The Chef Behind the only Turkish Restaurant in Hawaii

Why It Matters

Istanbul Hawaii demonstrates how immigrant-driven, culturally authentic dining can fill market gaps, boost tourism, and foster local agricultural partnerships, offering a replicable blueprint for niche restaurant success.

Key Takeaways

• Immigrant chef turned homesickness into Honolulu’s sole Turkish restaurant.
• Seasonal menu blends Ottoman recipes with locally sourced Hawaiian ingredients.
• Mother‑daughter partnership drives menu innovation and authentic Turkish flavors.
• Direct farmer collaborations ensure fresh produce despite Hawaii’s supply challenges.
• High‑priced Sultan’s table offers communal feasting, attracting tourists and locals.

Summary

The Menu Talk podcast features Au Hedma, a Turkish‑born chef‑owner who transformed personal immigration setbacks into Honolulu’s only Turkish restaurant, Istanbul Hawaii. After studying art, animation, and psychology in California, she and her mother turned homesick cooking into a farmers‑market stall, eventually opening a full‑service restaurant that showcases Ottoman imperial cuisine on the islands.

Key insights include the duo’s reliance on seasonal, locally sourced Hawaiian ingredients while importing essential Turkish spices and specialty produce, such as Turkish eggplants. Their “Aina” philosophy—rooted in Hawaiian concepts of land and freshness—drives close collaboration with about twenty local farms, some of which grow exclusive items for the menu. The menu evolves each season, balancing traditional family recipes with Au’s artistic plating and modern techniques.

Notable examples include the communal Sultan’s table, a $265 shared tasting experience that mirrors Turkish sofra traditions, and the inclusion of classic desserts like baklava and Turkish delight that guests demand in authentic form. Au emphasizes that guests seek genuine Turkish flavors over fusion, prompting the restaurant to stay true to its heritage while adapting presentation.

The venture highlights how immigrant entrepreneurs can create niche culinary experiences that attract both locals and tourists, reinforcing Honolulu’s diverse food scene. By marrying Ottoman culinary heritage with Hawaiian sourcing, Istanbul Hawaii sets a model for sustainable, culturally authentic restaurant concepts in remote markets.

Original Description

Our guest on this week’s Menu Talk is Ahu Hettema, chef-owner of Istanbul Hawai’i restaurant in Honolulu.

Chef Hettema came to California to study art and psychology but was unable to return to her homeland of Turkey because of a string of immigration snafus. She visited Hawaii and fell in love with the culture and climate, which reminded her of Southeast Turkey.

Cooking was a way to ease her homesickness and connect with people, and she began making Turkish food to sell at local farmers markets, alongside her mother who moved to the U.S. Soon, a catering business was born and eventually the mother-daughter team opened Istanbul Hawai’i—the only Turkish restaurant in the Islands.

The restaurant’s seasonal menu reflects the food of the Ottoman Empire, modernized with chef Hettema’s artistic touches. She works with local farmers to source ingredients and infuse the cuisine with Hawaiian spirit. A shareable Sultan’s Table menu offers a spread that includes winter salata, mercimek soup, mezze spread, sourdough pide, safran pilav, pirzolas, lamb tenderloin sis, wagyu ribeye sis, Jidori chicken sis, baba’s köfte, cultured yogurt tzatziki and seasonal vegetables. At $265, there’s plenty of food for three or four diners to share.

Istanbul Hawai’i has built a large following among locals and tourists for its warm hospitality and unique cuisine. Listen as Hettema shares her culinary journey and passion for food, family and culture.