Mahalo for all of your support in making Lʻulu 2024 a huge success!

See you next year on Saturday, May 10, 2025! (Stay tuned for details.)

Savor the delectable cuisines of Hawai‘i’s finest chefs working alongside instructors and students from our Culinary Arts Program. Their dishes will include ingredients provided by local farmers and our Sustainable Agriculture Program.

An evening of exceptional entertainment and a silent auction, complimented by an array of wines, beers, spirits, and specialty coffees and teas complete the festive atmosphere and extraordinary ambiance.


Mahalo to our table sponsors, guests, and donors, Culinary Arts Program faculty, staff, students, and alumni, Leeward CC L’ulu steering committee and volunteers, food and beverage community. Special thanks to culinary students from Campbell, Moanalua, Pearl City and Waipahu high schools, and these generous sponsors:

White Truffle ($10,000 table): Diamond Head Market and Grill, Paradise Cove Lū‘au, Y. Hata & Company

Caviar ($5,000 table): Aloha Shoyu, Aloun Farms, Chris Wong, Dung Family, First Hawaiian Bank, FHB Bankers Club, Hawai‘i Ag & Culinary Alliance, Hawai‘i Foodservice Alliance, HMS Host, Kalaeloa Partners, Kamehameha Schools, Ko Olina Resort, Leeward CC, Nursery Associates, Shizen Consulting, Sysco Hawaii

Saffron ($3,000 table): Gayle Harimoto, Halekulani Corporation, Ikaika Communications, Kelli Brandvold, Marriott Ko Olina Beach Club, Mechanical Enterprises, Mid City Restaurant Supply (2 tables), The SSA Group, Tommy Benavente

L'ulu, DK Kodama and students

Photo courtesy @honoluluprdiva on Instagram

Purchase Tickets

L’ulu is a pivotal community event for LCC’s Culinary Arts Program to support Hawai‘i’s food sustainability initiatives leaders!

You can help support and be a part of this unique culinary experience by becoming a sponsor or by purchasing a general admission ticket.

For information and sponsorship opportunities please contact:
Fabi Castellano: (808) 455-0300,
Don Maruyama: (808) 455-0567,

If you need an auxiliary aid/service or other accommodation due to a disability, contact Donald Maruyama as soon as possible. Requests made early have a greater likelihood of being fulfilled. Upon request, this notice is available in alternate/accessible formats.

Featured Chefs & Farmers

L'ulu chefs and farmers

Chef Reynante Cueco, Aulani, A Disney Resort & Spa
Farmer: Bruner’s Tahitian Vanilla Beans
Tahitian Vanilla Travel Cake (gâteaux de voyage): Brown Butter Madeleine, Whipped Vanilla Ganache, Pineapple Yuzu Jelly, Vanilla Crunch Glaze

Chef Jon Matsubara, Feast by Jon Matsubara
Farmer: Ni‘ihau Wild
Slow Braised Ni‘ihau Lamb, Red Wine Marrow Sauce, Purple Potato, Fines Herbs, Jerez Vinegar

Chef Robynne Maii, Fête
Farmer: Mauka Meats
Lamb Sausage Cavatelli: Hirabara Fennel Soffritto, Preserved Lemon, Green Olives, Parmigiano-Reggiano, Pecorino Romano, Ho Farms Mint.

Chef Shaden Sato, Halekulani Hotel
Farmer: Ho Farms
Poached Shrimp with Tsukemono Pickles, Umeboshi Rice, and Ikura infused with Smoked Tare and Sake

Chef Lance Kosaka, Mariposa
Farmer: Blue Ocean Mariculture
Kona Kanpachi, Tiradito, Aji Amarillo Sauce

Chef Michelle Karr-Ueoka, MW Restaurant
Farmer: Makaha Mangoes
Makaha Mango Cream Pie, Coconut Streusel, Mango Sorbet, Mango Salad, Ho Farms Lime Leaf Pastry Cream

Chef Jason Peel, Nami Kaze
Farmer: Mari’s Gardens
Smoked Taro and Okinawan Spinach Luau, Lomi Tomato, Finger Lime, Chinese-Style Steamed Egg

    Chef Darryl Shinogi, Roy’s Ko Olina
    Farmer: Honolulu Meat and Ma‘o Farms
    Hot Iron Seared Beef Tenderloin Salad, Green Papaya, Fennel, Herbs, Toasted Rice, Ma‘o Citrus Nam Pla

    Chef DK Kodama, d.k Steakhouse / Sansei Seafood Restaurant & Sushi Bar
    Farmer: Ka Lei Eggs
    Filet of Beef Oscar Nigiri, Crabmeat, Asian Bearnaise, Ka Lei Farms Eggs

    Chef Lee Alan Dung, The Pearl
    Farmer: Pacific Island Fisheries Group
    Grilled Island Catch, Shiso and Sweet Onion Relish, Hawaiian Sweet Bread Panzanella, Thai Curry Butter Sauce

    Chef Andrew Le, The Pig and the Lady
    Farmer: Sumida Farms
    Fried Nisshodo Mochi, Sumida Watercress, Steamed Mung Bean, Dried Shrimp Floss, Scallion Oil, Fish Sauce Vinaigrette

    Chef Ronnie Nasuti, Tiki’s Grill & Bar
    Farmer: Moloka‘i Wildlife
    Moloka‘i Venison Bolognese, Moringa Pappardelle, Pecorino Romano

    Chef Vikram Garg, UMI
    Farmer: Hamakua Farms
    Hamakua Mushroom Risotto

    Speed Painting at L’ulu

    Location: L’ulu main lawn, Diamond Head end fronting Hō‘ikeākea Gallery

    L’ulu guests are invited to witness “Speed Painting” – a type of performance art that involves creating a work within a limited amount of time. This innovative concept will be hosted by Leeward CC art faculty, Kosta Kulundzic and the Hō‘ikeākea Gallery.

    Kosta and guest artists, Eric Maurus and Mikaila K. Ng, will have 120 minutes to create a work of art using materials of their choice. Their creations will be based upon jazz/music (Kosta) and agriculture/farming/food sustainability (Eric and Mikaila).

    The resulting pieces will be available for bidding as part of the evening’s silent auction. Net proceeds will be shared between the Culinary Arts program and Hoikeakea Gallery.

    Kosta Kulundzic painting

    About the Artists

    Why is it named, “L’ulu”?

    Leeward Culinary Arts Program’s annual fundraiser began as “Taste of the Stars” but rebranded as “L’ulu” in 2008. While “L’ulu” is not a Hawaiian word (it contains an apostrophe, not an ‘okina), “‘ulu,” the Hawaiian word for breadfruit, was chosen as the basis for the name because of its significance to Native Hawaiian culture and to Pu‘uloa, the region where Leeward’s main campus is located. In true culinary fashion the program faculty wanted to add a “French flair” and created the name, “L’ulu.”

    Besides the ‘ulu trees that grow in the campus’ Eucalyptus Courtyard and the ‘ulu motif that adorns the second floor railings of the buildings, this plant is closely tied to the mo‘olelo (stories) of Pu‘uloa. In one story, Kaha‘i, a great navigator, was known for traveling thousands of miles over open ocean to bring the first ‘ulu sapling from Kahiki to Hawai‘i (to Pu‘uloa), making him responsible for the proliferation of this important crop throughout the Hawaiian archipelago. Another example is a beautiful parable in which the Hawaiian god Kū transforms himself into a breadfruit tree to keep his family and village from starving.”

    While ‘ulu is very nutritious, and can be eaten in a variety of ways, kanaka also used every part of this versatile plant, from the trunk to the leaves, for everything from the construction of houses, poi boards, drums, surfboards and canoes, to sandpaper and medicinal products.

    Due to these qualities, Hawaiians have long regarded the ‘ulu as a symbol of growth, protection, perseverance, resilience, sustainability and nurturing—the same qualities Leeward Community College exemplifies as an educational institution.