Economist Paul Brewbaker presented real up-to-date analytics and data on the effects of COVID-19 on our economy and our local restaurant industry. In the panel discussion moderated by Kelly Simek of KHON2, we heared first-hand from business owners affected in the restaurant and bar industries about how they are handling the pandemic and what they feel they need to survive. We also explored creative solutions that have been implemented to help provide relief and solutions to this pandemic which has prevented social gatherings and close personal contact.
Panelists include:
Dylan Ching, Vice President of Operations, TS Restaurants
Kevin Hanney, Chef/Owner, 12th Ave Grill
Jason Higa, Chief Executive Officer, FCH Enterprises
Gavin Onishi, Executive Chef, Contemporary Flavors Catering
Lee Anne Wong, Executive Chef, Papa‘aina at the Pioneer Inn
Chad Yang, Owner, Hula Hulas
Henry Yoon, Founding Partner, DB Restaurant Group
Economist Paul Brewbaker presented real up-to-date analytics and data on the effects of COVID-19 on our economy and our local restaurant industry. In the panel discussion moderated by Kelly Simek of KHON2, we heared first-hand from business owners affected in the restaurant and bar industries about how they are handling the pandemic and what they feel they need to survive. We also explored creative solutions that have been implemented to help provide relief and solutions to this pandemic which has prevented social gatherings and close personal contact.
Panelists include:
Dylan Ching, Vice President of Operations, TS Restaurants
Kevin Hanney, Chef/Owner, 12th Ave Grill
Jason Higa, Chief Executive Officer, FCH Enterprises
Gavin Onishi, Executive Chef, Contemporary Flavors Catering
Lee Anne Wong, Executive Chef, Papa‘aina at the Pioneer Inn
Chad Yang, Owner, Hula Hulas
Henry Yoon, Founding Partner, DB Restaurant Group
EAT THINK DRINK is Hawaiʻi Agricultural Foundation’s signature speaker series where food, agriculture, and community come together.Each event features thought-provoking conversations with local and national leaders exploring the issues shaping Hawaiʻi’s agricultural future—from food security and workforce development to sustainability, innovation, and consumer awareness.
Guests enjoy a chef-curated tasting experience while gaining fresh perspectives, making meaningful connections, and engaging in discussions that matter. Whether you're a farmer, educator, business leader, policymaker, or simply passionate about Hawaiʻi’s future, Eat Think Drink offers a seat at the table.
MUST BE 21 YEARS OF AGE OR OLDER. No one under the age of 21 will be admitted to the event. Please bring valid government-issued photo I.D.
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