“I cook from an ‘aina based perspective. It’s important for us to know where our food comes from, it defines who we are. The awareness of this intimate connection keeps me grounded.” -Mark Noguchi, Chef & Co-Founder, The Pili Group
Pili Group is excited to announce our newest venture- Mission Social Hall and Cafe (facebook.com­/MissionbyPili), a lunch cafe in the historic Hawaiian Mission Houses Museum (553 S King St, Honolulu, HI 96813) that will feature healthy grab-n-go choices such as sandwiches, salads, and soups along with contemporary Hawaiian food inspired by dishes of the 19th-century missionary era.  Doors opening in late March 2015. Stay tuned and follow our progress @missionbypili  and make sure to watch for our monthly social events taking place on the lawn


Chef Gooch will return to the 2015 Hawaii Food & Wine Festival

Pili was proud to have our very own Chef Mark Noguchi represent Hanohano He`eia at the Annual Hawaii Food & Wine Festival.  Honolulu was front and center of the culinary world for this weekend with more than 80 world renowned chefs  gathered together to showcase Hawai`i’s best.  The weekend affair included cooking demonstrations, one-of-a-kind excursions, and exclusive dining opportunities with dishes highlighting the state’s bounty of local produce, seafood, beef and poultry. More photos of last year’s festivities can be found here.  We look forward to again participating in this year’s Hawaii Food & Wine Festival in September 2015. We’ve got a little something new up our sleeve so stay tuned!


Hanohano He`eia

Every other month, Pili  Group works with their co-producers in He`eia to host chefs, industry workers, journalist, families, visitors, and anyone else who is ready to get dirty for our  Hanohano He`eia Workdays.  It’s guaranteed to be the best Monday of the month!








Pili Visits Guam for A Food Democracy Tour

April 9, 2013– Chef Mark “Gooch” Noguchi, partner Amanda Corby, and chef intern Kelley Pittman visited Guam April 1-8, 2013 as part of a week long “Eat Your Heritage II” food democracy tour to promote growing a more sustainable food system in Guam.  This trip is part of a multifaceted project I Tano yan I Tasi, Land and Sea – Ecological Literacy on the US Pacific Island of Guam,that seeks to inform and inspire island residents to engage with values, ideas and actions that are central to a participatory democracy and a sustainable future for our island.

The three spent the week visiting farms, school gardens, and leading workshops at local high schools and the Culinary Arts department at Guam Community College. The tour also included lectures, a film discussion, and the gala “Chamorro Hawaiian Fusion” on Saturday, April 6, at the Hyatt Regency Guam.

“For us to be able to come out from Hawaii to collaborate and to produce a local sourced dinner to showcase other parts of the world, connecting hemispheres, that’s what I also believe our ancestors did,” said Chef Noguchi. “You say that this program revolves around food, health, culture and the environment. That’s very much who are as island people.”

For more information on the Eat Your Heritage II Food Democracy Tour, log on to guamhumanitiescouncil.org.

News Clip-A Warm Welcome as the Tour Launches

News Clip-The trio visits GCC to make Lau Lau

Radio Interview on K57


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