The Hawaii Food & Wine Festival: Culinary Excellence Meets Island Elegance

Oahu

This year’s Hawaii Food & Wine Festival marks its fifteenth edition this fall, showcasing the islands’ culinary vibrancy across three weekends: October 17–18 (Big Island), October 24–26 (Maui), and October 30–November 2 (Oahu). Co-founded by chefs Roy Yamaguchi and Alan Wong, the festival emphasizes celebration through food, wine, sustainability, and Hawaii’s agricultural heritage. 

A Curated Culinary Journey

This year’s festival is packed with signature events across the islands, pairing local ingredients with global techniques. Highlights include:

• World of Wagyu, Wine & Whiskey in Maui (Oct 25 at Sheraton Maui Resort & Spa), featuring chefs, vintners, and master mixologists. 
• Southern Seafood Sunday hosted by Aarón Sánchez (Oct 26 at Royal Lahaina Resort & Bungalows on Maui), blending local seafood traditions with gourmet touches. 
• The Halekulani Gala – Washoku to the World (November 2 at Halekulani on Oahu), a Japanese-heritage inspired dinner, will close out the festival.

Local Impact, Global Reach

The festival is also deeply tied to Hawaii’s farming, fishing, and hospitality industries. Over its history, the Hawaii Food & Wine Festival has directed more than $5 million to culinary education, sustainability, and cultural programming in the islands. 

By spotlighting local produce, seafood, and island agricultural practices, the festival draws attention to the islands’ rich agrarian resources. Attendees engage in dialogues on sustainability, terroir, and culinary innovation, reinforcing Hawaii’s place on the global food stage.

The 2025 edition introduces the FEAST Summit, a new conference hosted on Oahu that gathers leaders in food, sustainability, education, tourism, and agriculture to explore future trends. 

As guests traverse islands and culinary levels—from grand galas to seaside pop-ups—they experience an event that emphasizes connection to place, flavor, and community.