The University of Hawaii Foundation said it has received another $1.1 million this fiscal year from King’s Hawaiian and other foundations to support the Culinary Institute of the Pacific at Diamond Head.
A “significant gift” from King’s Hawaiian will provide funding to hire an executive director for the institute’s programs in advanced culinary arts education, according to UH Foundation. The institute anticipates recruitment for this position will begin later this year.
“The generous gift from King’s Hawaiian will help us recruit and equip a stellar leader to propel the CIP at Diamond Head’s dynamic programming, enabling us to compete as a world-class culinary educational institute,” said Erika Lacro, UH vice president for community colleges, in a news release. “We look forward to welcoming a culinary leader who thrives on innovation and collaboration, and is committed to sustainability and leading with aloha.”
The Culinary Institute of the Pacific is an advanced, one-of-a-kind culinary campus with global reach, according to UH, emphasizing the cultural diversity of the islands.
A blessing for Phase 2 of construction was held in October of last year, which will include a signature restaurant, demonstration auditorium, and culinary innovation center, anticipated to be completed in the fall of next year.
The restaurant would be open for dinner year-round, and available for breakfast and lunch for special, private functions. Community members will be invited to celebrate weddings, graduations, and other special occasions that used to take place at the former Cannon Club site.
An outdoor terrace next to the restaurant would offer a flexible learning and dining space.
The funding for Phase 2 of construction came from $20 million in state funds and $10 million in private support.
“We are most grateful to all our donors who have played a leading role in bringing our state’s CIP dream to life,” said Tim Dolan, UH vice president of advancement and UH Foundation CEO, in the release. “Their philanthropic investments are educating and honing the skills of the next generation of culinary entrepreneurs, and building Hawaii’s post-pandemic economic prosperity and resilience.”