Meet Yuda Abitbol
Hawaii's Wild Food Guide
I’m Yuda Abitbol, a Hawaiʻi-based chef, forager, and educator. I build food experiences rooted in place following ingredients from forest, shoreline, and backyard into the kitchen. My work focuses on wild and locally sourced foods, responsible harvesting, and cooking that tells a clear story about where we are and what the land provides. I’ve spent years working in kitchens and even more time outside of them, learning plants, seasons, and systems most people have forgotten how to see.
Follow the Wai is the home for that work. Through foraging classes, private dinners, and small-group experiences, I teach people how to identify, harvest, and cook real food then sit down and eat it together. These experiences are hands on, practical, and intentionally small, designed for people who want a deeper relationship with food and place. Whether you’re joining a class, booking a private meal, or following along online, the goal is the same: less abstraction, more connection, and food that actually means something.
Follow The Wai
Wild Food Foraging Classes
Wild Plant Identification
Hands-on classes focused on identifying wild edible plants and fungi found across Hawaiʻi’s landscapes.
Land-Based Skills
Build practical knowledge that reconnects you to place and season.
Forage & Feast
Gather seasonal ingredients and share a thoughtfully prepared meal rooted in what the land provides.
Stewardship & Respect
Every experience is grounded in responsible harvesting, ecological awareness, and respect for ʻāina.