After reading through nearly 10,000 heartwarming, aloha-filled submissions, we’re thrilled to announce the winners of Hawaiian Airlines’ CeLEIbrate Aloha Photo Contest! Please join us in congratulating our grand-prize winner, Sharyce M. from our hometown, Honolulu!

The Instagram contest kicked off May 1, also known as Lei Day, one of the most beloved island holidays when friends and family gift each other lei as a symbol of sharing love and compassion.

To spread aloha far and wide, we encouraged our followers to post a photo with the CeLEIbrate hashtag and share how they have experienced the meaning of Hawai‘i’s most iconic word. The lucky grand-prize winner received 200,000 HawaiianMiles and a four-night stay at the Sheraton Waikīkī. The two finalists received a prize pack filled with Hawaiian Airlines gear.

Check out our three winners and their inspiring stories of aloha:

GRAND-PRIZE WINNER:  SHARYCE M.

Aloha is love. And this tiny human is the embodiment of all that is love and what it means to love. Almost a year ago, Ke Akua, God, bestowed upon me and my ohana, family, the greatest blessing we could ever receive, Maile Kealoha Akemi Matayoshi. From the very first moment we laid eyes on her, our hearts were overcome with pure joy and immense love. Looking at her now, you would never believe all that our little angel has endured in the first year of her life. She has undergone two surgeries, one for her heart and one for her lungs, and has spent over three consecutive months in various hospitals across the island. It's crazy to think how a life filled with adversities has truly changed our lives for the better. Because of her strength to fight, we have found our strength as a family. Although this past year may have been one of our toughest seasons as a family, we truly have found the meaning of aloha and what it means to live aloha. Experiencing first-hand the reality that tomorrow is never promised, I have never seen more love flow out of my family since the birth of our precious baby girl. From our newfound appreciation for all that life has to offer, to the unconditional love we possess in all that we are and all that we do, no matter what it may be, we exemplify the spirit of aloha because she has given us the ultimate reason to. She is love. She is aloha. And she is the reason we CeLEIbrateAloha every day.

FIRST RUNNER-UP:  STACI O.

The fifth-grade students sharing aloha with the tourists while on our annual fifth grade trip to Molokini. Our Aina Haina-based students are always happy to help the tourists out identifying creatures under the sea, tell about their school trip, ask about their vacation to Hawaii, and just generally spreading the love. The picture was taken moments after one of the students helped another young child, visiting from the mainland, to clear her mask after it filled with water. We fly Hawaiian every year and are always looking for ways to be grateful. This year when the class shared appreciations they recognized the chain reaction/ripple effect of spreading aloha. We talked about the moment you get out of bed and interact with your parent, to the experience you create with the people at the airport, to the kindness and patience you show other travelers…it’s all connected…we’re all connected. So when you show aloha to someone that person will then pass it on in their next interaction.

SECOND RUNNER-UP:  ANE P.

Your standard tourist photo. Thinking of a warm sunny place with this cold weather. Was planning on going to Hawaii again this year for my husband’s 30^th but our bank account told us to stay put…struggle is real, our aloha experience was real, the people, food, weather, shopping. On a trip back from Diamond Head we boarded the bus to drive to the next location. There was a Jeep that had driven over the concrete parking barricade and was hanging half on the carpark and half over a hill so our bus drive took our whole bus and detoured up the small and steep carpark. The whole bus jumped out to help pull the car back to safety… the car didn’t budge but A+ for effort. Driving back, everyone back running off adrenaline. That day the driver didn’t have to stop, he could have just kept going, but that wasn’t the local way. They see people who need help, they stop, and that’s something that stuck with us. Before we left to come back home we stopped and bought that bus driver an Australia bottle of wine. We knew his bus route and sure enough there he was. Thanks for tuning in guys.

As Hawai‘i’s hometown carrier, Hawaiian Airlines proudly supports several organizations that move mountains in our local communities. We consider ourselves stewards of these Islands – a special place many of our guests also hold close to their heart – and want to make it easier for others to carry the torch too.

With the click of a button, you can gift your unused HawaiianMiles to some of our state’s most beloved nonprofits. Your donation provides direct, real-time support to these organizations so they may provide the services that communities statewide need to grow and thrive. Keep reading for more on our HawaiianMiles giving program and to learn how you can make your first donation.

Already know how to donate your HawaiianMiles? Click here to get started!

The HawaiianMiles donation program supports the Coral Reef Alliance’s (CORAL) cross-collaborative, reef conservation initiatives between the neighbor islands and the U.S. mainland. Pictured above, the Hawaii Island field team joined the Hui O Ka Wai Ola on Maui for a day to conduct water quality testing of our nearshore resources.

When did Hawaiian Airlines start its miles-donation service?

The program launched in 2005. In 2017 alone, we gifted over nine-million miles to our partner charities via HawaiianMiles members and our company’s annual match.

How are the HawaiianMiles donations distributed to the charities?

All donated miles go directly into the organization’s HawaiianMiles account.

What are my choices for charities?

Hawaiian Airlines is dedicated to supporting local organizations deeply rooted in the well-being of our communities. We have strong relationships with several nonprofits throughout the state, and are proud to benefit the following select organizations:

• American Cancer Society Hawaii
• American Red Cross of Hawaii
• Big Brothers Big Sisters Hawaii
• Blood Bank of Hawaii
• The Coral Reef Alliance (CORAL)
• Friends of Hokule‘a and Hawai‘iloa
• Hawaiian Humane Society
• HUGS (Help, Understanding, and Group Support)
•  
• Maui Forest Bird Recovery Project
• National Kidney Foundation of Hawaii
• Shriners Hospital for Children of Honolulu
• Special Olympics Hawaii
• Surfrider Foundation – Oʻahu Chapter

When disasters strike, the people of Hawai‘i know that Red Cross will be there to respond. Donated HawaiianMiles enable Red Cross to bring hope and comfort to disaster victims by allowing staff and volunteers to travel for training, planning, and disaster response. This helps the Red Cross save on expenses so that more resources can be used towards their humanitarian mission.

Are there fees for donating HawaiianMiles to a charity?

HawaiianMiles holders are not charged any fees when donating miles to charities.

How can I get started?

First, we recommend looking at your HawaiianMiles bank and deciding how many miles you’d like to donate. There is no minimum amount, and your donation can be submitted anonymously. You can click here to select your organization of choice.

Can I donate my miles to a family or friend instead?

Yes. Our Share Miles program allows you to give your HawaiianMiles to anyone’s personal HawaiianMiles account. For more details on how you can share your miles, click here.

When we think of the modern-day woman, we think of Hawaiian Airlines Executive Chef Lee Anne Wong: an avant-garde entrepreneur, a new mom of a beautiful baby boy, and a true maestro at her craft.

We first welcomed Lee Anne into our ‘ohana when she joined the Featured Chef Series in 2015 as guest chef under former Executive Chef Chai Chaowasaree. She had worked in kitchens throughout New York City and gained national attention when she appeared on Season One of Bravo’s flagship series “Top Chef.” She didn’t stop there, later joining the behind-the-scenes production of the series as the supervising culinary producer for six whole seasons.

Outside of the Hawaiian Airlines kitchen, Lee Anne continues to push the boundaries and put Hawai‘i on the map as a leading culinary destination. She runs the show at Koko Head Café, her first restaurant that has become a diehard favorite among kama‘āina (locals) and visitors alike. The popular spot’s menus emphasize her mastery of sweet and savory flavors, earning critical acclaim and a line that snakes around the block every weekend morning.

Keep reading to discover how Lee Anne Wong got her start, and stay tuned for more of her culinary adventures!

Tell us about growing up in New York. 

I grew up in upstate Troy, New York. It was a pretty good suburban upbringing…. lots of organized sports like softball, soccer. I even played boys' ice hockey for 10 years!

While I was not interested in cooking when I was a kid, I indulged in all of your classic American foods like hot dogs and pizza. I thought jalapeño poppers were the most amazing thing ever when it first emerged on the fast food scene. It wasn't until I moved to New York City for college that I started to develop my palate and become interested in cooking. 

Me and my husband Lyle indulging in Hokkaido cherry tomato shave ice

As a child, did your family do a lot of cooking? If so, how do you pull inspiration from the memories of your family’s cooking?

My culinary genes definitely come from mother’s side of the family. My mom is an amazing self-taught home cook. She was born and raised in the Philippines – though we are 100 percent Chinese – and immigrated to the United States in her twenties after completing nursing school. My father is fourth-generation Chinese-American and only knows how to fry bologna.

#TBT: A photo of me when I was a contestant on Bravo TV's Top Chef

Interestingly, I never cooked much with my mom but really enjoyed the food she made. I remember she was obsessed with cooking shows and food magazines, and I would come home from school to find her baking with the TV on (usually with Jacques Pepin, Martin Yan, Julia Child, or sometimes the Galloping Gourmet). She was always trying something new in the kitchen, but I had my favorites: roast beef with popovers, goulash and dumplings, and shoyu (soy sauce) chicken wings (her go-to party dish).

How did you start your career as a chef?

I have been working in restaurants since I was 15, but I didn’t begin cooking until I was 20. At the time, I was bartending at a restaurant in Greenwich Village when I decided I had fallen out of love with my budding fashion design career. I was also living in a 200-square foot apartment in Times Square that only received basic TV channels, including (by some miracle) Food Network. I started obsessively cooking for whoever was around and, soon enough, my friends suggested I attend culinary school. I ended up staying in the city and attending The French Culinary Institute (now the International Culinary Center). Not long after, I landed my first job with Marcus Samuelsson at Aquavit. 

Being at the center of the culinary scene, how did working in New York City have an influence on you becoming a chef?

There is always so much happening in New York City and, having lived there for 20 years, I had access to almost every food imaginable. I could just obsess about it all the time because I was surrounded by this energetic and monstrous culture that is New York’s culinary scene.

I also lived in Queens for 16 years, which was great because it's one of the most ethnically diverse boroughs in the city. You could always find incredible, authentic foods – ones that tell a story and share history through its flavors and presentation – off the beaten path there.

Selfies at the Hawai‘i Food and Wine Festival over the years

When you go back home to NY, what three places are you’re going to as soon as you land?

• Russ and Daughters, the quintessential Lower East-Side delicatessen. They also have a cafe a few blocks away, which is one of my favorites. If I'm on-the-go, I always find time to stop at the original location for a smoked sablefish on a toasted everything bagel with caviar cream cheese. 
• Katz's Delicatessen, which is open 24 hours. Three words: Pastrami on Rye. 
• Gramercy Tavern…simply the best. 

Let’s fast forward to your life here in Hawai‘i – what brought you over 4,000 miles across the country?

I moved to Hawai‘i in December 2013 in search of something new. I have ‘ohana here in Honolulu so it was nice for the first time to have family close by after living alone for 20 years. We opened Koko Head Café in March 2014 and that's kept me busy since then.

Kokohead Cafe's local fruit and granola plate, made with poi yogurt, pink dragonfruit, white pineapple, Makaha mango, apple banana, Kula strawberries, house-made coconut-candies, mac nut yogurt, Christmas berry honey, mint, and lime zest.

We love that your menus place a huge emphasis on sourcing fresh, local ingredients from small farmers, ranchers and fishermen. What are your favorite locally grown ingredients to work with (both in Hawai‘i and NYC), and how are these incorporated into some of your dishes?

Hawai‘i is truly a special and unique place; we are able to grow so many things year round in the wonderful micro-climate.

A few of my favorite things grown here are: heart of palm, finger limes, lilikoi, kalo (taro), and ‘ulu. We (Koko Head Café) always incorporate local, seasonal ingredients into all of our dishes to showcase the best that Hawai‘i has to offer. And how could I forget mango?! It’s mango season right now* and I’m so excited! We’ve had mango all over our specials menu, which is changed daily.

One thing I miss about New York though is the more extreme seasonality. Ingredients like ramps, English peas, Tri-Star strawberries, and morel mushrooms are like these old friends I never get to talk to unless I go back (to NY) in the spring and summer.

My husband helping me prepare dinner at the 2017 Maui Chefs Invitational at The Mill and Maui Tropical Plantation

Koko Head Café is a wildly popular brunch spot among both kama‘āina (locals) and visitors, known for its variety of mouth-watering, creative dishes. Having started your career in The Big Apple, a top destination for brunch fanatics, how have you incorporated your inspirations from NYC into your dishes here in Honolulu?

There's New York attitude all over the menu! The idea of putting dumplings on the menu stems from the fact that, if offered a plate of bacon and eggs or a basket of dim sum at 7 a.m., I am always going to go for the dim sum. It was one of my favorite types of breakfast when I lived in New York.

Our Reuben Frittata (Reubens are a New York staple) is made from local eggs, house-cured local beef pastrami, Emmentaler cheese, caramelized onions, and topped with an "eight-island" sauce (our version of 1000 island) and a caraway-scented kimchi sauerkraut. I got the idea for our Handwich when I arrived here and couldn't find an egg sandwich on a sandwich roll anywhere. It’s an on-the-go must-have for most morning commuters in the City. 

You’ve recently partnered on a new poke restaurant in NYC called Sweet Catch – was that inspired by living and cooking in Honolulu?

I am a consulting partner with Sweetcatch Poke NYC. The owners and I wanted to bring authentic Hawaiian-style poke to the masses, focusing on sourcing fresh, sustainable seafood, pre-marinating our fish, and selling poke by the pound.

Our signature marinades and toppings allow the diner to have a super traditional bowl of poke, like what you'd find here, or customize the poke to their tastes. I wanted to make a product that any Hawaiian living in New York would be happy to grind on. 

A look back at my Japan in-flight menu for Hawaiian Airlines

Let’s switch gears now and talk about your role as Executive Chef – congratulations! Having cooked in kitchens around the world with thousands of different ingredients, what do you now find are the biggest challenges of creating an in-flight menu? How do you address them?

I am so excited to continue my partnership with Hawaiian Airlines and embrace my new role as Executive Chef! Some of the challenges I faced, and continue to face, in creating my inflight menu include making sure everything is well-seasoned and flavorful, as the taste buds are diminished at high elevation, working with limited packing space, and simplifying the number of steps it will take the cabin crew to plate and garnish the dish as it was intended to be presented to the guest.

While my menus include seasonal and colorful ingredients, I also try to be conscious of allergies and dietary restrictions. For example, I don’t use peanuts on any of my dishes and try to offer gluten-free options. 

What were the biggest inspirations behind your in-flight menu?

I’m inspired by the melting pot of cultures that exist here. Being at the heart of the Pacific, modern Hawaiian cuisine reflects the communities – Japanese, Korean, Chinese, Thai, Indian, Vietnamese, Filipino, to name a few – who have made Hawai’i their home throughout history.

Mea Ho‘okipa (meaning ‘I am host’) is at the center of everything Hawaiian Airlines does, providing guests with a special opportunity to experience authentic Hawaiian hospitality even before they begin their trip. Tell us, how do you incorporate Mea Ho‘okipa throughout your everyday cooking (whether for your family, friends or guests in your restaurants)?

Mea Ho'okipa courses through my veins (haha)! Every day, we cook with aloha at Koko Head Café. I think I get the biggest satisfaction from just interacting and meeting the people who come into the restaurant. I love talking story with my guests and having the opportunity to feed them something they have never tried before.

At home, I am always at the stove and my friends and family are constantly telling me to "stop working" or "sit down and rest,” but I don’t really know how to. Now that I'm a new mother, I have been learning how to take a back seat and let other people take care of me so I can focus more on my son. 

Meet my little ‘ohana!

*Mango season in Hawai‘i typically begins in May with a peak season in July.

It’s officially summer in Southern California and that means one thing…It’s POW! WOW! season! Starting June 24, the seven-day street art festival arrives at Long Beach – the latest city to enter our network of non-stop flights between the U.S. mainland and Hawaii

The SoCal festival is kicking off its fourth year by bringing a new roster of outstanding artists to the city’s creative center. Since its inception, more than 50 POW! WOW! artists from throughout the world have beautified over 40 square miles of Long Beach with colorful murals. The result: an unparalleled walkable and bikeable public art experience.

To help you get ready for this year’s celebrations, we talked story with POW! WOW! Long Beach Director Tokotah Ashcraft for her go-to spots along this year’s festival route. Check ‘em out, mark up your maps (click here to view) and get ready for another incredible year!

Hawaiian Airlines has been the official airline sponsor of POW! WOW! Hawai‘i, the hometown of the global art, culture and music celebration, since its inception in 2013. Under the vision of its O‘ahu-based lead directors, Jasper Wong and Kamea Hadar, the once-grassroots festival expanded into cities worldwide, including a handful of our own destinations: Tokyo, Seoul, San Francisco, Long Beach and more. To learn more, visit www.powwowhawaii.com.

Stay tuned for more updates from Hawaiian Airlines at this year's POW! WOW! Long Beach festival.

FIRST STOP: POKÉ BAR

First things first, treat yourself to some vitamin sea at the Poké Bar in the East Village Art District. On your way out, turn the building’s corner and check out the amazing Nate Frizzell mural painting of his son perched in the alleyway.

DID YOU KNOW: Hitotzuki and POW! WOW! co-lead director Kamea Hadar collaborated with Hawaiian Airlines in 2016 to paint a mural on one of our service vehicles. Click here to read the full story.

SECOND STOP: HITOTZUKI MURAL

The interTrend Communications office, located at 228 East Broadway, is home to our POW! WOW! Long Beach team. The historical building houses the amazing Hitotzuki mural, one of my personal favorites. 

THIRD STOP: STEELHEAD COFFEE

Get your caffeine fix at Steelhead Coffee, one of the best coffee shops in the California Heights neighborhood, and marvel at the mural created by artists Andrew Hem, Yoskay Yamamoto, and Edhin Ushiro. Before you go, you must try their famous lavender latte!

FOURTH STOP: TELMO MIEL MURAL

The Telmo Miel mural is a must-see. The wall sits in the heart of Long Beach and across the street from my favorite eateries, including Beachwood BBQ, Michael’s Pizzeria, and Congregation Ale House.

FIFTH STOP: POW! WOW! LONG BEACH POP-UP SHOP

Don’t forget to visit the annual POW! WOW! Long Beach pop-up shop at MADE by Millworks. It’s open during the 2018 festival period (June 24-30) and is where you can score all of this year’s latest gear, such as hats, tees, mugs, and even artwork by local favorites, The Draculas! 

SIXTH STOP: RETRO ROW

Retro Row (aka Fourth Street) is Long Beach’s hub for creative, vintage fashion. Before you hunt for your next closet treasure, check out the dancers on the Kashnik mural. Located in the heart of Retro Row, it was painted during our 2016 festival to remember the lives lost in the Orlando and Paris shootings. 

FINAL STOP: HULA MARINA MURAL

Finally, you’ve got to snag a picture of our favorite mural by Hula in the Long Beach marina. The artist painted for several hours in a boat and battled changing tides to bring this gorgeous image to life.