People, Plate and Place: A Benefit Dinner for PGC

Connecting Farmers, Chefs, and Food Leaders

Join Pacific Gateway Center on November 15 at BASALT for an evening of food, conversation, and community. Inspired by the theme People, Plate and Place, a thoughtfully crafted, five-course, family-style dinner will feature ingredients grown on Oʻahu and celebrate the connections between farmers, chefs, ingredients, and the meals we share.

The evening will highlight PGC Farms and the growers and producers behind the meal, while raising support for PGC’s programs serving immigrants, refugees, and others building livelihoods and community connections.

Plans include a welcome reception with a drink and bite, offering guests an opportunity to meet one another and learn about the featured farmers and ingredients before gathering for dinner. Chefs Lance Kosaka of BASALT, Monique Cadavona of Mama Guava, Ramón “Ray” Germán of RAÍZ Tortillas, and Heather Lukela of HB Baking will bring their talents together for a generous, communal meal.

Meet the Chefs

Chef Lance Kosaka | BASALT

Chef Lance Kosaka learned early that good food brings people together. He helped open Alan Wong’s landmark King Street restaurant in 1995 and went on to lead kitchens across Oʻahu before joining BASALT in April 2025. His simple, welcoming approach allows ingredients to shine. For this dinner, he brings a restaurant chef’s perspective on introducing local crops to diners and building ongoing relationships with growers.

Chef Monique Cadavona | Mama Guava

Oʻahu-born Chef Monique Cadavona draws on her Hawaiʻi upbringing, Filipino roots, and years cooking in New York City to create food that feels personal and inventive. Through Mama Guava and her private dining work, she connects fresh island ingredients with heritage, memory, and hospitality, bringing a farmer’s product and story to life for guests.

Chef Ramón “Ray” Germán | RAÍZ Tortillas

After time in Mexico inspired him to study traditional nixtamalization—the process used to prepare corn for masa—Chef Ramón “Ray” Germán founded RAÍZ Tortillas in Honolulu. RAÍZ sources heirloom corn primarily from small farms in Mexico and occasionally features corn grown in Waimānalo. His work illustrates how relationships with growers, respect for an ingredient’s cultural roots, and a distinctive food product can create opportunities in restaurants and retail.

Chef Heather Lukela | HB Baking

Chef Heather Lukela is the chef and owner behind Slice by HB Baking, known for its bibingka brownies, handcrafted ice cream pies, cakes, and baked goods. Her experience includes Nobu, Vintage Cave, The Kahala, and serving as pastry chef at Top of Waikiki/Sky Waikiki. She brings a passion for desserts, hospitality, and inspiring the next generation of culinary entrepreneurs.

Ticket information coming soon. To reserve your tickets before sales open, please contact development@pacificgatewaycenter.org.