Hawaii Food & Wine Festival, Cuisines of the Sun® VIP Experience
The Island of Hawai‘i will pay tribute to Hawaiian tradition with the revival of the legendary Cuisines of the Sun® event. Prime your palate with an exclusive pre-event experience hosted by Mauna Lani, Auberge Resorts Collection. Join us for a day filled to the brim with culinary enlightenment. Purchase your Hawaii Food & Wine VIP Experience and Cuisines of the Sun® Dinner today.
- October 2, 2021 at 5 PM
- VIP pre-event and one Cuisines of the Sun® dinner ticket, $500 per person
- Please check in at Concierge upon arrival to be escorted to the first private location on property
- Space is limited so please visit the Concierge desk to book this experience or call 844.249.5274
About the Hawai'i Food & Wine Festival
The Hawai‘i Food & Wine Festival is the premier epicurean destination event in the Pacific. The Festival features a roster of more than 150 internationally renowned master chefs, culinary personalities, sommeliers, mixologists, and wine and spirit producers.
Co-founded by two of Hawai‘i’s own James Beard Award-winning chefs, Roy Yamaguchi and Alan Wong, the Festival showcases culinary experiences, wine tastings, cultural engagement and exclusive dining opportunities with dishes highlighting the State’s bounty of fresh, local produce, seafood, beef, poultry and spices.
Since 2011, the Festival has given over $3 million to support local beneficiaries committed to culinary and agricultural education, sustainability and cultural programs in Hawai‘i.
Cuisines of the Sun® Dinner
Matt Raso, CanoeHouse at Mauna Lani, Auberge Resorts Collection
Matt found his life’s passion in the United States Marine Corps—not on the field, but in the kitchen cooking for his fellow marines. Just three years after graduating culinary school, he was given the opportunity by world renowned chef Nobu Matsuhisa, and joined the launch team for Nobu Dallas in 2005. Dallas gourmands praised his meticulous presentation and inventive flavors. He mastered Nobu’s signature fusion of Japanese and Peruvian cuisine, while adding a Southern twist in dishes such as succulent king crab with ginger and rhubarb salsa. Nobu tapped Matt to be the executive chef at his restaurant in Miami. After a few years in Miami, he felt drawn to return to the Islands. He’s excited to work with Hawai‘i Island’s terrific bounty of produce—everything from locally raised abalone to fresh heart of palm.
Helen Hong, CanoeHouse at Mauna Lani, Auberge Resorts Collection
Hong began her culinary journey in 2007 at Providence, a Michelin-star restaurant in Los Angeles, California. While preparing dishes, she also assisted with the pastries and desserts, kickstarting her transition from cooking to baking. In 2008, Hong worked at the Peninsula Hotel in Beverly Hills, where she delved into pastry-making and desserts. She attended French pastry school and subsequently worked at the Four Seasons Hotel. After moving to Oahu in 2016, Hong mastered her craft as the Executive Pastry Chef at the Four Seasons Resort Oahu at Ko Olina. Drawing on the abundance of fresh and local ingredients, Hong enjoys working with classic tropical flavors like mango and coconut.