Modern Hawaiian
Mark Noguchi (formerly Pili Group, now Heʻe Nalu) represents the community-centred future of Hawaiian food. His focus: food sovereignty, feeding communities (not just restaurants), and using food as a vehicle for social change. He works with Hawaiian farmers, fishers, and cultural practitioners to build food systems, not just menus. His approach is the Provenance thesis made personal: the chef who understands where food comes from builds systems that sustain both food and community.
1. A meal sourced entirely from Hawaiian producers, served to community, with the producers present.
A meal sourced entirely from Hawaiian producers, served to community, with the producers present.
Pacific Migration Trail