The atmosphere at the Hawaii Food and Wine Festival’s “Behind the Cellar Door” event was electric, a gathering that brought together culinary talent and food enthusiasts from all over the world.

Held at the Hawaii Convention Center, the event’s energy was palpable, with chefs, culinary students, and eager attendees celebrating the art of gastronomy.

Attendees said the festival highlights the importance of food and culinary experiences as a vital part of tourism.

“It’s a great experience for wine-industry people to explore the culinary scene,” said Michael Sato, sales director at Tamura’s Fine Wine & Liquors.

He said his experience at the festival has been transformative, showcasing the fusion of local flavors and international influences.

The festival attracts visitors from afar, reinforcing its status as a premier culinary event.

“I’m happy to share that this week, more than 30% of our guests are non-resident visitors, which shows how important food and culinary experiences are for a destination,” said Denise Hayashi Yamaguchi, co-founder and CEO of the festival.

Rebecca Sherman from Denver is one of those visitors. She expressed her excitement about experiencing dishes from renowned chef Rick Bayless.

“We’re having an amazing time here. This is our first time at the festival, and after experiencing snow back home in Denver, the warmth of Hawaii is a welcome change,” she said. “We’re excited to try dishes from our favorite chef, Rick Bayless.”

The festival also featured celebrated chefs like Caroline Schiff, who shared her passion for creating innovative pastries.

“Today, I made a brioche donut filled with Hawaiian ginger spiced pastry cream, rolled in Maui lime sugar,” Schiff said, capturing the essence of the event as an exciting blend of tradition and creativity. 

Attendees left the event with not just delicious memories but a deeper appreciation for the culinary arts and the vibrant spirit of Hawaii.