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Hawaii Regional Cuisine Celebrates 20 Years
Hawaii Regional Cuisine Celebrates 20 Years
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Hawaii Regional Cuisine Celebrates 20 Years


Hawaii has long been home to fresh produce and a variety of flavors, providing a selection of food as diverse as its people. In 1991, 12 award-winning chefs took this diversity and kicked it up to a new level, ultimately putting Hawaii on the national and international culinary map. What became of this collaboration was Hawaii Regional Cuisine, a unique culinary movement that takes the island’s freshest ingredients and blends them with the cuisine of the world. No longer was Hawaii fare viewed as consisting only of traditional luau foods, but also of the finest ingredients found in the Aloha State. This year marks the 20th anniversary of this defining movement and will be celebrated in September, including the induction of the 12 Founding Chefs into the Hawaii Restaurant Association’s (HRA) Hall of Fame. More activities and programs will be available (currently TBA) online at and

Where can you experience a taste of Hawaii? The following restaurants around the state offer their interpretation daily on their menus:



Alan Wong’s Restaurant (OAHU) –

The Pineapple Room by Alan Wong (OAHU) –

Chef Mavro (OAHU) –

Sam Choy’s Breakfast, Lunch & Crab (OAHU) –

Hula Grill (MAUI) –

Mala Ocean Tavern (MAUI)

Mala Wailea (MAUI) –

Haliimaile General Store (MAUI)

Joe’s (MAUI) –

Lanai City Grille (LANAI) –

Anthology Marketing Group
Pua Sterling
Senior Account Executive
(808) 441-9720