Global Comfort, Local Creativity

As today’s diners continue to blur boundaries between global influence and local identity, chefs are looking for inspiration that feels both deeply personal and universally craveable. That balance—comfort anchored by creativity—is exactly what King’s Hawaiian set out to explore during its recent L.A. Street Dive, a trend-spotting immersion that brought members of the brand’s Ohana Council together for a hands-on look at where flavor is headed next. Designed as a collective of forward-thinking culinarians from across the U.S., the Ohana Council is a chef-ambassador program inspired by the Pacific Rim that connects King’s Hawaiian with the chefs shaping tomorrow’s menus, creating a shared space for discovery, collaboration and cultural storytelling.

This year’s Street Dive moved through a handful of Los Angeles’ most iconic concepts, with stops at Brique French Toastery, Burger She Wrote, Calic Bagel and Le Coupé—a lineup that gave chefs a close-up look at how texture, heritage and creativity are reshaping comfort dishes for modern diners.

THE ARCHITECTURE OF TEXTURE

The tour highlighted what diners love most today: bold flavors rooted in lineage, textures that create unforgettable moments and dishes that elevate everyday comfort into something special. At Brique French Toastery, a spot known for its four-inch-thick French toast “briques,” attendees explored how form, color and texture converge in high-impact ways—including a limited-time King’s Hawaiian Ube French Toast.

“As one of the most recognized brands in the food industry and in households around the globe, King’s Hawaiian immediately signals quality, texture and flavor. Seeing the King’s Hawaiian branding on a menu triggers that familiar sense of homestyle comfort with a signature sweet flair,” says Daniel Breiz, Chef and Co-Owner.

CRUNCH AND CONTRAST

At Le Coupé, chef Craig Walker’s fried chicken delivered a master class in crunch and contrast. Marinated for 24 hours, handbattered and fried to an audibly crisp finish, each piece demonstrates how precision turns texture into a storyteller. For many on the Ohana Council, the stop evoked the beloved structure of Korean fried chicken while highlighting the value of innovation rooted in craft.

THE JOY OF TECHNIQUE

At Calic Bagel, chefs watched the tangzhong technique transform bagels into soft, stretchy, cream cheese breads of Korean bakeries with the heritage of Jewish bagel making. Founders Alex and Sun Sohn call the result a “California bagel,” familiar yet entirely new. For the Ohana Council, the visit illuminated how technique and cultural intersection can spark a fresh generation of comfort-forward ideas.

THE SIMPLICITY OF CRAVEABILITY

If Brique expresses artistry through structure, Burger She Wrote showcases the power of restraint. Here, the group experienced the clean, craveable beauty of a perfect smashburger—crispy, lacy edges giving way to the pillowy softness of a King’s Hawaiian bun. The visit underscored that textural contrast is often the key to craveability.

CONNECTION, CREATIVITY & CULTURAL NARRATIVE

For members of the Ohana Council, the Street Dive offered more than a flavor trek. It was a catalyst. “Being part of the Ohana Council has given me the opportunity to be exposed to amazing culinary experiences while surrounding me with talented people who inspire me,” says Chris Evangelides, Director of Culinary, Piccolo Buco. “Being part of an organization that connects what I do for a profession with what I dearly love is more than inspiring. Nothing felt contrived; everything had a purpose and came from a place of ultimate passion.”

For Farley Kaiser, Senior Director of Culinary Innovation at McLane Fresh, the experience reframed how she thinks about menu development. “Watching restaurants take everyday items and level them up reminded me of the power of storytelling through food. My biggest takeaway was how community and culture shape flavor trends, and how we can translate that into approachable yet exciting offerings.”

For King’s Hawaiian, whose products are already beloved for their signature sweetness, pillowy texture and versatility across dayparts, the Street Dive underscored the brand’s role as both platform and partner for chefs. King’s Hawaiian continues to champion the conversations and connections that push the industry forward. And through the Ohana Council, it is building a community where chefs can explore, iterate and innovate—together.

ABOUT

The King’s Hawaiian Ohana Council is a chef-ambassador program inspired by the Pacific Rim and first established in 2024. Its current 12-person members are:

• Gregory Stockdale, Corporate Executive Chef at King’s Hawaiian
• Patrick Brady, Senior Manager of Foodservice, Irresistible Foods Group
• Michelle Gabe, Director of Marketing at Partnerships, Irresistible Foods Group
• Ben Guggenmos, Senior Sales Manager of Noncommercial Foodservice, Irresistible Foods Group
• Dustin Tomlinson, Senior Manager of National Convenience, Irresistible Foods Group
• Kris Solt, Director, Rutgers University
• Farley Kaiser, Sr. Director of Culinary Innovation, McLane Fresh
• Michael Jewell, Chef of Product Development & Culinary Innovation, Inspire
• David Stadtmiller, Sr. Director of Culinary & Beverage, M Crowd
• Chris Evangelides, Director of Culinary, Piccolo Buco & Special Projects
• Heidi Bertagnolli, National Foodservice Accounts Team Lead, Irresistible Foods Group
• Ivan Estrada, VP Business & Brand Growth, Irresistible Foods Group

 

Bring a taste of today’s top comfort trends to your menu at kingshawaiianfoodservice.com.