As a life-long vegetarian, Edgar’s chef experience crosses continents that led him to meld tastes and spices from his many travels. He started in 1980 as a busboy in his native Toronto, Canada, and soon entered chef training. By 1990, answering a call to service by his Seventh-Day-Adventist Church, Edgar became Executive Chef of Newbold College in Bracknell, England. He spent two years in Thailand teaching English, and then came to Hawaii to be Food Service Director at Hawaii Mission Academy.  He next became Food Service Director for the Maxwell Adventist Academy in Kenya, and then traveled to Idaho, where he served for Gem State Academy.  In 2009 he joined Chateau de Boise as Executive Chef of fine dining at this senior independent living community.  In 2012 Edgar came to Down to Earth, and now holds the dual position of Deli Manager, Honolulu and Food Service Director company-wide.

Chef MamaT has moved her Ital Kitchen to Umeke Market in downtown Honolulu and created a full plant-based menu serving breakfast and lunch on weekdays. She is passionate about teaching food as medicine and sharing about the connection between the land, water, food we eat and grow, and our health. Now the Executive Chef at Umeke Market, she has made it a priority to source local, organic produce. Some of the organic farms sourced from weekly from are Mohala Farms, Yogarden, Kahumana, and Keala farms from Kauai, the latter from which Umeke gets 100lbs of kalo for many dishes featured daily. Mama T is surrounded by a dynamic team at Umeke who all share the passion to serve healthy, delicious food to the community. She plans on starting cooking classes once a month to be held in the evenings at the restaurant. Stay tuned for a schedule of the upcoming classes.

Mention you saw her demo at VegFest and you will get 5% off your meal through the month of September.

Kimberly is an Outpatient Clinical Dietitian at Kaiser Permanente, where she enjoys working with people in individual and group settings to improve their health and well-being. She is also in the Hawaii Academy of Nutrition and Dietetics’ Vegetarian Practice group and Public Policy committee. Before becoming a dietitian, Kimberly worked at ‘Licious Dishes (formed Greens and Vines) where she learned how to prepare vegan raw gourmet food. She enjoys experimenting and adapting recipes to make them plant based and strongly believes that plant based cooking can be easy, inexpensive and healthy.

William adopted a plant-based diet in 2006 and left a corporate job to blog about his vegan lifestyle as VeganDietGuy. Eventually, he decided to pursue culinary training to help others go vegan, too. William holds a certificate in Fundamentals of Raw Cuisine from Matthew Kenney Culinary Academy, and in Plant-Based Nutrition from T. Colin Campbell Center for Nutrition Studies and eCornell. He has trained and worked at culinary schools, retreat centers, and restaurants including: Vegan Fusion, Living Light Culinary Institute, Millennium Restaurant, Tree of Life Cafe, and Elizabeth’s Gone Raw. He now works as a personal chef providing cooking instruction, healthy pantry raids and grocery shopping, meal plans and event catering services.

Mention Oahu VegFest to receive a free 15-minute initial consultation.