Eighth Annual - October 6—28, 2018 - Tickets on sale now!
Henry Adaniya’s switch from fine dining to hot doggery was anything but conventional. Born in Los Angeles, Adaniya grew up in Chicago where he created a legacy as owner of the renowned Trio from 1993 to 2006. At the Mobil 5-Star Restaurant, he mentored top chefs including Grant Achatz of Alinea and Next, Food Network Star Gale Gand, Shawn McClain of Sage Las Vegas, and Top Chef contender Dale Levitski of Sinema Nashville.
To realize another lifelong dream, Adaniya moved to Honolulu, his parents’ home town, and opened Hank’s Haute Dogs in 2007. Known for innovative creativity and vision, Adaniya turned the ordinary into the extraordinary. As “Hank” he set precedence by creating a fast-food eatery of impeccable quality, creativity, and service. Hank’s Haute Dogs entertains the palate with playful yet well-composed flavors in classics such as the Chicago Dog and exotic offerings like lobster, Kobe beef, and alligator. Hank also adds a bridge to his fine-dining past with selections such as beef fat pommes frites, truffle mac ’n’ cheese, Tahitian crème brûlée, and hibiscus lemonade.
Hank’s Haute Dogs earned mentions on Bon Appetit‘s Best New Places for Hot Dogs list and Top Ten Hot Dog Places list, and appeared on Diners, Drive-Ins and Dives, Man vs. Food Nation, and Unique Eats. Hank opened his first licensed outlet in 2014 at the Sheraton Maui Resort & Spa with visions of future expansion.