Hawaiian island cuisine is at the heart of any Hawaiian gathering. Our food is as varied as the people and cultures who have introduced it. Hale ‘Aina (house of sustenance) has embraced this diversity, and services the entire spectrum of local functions. From 5 star, multi-course, plated Pacific Fusion wine pairings to luau buffet catering, we can craft a menu and service to fit any event. We pride ourselves on peerless quality and professional service, and our unique catering team of chefs and servers are ready to bring the aloha spirit to any island event you may be planning.
A full service catering and event planning company, Hale ‘Aina Caterers has been providing the best in Pacific Rim cuisine and Hawaiian hospitality services since 2005. Our outstanding network of partners includes wedding coordinators, rental companies, property managers, and a full array of service providers from DJ’s to florists.
From sushi and sashimi fresh off the Honolulu auction block to Latin, Mediterranean, and Asian Fusion or even traditional Hawaiian luau buffets, our talented team can craft an array of menu possibilities to fit almost any palate. Or chose from any of our exclusive plated, buffet, or appetizer menus, it’s hard to go wrong…
Our experience in having had the opportunity to service families, dignitaries, and personalities from around the world has taught us that each event is a unique as the guests we serve and we are here to help you create yours.
Chef Kanani Lincoln, a native of Hawaii, was literally raised around fresh food. From a young age he spent all of his free time at his family’s Maui based business, Fresh Island Fish, where his dad was the head of operations and his mom ran the restaurant. Moving to Honolulu for boarding school in the early 1990’s, and becoming a 1995 Kamehameha Schools graduate, Kanani was introduced to a range of cuisines and began honing his culinary passion while attending the University of Hawaii at Manoa and working with various Honolulu restaurants. A brief stint living in Manhattan, New York City, further exposed Kanani to the global food scene, setting in motion a path that continues to this day.
Returning to Hawaii and starting his first catering business at the age of 22, working on both Hawaii Island and Maui, he provided private chef Hawaii and catering services for Exclusive Resorts at Mauna Lani, Kukio Estates, and Hualalai Residences at the Four Seasons, the Residences at Ritz-Carlton Kapalua and Ho’olei at the Grand Wailea, and spent time with the award-winning I’o restaurant in Lahaina.
In 2005 Kanani made the leap to Honolulu, after several of his clients from the other islands requested his services on Oahu. He found that Honolulu offered a broader diversity of opportunities, outside of the tourism-centric events on the outer islands. With more weddings, private events and corporate functions to add to the calendar of private chef bookings, Hale ‘Aina Caterers was born. Working with numerous chefs over the years, in 2019 Kanani invited Chef Ryan Aquino into the fold as one of the regular fixtures at Hale ‘Aina events.
With the COVID pandemic, Hale ‘Aina was put into hibernation for a brief spell. Upon re-opening, Chef Kanani promoted Chef Ryan Aquino to the position of Executive Chef, joining in a more formal capacity, helping to spread the load. In 2024, ready to bring the business back to the forefront of Hawaiian caterers, Kanani has assembled a management team to support the clients and chefs, including General Manager Shieda Crespo and Business Managers Kainoa and Donna Lincoln.