The Food
We believe in food as the great connector and have centered our community around food from soil and sea to plate. Prepare to indulge in three days of inspiring Island-to-Table meals that each tell a story of the Hawaiian food system with an artistic flair.
We source nearly all ingredients from local farms across Hawaii and gather a team of chefs, farmers, fishers and producers to curate tremendous quality, unusually fresh, unique dining experiences.
Island-to-Table
The food (breakfasts, lunches and dinners) served over the Common Ground Summit’s 3 days will be locally sourced, prepared with best practices and include unique local ingredients, creating interesting experiences that can’t be replicated elsewhere; all while supporting small farmers, fisherman, ranchers and producers. The artisan crafted alcoholic & non-alcoholic beverages paired with each meal and offered throughout the day take an equally exquisite approach to featuring local botanical delights.
Throughout the event chefs from Hawaii and around the world showcase their talents, perspectives, and cultures in beautiful meals featuring the best local ingredients.
All meals are enjoyed on communal farm tables. Dinner is served with wine pairings and live music or an evening performance.
The Culinary Team 2025. Get ready for 3 days of extraordinary culinary experiences!
Chef Crystal Wahpepah
The Owner of Wahpepah’s Kitchen Crystal Wahpepah is an enrolled member of the Kickapoo nation of Oklahoma. She was born and raised in Oakland, California, on Ohlone land, surrounded by a multi-tribal, tight-knit, urban Native community. She received the Indigenous Artist Activist Award and has been inducted into the Native American Almanac for being one of the first Native American women to own a catering business.
Chef Lee Anne Wong
Lee Anne Wong is the chef-partner at Koko Head Cafe in Honolulu, former contestant and culinary producer on Top Chef, and a staunch advocate for the health and wellbeing of workers in the hospitality industry. Wong has appeared as a competitor on The Next Iron Chef, Chopped, and Tournament of Champions
Pyet de Spain
Pyet is short for her inherited Native American name, Pyetwetmokwe. As a proud member of the Prairie Band Potawatomi Nation, and with deep roots in her Mexican heritage, Pyet’s work reflects the balance of both cultures. Her approach to food is deeply personal — a blend of identity, history, and the drive to keep ancestral traditions alive through everyday cooking. She is the owner of Pyet’s Plate.
