Meet Justine Ma | Chef/Owner Farm to Table Hawaii

We had the good fortune of connecting with Justine Ma and we’ve shared our conversation below.

Hi Justine, let’s start by talking about what inspires you?
As a farm to table chef, I’m truly inspired by ingredients. Working with different food each season gives me the opportunity to try different techniques and cuisines.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
My parents taught me how to have a strong work ethic from a young age and to be of service to others. This mindset allowed me to put myself out there and volunteer as an extern for The James Beard Foundation at the start of my culinary career. I’m so incredibly grateful to have had the opportunity to cook alongside amazing chefs such as Marcus Samuelsson, Carla Hall, Elizabeth Falkner, Michel Nischan (and many more) through the organization.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
Creating an eco-friendly retreat space on one acre allows me to entertain guests right on the farm. After settling into their off grid tiny home, I take them  on a private tour of the farm where they have the opportunity to harvest food from the land. I grow a variety of bananas, breadfruit, coconuts, taro, sugarcane, herbs, spices and edible flowers. Feeding our rescue chickens and ducks is a guest favorite, followed by a private cooking class and hand-ons homesteading workshops where they learn about permaculture, lei-making and smoking meats.

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
My parents taught me how to have a strong work ethic from a young age and to be of service to others. This mindset allowed me to put myself out there and volunteer as an extern for The James Beard Foundation at the start of my culinary career. I’m so incredibly grateful to have had the opportunity to cook alongside amazing chefs such as Marcus Samuelsson, Carla Hall, Elizabeth Falkner, Michel Nischan (and many more) through the organization.

Website: Farmtotablehawaii.org

Instagram: Chefjustinema

Linkedin: https://www.linkedin.com/in/chefjustinema