In this episode of FEAST: Dish & Dialogue, Guy Kawasaki, renowned tech evangelist and author of Think Remarkable, shares perspective on how to navigate a world increasingly shaped by AI.Drawing from his experience in technology and innovation, Kawasaki breaks down how individuals and organizations can use AI as a tool to enhance creativity, improve decision-making, and stay competitive. From treating AI as a “creative partner” to offloading repetitive tasks and using data more effectively, he offers actionable insights on how to work smarter in a rapidly evolving landscape.

Recorded live at the FEAST Summit during the Hawai‘i Food & Wine Festival, this episode explores how those who are both unique and valuable—and who embrace a practical, human-centered approach to AI—are best positioned to shape the future of business, leadership, and hospitality.

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.

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.