long-term success.
Moderated by Young Yun, Executive Director of Ment’or, the panel features Wendy Hensel (University of Hawai'i), Kelly Sanders (Highgate), Craig Anderson (Mauna Kea Resort), and Mike Palmer (Hawai'i Restaurant Association).
Together, they discuss how recruitment, training, mentorship, and workplace culture all play a role in building stronger career pathways across culinary and hospitality. Across the conversation, they explore how employers and educators can better support talent through hands-on learning, leadership development, clear growth opportunities, and a deeper investment in people at every stage of the workforce journey.
Recorded live at the FEAST Summit during the Hawaiʻi Food & Wine Festival, this episode explores how shaping the future of hospitality may depend on seeing talent not simply as labor to fill roles—but as people to develop, retain, and help thrive.
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