Ed Kenney, is an influential champion of the local farm-to-table movement that has transitioned from movement to culinary norm. He opened his first restaurant, TOWN, in 2005, followed by Kaimukī Superette, Mud Hen Water, and Mahina & Sun’s.

His restaurants are lively gathering places guided by the mantra, “local first, organic whenever possible, with aloha always” and have received accolades in local and national press.

In 2015, he founded FoodShed Community Kitchen which provides incubator kitchen space for small local food-centric businesses.