About this speaker
Mark “Gooch” Noguchi cooks from an ‘āina-based perspective, connecting food to its source to build community. An approach he learned from hula Halau o Kekuhi, it’s defined his innovative restaurant offerings like He`eia Kea Pier, MISSION Social Hall & Cafe, and his current Pili Group, a non-traditional food concept interweaving community, education and food. A graduate of the Culinary Institute of America, 2019 Omidyar Fellow, Mark is now a Food & Sustainability Curriculum Specialist at Punahou School.
