Huliau Food & Film Festival

A farm-to-table benefit for Huliau youth programs celebrating local agriculture, local chefs and student-produced films

Watch our 2025 event promo video:

Tickets now on sale for our

2025 Huliau Food & Film Festival!

Join us for an unforgettable evening under the stars at the Huliau Food & Film Festival—a unique farm-to-table celebration of local agriculture, culinary artistry, and student creativity. This year’s event will be held on Saturday, August 23rd at Sugar Beach Events’ stunning oceanfront venue in North Kīhei.

Guests will enjoy a delicious five-course farm-to-table meal crafted by talented local chefs, accompanied by a cash bar run by Sugar Beach Events featuring beer, wine, and cocktails made with locally-sourced ingredients. The evening will also feature student-produced films, live ʻukulele music by Arlie-Avery Asiu, and breathtaking sunset views.

All proceeds directly support Maui Huliau Foundation’s youth programs, which empower students through filmmaking, environmental leadership, climate change education, zero waste initiatives, ʻāina-based learning, and conservation career pathways.

Your support also helps expand our Kūkulu Pilina (“building connections”) program, which connects schools with community partners and increases access to ʻāina-based learning experiences for both teachers and students. Over the past two school years, we’ve significantly grown this program, creating more opportunities for youth to engage with the ʻāina and their communities in meaningful way.

Come support the next generation of environmental leaders through an evening of film, food, and community.

Website ticket sales have closed but we will have $135 single seats at the door.

If you want to confirm a seat call or text (808)-757-2100.

Click below to see the photo gallery from last year’s event!

Our 2025 Chef Team

Mahalo to the talented team of volunteer chefs who are contributing their farm-to-table culinary talents to this year’s event in support of our programs for Maui youth! Check out our 2025 event menu below:

Chef Vanessa Castillo

Chef de Cuisine, Royal Lahaina Resort & Bungalows

Read Vanessa's bio

Born and raised in Lahaina, Maui, Chef Vanessa Castillo is a proud graduate of Lahainaluna High School (Class of 2012). Her culinary journey began just after high school as a prep cook at Maui Fish & Pasta in Whalers Village. Driven by a passion for the artistry of food, she pursued her culinary education at the University of Hawai‘i Maui College, earning her associate degree in 2015. She then continued her studies at Le Cordon Bleu in Portland, Oregon, where she graduated with a second associate degree in 2017.

While in Portland, Chef Vanessa gained valuable experience at McCormick & Schmick’s before returning home to Maui in 2019. She spent six years honing her craft at Montage Kapalua Bay, followed by her first leadership role as Sous Chef at Leoda’s Kitchen and Pie Shop. Now serving as Chef de Cuisine at the Royal Lahaina Resort & Bungalows, she brings creativity, local roots, and heartfelt dedication to every dish.

For Chef Vanessa, the plate is a canvas and food is her art. She finds joy in watching guests’ faces light up when they experience her creations—each one a reflection of her passion and pride for her craft and her home.

Chef Richard Ramirez

Instructor, University of Hawaiʻi Maui College Culinary Arts Program

Read Richards's bio

Chef Richard Ramirez brings over 45 years of culinary experience to the University of Hawaiʻi Maui College Culinary Arts Program. His journey began in San Francisco with a three-year apprenticeship and continued as he worked his way through every role in the kitchen—from dishwasher and line chef to sous chef and executive chef.

For 17 years, he served as Executive Sous Chef at the Fairmont Kea Lani in Wailea, where he refined his skills in large-scale operations and kitchen leadership. He’s also been featured on Seasons 18 and 19 of Cooking Hawaiian Style, where he shared his popular short rib loco moco and other creative takes on local cuisine.

In 2024, Chef Ramirez brought his talents to UHMC to inspire and mentor the next generation of chefs to thrive in Hawaiʻi’s vibrant food industry and beyond.

Chef Courtney Walter

Sugar Beach Events

Read Courtney's bio

Courtney Walter is a passionate chef and devoted mother who has been creating in the kitchen since a young age. With a deep love for food and a commitment to continual growth, she brings universal culinary skills to every dish she prepares. Whether experimenting with global flavors or perfecting classic techniques, Courtney is always learning, evolving, and sharing her love of cooking with those around her.

Chef John Cadman

Pono Pies

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Chef John Cadman is passionate about canoe plants, especially ʻulu (breadfruit) a main ingredient in his most locally-sourced Pono Pies, and its potential as a healthy and local food source for people throughout Polynesia. John is famous to many of our students from his days working as cafeteria manager in Haiku Elementary, King Kekaulike High School and Kamehameha Schools Maui.

Now as owner and operator of Pono Pies, John creates delicious sugar, gluten, dairy and GMO-free raw desserts out of as many locally sourced ingredients as possible. His pies are not only delicious but also represent his contribution to eating in a more pono (righteous) way that is both healthy and sustainable.

Chef Eric Morrissette

Executive Chef, Maui Brewing Company

Read Eric's bio

Chef Eric’s taste for culinary excellence stems from his upbringing in his parents bakery, which inspired him to further his education at the Lincoln Culinary Institute in Connecticut. Since then, he has worked alongside highly acclaimed chefs in establishments, including the Michelin-rated Eleven Madison Park, where the importance of ‘attention to detail’ became a lifestyle, and not just a job requirement.

He credits his travel adventures for developing regional flavors and techniques, which he used to develop and execute the award-winning cuisine at Fleetwood’s on Front St for over 11 years as their Executive Chef. Following the tragic loss of Fleetwood’s in the 2023 Lāhainā wildfires, he has continued his culinary journey as Executive Chef at Maui Brewing Company, where he remains committed to sustainable, community-centered food practices.

Live music by Arlie-Avery Asiu

Arlie-Avery Asiu is a Maui musician and 3-time Nā Hōkū Hanohano Award Finalist. Growing up on the island, he started playing the ‘Ukulele at an early age, and at 9 years old composed his first original song. At twelve years old he got his first guitar and soon after his older brother introduced him to a broad world of music, from KISS to Van Halen to George Benson. After hearing these fresh sounds, Arlie knew he wanted to be part of a rock band. In his early 20s, he played electric guitar in the bands Kitty Bones Jones, Suckin Frikas, and The Fun Loving Infidels.

In his late 20s, Arlie picked up the ‘Ukulele again and began composing ukulele songs, receiving positive feedback from friends and family. When it came time to get married, Arlie went into the studio to record an original song to give as a wedding favor to his guests. This one song turned into his first EP, ‘Everything In Its Time’. Soon after, Arlie caught the attention of Hawaii’s Blues legend, Uncle Willie K, and enjoyed the honor of opening Willie K’s Blues Shows and Sunday Brunches at The King Kamehameha Golf Club.

In 2016 Arlie released his first LP ‘Ukulele off the Couch,’ followed by ‘My Dog Has Fleas’. Inspired by the late Willie K’s dream to make a book called ‘Arlie & His Magic ‘Ukulele,’ in 2021 Arlie released an album with the same name.

Photo by Bryan Berkowitz