Thanks to the support of the Hawaii Department of Agriculture's "Buy Fresh, Buy Local" program, all of the chefs will be featuring recipes that incorporate local produce into their cuisine. All of the chefs and participants selected are well known for their ability and commitment to using Made in Hawaii produce and seafood resources.

Learn a little more about the participating chefs and the restaurants and organizations they represent:

Friday, August 21st
	Ronnie Nasuti, Roy's Restaurants Ronnie Nasuti is the Executive Chef at Roy's Restaurant, Hawaii Kai. He leads a team of 30 plus kitchen staff members and is responsible for executing a regular menu featuring Roy’s signature items as well as a nightly special menu that showcases the many local and Asian flavors and products that continually inspire his quest for new and creative dishes. His advice to aspiring chefs, “Be sure you love it whole heartedly. If you don’t, you won’t make it. If you do, it will be a more than gratifying experience and career choice.” Demo: Friday, August 21st at 2 p.m. with Dean Okimoto
	Dean Okimoto, Nalo Farms Dean Oklimoto is the owner/president of Nalo Farms.  Today, Nalo Farms supplies approximately 130 restaurants with over 3,000 pounds of their tasty greens each and every week. “I really believe that if people taste local products side-by-side with mainland stuff, they are able to see the difference. Freshness makes a huge difference to taste.” - Dean Okimoto Demo: Friday, August 21st at 2 p.m. with Ronnie Nasuti
	Patrick Yamaguchi, Big City Diner Chef Patrick Yamaguchi is the Executive Sous Chef-Catering for Big City Diner. Big City Diner is a locally owned and operated restaurant with five locations throughout O‘ahu. The restaurant has won multiple Hale ‘Aina Awards including honors for Best Kid-Friendly Restaurant, Where You Eat Most Frequently and Best Restaurant Under $20. Demo: Friday, August 21st at 4 p.m.
	Jon Matsubara, Azure Jon Matsubara joined the culinary team at The Royal Hawaiian, a Luxury Collection Resort, as the Chef de Cuisine for the new fine dining restaurant, Azure. An award winning Chef, Matsubara most recently was the Executive Chef for the Stage Restaurant.  While at Stage, Matsubara received the Hale ‘Aina Award for Best New Oahu Restaurant, Silver. Chef Matsubara started his culinary career at Roy’s Restaurant, honed his skills as Chef de Cuisine of Canoe House Restaurant in the Mauna Lani Bay Hotel; served as Chef de Partie in the famed New York kitchens of Restaurant Jean Georges, Tabla, Bouley and Honolulu’s acclaimed Alan Wong’s Restaurant. Demo: Friday, August 21st at 6 p.m.
Saturday, August 22nd
	Marc Anthony Freiberg, Mariposa Chef Marc Anthony Freiberg is the chef de cuisine of Mariposa at Neiman Marcus. With 18 years of experience in Hawaii, Freiberg looks for ways to include tastes sampled from his extensive travels. Using fresh, island-grown products, he adds a unique twist to classic dishes. "Keeping Mariposa diners coming back for more, with a simple but inventive menu - where Mediterranean influence meets Hawaii regional cuisine - is our goal," says chef Freiberg. Demo: Saturday, August 22nd at 12 p.m.
	Chai Chaowasaree, Chai's Island Bistro and Singha Thai Chef Chai is the owner/chef of Chai's Island Bistro and Singha Thai. Chef Chai is one of Hawaii's best known chefs and is the host of a popular TV show "Dining Out with Chef Chai". He is one of the founders of Hawai‘i’s Island Chefs (HIC), an organization devoted to promoting agriculture and aquaculture in Hawai‘i, and a promiment figure in Hawai‘i Regional Cuisine, Chef Chai opened his first restaurant, Singha Thai Cuisine in Waikiki, 20 years ago. A decade later, he followed with Chai’s Island Bistro at the Aloha Tower Marketplace in Honolulu, which has won a Hale Aina Award in every year since it opened. Demo: Saturday, August 22nd at 2 p.m.
	Rodney Uyehara, Beachhouse at the Moana As the Chef de Cuisine in charge of the two Sous Chefs on staff, Uyehara’s responsibilities consist of the management of daily culinary department functions at the restaurant, along with creating menus for holidays and special events. With an infectious smile and optimistic attitude, he works to maintain only the highest quality cuisine for the Beachhouse at the Moana. Born and raised in Hawaii, Chef Uyehara always finds the best locally grown products to bring from the farm to the table. As a graduate of the Culinary Institute of America in New York, Chef Uyehara has nearly two decades of kitchen operational management experience. He has been the executive chef at local restaurants Bistro at Century Center, Chai’s Island Bistro and Cascada restaurant. Demo: Saturday, August 22nd at 4 p.m.
	Ed Kenney, TOWN and Downtown Chef/Owner Kenney of TOWN sold all of his worldly possessions after a successful six-year stint in the commercial real estate field, and embarked on a year-long globetrotting adventure that resulted in a realization over a bowl of pho in Hanoi about the profound manner in which food unifies people and his desire to play a role in doing so. Following his philosophy of “Local first, organic whenever possible, and with aloha always”, Chef Kenney’s guests can dine with confidence that what is on their plates is the freshest product available and handled with love. Demo: Saturday, August 22nd at 6 p.m.
Sunday, August 23rd
	Ryan Loo, Twist at Hanohano Executive Chef Ryan Loo has brought Twist at Hanohano to new culinary heights with his innovative cooking concepts of bringing the farm to the table. A native Hawaiian, Loo was honored in 2002 as the regional recipient of the Commis de Cuisine award in the Chaine des Rotisseurs professional cooking competition in Hawaii. Loo’s career with Starwood began in 1999 at The Royal Hawaiian hotel. Loo also worked with Hoku’s at The Kahala and held an apprenticeship at the Greenbrier Resort in West Virginia. In 2007, he joined Hanohano Room as sous chef, which lead to his ascent as executive chef at Twist. Demo: Sunday, August 23rd at 12 p.m.
	Elmer Guzman, Poke Stop Elmer Guzman is the Chef/Owner of two Poke Stop restaurants and thriving catering business on the island of O‘ahu. Chef Guzman, born and raised on the island of Maui, gained real world “hands-on” experience in the kitchens of fellow master chefs Alan Wong, Emeril Lagasse, Sam Choy and at the Greenbrier—one of world’s most difficult and prestigious culinary programs. Chef Guzman is equally comfortable in a fine dining setting as he is prepping local-style comfort food for his growing fan base. Demo: Sunday, August 23rd at 2 p.m.

Check back in after the event for the recipes that are featured and videos of the demonstrations.

Also a mahalo to all of the other sponsors for participating with the event, including Whole Foods Kahala and the Hawaii Flower Shippers Association.

For a full schedule of entertainers or more information, call 808-533-1292 or visit madeinhawaiifestival.com.