ʻĀina, the Hawaiian word for land, is the foundation of everything in Hawai`i — culture, traditional practices, farming, fishing, hunting, gathering, healing arts and religious rituals.
This foundation is evident along Route 19, the iconic roadway that connects many of Hawai`i Island’s farms, ranches and fishing communities. The scenic drive begins along the coast in Kawaihae before ascending Maunakea into Waimea’s green pastures, continuing east to Honoka`a and descending south into Hilo.
One chef who is intimately connected to the `āina is Jayson Kanekoa, executive chef at Waikoloa Beach Marriott Resort & Spa. Born and raised near Waipi`o Valley, he has spent the past four decades building partnerships with the island’s farmers, ranchers and fishermen as purveyors for the hotel’s restaurants and luau.
Inspired by these partnerships, Chef Jayson recently unveiled a new concept for the hotel’s main restaurant, aptly renamed Harvest 19 Kitchen & Bar. “Harvest 19 was created to celebrate Hawai`i’s farmers, ranchers, fishermen and producers while offering a fresh, contemporary dining experience that still honors the traditions and spirit of the islands,” Chef Jayson shares. “‘Harvest’ represents the connection between the land, the people who cultivate it and the dishes we serve, and ‘19’ is a nod to Highway 19.”
The cuisine at Harvest 19 tilts heavily in favor of local ingredients including papaya, coconut, ulu, macadamia nuts, Pōhā gooseberry, kiawe oil, Waimea strawberries, Hāmākua `ali`i mushrooms, Kamuela tomatoes, island eggs, Big Island goat cheese and Kona coffee.
“Guests are increasingly interested in authentic local flavors, knowing where their food comes from and experiencing the stories behind the ingredients,” Chef Jayson explains. The expansive breakfast buffet and a la carte menu showcase local flavors in the mochi pancakes, mac nut haupia waffles, paniolo loco moco and homestead omlettes with ulu hash. Lunch switches to salads, burgers, wraps, bowls and tropical drinks, which can also be ordered poolside, while dinner focuses on Hawai`i Island flavors and flares.
“Our goal was to create a menu that tells the story of Hawai`i through food. We wanted every dish to highlight local ingredients whenever possible,” Chef Jayson says. “One example is locally ocean farmed fish, such as our kanpachi from Blue Ocean Mariculture, which is prepared simply so its freshness and quality can shine through. I’m also proud of the dishes that showcase islandgrown produce from dedicated local partners like Adaptations and Hāmākua Mushroom Company. We also feature locally raised beef from respected Hawai`i ranching operations at Parker Ranch and Lowline Cattle Company.”
“Over the years, these relationships have grown beyond business partnerships,” he shares. “They have become friendships, and in many ways, family. Their hard work, passion and commitment allow us to create meaningful dining experiences that connect our guests directly to the people and places behind every ingredient we serve. That’s what Harvest 19 is all about.”
CELEBRATING EXECUTIVE CHEF JAYSON KANEKOA
Chef Jayson’s passion for sustainable farming began during his childhood on his family’s 30-acre farm. “My family’s history is rooted in taro, in Waipi`o Valley,” Chef Jayson says. “For five generations we have cultivated the land and kept that precious part of Hawaiian culture alive. Waipi`o is my anchor, my foundation.” This has fueled his culinary career over the past 40 years, allowing him to share his knowledge with countless employees at Waikoloa Beach Marriott.
“One of the biggest lessons I share with young chefs is to never stop learning,” he says. “Master the fundamentals first because strong knife skills, proper cooking techniques, organization and consistency are the foundation of a successful culinary career,” he says. “As a father, I’ve shared these same values with my son Ocean, who recently graduated from the Culinary Institute of America in San Antonio. I encourage him to remain humble and never forget where he came from.”
He continues, “Success in this profession does not happen overnight. It requires patience, hard work, discipline and a genuine willingness to learn from both your successes and your mistakes. Stay curious, stay committed to your craft and never lose sight of the values that brought you here. Most importantly, remember that hospitality is about taking care of people. If you focus on serving others well, the rest will follow.”
In September, Chef Jayson was a finalist for Pacific Edge magazine’s 2026 Lifetime Achievement Award. “This recognition is truly humbling,” he says. “It inspires me to continue giving back to the industry by mentoring the next generation of culinary professionals and helping ensure that Hawai`i’s rich hospitality traditions continue to thrive for many years to come.”