An extention of Under My Umbrella, Pili Group is founded upon a deep reverence for Hawaiʻi’s culinary heritage and transcends traditional catering by crafting memorable dining experiences that celebrate local ingredients and their stories
Our approach is guided by collaboration and responsibility, creating atmospheres where connections flourish while actively stewarding Hawaiʻi’s vibrant food community through partnerships with local producers.
Whether serving intimate gatherings or large celebrations, Pili Group demonstrates its dedication to craftsmanship and commitment to serving with aloha, preserving and evolving Hawaiʻi’s rich culinary traditions for future generations
More than a catering group, we are a diverse and passionate family of cooks and educators who partner with local producers and community members to bring meaningful meals to the table.
We’re currently looking for cooks to join our team! Send your resume and cover letter to [email protected] and send this to someone who you think would be a good fit!
The inaugural Smoke It Up! brought chefs, community, and food innovators together to explore a creative solution to one of Hawaiʻi Island’s biggest challenges—transforming abundant feral pig into a delicious, locally driven food resource.
Chef Hui was proud to be part of the event, with @musubman representing and cooking up ʻulu and kalo tamale kilohana with sofrito, highlighting the power of local ingredients and thoughtful preparation.
Moments like this show what’s possible when chefs and communities come together around food, creativity, and innovation.
Mahalo to the organizers and everyone who helped make the day such a meaningful celebration of local flavor and collaboration.
Wow! What a night! What a book launch! Mahalo @kokualearningfarm for all you do for our community and for being the perfect setting to celebrate the release of Kimi's Kitchen- a cookbook all about food being a connection to nature, family and community. Every single course was a recipe from a chapter in the book, filled with heart and story. The ingredients were all sourced by me, my friends and the farm itself. Everything was served family style and the vibes all night felt like magic. Mahalo @olukai and @juneshineco for supporting the farm and this special dinner. None of this would've been possible without my village of people who came out to help me. Wow I'm humbled by how truly lucky I am to have you all holding me up and never letting me fall. Mahalo @piligroup@mr_e7@raycer@musubman@davecaldiero@brutusluv@nakashi.curations@em_perk@kuumaka_@carlyzech@draytie_@sydboy637@cinematowski and my cookbook partners, @gromlet and @jcfiedler ❤️
Submit your resume and cover letter to [email protected] if you’re looking to join our team of on-call staff and back of house culinary assistants.
Since inception, Pili Group remains dedicated to delivering extraordinary service, culinary craft, quality and unwaivering support for our local food systems. We’re looking for team players who share a passion for hospitality, and are open to refining their skills through food service. All experience levels welcome.
T minus 2 days until Empty Bowl Hawaiʻi 2025!
Chefs Nick Erker and Rayce Kam of Pili Group joins 14 talented chefs filling handcrafted bowls with purpose. Their Maui Nui Venison Guisada tells a story of connection—tender venison with `ulu, achiote chili oil, and red rice celebrating the rich flavors of our islands.
Every bowl supports Feed The People Hawaiʻi, transforming rescued ingredients into meals for those who need them most. Together, we’re proving that when we come together with intention, we can turn hunger into hope. For more information about the other dishes our chefs are whipping up, check out our website!
🎟️ Don’t forget to join us! Buy your tickets to Empty Bowl Hawaiʻi 2025, link in bio or visit our website , tickets are also available at the door!
Rayce Kam hopped into the world of hospitality at age 15, working his way up from the dish pit to earning his Culinary Arts degree at Kapi‘olani Community College. Even before his degree, Rayce has worked in kitchens across the state with Hawai‘i’s top culinary talent, hunters and farmers while also giving back to the community through Chef Hui emergency response efforts , Ala Kukui programming in Hāna, Maui and Waipā Foundation MAKANA Waipā: Eat the Invasive fundraisers on his home island of Kaua‘i.
As Pili Group’s Culinary Assistant, Rayce lends over a decade of kitchen and front of house experience, an eye for aesthetic, attention to detail and above all, his unparalleled approach to exceptional hospitality. Under his care, there is no linen wrinkle left unsteamed, no flower arragment gone awry and no matter the circumstance, Rayce adds pure fun to any equation.
Rayce supports Pili Group through each step of the process: menu ideation, kitchen logistics, sourcing ingredients to packing up the event ensuring guests leave feeling taken care of. His passion for service is palpable, through his ideas, extensive knowledge of his craft, and his ability to anticipate the needs of others before they’re even aware. What truly lights him up is good food, paired with good company. We’re so honored to have Rayce as part of this team!
💚 Mahalo nui loa to our friends at the @usjapancouncil for volunteering to get their hands dirty here at Sumida Farm.
🤙🏽 Also big mahalo to @musubman and @piligroup for setting up their famous ‘ono saimin bar as a welcome reward for all of our hard working volunteers. 🍜
✨ What a night to remember. ✨
UMU was honored to help coordinate this year’s Sunset at Sunhala, a powerful celebration in support of AccesSurf Hawaiʻi.
This year’s event reflected the heart of AccesSurf’s mission of building an inclusive ocean community. Together, we helped raise critical funds that will help AccesSurf continue this life-changing work.
Mahalo to the many hands and hearts that made this event a success. From the incredible food by Pili Group and Nami Kaze to the music of Simple Souls and the generosity of our sponsors and hosts, the evening truly reflected everything that makes Hawai‘i special: community, culture, aloha, and purpose.
Chef Nick Erker embodies what it means to approach one’s craft with intention and care—qualities reflected in every dish he creates.
As Pili Group’s Culinary Manager, Nick brings a wealth of knowledge from over 20 years in the culinary space.
From his early days inspired by reading Kitchen Confidential, to honing his skills in fine dining kitchens, working at farmers markets, and eventually making his way to Pili Group, Nick is driven by a genuine love for feeding people.
Nick oversees everything from the first sketches of menu design to the final event clean-up, bringing attention to detail and warmth to every project he touches.
For him, food is about connection. It’s the people, not the plates, that make his work so meaningful. You’ll never find him without an offset spatula in hand and a good joke ready to share.
Photo 1 courtesy of @noelkenni
What does “Aloha” mean? Hello? Goodbye? Love? 🌺
We had the privilege of welcoming the Aloha United Way team to our Organizational Cultural Building Workshop at the beautiful Kākoʻo ʻŌiwi in Heʻeia! ✨
Mahalo to @kakoooiwiorg for sharing your space and to Kamuela Yim for guiding us through a meaningful journey into Hawaiian language and culture. Together, we explored how words like “Aloha” connect us, inspire unity, and deepen our sense of community.
From creating reflective statements to collaborative cooking and sharing our signature community fried rice, the AUW team experienced firsthand how diverse ingredients (and people) come together to create something truly special.
The real magic? Honest conversations and powerful connections that reminded us what it truly means to “show up” for each other and our communities.
At the heart of Pili Group stands Co-Founder Mark “Gooch” Noguchi, whose vision and leadership continue to shape our commitment to Hawai‘i’s culinary heritage. Mark’s journey is rooted in deep respect for place, people, and the power of food to connect and uplift with food being the vessel for change.
Guided by kuleana and creativity, Mark is dedicated to fostering meaningful relationships—whether collaborating with local producers or nurturing our team. His devotion to service is matched only by his love for his ‘ohana: wife Amanda and daughters Elee and Aki, who inspire him daily.
For Mark, the greatest legacy is one of compassion, stewardship, and shared tables. We are fortunate to have his guidance as we continue to celebrate and evolve Hawai‘i’s food traditions for generations to come.
