Join us for a special experience of Island Roots, an evening that celebrates Hawai`i Island’s vibrant culinary community through an extraordinary collaboration of chefs, purveyors, artisans, and tastemakers. Kona Village welcomes acclaimed Neil Kamimura, Monique Cadavona, Jade Kapua Stevenus-Poire, and Kellie Yamada for a thoughtfully curated dining experience inspired by the flavors, traditions, and landscapes of Hawai`i.

Rooted in a shared commitment to local ingredients and authentic storytelling, the evening’s multi-course menu will showcase the abundance of the islands through inventive dishes that honor both heritage and place. Complementing the experience, Kellie Yamada’s bespoke cocktail program will highlight island-grown ingredients and spirited interpretations of Hawai`i’s rich agricultural bounty. Gather beneath the kiawe grove and around the table for an unforgettable celebration of community, culture, and the enduring connections that define Island Roots.

Chef Monique Cadavona is a Hawai`i-born and raised chef whose culinary perspective has been shaped by her upbringing on O`ahu and her years spent cooking in New York City. Beginning her career in local kitchens, she expanded into fine dining, private dining, pop-ups, and catering, sharing the flavors and stories of Hawai`i with communities across the states. After returning home, she continued to refine her culinary voice rooted in heritage, memory, and a deep connection to place. Through her culinary concept, Mama Guava, Chef Monique creates thoughtful dining experiences that draw from Hawaiʻi’s diverse food traditions and global influences while honoring the people, cultures, and stories behind each dish.

Chef Jade Kapua Stevens-Poire is a Hawai`i based chef whose work is rooted in Hawaiian culture, fermentation, and a deep respect for local ingredients. She began her culinary journey at Bogart’s Café and honed her craft at Pig & The Lady before launching her own pop-up dining experiences. Guided by a passion for preserving and sharing the cooking techniques of her kūpuna, Chef Jade uses moʻolelo and locally sourced ingredients to create meaningful connections through food. Her dishes reflect both a strong sense of place and a genuine care for the communities she serves.

Neil Kamimura is a bladesmith from Waimea on Hawai`i Island who has taken the knife-making world by storm. With more than a decade of experience crafting knives, Neil combines his skill as a bladesmith with a deep love and passion for food—specifically the rich melting pot of local Hawai`i cuisine. His appreciation for local food began in childhood, cooking alongside family members in Waimea. That passion grew into collaborating on menus and events with his family as an adult and sharing local recipes online with a broader audience. From his Big Island workshop, Neil continues to forge raw metal into stunning, handcrafted blades sought after by collectors around the world. 

Kellie Yamada, a native of Pālolo Valley, built her craft through some of Honolulu's most notable cocktail pioneers. Her journey through acclaimed establishments such as SALT Kitchen & Tasting Bar and Bevy has shaped her approach to beverage artistry, emphasizing seasonality, technique, and thoughtfully crafted house-made ingredients. Through her leadership of innovative beverage programs, Kellie creates refined, bespoke libations that celebrate Hawai`i’s agricultural abundance and evolving cocktail culture. Her work reflects a deep appreciation for local ingredients, balanced flavors, and the art of hospitality.