Sep 22, 2026

HMSHost Partners with State of Hawaii Department of Transportation to Transform the Dining Landscape at Three Airports

New premier venues arriving at Daniel K. Inouye International Airport, Lihue Airport, and Kahului Airport will bring the rich flavors of the Hawaiian Islands to the terminal — with concepts from Chef Alan Wong, Chefs Wade Ueoka and Michelle Karr-Ueoka, Kōloa Rum Company, Ocean Organic Farm & Distillery, and more

BETHESDA, Maryland (Sept. 22, 2026) – Global restaurateur HMSHost, part of Avolta AG (SIX: AVOL) and a world leader in creating dining for travel venues, announced today a collaboration with the State of Hawaii Department of Transportation (HDOT) to revolutionize the dining experience at three of the Islands’ airports — Daniel K. Inouye International Airport (HNL), Lihue Airport (LIH), and Kahului Airport (OGG) — part of the Hawaii Airports modernization program.

New concepts with some of the most renowned chefs and beloved brands that call Hawaii home will create a strong sense of place and world-class travel experience. Award-winning chefs like Alan Wong, considered the godfather of modern Hawaiian cuisine, and popular island distillers and brewers will pay homage to Hawaii as a sought-after destination while infusing iconic ingredients and products into an impressive array of menus.

Also included in the transformation at HNL, LIH, and OGG are refreshed spaces for local favorites like Stinger Rays and Lahaina Chicken, and recognizable brands like Burger King, California Pizza Kitchen, and Dunkin’.

All of the new restaurants and refreshed spaces will integrate elements of Hawaii’s beauty and cultural uniqueness, and will offer travelers a better, seamless dining experience through technology including digital waitlists, QR code order and pay, and self-order kiosks, along with all the benefits of the Club Avolta loyalty program, gaining access to exclusive offers and cross-promotions.

“We are very excited to offer travelers new food and beverage options that reflect our local culture and island lifestyle, while featuring unique flavors inspired by Hawaii’s multi-cultural heritage,” said Hawaii Department of Transportation Director Ed Sniffen. “We have been working closely with our partner HMSHost to collaborate with renowned local chefs and island brewers and distillers to develop new dining experiences that will offer local travelers familiar flavors and a touch of comfort, while giving visitors a chance to savor their island experience.”

“These new dining options will be marquee experiences that showcase the creativity and delicious cuisine native to Hawaii,” said Steve Johnson, President and CEO, North America, Avolta. “We want to make the journey as exciting as the destination for travelers, from the moment they land to the moment they depart, so that when travelers visit Hawaii — whether it’s their first time or the fifth time — they will experience food that truly represents the unique flavors of the island.”

The first of these exciting new concepts, Waialua Bar and Café, opened in HNL’s Terminal 1 in December 2025. Inspired by the moku (district) of Waialua on O‘ahu’s North Shore and located at the most northern area of the airport, Waialua Bar & Café offers travelers a menu bursting with local flavors, from freshly made cafe sandwiches and pastries to a full bar featuring expertly crafted cocktails and mocktails, alongside local craft beer.

Travelers will see even more restaurants open later this year through the end of 2027.

Coming Soon to HNL

• Alan Wong’s – Chef Alan Wong, a James Beard Award winner, will bring to Terminal 2 his innovative focus on creating a blend of ethnic-inspired cuisines made with fresh, regional ingredients. The menu will reflect Chef Wong’s commitment to featuring flavors and ingredients that complement the region.
• The Lei-Over – A sister concept to The Lei Stand, The Lei-Over will bring a bold, neon-edge twist with island hospitality to Terminal 2. Designed as a modern tribute to Hawaii’s timeless lei-giving tradition, guests will enjoy island-focused craft cocktails, a curated selection of local beers, and a flavorful menu that celebrates Hawaii’s vibrant culinary scene — all within a space infused with lush design details and the signature warmth of aloha that turns any layover into a Lei-Over.
• “On the Fly” by MW Restaurant – Husband-and-wife chefs Wade Ueoka and Michelle Karr-Ueoka are excited to share “On the Fly” by MW Restaurant with travelers at Terminal 1. Rooted in their love for Hawaii, the restaurant will celebrate the islands’ local farmers, fishermen, and ranchers by featuring the very best produce, seafood, and meats. Travelers will enjoy dishes inspired by both East and West, along with signature desserts that highlight the vibrant fruits and flavors of Hawaii.
• Aloha Plate – Past champion of the Food Network show “The Great Food Truck Race,” Aloha Plate will bring its casual yet elegant Hawaiian comfort food to Terminal 2, in a convenient to-go restaurant concept that includes bento boxes and handheld sandwiches.

Coming Soon to LIH

• Wailua Falls Market – The Wailua Falls Market will offer travelers grab & go snacks, fresh sandwiches, salads, fruit, and juices.
• Kōloa Rum Company Cocktail Room – The first of its kind in Lihue, the cocktail room will feature Kōloa Rum Company’s award winning, single-batch, premium Hawaiian rums, crafted from pure cane sugar and rainwater from Mount Wai‘ale‘ale.

Coming Soon to OGG

• The Tap House by Maui Brewing Co. – Hawaii’s favorite local brewery and beverage company will welcome travelers into an enhanced space where guests can experience a wide selection of locally brewed beers, seltzer, and cocktails while enjoying the spirit of Maui’s vibrant craft beer and beverage culture.
  
• Ocean Organic Farm & Distillery – Maui's award-winning organic farm distillery and home of Ocean Organic Vodka will introduce a new airport location featuring handcrafted cocktails, locally inspired cuisine, and the authentic flavors of Maui.