What Being a Food Tour Guide in Hawaii Taught Me About Food, Travel, and Home
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I can honestly say that being a food tour guide in Hawaii was one of the best jobs I’ve ever had.
I didn’t come into it with a culinary degree or restaurant background. What I did have was a love of food, the knowledge of culture that comes from being born and raised on Maui, and the desire to share stories and flavors from my hometown.
Guiding food tours wasn’t only about introducing visitors to Hawaii’s favorite foods, like baked manapua, roast pork, crack seed or freshly made look fun noodles in Chinatown, Liliha Bakery Coco Puffs or malasadas from Leonard’s Bakery. It was about connecting with travelers from all over the world who shared my love of food. Seeing my home through the eyes of a traveler taught me so much about people and about myself as well.
The best job I ever had
Living in Hawaii, it’s quite common to have two or three jobs because the cost of living is so high. Back in 2010, I had recently returned from my first long term trip through southeast Asia and I was itching to travel again. I found work part time for a surf school and I was looking for something else to help contribute to my savings, but ideally something related to my interests in food and hospitality. I came across an ad looking for a part-time food tour guide with Hawaii Food Tours, one of the first companies offering organized food tours in Hawaii.
I applied immediately, figuring I was a long shot since I had no professional culinary experience. Knowing that my boss had been a former dining critic for a Honolulu newspaper, I attached an essay I’d written about searching for the best roast chicken in Paris to demonstrate my passion for food and travel. I can’t be certain, but perhaps that small act of enthusiasm landed me the job.
How being a food tour guide shaped the way I write and travel
Guiding food tours made me see Hawaii in a new way. I had grown up with spam musubi, manapua, malasadas, and plate lunches, but sharing those foods with travelers reminded me not to take them or my hometown for granted. Watching visitors light up over a first bite gave me a deeper pride in where I come from, and also taught me that people who go on food tours are just my kind of people – curious, open-minded and enthusiastic.
Our tours highlighted the “local” dishes I knew best growing up, but over time I’ve realized that’s not the full picture. I’ve become more interested in looking further back to indigenous foods, which in Hawaii means those that were a part of the Native Hawaiian diet.
Personally, I could not imagine life without rice or Spam musubi, yet those reflect Hawaii’s history of immigration and adaptation rather than its indigenous roots. Now when I travel, I use food as a lens: what is native to the land (grown or produced), what flavors immigrants introduced, which nostalgic dishes endure, and what new fusions are emerging. That perspective connects me to my hometown and helps me understand other places too.
These reflections also shaped my writing. Years later, when I was invited to be a co-author for the Lonely Planet Maui guidebook, I carried this same approach into the chapter I wrote on Central Maui and Iao Valley, and into the personal essay I contributed at the back of the book. The roots of that research trace back to my time as a food tour guide, learning to see my home through the eyes of a traveler.
Tips for Going on a Food Tour (From a Former Guide)
Guiding food tours taught me a lot about what makes them memorable. Here are my top tips to help you get the most out of your own experience:
1. Come hungry and try everything
Food tours usually include multiple stops, and portions add up quickly. Don’t fill up at the first stop, but also don’t skip something just because it looks unfamiliar or even if it’s something you’ve tried in the past. Some of the best bites might be the ones you would never order on your own. The beauty of a food tour is that you can try tiny bites of everything!
2. Choose your tour wisely
Read reviews carefully, paying attention to what past travelers say about the guide as much as the food. Whenever possible, book with a local guide who was born and raised in the area. Their insider knowledge and cultural perspective are invaluable.
Read more: How to choose a culinary experience
3. Talk to your guide and use their advice
Guides love sharing more than what’s on the script. Ask about local culture, hidden food spots, or where they eat on their days off. Those conversations often lead to the best recommendations — and can help you plan the rest of your trip. Food tours are a great way to kick off your trip!
Watch: 5 reasons to start your next trip with a culinary experience
4. Pack a few small essentials
Bring hand wipes, a small cutlery kit, and even a collapsible container in case portions are generous. A phrasebook or asking your guide for a few local food phrases can also go a long way — learning how to say things like “it’s delicious” or “what do you recommend?” adds connection to the experience. Don’t forget cash to tip your guide!
Read more: Food phrases for your next trip
Resources & What to Read Next
- One of my favorite food tours I’ve ever participated in was with Culinary Backstreets. They run tours in Istanbul and many other destinations around the world, focusing on small groups and highlighting local small businesses. Read more or book here
- For my other top recommendations for food tours and culinary activities, here’s my curated list with bookable links from GetYourGuide. Explore my picks
- I was also a guest on the 50 Tastes of Gray podcast, hosted by Matthew Gray, founder (and my former boss) of Hawaii Food Tours. We talked about Hawaii’s food scene, life abroad, and why food tours are such a powerful way to connect with a place. Listen to the full episode below:
