Hawaiian
The HRC philosophy: build direct relationships with local farmers, ranchers, and fishermen. Use Hawaiʻi-grown ingredients. Honour the islandsʻ multicultural ethnic flavours. Create a new American regional cuisine unmistakably Hawaiian. They published The New Cuisine of Hawaii in 1994. The movement transformed Hawaiʻi from a culinary punchline into an internationally recognised food destination. Alan Wong trained under André Soltner at Lutèce in New York before returning to Hawaiʻi. Roy Yamaguchi grew up in Japan watching his family buy live octopus. Peter Merriman pioneered farm-direct sourcing on the Big Island. Beverly Gannon opened Haliʻimaile General Store on Maui in 1988. The next generation — Sheldon Simeon, Ed Kenney, Lee Anne Wong, Andrew Le, Mark Noguchi, Chris Kajioka — built on this foundation with an even stronger emphasis on indigenous Hawaiian ingredients and local food systems.
Pacific Migration Trail