Kauaʻi Poke Fest: Blending Culinary Stardom with Community Spirit

POʻIPŪ, HI – February 26, 2026 – The vibrant flavors of Hawaiʻi are set to take center stage as the Kōloa Landing Resort prepares to host the Sixth Annual Kauaʻi Poke Fest on June 19-20, 2026. This premier culinary festival, led by the celebrated "Godfather of Poke," Chef Sam Choy, has become a cornerstone of the summer season, drawing food lovers, top chefs, and cultural enthusiasts to the Garden Isle for a high-energy celebration of Hawaiʻi’s most iconic dish.

This year, the festival deepens its community roots by partnering with the Alzheimer’s Association, Hawaiʻi Chapter, with proceeds benefiting the organization’s vital work. The partnership aligns with June's designation as Alzheimer’s & Brain Awareness Month, blending the celebration of culinary heritage with a powerful philanthropic mission.

“What started as a celebration of Hawai‘i’s most iconic dish has become a premier culinary event,” said Aaron Bambling, general manager of Kōloa Landing Resort. “By honoring poke at its birthplace, we bring together culinary talent and guests from across the country in celebration and competition.”

A Legacy of Flavor and Philanthropy

While the focus in 2026 is on brain health, the Kauaʻi Poke Fest has a well-established history of giving back to the community. The event has consistently demonstrated that its heart is as big as its flavor profiles. In 2024, the festival and its over 750 attendees raised more than $62,000 for the Hawai‘i Community Foundation’s Maui Strong Fund, providing critical support for the recovery efforts following the devastating Maui wildfires.

The following year, the 2025 festival, which drew a record crowd of over 800 people, raised over $20,000 for local non-profits through the Hawai‘i Lodging & Tourism Association's Charity Walk. These funds were distributed to 60 different community organizations and small businesses, reflecting what organizers called the "true spirit of Kaua‘i." This legacy of generosity sets a powerful precedent for the upcoming fundraiser for the Alzheimer’s Association, which provides essential support, education, and resources for families across the islands affected by dementia.

The Culinary Titans of Poke

At the core of the festival’s prestige is the unparalleled culinary talent it attracts. Leading the charge is Chef Sam Choy, a James Beard Award-winner and a pivotal figure in the development of Pacific Rim cuisine. Born on Oʻahu, Choy is credited with founding the first-ever Poke Festival in 1991 and has been instrumental in elevating poke from a simple local staple to a dish celebrated globally. His philosophy emphasizes fresh, local ingredients, blending traditional Hawaiian methods with the diverse cultural influences that define the islands' modern culinary landscape.

Joining Choy for the festival’s exclusive opening night is a duo of culinary stars. Chef Sheldon Simeon, a two-time Top Chef finalist and multiple James Beard Award nominee, is renowned for his innovative yet deeply respectful approach to Hawaiʻi’s local foodways. His Maui restaurants, Tin Roof and Tiffany's, are beloved for their modern interpretations of classic comfort food. Simeon returns to the fest, having previously served as a celebrity judge, bringing his passion for island flavors back to the judges' table.

Alongside him will be Chef Ronnie Rainwater, the executive chef of Emeril Lagasse’s acclaimed Delmonico Steakhouse in Las Vegas. A veteran of Lagasse's culinary empire for over two decades, Rainwater is a master of blending high-quality ingredients with expert technique. His participation underscores the festival's national appeal and its ability to draw top-tier talent from the mainland to celebrate a uniquely Hawaiian creation.

More Than a Dish: Poke's Cultural Journey

The festival is not just a competition; it is a living celebration of poke's rich history. The word poke, meaning "to slice" in Hawaiian, describes a dish with ancient roots. For centuries, native Hawaiians seasoned freshly caught reef fish with sea salt (paʻakai), seaweed (limu), and crushed candlenut (kukui). This simple preparation was both a means of preservation and a pure expression of the islands' natural bounty.

Over generations, poke has evolved into a cultural melting pot in a bowl. The arrival of Japanese immigrants introduced foundational flavors like soy sauce (shoyu) and sesame oil, which are now considered staples in many poke recipes. The 1970s saw the popularization of the "poke bowl," serving the seasoned fish over rice and expanding the palate with ingredients like onions, chili, and mayonnaise. The Kauaʻi Poke Fest honors this entire journey, encouraging competitors to present both traditional recipes and bold, innovative creations that push the boundaries of what poke can be.

A Culinary Engine for Kauaʻi's Economy

Now in its sixth year, the Kauaʻi Poke Fest has cemented its status as a major destination event, providing a significant boost to the island's tourism and local economy. Its reputation has grown nationally, earning a spot among the top food festivals in America by USA Today's 10Best. This recognition helps attract hundreds of visitors to Kauaʻi, who fill hotel rooms, dine at local restaurants, and support island businesses.

The economic impact is felt directly at the event itself. The festival features a "Made in Kauaʻi Marketplace" where local artisans and vendors can showcase their products to a large and engaged audience. The competition also highlights local purveyors. For instance, the 2025 winning dish, "Torched Kaua‘i Shrimp," prominently featured products from Aloon Farms, the new owners of the renowned Kauaʻi Shrimp. This synergy between the competition and local suppliers creates a ripple effect, fostering growth and providing a platform for Kauaʻi-based businesses. Attendance has steadily climbed, with the 2023 event nearly doubling its previous numbers and the 2025 festival becoming the largest to date.

The Competition: Tradition Meets Innovation in the Bowl

The main event on Saturday, June 20, will see the Kōloa Landing Resort grounds transform into a culinary arena. Approximately 20 professional and amateur chefs will compete, each receiving a share of over 1,000 pounds of fresh poke to craft their signature creations. Attendees will have the chance to sample this incredible diversity of dishes, casting their votes for the People's Choice award while a panel of expert judges determines the overall winner.

The competition consistently showcases the incredible versatility of poke. Past winners have presented everything from an "Ahi Poke Lumpia Roll" to a comforting dish named "Throwback," which featured ʻahi poke served over traditional congee. Other memorable entries have included "Deconstructed Poke with Shoyu Caviar" and a dish featuring ʻopihi served in a sea urchin shell. The stakes are high, with winners receiving cash prizes, a feature on Sam Choy's television show, and their name engraved on the coveted Crystal Poke Bowl trophy.

The festival kicks off on Friday, June 19, with the intimate Poke Masters’ Table Dinner, a multi-course experience hosted by Chef Choy and featuring Chefs Simeon and Rainwater. Saturday’s main event begins with VIP access at 3 p.m. and general admission at 4 p.m., with all guests invited to an opening ceremony. Tickets are available online, with options for general admission, VIP early access, and a bundled package that includes the Friday dinner. Professional and amateur chefs interested in competing are encouraged to apply via the festival's official website.