Ed Kenney — Farm-to-Table Hawaiian

Overview

Ed Kenney (Town, Mud Hen Water, Kaimukī Superette) represents the next generation of Hawaiian food: hyper-local sourcing, seasonal menus, and the philosophy that Hawaiian food IS the terroir. His restaurants prioritise ingredients grown within the state of Hawaiʻi, often from specific farms. Where first-generation HRC chefs proved Hawaiian food could be world-class, Kenney proves it can be sustainable.

Key Principles

1. EXCEPTIONAL: A seasonal menu that changes with what Hawaiʻiʻs farms are producing right now. The menu IS the technique.

Pro Tips

EXCEPTIONAL: A seasonal menu that changes with what Hawaiʻiʻs farms are producing right now. The menu IS the technique.

Source

Pacific Migration Trail