From Kailua kid to Hale ʻAina Restaurateur of the Year, Dusty’s journey isn’t about short-term wins, but about growth, service, and building a body of work that attracts opportunity. Through it all, one theme has guided him: what others call luck is often the byproduct of choosing growth over comfort, again and again.

Imagine starting with nothing but a tent at a farmers' market and a dream. Now, picture that dream turning into one of Hawaii’s most celebrated restaurants, featured on international food shows and earning prestigious accolades.

Earning a James Beard Award made history. But for Robynne Mai‘i, the real achievement was everything it took to get there.

Learn from Chef Sheldon Simeon the importance of valuing yourself and the unique talents that you bring to the table.