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.