Hawaiʻi Food & Wine Festival — Maui

The Hawaiʻi Food & Wine Festival was co-founded in 2011 by James Beard Award–winning chefs Roy Yamaguchi and Alan Wong to advance Hawaiʻi as a culinary destination during the fall shoulder season and to connect the state's agricultural producers to the visitor experience. The festival's defining policy requires all participating chefs to highlight locally grown, raised, or caught Hawaiʻi ingredients in their dishes. The 2026 edition is the sixteenth annual installment, running across three islands over three consecutive fall weekends.

The Kāʻanapali weekend draws events across multiple resort properties — including Sheraton Maui Resort & Spa, Royal Lahaina Resort & Bungalows, and Hyatt Regency Maui Resort and Spa — featuring grand tastings, beachside brunches, and multi-course sit-down dinners with internationally recognized chefs, sommeliers, and beverage producers. Festival proceeds support culinary and agricultural education, sustainability programs, and hospitality workforce development in Hawaiʻi.

Hawaii's food festivals celebrate a signature crop or local specialty — 100% Kona coffee, the sweet Kula onion, summer lychee, or the islands' love of SPAM. Expect farmers and producers, chef demonstrations, tastings, and artisan markets.

Many are tied to a harvest season and double as community fundraisers. Some are single-day street festivals; others, like the Kona Coffee Cultural Festival, run for a week or more across multiple venues.