In 1991, a dozen young visionary chefs launched a bold movement to establish Hawai‘i as one of the top food destinations in the world. The premise of Hawai‘i Regional Cuisine made sense: Focus on freshness using local fruits, vegetables, meat, and seafood in imaginative dishes inspired by the Islands’ multiethnic population.
The chefs became celebrities, their food garnered rave reviews, and the revolution they started is still going strong 32 years later. In addition to sun, surf, and sand, Hawai‘i serves up history, culture, and an ever-evolving dining scene in which farmers, fishers, and ranchers play key roles.
Farms statewide have opened their land to visitors for tours. Resorts have also jumped on the “agritourism” bandwagon, offering programs and classes that provide knowledge kama‘āina can use long after they’ve checked out of their hotel. Unless otherwise noted, these 4 experiences are available only to registered guests, and reservations are required.