Hawaii Food & Wine Festival 2025

Annual culinary celebration featuring over 150 internationally renowned chefs, wine tastings, cooking demonstrations, and grand tastings.

Hawaii Food & Wine Festival (HFWF) returns October 18–November 2, 2025, with more than two weeks of chef‑curated events across Oʻahu, Maui, and Hawaiʻi Island, and a flagship weekend on Oʻahu beginning Friday, October 24 that features large‑format tastings, intimate collaboration dinners, and hands‑on culinary experiences led by Michelin‑recognized chefs, acclaimed local talent, and top winemakers and mixologists from around the world. The official 2025 festival listing highlights this 13th annual edition as a destination‑wide celebration of Hawaiʻi’s ingredients, sustainability leadership, and hospitality culture, with tickets released in waves and popular events expected to sell out in advance.

Dates, locations, and the Oct 24 focus

• Festival window: Oct 18–Nov 2, 2025, spanning multiple weekends and islands, with Oʻahu hosting a concentrated series of marquee events starting Friday, Oct 24.
• Islands: Core programming on Oʻahu, with additional signature events historically staged on Maui and Hawaiʻi Island; the tourism listing confirms multi‑island participation for 2025.
• Format: Large outdoor tastings, collaboration dinners, wine and spirits seminars, farm‑to‑table experiences, and chef‑led classes that showcase Hawaiʻi’s regional flavors and diverse culinary influences.

What makes HFWF unique

Co‑founded by chefs Roy Yamaguchi and Alan Wong, HFWF was built to champion Hawaiʻi’s farmers, fishers, and food entrepreneurs while advancing sustainable agriculture and food security; the festival functions as a nonprofit with proceeds supporting local culinary and agricultural programs through grants and partnerships. The programming pairs world‑renowned chefs with Hawaiʻi’s ingredients and cultural narratives, creating dishes that reflect place while spotlighting regenerative practices and supply‑chain resilience that matter to island communities.

The Oct 24–26 Oʻahu weekend

The Oʻahu kick‑off weekend traditionally features:

• A headline Friday night tasting with 15–30 chef stations, premium wine and spirits pours, and live entertainment that sets the tone for the week ahead.
• Saturday collaboration dinners at leading hotels and restaurants, where visiting chefs team with local stars on multi‑course menus built around Hawaiʻi produce and fisheries.
• Sunday experiences that may include a family‑friendly daytime tasting or a themed gala, often with sustainability or cultural storytelling integrated into menus and decor.

Exact chef lineups, venues, and themes are released in waves; the tourism board advises monitoring updates and joining the mailing list to secure first access to ticket drops for this popular timeframe.

Chefs, winemakers, and talent

HFWF curates a blend of Michelin‑recognized chefs, Food Network personalities, and acclaimed local figures from Oʻahu’s dynamic dining scene, with master sommeliers, importers, and winemakers presenting alongside spirits brands in tailored seminars and pairing dinners. The mix of international and Hawaiʻi voices expands palates while grounding each event in the islands’ agricultural context, from Kona coffee and cacao to Kauaʻi shrimp, Maui onions, and Oʻahu greens grown on revitalized ag lands.

Sustainability and community impact

Festival design emphasizes:

• Local sourcing: Menus prioritize Hawaiʻi‑grown produce, line‑caught fish, and pasture‑raised meats to lower food miles and support island producers.
• Waste reduction: Events build in composting, recycling, and reusables to minimize environmental footprint; seminars and tours often explore regenerative agriculture and aquaculture innovations.
• Giving back: Proceeds fund scholarships, culinary training, school garden programs, and producer grants that strengthen Hawaiʻi’s food system year‑round.

Ticketing and how to plan

• Rolling releases: Tickets are released event‑by‑event; high‑demand tastings and chef collaborations around Oct 24 tend to sell out first, so early purchase is essential.
• Budgeting: Pricing varies by format. Large tastings offer broad variety and strong value, while chef collabs and seminars provide intimate access at premium tiers. Build a mix to match interests and budget.
• Flexibility: Create an anchor plan for Oct 24–26 on Oʻahu, then add mid‑week classes or second‑weekend island hops to Maui or Hawaiʻi Island if schedules align.

Sample weekend strategy (Oct 24–26)

• Friday (Oct 24): Book the flagship Oʻahu tasting for maximum variety and energy; arrive early to scout stations and pace courses around featured wines and cocktails.
• Saturday (Oct 25): Reserve a collaboration dinner with a chef whose cuisine resonates; look for menus highlighting kalo, ʻulu, kūlolo, or reef‑safe fisheries for deeper cultural and sustainability connections.
• Sunday (Oct 26): Choose a seminar, family‑friendly tasting, or a finale gala; finish with a beach walk or sunset pau hana to savor the weekend’s flavors.

Travel and logistics

• Where to stay: Waikīkī and Kakaʻako place guests near many Oʻahu venues and make rideshare logistics simple on tasting nights; Ala Moana offers quick access to dining corridors and beachfront parks.
• Getting around: Use rideshare or taxis for tasting nights; hydrate and plan a late start the next day. Parking at hotel venues is limited and often validated only for short durations.
• What to pack: Smart‑casual evening wear, comfortable shoes for standing tastings, a light layer for trade winds, and a small notebook or phone notes for favorite pours and producers.

Cultural etiquette and responsible enjoyment

• Aloha spirit: Staff the “aloha table” with patience and kindness. Thank chefs and volunteers; many are local students or producers sharing their craft.
• Respect for place: Follow reef‑safe sunscreen guidance, stay mindful of waste sorting, and honor any cultural protocols or blessing moments that open flagship events.
• Pace yourself: Alternate wine and spirits with water. Use palate cleansers between bold stations to better appreciate subtle courses later in the evening.

Beyond the plate: tours and classes

While headline tastings draw the biggest crowds, HFWF’s classes and farm tours deliver some of the most memorable learning:

• Coffee, cacao, and rum: Explore Hawaiʻi Island or Oʻahu producers who connect terroir to cup and glass, often with tasting flights and pairing bites.
• Aquaculture and fisheries: Sessions may highlight loko iʻa (fishpond) revitalization, reef‑friendly sourcing, and modern aquaculture that protects wild stocks.
• Chef techniques: Hands‑on classes and demos teach tiki cocktail builds, poke seasoning, or pastry techniques tuned to island ingredients.

For families and mixed groups

Look for daytime events flagged as family‑friendly, with tasting tokens or mini‑menus that let non‑drinkers participate fully. Build in beach time, museum visits, or hikes between events to balance the schedule and keep energy high for evening tastings.

Why Oct 24 matters

The Oct 24 Oʻahu weekend serves as a major pivot point in the festival’s arc, condensing star power and producer showcases into a single, easy‑to‑plan window for travelers who want the “best of HFWF” in three days. It is also the weekend most likely to sell out across formats, making it the smart focus for early planners who want high energy, variety, and access to acclaimed chefs and winemakers in one place.

Verified details at a glance

• Event: Hawaii Food & Wine Festival (13th annual).
• Dates: Oct 18–Nov 2, 2025; flagship Oʻahu weekend begins Fri, Oct 24.
• Islands: Oʻahu, with additional events on Maui and Hawaiʻi Island.
• Format: Signature tastings, collaboration dinners, seminars, classes, farm and fishery experiences.
• Tickets: Released in waves; join mailing lists and purchase early for Oct 24–26 formats.
• Mission: Support Hawaiʻi agriculture and culinary education; advance sustainability and local sourcing.

Mark the calendar for Friday, October 24, then build a delicious long weekend around Oʻahu’s flagship tastings, dinners, and classes. Secure tickets as they drop, book a stay with easy venue access, and come ready to savor Hawaiʻi’s ingredients and hospitality at their peak. Follow the festival listing for lineup and ticket releases, and get set to taste the islands through the chefs and producers who are shaping Hawaiʻi’s culinary future today.