Travel / news
Avolta to bring Hawaii-rooted dining to three island airports
Travel retailer Avolta has partnered with the Hawaii Department of Transportation to launch a new wave of food and beverage concepts at Daniel K. Inouye International, Lihue and Kahului airports, with its HMSHost division developing and running the venues.
The programme covers three of Hawaii's busiest gateways — Daniel K. Inouye International Airport on Oahu, Lihue Airport on Kauai and Kahului Airport on Maui — and is being handled by Avolta's North American travel dining arm, HMSHost.
The menus and café formats are to be built around Hawaiian culinary culture, drawing on collaborations with local brands, producers, chefs, distillers and brewers, with regional ingredients and island-inspired dishes at the centre of the offer.
Award-winning chef Alan Wong, widely credited as a pioneer of modern Hawaiian cuisine, is among the culinary figures involved in the project.
Avolta President and CEO North America Steve Johnson said the new dining options are intended to be marquee experiences that carry a sense of place through the passenger journey and showcase the cuisine native to Hawaii.
Hawaii Department of Transportation Director Ed Sniffen said the department was excited to offer travellers food and beverage choices that reflect local culture and island lifestyle, with flavours inspired by Hawaii's multi-cultural heritage.