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.