Hana began as a 6,000 square foot pastry-kitchen, opened by Michael Hu, a pastry chef of thirty-five years who left his home in Hawaii to come to New York. After stints at the Hyatt, Hilton, and Waldorf Astoria, Hu left the hotel world to open his own kitchen nine years ago. When the economy worsened, he came up with the idea to share the space, which he expanded in 2013.