Julian Griffin

Julian attended Le Cordon Bleu Culinary School in San Francisco, which first brought him to Hawaiʻi Island to work as a chef at local resorts. Over time, his passion evolved from preparing food to growing it—especially nutrient-dense, gourmet tonic foods rooted in cultural and ecological knowledge.

Having lived in Kohala and across Hawaiʻi Island for over 20 years, on and off, Julian was drawn early on to agroforestry, permaculture, syntropic agriculture, and market gardening. His hands-on work spans diverse landscapes and communities, including projects in Hawaiʻi, Mendocino (California), southern Québec (Canada), Ecuador, and Ometepe Island (Nicaragua). He brings a deep interest and experience in plant propagation, plant sharing, and education, particularly in the areas of food sovereignty, ethnobotany, mushroom cultivation, and holistic living.

Today, Julian focuses on collaborating with local agroforestry initiatives to design and enhance multi-functional, biodiverse food forests and market gardens. His approach emphasizes high-value, niche, edible, medicinal, and multi-use plants that support both community resilience and ecosystem health.

Above all, he’s a proud papa of three beautiful children, and his work is grounded in care for future generations.