The Temple Bar
Mokupuni: Hawai‘i | Moku: Kona & Hilo | Ahupua’a: Wai‘aha 1 & Waiākea
Year Established: Took over in 2019
Favorite Staple Crop to Work With: Kalo
Tucked into the vibrant centers of Hilo and Kailua-Kona on Hawai‘i Island, The Temple Bar isn’t just a place to grab a bite — it’s a movement connecting people and place. At the helm is Chef Jess Devendorf, a Texas-born army vet turned farmer-chef, who has made it her life’s mission to feed people the kind of food that doesn’t just taste good, but heals, connects, and roots you in place.
“I’ve always wanted to be part of the process of feeding people,” Devendorf says. “Even as a kid, I knew food was more than just food. It’s fuel for the mind, for the body. Eating okra from my Paw Paw’s garden felt like absorbing his love. That stayed with me.”
Born and raised in Dallas, Devendorf’s culinary awakening began early, but it wasn’t until she joined the military and traveled through Europe that food became something deeper. “People there stop to smell the roses. I saw how food was tied to the rhythm of life.”
That rhythm brought her to Hawai‘i, where she spent five years immersed in the island’s agricultural roots. From the slopes of South Kona to the misty hills of the Hamakua Coast, she farmed, learned, and listened. “I wanted to understand food at the source, where it comes from, what it needs to thrive. How to nurture what will [eventually] nurture the people.”
When she stepped into the kitchen at The Temple Bar six years ago, she brought all of that with her and was met with trust. “I was lucky. The owner gave me the freedom to create a menu that reflected my values. I get to feed people food that feels right — made with ingredients grown and raised here, by people we know.”
That sense of place is palpable on the plate. The ever-evolving menu at The Temple Bar draws from Hawai‘i’s bounty: ‘ulu, kalo, fresh herbs, wild greens, and pasture-raised proteins sourced directly from local farms. Devendorf also works with a nonprofit, teaching food preservation to beginning farmers and small food producers. “There’s so much potential here. The food growing on this island is worth saving.”
She’s especially proud of her collaboration with the Hawai‘i ‘Ulu Cooperative. “I love working with the ‘Ulu Co-op because they are doing exactly what I know this island is capable of doing! They’ve created a local sustainable business that is able to feed people food from this island...and what a source of love this island is!”
The Temple Bar has become more than a kitchen. It’s a nexus of community, culture, and care: a place where the old ways are honored, where every bite carries the story of the land, and where feeding people is a sacred act.
Downtown Hilo Location
64 Keawe St. #102 Hilo, HI 96720
beer@thetemple.bar
+1(808) 491-2337
Everyday: 11 AM – 11 PM
Kailua-Kona Ali’i Drive Location
75-5799 Ali’i Dr. #A1, Kailua-Kona Hawaii 96740
kona@thetemple.bar
+1 (808) 331-2606
Everyday: 11 AM – 11 PM
Open Sat & Sun for Brunch starting at 8AM