HUALĀLAI th 25 ANNIVERSARY
C E L E B R AT I N G
Spectacular New Suites A Quarter Century of the Hualālai ‘Ohana Signature Land-and-Sea Excursions
AT HUALĀLAI REALTY, it is our privilege to help you find the perfect Hualālai home. As Hualālai Resort’s exclusive on-site real estate office, we are the experts in this luxury niche market, having closed more than $3 BILLION since 1996. We focus 100% of our efforts on sales at Hualālai. We look forward to sharing our insights and unique listings with you, and providing incomparable service for all of your real estate needs at the world’s premier residential resort.
Hualälai Realty Celebrating 25 years
THE TEAM
Rob Kildow R(B)
Regina Stuard R(B) Ku’uipo Valenzuela R(S) Chieko Madenokoji R(S) Vivian Tobias R(S)
April Carty
Jeff Bacawag
Shane Stack
STOP BY OUR OFFICE NEAR THE HUALĀLAI TRADING COMPANY WATCH US ON THE IN-ROOM REAL ESTATE CHANNEL 2 CALL US AT 808.325.8500 OR VISIT US AT HUALALAIREALTY.COM Access to and use of private amenities at Hualālai Resort is available only to Hualālai Members. Hualālai Membership is not included with a purchase of a property. See Membership plan and other governing documents for terms, conditions and costs. Obtain the Property Report or its equivalent required by Federal and State law and read it before signing anything. No federal or state agency has judged the merits or value, if any, of the property/properties shown here. Warning: The California Department of Real Estate has not inspected, examined, or qualified this offering. All residential sales offered by Hualālai Residential LLC dba Hualālai Realty. © 2021 Hualālai Realty.
“Our goal was to create an enhanced suite product that feels like your favorite home.” PAT R I C K F I T Z G E R A L D , H UA L Ā L A I P R E S I D E N T A N D C E O
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32 HOME SUITE HOME
ALOHA
Three reimagined villas present a world of new possibilities
6 HUAL ĀL AI MILESTONES
Unforgettable moments in the resort’s incredible
quarter century.
resort on Hawai‘i’s Kona-Kohala Coast has never
PHOTO GR APH Y BY NIKOL A S KOENIG
longtime Hualālai chefs. B Y S H I VA N I V O R A
48 UNFORGET TABLE EXPERIENCES
B Y L O R I B R YA N
FROM MAUK A TO MAK AI
TRIED & TRUE
Your time at Hualālai promises to be memorable, with many
For the devoted employees who’ve been with the resort from
adventures and activities to pursue from the picturesque
the beginning, Hualālai is much more than a workplace.
◗
Fine cuisine begins with the flavors of childhood for two
In the 25 years since its grand opening, the beloved
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BY SAMANTHA BROOKS
40 INGREDIENTS OF SUCCESS
12 HUAL ĀL AI THEN & NOW been better.
for guests of the Four Seasons Resort Hualālai.
mountainside of the resort to the sparkling Pacific.
BY SHEIL A GIBSON STOODLE Y
2
BY MARGARET KE ARNS
25th ANNIVERSARY
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CLOCKWISE FROM TOP: NIKOLAS KOENIG; DANA EDMUNDS; ANNA PACHECO (2)
32
40
58 TAKING IT ALL IN Perspective is the foundation on which Hualālai’s beautiful indoor-outdoor residences are built.
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B Y L O R I B R YA N
ROOM WITH A VIEW Privacy and a prime setting converge at this oceanfront Hualālai address with the greatest of great-room vistas.
ON THE COVER
Soaking up the sunset at Hualālai. P H O T O G R A P H Y B Y DANA EDMUNDS
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3
In Motion (detail) by Timothy Allan Shafto | Hawaiian koa wood & resin colorflow painting | 36” h x 36” w
Tiffany’s A A rt
gency
Quality. Beauty. The quest for mastery.
You can sense it – see, feel, and touch it. These are all things I look for in the artists I choose to represent. Join me on a journey of discovery as I share the depths of contemporary talent in Hawaii. -Tiffany DeEtte Shafto Founder, Curator, & Local Art Consultant
Private Home Showings | Members Exclusive Art Exhibits at Hualalai Realty | Online & Private Gallery
Schedule an appointment to visit to our private art oasis in Hawi or shop TiffanysArtAgency.com Tiffany@TiffanysArtAgency.com | 808.747.5882
aloha ALOHA KĀKOU, Patrick Fitzgerald President and CEO
Rob Kildow Director of Residential Sales, Principal Broker
Charlie Parker General Manager, Four Seasons Resort Hualālai
Violet Terawaki Marketing and Public Relations Manager
IN CE LE B R ATION OF HUA L Ā L A I R E SOR T ’ S 25TH A NNIV E R SA RY, we’re inspired to reflect on the rich history of this special destination while looking enthusiastically to the future. The past 25 years have defined the quintessential Hawaiian luxury that is synonymous with Hualālai, and we’re grateful to celebrate this milestone with our ‘ohana. Essential to our resort’s foundation are our Members, who call Hualālai home and were some of the first to see the vision for our one-of-a-kind community. In this issue, we explore the past through the eyes of our longest-serving employees, who’ve crafted Hualālai into what we know it to be today. We also look ahead to the next era of our beloved resort. October 2021 marks the completion of the reimagined premier villas—Hawai‘i Loa, Makaloa, and Ho‘onanea—and the finale of Hualālai’s $100 million–plus renovation. These villas—the first of their kind in Hawai‘i—are the country’s most luxurious accommodations. Each features three to five bedrooms, indoor-outdoor living spaces, expansive lānai with private pools or spas,
HUALĀLAI MAGAZINE Lori Bryan Editor
Mary Franz Art Director
Dora Dalton Copy Editor Contributing Writers
Samantha Brooks Jocelyn Fujii Sheila Gibson Stoodley Margaret Kearns
two levels for more room and optimal views, and Hualālai’s signature Suite Concierge service. In “Home Suite Home” (page 32), you’ll read about their redesign and how we breathed new life and the soul of Hualālai into each unique villa. While such amazing upgrades were underway at the resort, our Hualālai Realty team was running at full speed, beating the previous sales record set in 2007 of $238,990,000 by almost $50,000,000. More important, we added 32 new Members to our ‘ohana. This tremendous achievement speaks to the resort’s incomparable lifestyle and sense of aloha. The last 25 years have seen incredible growth within our community—growth that would not have been sustainable without ownership’s ongoing commitment that Hualālai maintain its position as one of the world’s top resort communities. We applaud all our hardworking employees, some of whom we highlight in this issue, for bringing the structures and amenities to life through their aloha. As we look to the next 25 years, our Members, guests, and employees will guide us forward— for the connections and memories made here are what Hualālai’s legacy rests upon. Mahalo,
Shivani Vora
PUBLISHED BY
Bruce Wallin Chief Content Officer bruce@candrpr.com candrpr.com
Hualālai 72-100 Ka‘ūpūlehu Drive
RIGHT: ANNA PACHEC0
Kailua-Kona, HI 96740 800.983.3880 hualalairealty.com PRINTED IN THE UNITED STATES
Charlie Parker
Rob Kildow
General Manager Four Seasons Resort Hualālai
Director of Residential Sales, Principal Broker, Hualālai Realty
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UNFORGET TABLE MOMENTS IN THE RESORT’S INCREDIBLE QUARTER CENTURY
hualālai
H
ualālai Resort may be awash in luxury, but its beginnings were
Spectacular amenities, premier accommodations, and a committed
decidedly primal. From 1800 to 1801, volcanic eruptions from a
cultural program remain our signature. Our predecessors practiced
mountain called Hualālai poured lava downslope to the ocean,
ho‘okipa—hospitality—and it remains our guiding principle. Aloha is
forming what is now Ka‘ūpūlehu. Beneath the golf courses, architecture,
our aspiration, our identity, and the foundational definition of Hawai‘i.
and greenery that distinguish the resort today remain the footprints
Lava created the landscape, and the original Hualālai team and
and legacy of the people of old. They were fisherfolk and villagers. They
visionaries manifested their inspiration of luxury. Amid the challenges
summoned their gods. They harvested what they could—seafood from
of building a community on an arid landscape of lava, we have endured
the ocean, taro and breadfruit from the uplands. Now, on the 25th anni-
and blossomed. We give thanks to those who have walked these lands
versary of this celebrated resort, we look to the past and honor our pre-
before us and have joined us in forwarding our vision. To that end, we
decessors, who remain the soul and the legacy of Ka‘ūpūlehu.
present here a timeline of the milestones that have shaped Hualālai, and
In 25 years, we have gone from modest meetings in a trailer on a lava
those who recall the beginnings and the evolution of the resort share
field to a lush, modern development enjoying international acclaim.
their memories.
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—JOCELYN FUJII
CLOCKWISE FROM TOP: ETHAN TWEEDIE; ED GROSS; HERB KANE
From Lava to Luxury
milestones
hualālai resort: a timeline
1790 The schooner Fair American is captured at or near Ka‘ūpūlehu, at a time when these lands are
home to their first occupants. Later, the ‘ohana of Ka‘ūpūlehu—families Keakealani and Maka‘ai— live on these lands or frequent them with utmost kuleana (responsibility) to the place.
1800–1801 Hualālai volcano erupts, shaping the coastal
lava-rock landscape that Hualālai Resort will inhabit nearly two centuries later.
1989 A six-story resort under construction on these lands has its lease taken over as Cosmo World buys out IDG and Princess Hotels.
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1992 Cosmo World is bought out by Kajima Corporation, and Hualālai Development Company is formed.
hualālai milestones
> “Our first meeting was in a
tourism—helped us define and
trailer re-creating the resort.
create the authentic hospitality
I have special memories of
experience. At the conference
everyone coming together to
table where we met, his first
work toward a unified vision:
words were, ‘I can feel the mana
we were an ‘ohana (fam-
of this place.’ It was a powerful
ily), assembled on a lava field
moment.
to create a luxury resort—
Jeff Mongan Former vice president (1992–1997), Ka‘ūpūlehu Land Company, aka Hualālai Development Company
“Many gifted people worked together to create this ocean-
Ka‘ūpūlehu resembled an idle
front haven, including Hannah
rock quarry in a broader lava
Kihalani Springer—scholar,
field. As construction was
cultural practitioner, descen-
ramping up, in 1994, the late
dant of Hawaiian royalty—who
George Kanahele—a respected
worked with us for years at
author and adviser on cultural
her up-country ranch, enlightening us on history, cultural practices, and the genealogy of the land itself. Billy Mitchell joined our team, too, as our
—Jeff Mongan
kahu, creating an environment in which aloha prevailed. Roger Harris and Heather Cole
construction of a canoe hālau
worked tirelessly to educate
on the shoreline.
us newcomers about all things
“I recall a team-building
local, the history of the prop-
highlight that brought us
erty, and government proto-
together: we would meet Sun-
cols. Voyager Clay Bertelmann
days at sunrise to outrigger
assisted in programs with the
paddle with Kahu Billy, who
Hawaii Island–based Makali‘i
led us to Kua Bay and back.
voyaging canoe—part of our
In our time on the ocean, we
cultural engagement that led to
were often in the company of
educational programs and the
dolphins.”
hualālai resort: a timeline 1997
1996
1993 The partially built resort is taken down in favor of a plan more befitting of the land and local culture.
Hualālai hosts the first Mastercard Championship.
Hualālai Golf Course—a Jack Nicklaus design— makes its eagerly anticipated debut, and soon after the Four Seasons Resort Hualālai opens its doors. Hualālai also sells its first residential property, as villas and lots are made available for sale.
1999 Kajima purchases phase two of Hualālai, adding 240 acres to the resort. The Four Seasons Resort Hualālai receives the first of 22 AAA Five Diamond awards.
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PORTRAITS: DAN BRANSFIELD; CLOCKWISE FROM TOP: DANA EDMUNDS; KYLE ROTHENBORG; ED GROSS
Hualālai Resort. At the time,
“We would meet Sundays at sunrise to outrigger paddle with Kahu Billy, who led us to Kua Bay and back. In our time on the ocean, we were often in the company of dolphins.”
PORTRAIT: DAN BRANSFIELD; CLOCKWISE FROM TOP: ALEKS DANIELE; DANA EDMUNDS; JOHN RUSSELL; PGA
Mitsuyoshi “Yoshi” Tamura Former assistant treasurer (1992–2007), Ka‘ūpūlehu Land Company, aka Hualālai Development Company/ Kajima Corporation
> “In 1995, the first pads of
misinterpreted by the local
velvety grass—designated to
press. It really hurt us, as we
be the future Hualālai Golf
sincerely thought it would be
Course—were placed onto
best for the donkeys, as well as
topsoil imported from Waimea.
for the golf course.
The donkeys, who abandoned
“Everyone on our team wanted
the coffee plantations to roam
Hualālai to be a genuine Hawai-
Ka‘ūpūlehu freely, came in
ian resort imbued with the spirit
joy and innocently feasted on
of aloha. We built the Ka‘ūpūlehu
the grass. After consulting
Cultural Center as a symbol of
with wildlife authorities, we
our dedication to Hawaiian cul-
decided to transport them to
ture, and under the stewardship
a Waimea ranch, where they
of Earl Regidor, it thrives. My
were expected to live a better
daughter still proudly cherishes
life. They went by helicopter,
her Hawaiian name, Maile, given
which required some gentle
to her by Auntie Cynthia, one of
lifting. Sadly, our efforts were
the center’s founding kūpuna.”
2002 The Hualālai Club membership program is introduced. The front nine holes of the Weiskopf Golf Course—now the Members-only Ke‘olu Golf Course—open.
2001
2003
Hualālai Coffee Company opens.
Hualālai Canoe Club— the first of Hualālai’s
“We built the Ka‘ūpūlehu Cultural Center as a symbol of our dedication to Hawaiian culture, and under the stewardship of Earl Regidor, it thrives.” —“Yoshi” Tamura
two Members-only clubhouses—greets its first guests. Residents of Hualālai form the resort’s charitable Ohana Foundation benefitting employee families.
2004 The back nine holes of the Ke‘olu Golf Course are unveiled.
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hualālai milestones
Colin Clark Former regional vice president and general manager (2017–2020), Four Seasons Resort Hualālai
> “During my time at Hualālai, there were very deep
up. As he stopped the ATV and
opinions about the Mauna
pointed to the structure, Kim
Kea Thirty Meter Telescope.
announced proudly, ‘A lot of
We formed a gathering of 80
things will change here, and this
of our ‘ohana, allowing every-
partially built metal in the sky is
one to speak freely with no
“Hualālai still adheres to the spirit and aesthetic of the book that inspired us, Under the Hula Moon, by Jocelyn Fujii.”
the antithesis of what we will be.’ Now, some 25 years later, we can
Toni Alexander
all look around and agree that his words were prophetic. Thank-
President and creative director, InterCommunications
fully, Hualālai is like no other place. It still adheres to the spirit
> “The day I first set foot on the
and aesthetic of the book that
project, while taking a tour of
inspired us, Under the Hula Moon,
the property on one of the ATVs
by Jocelyn Fujii. Hualālai led the
with [Hualālai Development
way in being not just another
Company’s president] Kim Rich-
resort in Hawai‘i, but a truly
ards, I saw the [unfinished] hotel
Hawaiian resort embracing things
structure from the previous
organic and natural and, most of
owner. It had remained in the
all, staying true to history.”
—Toni Alexander
boundaries. Instead of having the senior people on stage, everyone sat in a circle. Emotions ran high, yet we all left the gathering knowing that we are even stronger together, and that everyone’s opinions and thoughts were important to each of us. We became even more united, bolstered by a shared sense of caring. I am confident that those who attended remember the loving atmosphere, too.”
hualālai resort: a timeline 2006 Hualālai Investors LLC takes ownership of Hualālai Resort. Ke‘olu Clubhouse opens.
2009 The newly renovated Beach Tree restaurant and Seaside Boutiques open; the revamped Hualālai Sports Club and Spa are
now twice their prior size at 28,000 square feet; and the Four Seasons unveils 20 new “Bridge” Suites.
2011 A new adults-only swimming pool and swim-up bar take center stage in the resort’s post-tsunami, enhanced Palm Grove area.
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2012 Fresh off a makeover, Pahui‘a reopens as ‘Ulu Ocean Grill.
2013 TripAdvisor ranks the Four Seasons Resort Hualālai the number one “Top Luxury Hotel in the World.”
PORTRAITS: DAN BRANSFIELD; TOP: ETHAN TWEEDIE; BOTTOM LEFT/RIGHT: DON RIDDLE
ground, reaching several floors
“We all left the gathering knowing that we are even stronger together, and that everyone’s opinions and thoughts were important to each of us.” —Colin Clark
Kathleen Horrigan Former general manager (1996–2006), Four Seasons Resort Hualālai
> “Overseeing the opening as general manager was a privilege and undoubtedly the pinnaPORTRAIT: DAN BRANSFIELD; TOP: KECK OBSERVATORY; BOTTOM LEFT/RIGHT: ETHAN TWEEDIE
cle of my Four Seasons career. Everything came together in the most magical way. From a barren lava field grew the most
“The employees are astonishing in their authenticity, diversity, commitment to the culture, and the openness of their hearts.”
beautiful resort and residential community. Of course, the most important aspect of the success of Hualālai is the people. The employees are astonishing in their authenticity, diversity, commitment to the culture, and the openness of their hearts. When we opened, Isadore Sharp said Hualālai was ‘the first of a new generation of resorts.’ It continues to set the
—Kathleen Horrigan
standard for luxury residential and resort experiences.”
opens with two new bocce ball courts.
2016 2015 Ke‘olu Golf Course boasts newly remodeled and expanded comfort stations, and the Hualālai Trading Company (with Hualālai Coffee Company inside)
Hualālai’s tally of residential properties sold reaches 193 villas and 181 lots/homes.
2017 An additional swimming pool plus new decks and
seating emerge at the enhanced Hualālai Canoe Club.
2019 Condé Nast Traveler puts the Four Seasons Resort Hualālai at the top of its Gold List, ranking it number one in Hawai‘i.
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2020 The Hualālai Golf Hale debuts, and a renovation of the Hualālai Golf Course is completed.
2021 Hualālai celebrates the completion of a resort-wide renovation,
including new and improved suites—for a total of 249 rooms—at the Four Seasons and an upgraded King’s Pond replete with a new pool and marine center.
HUALĀLAI
THEN & NOW
A QUARTER CENTURY SINCE ITS GRAND OPENING, THE CELEBRATED RESORT ON HAWAI‘I’S KONA-KOHALA COAST HAS NEVER BEEN BETTER. B Y L O R I B R YA N
rowsing through then-and-now photographs of Hualālai placed side by side makes a closer look brings something less obvious into focus: the Hualālai community’s ethos of kulia i ka nu‘u. The credo of Queen Kapi‘olani in the late 19th century, the Hawaiian phrase means “to strive to reach the summit,” and it’s through such purposeful effort that Hualālai not only meets but surpasses what continue to be the highest of expectations. Twenty-five years and counting, the majestic property—fresh off a multimillion-dollar renovation—takes island living to the next level.
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TOP: ETHAN TWEEDIE; BOTTOM: ED GROSS
clear that, from the outset, the resort has had the advantage of a sublime location. But
Historic Hawai‘i Long before the Four Seasons Resort Hualālai made its debut in 1996, the hotel’s grounds were home to an ancient fishing village, and reverence for those roots remains palpable. Among the myriad features of Hualālai Resort’s 865 acres (above, an aerial view over the Hualālai Golf Course, and left, an early-1990s look at the land pre-Hualālai) is the Ka‘ūpūlehu Cultural Center, where you can learn about the ancient Hawaiians’ first arrival in the islands, craft a hula skirt from ti leaves, or participate in a traditional Hawaiian chant called an oli. “Our guests just want to be immersed in the Hawaiian culture,” says the center’s longtime manager, Earl Regidor. “They like hearing the stories of Hawai‘i’s ancestors. From the plants to the ocean, they took only what was needed, and that way of life allowed the communities to thrive.”
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hualālai then
&
now
Royal Blue The clear blue water at the newly enhanced, swimmable King’s Pond looks so inviting, you won’t hesitate to dive right in every time you’re there, thanks to improvements at the site of the original swimmable pond (above). The pond—a 1.8 million-gallon aquarium where guests can float alongside 1,000-plus tropical fish and sea creatures—now has a pool (right) at its very edge, giving swimmers another perch from which to peer at sea turtles, Kainalu the spotted eagle ray, and more. Seeing marine life up close also is possible at Kumu Kai, Hualālai’s new 400-square-foot marine center, where tide-pool talks and squid dissections are part of the program.
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INSET: DON RIDDLE; MAIN: ETHAN TWEEDIE
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hualālai then
&
now
Suite Sensation If you stayed in the Four Seasons Resort Hualālai’s premier accommodation, the Hawai‘i Loa Presidential Villa, say, 10 years ago, among your most vivid memories might be the mesmerizing Pacific Ocean view from the large private deck. Today, the deck remains, as does its breathtaking vista, but it has been expanded and the villa itself is different—delightfully so, with modern styling and a host of current conveniences. Revitalized during the resort’s recent renovation, Hawai‘i Loa now has a spacious second-story master bedroom—the only bedroom with a bed that faces the ocean—replete with an expansive master bathroom and so that as many as six guests can soak up the sun from the deck or walk straight out to the breaking surf. The standalone villa offers direct beach access.
INSET: ROBERT MILLER; MAIN: NIKOLAS KOENIG
an indoor-outdoor living room,
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hualālai then
&
now
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Natural Beauty The Hualālai Golf Course unfolds along the coastal lava rock so beautifully, you could imagine the 7,100 yards just naturally occurred there—unless, of course, you are golf starter Derek Haspe. Haspe has been with Hualālai from the very beginning—he joined the staff in December 1995, before the course’s 1996 debut—and he witnessed firsthand much of the painstaking work that went into creating the inimitable property. Before coming aboard at Hualālai, he’d been looking for what he describes as “a little change of scenery” from his work on computers and drafting boards in an architectural office, and he’d golfed since he was a kid. Hired by the resort to work in golf operations and quickly appointed to golf starter, the Hawai‘i Island native has never looked back. Course conditions, maintenance, how the greens are rolling—he’s up on all of it, including changes made during the resort’s recent renovations. “The fairways are pristine with paspalum turf and have expanded INSET: ED GROSS; MAIN: EVAN SCHILLER
by wrapping around the bunkers,” he says. “The greens have added subtle angulation to make the experience enjoyable for beginners as well as casual golfers, and yet challenging for avid golfers.” Look to Haspe to get you ready for an unforgettable 18 holes.
hualālai then
&
now
Sea Change When the beloved Hualālai Canoe Club reopened in 2017, there was much more for the club’s Members to love. A thoughtful renovation of the retreat had brought forth a second ocean-view swimming pool, several expanses of ipê decking, plenty of additional lounge seating, and a new Alaka‘i Nalu Adventures center. Longtime Hualālai employee and Alaka‘i Nalu member Daniel Perez has witnessed the evolution over the years. “I like variety, I like change, and I don’t like to do the same things over and over again,” says the expert waterman from Kohala. Still, he has his favorites. “Canoeing is probably extra-extra special to me—the outrigger canoe—because it originates with my people, the native people, and it’s connected to history.”
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CLOCKWISE FROM BOTTOM: ETHAN TWEEDIE; KATSUHISA KIDA; ROBERT MILLER: DON RIDDLE
Room to Play Accommodations at the Four Seasons Resort Hualālai have always been geared toward guests’ complete comfort and enjoyment, but today’s rooms and suites are the most accommodating yet, taking full advantage of modern design touches while staying close to the resort’s authentic Hawaiian roots. All 249 hotel rooms have been remade, retaining the Kona up-country style but updating it with a decidedly modern flair. Contemporary furnishings make for an instantly welcoming environment. You’ll find 65- or 75-inch TVs in the new media walls, which also house a food-and-beverage experience tailored to the individual guest, and in the new bathrooms, granite has been replaced with travertine-type marble. The rooms feature indirect, dimmable lighting to enhance the mood, and on the suites’ outdoor terraces, new lounge furniture provides a perfect spot to watch the sun set over the Pacific.
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hualālai then
&
now
Pond to Table In 2015, a Los Angeles Times article described a “posh resort on the Big Island of Hawai‘i” that was “giving new meaning to the words ‘fresh seafood.’ ” The writer was referring, of course, to Hualālai and the tasty oysters cultivated on-site in the resort’s Pūnāwai Lake. Today, the story continues, with the number of oysters raised in Pūnāwai having grown from 9,000 six years ago to some 60,000 today. It was 2003 when marine biologist David Chai, Hualālai’s longtime director of natural resources, oversaw the digging of Pūnāwai (above)—the manmade 3 million- gallon saltwater pond. It was even earlier, back in 1990, when he surveyed the land to ensure that the eventual resort would preserve and rejuvenate any existing ponds. Today, Pūnāwai is an award winner, recognized by the Environmental Protection Agency in 2005 for its design innovation, and the bivalves it produces are hailed by chefs and diners alike at the resort’s restaurants.
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CLOCKWISE FROM TOP LEFT: VIOLET TERAWAKI; KYLE ROTHENBORG; DANA EDMUNDS
Best Dressed For years, shopping at the resort’s upscale emporiums has
from women’s and men’s designer apparel, resort wear,
been part of the unique Hualālai experience—and, like the
and jewelry to athletic equipment and one-of-a-kind art-
entire resort, these standout shops get even better with
works and gifts. Especially popular are the shops’ seasonal
the passage of time. Today, Seaside Beach (above right)
trunk shows, where Hualālai Members and guests peruse
and Seaside Luxe, along with the Club Shop and Tennis
the latest wares from some of the world’s top designers
Shop and the Hualālai Trading Company, offer everything
and brands.
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HUALĀLAI’S 25-YEAR EMPLOYEES 1. Kahu Billy Mitchell 2. Terry Lynn Silva, Sammie Shafer 3. Scott Donager, Kalai Carey 4. Violet Terawaki, Sherri Fernandez 5. Ellen Carvalho
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THIS SPREAD: ANNA PACHECO
Tried &True Loyal employees who’ve been with Hualālai from the start share what makes the resort feel like home. BY SHEILA GIBSON STOODLEY
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tried & true 1
A number of talented
Seasons Resort Hualālai. He staffs the gatehouse from 5:30
and dedicated employees have been with the Four
a.m. to 1:30 p.m., lifting the bar to admit you to the property.
Seasons Resort Hualālai since its debut 25 years ago,
“Familiar faces make my job easier,” he says. “When you’re
and it is their heartfelt service to Hualālai’s Mem-
familiar with the homeowners and the employees, it’s like
bers and guests, and to each other, that makes the place
a family. We all know each other’s names. It’s so cool, and so personal. There’s no awkwardness. It’s so comfortable.”
their striving to make your meal, your round of golf, your
Singson is equally comfortable welcoming to Hualālai the
meeting, your much-needed respite, your time in Hawai‘i
“celebrities that come over here, people I see in the news,
the best it can be. Though their jobs differ, through their
princes from Saudi Arabia, members of Congress, movers and
varied work they bring to you the same warmth, caring,
shakers, sports legends—I get to meet them all, because I’m the
and generosity of spirit—the spirit of aloha. Thankfully,
only entryway,” he says. “I don’t have a long interaction, but
they’ve remained with Hualālai for a quarter century—52
I greet them all. Where else can I get a job like that? I love it.”
stalwart staff members whose unwavering devotion and ser-
Brozie Ambrosio, superintendent of golf maintenance,
vice we honor in the images and captions on these pages.
wakes at 2:30 a.m. at his home on the other side of the island
You know Kapena Singson, even if you don’t recognize his
and commutes for 100 minutes to ensure he starts work at
name. His is the first face you see when you arrive at the Four
least two hours before the first tee off at 7:30 a.m. at the
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THIS SPREAD: ANNA PACHECO
truly special. Simply put, you feel the love. You benefit from
2 3
25-YEAR EMPLOYEES 1. Leonard “Brozie” Ambrosio, Tiani Jardine (granddaughter), Tia Harris (daughter) 2. Lila Roback, Esther Rosales, James Cantyne, Charlie Long, Jane Hashimoto 3. Vivian Tobias 4. Summer Hai-Kelly, Franklin Weiser, Momi Okamoto 5. David Chai
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tried & true and monitor the anchialine ponds on the land that eventually became
the course on any given day. So many of them return again and again to
Hualālai. “The pools are unique in the United States; they’re only in
play Hualālai, he says, because of his staff’s dedication to making the golf
Hawai‘i. They move with the tide, but have no connection to the ocean,”
course immaculate. Ambrosio and his crew of 19 mow the grass, rake
says Chai. “Different animals live in them that are found nowhere else in
the bunkers, and add water to dry places and remove it from wet places.
the world.” He cleared out mud, sand, and vegetation that weren’t native
“My favorite part of the job is observing what the staff does. Some guys I
to the ponds and ultimately created a robust natural filtration system.
like to watch mowing the fairways and the greens; it’s amazing how they
Later, in 2003, he installed a 3 million–gallon pond, Pūnāwai Lake, near
keep the lines straight,” he says, referring to the patterns mowers impart
the fifth hole of the resort’s Members-only Ke‘olu Golf Course. The lake
onto the grass. “That takes talent. It makes me feel proud inside, what
doubles as an aquaculture site: if you’ve ordered oysters from a resort
we do here—we did this, and it looks awesome. Admiring and enjoying
menu recently, Chai likely deserves thanks for the meal.
the fairways and greens that make the execution of each shot amazing—
Science can be a solitary pursuit, and the notion of working full time
this is what makes the Hualālai Golf Course a memorable experience.”
at a luxury resort wasn’t on Chai’s radar when he was studying for his
The resort’s director of natural resources, David Chai, knows some-
master’s in geology at the University of Hawai‘i way back when. “Before I
thing about memorable experiences, too, thanks to his uncommon posi-
was here, I worked solo. I was independent,” he says. “Now I have five staff
tion in the realm of hospitality. In 1990, he was recruited to restore
under me, and four have marine biology degrees. I’ve learned to do more
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TOP RIGHT/BOTTOM LEFT BY ANNA PACHECO, TOP LEFT/BOTTOM RIGHT DANA EDMUNDS
resort’s 18-hole Hualālai Golf Course. Between 150 and 200 golfers play
Hualālai Heroes
How resort employees’ quick actions helped save a life.
“We saved his life. It’s one of the highlights of my career. We saved his life.”
Security employee Kapena Singson has seen many mishaps in his 25 years at the Four Seasons Resort
KAPENA SINGSON
Hualālai gatehouse. Most
(pictured below right)
are simple accidents, but one that took place in 2019 stands out. After unhitching his trailer of vendor’s goods at the resort, a driver helming a truck cab turned around and headed for Singson’s gatehouse. Between making the delivery and moving to depart, the driver suffered a heart attack that rendered him unconscious, with his foot pressing the gas pedal. “He went right over the speed bump, and I thought, ‘What the hell is going on?’” Singson says, recalling that the cab continued rolling for about 100 yards before crashing into a lava field on the property. Singson and his colleagues in the gatehouse grabbed a medical kit, ran to the vehicle, and extracted the man, whom they found leaning against the driver’s side window. They performed CPR, applied electric-shock paddles, and administered oxygen. “We saved his life,” he says. “It’s one of the highlights of my
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career. We saved his life.” Singson hasn’t seen the driver since, but a month after the incident, the
25-YEAR EMPLOYEES
man’s wife and some of his
1. Doug Schulman, George Glyn 2. Dominic Cacal, Marilyn Tanabe, Rudy Delos Santos, Clifford Buendia 3. Loida Enriques, Derek “Brown Bear” Haspe, Jan Stegehuis 4. Amy and Earl Regidor 5. Ken Stover, Lloyd Mendes, Rebecca Hill, Kapena Singson
coworkers visited the resort gatehouse to express their gratitude with a gift bag, thank you note, and Life Savers candy. —S.G.S.
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2
tried & true 1
25-YEAR EMPLOYEES 1. Pranee Cook, Honey Girl Martinez, Estrella Enojardo 2. Gene Macion, Jim Murray 3. Rey Simpliciano, Cora Venzon, Maggie Viloria, Mitchio Nedic 4. Kahu Billy Mitchell, Jenny Mitchell (spouse) 5. Mike Navarro, Kalani Ignacio, Preciliano Soria, Mel Palea Jr., Glen Nagata, Chance Lincoln 6. Jurenne Tenorio
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“I don’t want to retire. I really don’t want to. I love what I do, and I love the people I work with.” MOMI OKAMOTO
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ALL PHOTOGRAPHY BY ANNA PACHECO, EXCEPT FOR INSET: DANA EDMUNDS
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with others, to work all together for
office pink while she was away on vacation. “Everything was put back
a common goal. That goal is to edu-
in the right place—they took pictures to make sure; they told me the
cate anyone interested in learning
hardest part was picking a pink I would like,” she says. “I look forward
about our natural resources, on the
to coming here and working with my coworkers. We’ve developed close
land and in the ocean. Any of our
relationships with each other in the department.”
programs will teach you a little bit
That feeling of closeness, of ‘ohana (family), is also familiar to staffer
of the ocean, marine life, or land
Momi Okamoto, who has four children, 16 grandchildren, and 13
while you’re having fun.”
great-grandchildren, but her Four Seasons Resort Hualālai colleagues
For Marilyn Tanabe, an adminis-
know her as Auntie Momi. If you’ve called the resort to ask a question
trative assistant in the resort’s engi-
or arrange a wake-up call, chances are you’ve heard her voice. From the
neering department, days are about
instant her shift begins at 6 a.m. and for the eight hours that follow, she
preventing potential disasters and
is busy—so busy that she struggles to pinpoint the number of calls she
providing the special touches that
typically handles. She enjoys helping guests with whatever they need
make guests feel comfortable. If you’ve ever lost your wedding ring,
and ensuring they’re connected to the right department to make their
engagement bracelet, or other cherished jewelry down the drain at the
stay comfortable and stress free. Whether a bride needs a last-minute
Four Seasons Resort Hualālai, Tanabe probably sent the plumber who
adjustment to her wedding gown—this has happened many times—or
rescued it. Or maybe she saw to it that your broken shoe or sandal was
a groom needs a spot removed from a suit, she sends the right person
repaired when you needed it to complete the perfect outfit for a special
to their room to make their special day extraordinary.
evening. Small tasks, perhaps, but they matter. The greater measures
Okamoto half-jokingly proclaims she’ll stay on “as long as I have
of support are also important, of course. Tanabe will find you or your
two front teeth and can say ‘Hello, Four Seasons Hualālai,’ ” but she
family member a medical bed during your stay if you request one, or
knows her working life will end as a new chapter begins. “I don’t want
extended safety railings for help going up and down to your guest room.
to retire. I really don’t want to. I love what I do, and I love the people
Going the extra mile for guests is Tanabe’s specialty, so her fellow
I work with,” she says. “We’re there for each other. We laugh. It’s fun.
ninjas did the same for her five years ago, surprising her by painting her
There’s no place like the Four Seasons Resort Hualālai. There isn’t.”
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Each new villa takes in stellar sea views. Here, a deck off the Hawai‘i Loa Presidential Villa is a natural extension of the indoor living areas.
BY SAMANTHA BROOKS PHOTOGRAPHY BY NIKOLAS KOENIG
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Hualālai opens up new possibilities with its trio of top guest villas.
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f the guiding aesthetic behind the Four Seasons Resort Hualālai’s new villa-style suites is “less is more,” it’s because some things have been intentionally left out and not a thing is miss-
ing. For starters, each accommodation’s recent renovation focused on only the most thoughtful, purposeful amenities. Designers from the San Francisco–based firm BAMO reimagined each suite for multigenerational family travel, with indoor-outdoor flow and spaces that prioritize entertaining and maximize connection with the surroundings. “Our goal was to create an enhanced suite product that feels like your favorite home,” says Patrick Fitzgerald, Hualālai president and CEO. “We wanted to fill [the suites] with energy and create more of a residential feel,” adds Jay Uyeda, Hualālai’s vice president of development. “But, of course, our goal is to always take advantage of our amazing location.” Indeed, “the ocean is very present throughout the entire guest experience,” says Fitzgerald. Each suite overlooks crashing waves, expanses of sea, or the resort’s lush landscaping and ponds. Here and on the next pages, we go inside—and outside—the three suites, which were completed in September.
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home suite home
> Of the three suites, the Hawai‘i Loa Presidential Villa is closest to the ocean. It not only features direct beach access, but also affords 5,500 square feet of space that flows seamlessly from indoors to out. “When you slide back the lānai pocket doors, the whole living room opens onto the terrace,” says Michael Booth, a founding principal of BAMO. “We expanded and rearranged the existing decks so that, when you arrive, the big wow factor is the view directly out to the ocean.” The two-story villa is “very special” for its “proximity to the water combined with the quality of the finishes,” says Fitzgerald. It offers four bedrooms, including a new second-floor master suite featuring a window-wall that optimizes the vistas. “This is the only bedroom where the bed faces the ocean,” says Uyeda. “You have views to the sea, but also to the north and northwest. Even in the bathroom, there is space in between the vanity mirrors so that you can look out to the views.” Features such as a freestanding bathtub, indoor shower with dual heads, outdoor shower, and expansive custom closet exude a residential feel. Other elements have been kept intentionally minimalist. “We designed these accommodations to host three generations of families, likely here for 7-to-10-day vacations,” says Booth. “We felt strongly that taking up space with a large kitchen wasn’t the way to maximize usage.” Thus, the design team opted for a well-stocked pantry and prep area along with large, comfortable spaces for gathering, lounging, and connecting. “Throughout all of the new suites,” he adds, “we eliminated the formal dining rooms, which we noticed were always going unused. Instead, we pushed the dining outside, which is where everyone wants to be.”
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Pocket doors in this bedroom of the Hawai‘i Loa Presidential Villa open to let in sweeping Pacific Ocean views. At the foot of the bed, a TV rises from the cabinet at the press of a button.
home suite home
Large media walls indoors and generous seating outdoors are among the elements that merge seamlessly in the Ho‘onanea Villa.
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> Also overlooking the ocean, the Ho‘onanea Villa is all about flexibility. Guests can use the single-story freestanding suite as a one, two, or three bedroom, depending on their needs. Amenities include outdoor living and dining areas, a second-floor sundeck, plunge pool and hot tub, firepit, and various daybeds. “There’s a lot of privacy here,” says Uyeda. “You can really enjoy these outdoor spaces without feeling like you’re on view for other people to see.” Guests will also enjoy the styling of Ho‘onanea and the other two suites. “We had a nickname for our design aesthetic here,” says Booth. “The Big Island is so different—it’s not Honolulu, it’s not Wailea. Here, you’re immersed in lava rock, stretches of greenery, and expanses of undeveloped space. We called the style we were designing Kona Ranch.” The look embraces large-scale furnishings and color schemes that mimic Hawai‘i Island’s black lava stone and deep blue sea. Rich mahogany pairs with teak—woods accented by a textile palette of white, black, sky blue, and foliage green.
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home suite home
> Located amid luxuriant greenery near the resort’s sea-life-filled Waiakauhi Pond, the Makaloa Villa offers up to five bedrooms. The ocean-view suite—Hualālai’s most secluded—boasts a private pool, hot tub, and expansive second-floor outdoor living room, and the villa’s five bedrooms have large walk-in closets, well-appointed bathrooms, and, on the lower floor, outdoor lava-rock showers. A new focal point is the light-filled, two-story entry leading to the open-flow living room, which offers pond and sea views. “We pulled out the front of the building to create a new arrival experience here with a big foyer and grand staircase,” says Uyeda. “I can’t think of another resort that has a hotel unit with an upstairs-and-downstairs experience like this, that’s also in proximity to the ocean and offers the quality of fixtures and finishes you see here.” Although the new suites trio is but one aspect of the resort’s multimillion-dollar renovation, their redesign is a standout. “The property has such a loyal following that we really wanted to respect the heritage of Hualālai and what makes it unique,” says Booth. “We hope that it sets the standard for hotel accommodations in the future.”
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The Makaloa Villa highlights a dramatic new entryway, private outdoor pool, and second-floor lānai, among other amenities.
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FOR TWO LONGTIME HUALĀLAI CHEFS, FINE CUISINE BEGINS WITH THE FLAVORS OF THEIR CHILDHOODS. BY SHIVANI VORA
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JAMES EBREO, FOOD IMAGES: ANNA PACHECO; ERIC GARRETT: DANA EDMUNDS
Chefs Ebreo and Garrett dazzle with fresh takes on everything from poke bowls to Waimea baby green salads—and beyond.
James Ebreo
Eric Garrett
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Big Island beef tartare at Hualālai Grille
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ingredients of success ood is of the essence at Hualālai. For 25 years, the resort has been
Ebreo’s hot rock appetizer
making the cuisines of its restaurants a top priority, and accolades from the likes of Wine Spectator and Food & Wine have ensued. Today, seven stellar dining venues and a dynamic team of more than 50 chefs and line cooks create experiences that stay with guests long after the dessert plates have been carried away. Two of these chefs—James Ebreo, a 22-year veteran of the team, and Eric Garrett, with 19 years on staff—know especially well how to craft an unforgettable Hualālai dining experience. But aside from being long-standing resort employees, they have something else in common: Each chef draws on his childhood influ-
CHEF’S CHOICE
ences to make delectable dishes that are both
They’ve created hundreds of recipes
culinary experience,” says Ebreo. “It brings
worldly and world class.
during their tenures at Hualālai Resort,
together everything I love about food—
but that doesn’t mean chefs James
ginger, garlic, Asian flavors, and fun.”
Ebreo, executive sous chef and overseer of four restaurants at Hualālai, was born on Hawai‘i’s Hāmākua Coast and grew up on a sugarcane plantation, where he was surrounded by vari-
Ebreo and Eric Garrett don’t have their For Ebreo, it’s his hot rock at Hualālai
to Hawai‘i more than 15 years ago, the
Grille. The dish’s raw and thinly sliced
dish presents thinly sliced local fish
American Wagyu beef and locally
drizzled with truffle oil and soy sauce
caught kanpachi fish are presented side
and finished with Hawaiian sea salt for
cooking styles from a young age,” he says, “and
by side on a single plate, along with a
a bit of umami—Garrett describes it as
ginger and garlic became the foundation to every
hot lava stone. Diners sear the proteins
“crave-able.” “I got introduced to Asian
to their liking on the rock using chop-
flavors when I arrived and started exper-
sticks, then top them off with garnishes
imenting with recipes,” he says. “This is
such as a Thai dipping sauce or Ebreo’s
one of the dishes from that time, and it’s
famous chimichurri.
been on the menu ever since. I’ve seen
ous Asian ethnic groups, including Filipino, Japanese, and Chinese people. “I adopted their
recipe; they continue to be today.” These two ingredients find their way into almost all of Ebreo’s recipes. His wildly popular Ora King salmon at Hualālai Grille, for one, has a gingery honey glaze. Then there’s his Asian
“I came up with this around eight years ago when I wanted to offer an interactive
pesto, with ginger, garlic, and green onions, spooned over a steamed local fish like opakapaka or mahi mahi.
Garrett’s yellowfin ahi tataki
While Ebreo’s love for Asian flavors hasn’t changed, his style and his menus during the last two decades have evolved. “When I started the Hualālai Grille in 1999, our cuisine was THIS PAGE: DANA EDMUNDS; OPPOSITE: ANNA PACHECO
For Garrett, yellowfin ahi tataki is the top pick. Devised when he first came
favorites.
described as food for the soul—stir-fry, salads, pizza and pasta, and anything that reminded you of a home-cooked meal,” he says. “We later featured a well-known chef, Alan Wong, and the cuisine evolved into Hawaiian regional cuisine; his Asian background inspired his menu. Then, we adapted to the needs of our guests with Pacific Rim cuisine and used more local products from the island, which led us to our current American steakhouse cuisine with fresh island fish and produce.”
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diners order two and even three just for themselves.” —S.V.
ingredients of success Today Ebreo increasingly focuses on produce, seafood, and other ingredients from Hawai‘i. “As the years have passed, I’ve realized more and more that I can rely on the bounty around me rather than look to imports,” he says. “Every dish I create has to have a local flair or ingredient.” This Hawaiian touch is evident in Ebreo’s addictive brussels sprouts. Blanched, deep fried, and tossed with fish sauce and sriracha, they’re a nod to the Asian influence that permeates the island. His beef tartare is akin to the classic French version but presented with Hawaiian taro bread instead of the traditional crostini. Local chilis give his chimichurri just the right kick of spice and make for an ideal steak sauce. Ebreo’s current menu at Hualālai Grille is almost entirely gluten free, and his vegan dishes are a hit with both omnivores and non-meat eaters. “We’re well known on the island as one of the best steakhouses in west Hawai‘i,” he says. “Using the best-quality meats available, along with local produce, we satisfy not only meat eaters but also pescatarians and vegetarians. I’m offering more gluten-free and vegan dishes
At Hualālai Grille, guests can pair a perfectly cooked tomahawk rib eye, rack of lamb, or chateaubriand with salsa verde, chimichurri, and other sauces created by Ebreo or Garrett.
because that’s what guests want today.” His tempeh with Moroccan stewed vegetables and jasmine rice is among the most ordered entrees, as is the grilled portobello mushroom with cauliflower fried rice. Steak eaters ordering vegan dishes? Yes, Ebreo makes it happen. Like Ebreo, Eric Garrett has Hualālai home-
‘TIS THE SEASONINGS
owners and hotel guests returning time and again for his cuisine. The chef de cuisine of
Fresh from the resort kitchens of Hualālai’s own James Ebreo and Eric Garrett, these condiments are sure to spice up your favorite at-home dishes.
the Residents’ Beach House—an all-day casual beachfront restaurant centered on seafood— Garrett grew up in Monterey, on California’s
Chimichurri Sauce
Honey Tamarind BBQ Sauce
From James Ebreo, Hualālai Grille’s executive sous chef
From Eric Garrett, Residents’ Beach House’s sous chef
Ingredients
Ingredients
½ oz.
1 cup
garlic
½ cup ketchup
2 oz.
¼ cup soy sauce
Italian parsley
everybody did, and the Salinas Valley, where most of the produce in the country grows, was a short drive away,” he says. “I learned how to cook with access to so much incredible seafood
honey
½ oz. shallots
Central Coast. “Fishing was something that
and vegetables and fruits.” These early experiences were formative, shap-
4 tsp. finely diced ginger
ing Garrett’s culinary philosophy of cooking with
½ tsp. sambal
2 tbsp. tamarind concentrate
what’s seasonally available, because, in his words,
2 oz.
red wine vinegar
1 tsp.
chopped garlic
“it’s always going to be the freshest and tastiest.”
4 oz.
salad oil
1 tsp.
sambal
He also was surrounded early on by Latino, Ital-
Place all ingredients in blender.
Place all ingredients in blender.
Blend until smooth. Add salt and
Pulse until smooth.
ian, and Central American influences, which he infuses into his creations today. His menu at the Residents’ Beach House features fish tacos,
pepper to taste.
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THIS SPREAD: ANNA PACHECO
½ oz. basil
The Residents’ Beach House’s Chinese-style steamed local catch
Hualālai Grille’s tomato salad
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ingredients of success and develop long-lasting friendships.” After a few years, the restaurant was also offering dinner for Members seven nights a week, and today dinner is open to hotel guests as well. “Many hotel guests discover the Residents’ Beach House during a stay and continue to return on subsequent visits, so we’ve developed a kind of following that continues to this day. Just a few days ago, a couple from New Jersey staying in the hotel told me, ‘We’ve been coming to the Residents’ Beach House for 12 years. It’s our favorite spot at the resort, and we look forward to coming back every year.’” There’s certainly much to look forward to, from what Garrett refers to as the restaurant’s “aloha spirit, warm atmosphere, and familiar faces” to the chef ’s own expansive culinary repertoire. His riff on a typical English fish and chips highlights beer-battered locally caught ono—he notes that it’s “a constant best seller”— while his dinner lineup is a long list of heartier entrees, some inspired by Asian cuisine. Standouts include a vegan Thai yellow coconut curry with vegetables such as kabocha squash. “There’s always something seasonally available from the Big Island that we can work onto our menu,” he says. For his art, Garrett relies on three cooking staples: garlic, shallots, and vinaigrettes that double as salad dressings and marinades. “I can add flavor to any dish using these ingredients,” he says. He makes staying at the forefront of the food movement and how travelers like to eat a priority: “I often hear from Members that the Residents’ Beach House is the first place they like to come after a long flight, to enjoy a cold drink Hualālai Grille’s Ora King salmon
and something tasty to eat.” His lighter cooking techniques reflect how plugged in he is. “People today are very interested
tomatillo salsa, and pico de gallo served with
in eating clean and healthy—they don’t want a
blue corn chips.
stick of butter in their food; I’m definitely focused
“When I started at the Residents’ Beach House
on giving our diners delicious dishes that are also
in 2002,” Garrett recalls, “it and Hualālai Grille
light,” he says. “Unchanged over my 19 years here
were the only two club restaurants on the prop-
is the freedom to create and cook what we feel
erty, and Residents’ Beach House was strictly
the guests will really enjoy.” Indeed, the guest experience is at the heart of
until sunset. But we did a weekly residents’ recep-
every Garrett or Ebreo culinary creation. How
tion where we got to create and offer a variety of
fortunate Hualālai guests are that each chef
small plates, and it was a great opportunity for
brings so much of his own experience to his care-
the restaurant staff to connect with Members
fully curated dishes.
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ANNA PACHECO
lunch for Members and hotel guests, 11:30 a.m.
WILLMANINTERIORS.COM
P: 808/887-1719
Unforgettable Experiences from
Mauka
DANA EDMUNDS
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to Makai Whether your chosen diversions deliver you to the resort’s mountainside, ocean-side, or someplace in between, your time at Hualālai will be well spent. BY M A R G A R E T K E A R N S
unforget table experiences
The question is never what to do at Hualālai but how to fit it all in.
Ways to Play Started in 1995 as Ambassadors of Aloha overseeing water safety and outrigger canoeing and surfing and sharing the stories of this place, Hualālai’s Masters of the Waves—better known as Alaka‘i Nalu (alakai nalu.com)—has grown into one of the most comprehensive ocean sports programs in Hawai‘i. Now this team of expert watermen and
For 25 years, Hualālai has raised the bar for luxury resorts worldwide,
women, who operate from their oceanfront base adjacent to the Mem-
providing myriad one-of-a-kind activities and events for Members and
bers-only Hualālai Canoe Club, are surfing on terra firma and inviting
guests—and that effort is ongoing. Hualālai continues to unveil new
Members and guests to join them. “Early morning, before the golfers venture out, we lead a group of up
have fun and mālama (care for) the body and soul.
to nine adventurous souls on OneWheels to catch the curves and gentle
Depending on the pursuits you choose, you’ll likely be drawn toward
sloping terrain on the 15th and 16th holes of the Hualālai Golf Course,”
the resort’s mauka (mountainside), makai (ocean-side), or somewhere in
says Trent Fischer, director of Alaka‘i Nalu, who notes that the exciting
the middle, but all your experiences at Hualālai promise to be unfor-
new program caters to the sports enthusiast. “You’re likely going to fall,
gettable—and unique to this magical land- and sea-scape.
probably several times in the first 15 minutes or so, and the ground
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THIS SPREAD: DANA EDMUNDS
facilities and of-the-moment programs to help you and your family
BAY WATCH From stand-up paddleboarding to undersea pursuits, the Alaka‘i Nalu’s sports program makes Hualālai the best base from which to explore Uluweuweu Bay and the Pacific.
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unforget table experiences
IN FULL SWING Thanks to a cadre of esteemed pros, including assistant director of instruction Scott Bridges (left), world-class coaching is part of every workout at the resort’s new Hualālai Golf Hale and at the long-standing Hualālai Tennis Club.
is not nearly as forgiving as water.” Of course, safety is a priority, and
training facility in California); he also brought numerous close rela-
traditional Hawaiian water sports like stand-up paddleboarding and
tionships with PGA touring pros and the nation’s top teaching pros.
scuba diving remain the group’s primary focus.
“These are Brady’s peers, and he has done a really terrific job in devel-
The emphasis at the new Hualālai Golf Hale (808.325.8244) is
oping a program that showcases them here at Hualālai,” says Brendan
on world-class instruction. When Brady Riggs joined as director of
Moynahan, director of golf. Members and guests choose from three-
instruction in late 2020, he brought with him more than accolades
or four-day packages that include clinics, demonstrations, and “talk
(Golf Magazine named him one of the “Top 100 Teachers in America”
story” sessions, and can “pay to play” with a pro. In 2021, the resort has
for 14 consecutive years) and expertise (he developed a sophisticated
welcomed PGA Tour instructors Rick Sessinghaus and Terry Rowles, and Hawai‘i native Julie Brooks—the former LPGA Tour player and acclaimed college coach—among others. It’s been a good year for other sports, too. “If there’s a silver lining to the pandemic, we’ve made a lot of people better players in the past 18 months,” says Mark Willman, head tennis pro at the Hualālai Tennis Club (808.325.8656). Tennis, he says, has enjoyed one of its busiest years ever. “Many of our Members chose to shelter in place here and discovstress,” he says, noting that the growing popularity of pickleball has led to a reconfiguration of one of the eight tennis courts: as of November 1, court five is home to three pickleball courts. “Our Members and guests want it, so of course, we’re happy to add it to our offerings.” The list of things to do for 5- to 12-year-olds at Hualālai’s Kids for All Seasons (808.325.8800) is always expanding, too, and increasingly it’s about keeping children off technology, says the program’s assistant manager, Robyn Scott. “Everything we offer is extremely hands-on, from
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TOP: ANNA PACHECO; BOTTOM: DANA EDMUNDS
ered one of the safest and most satisfying places to play and relieve
N O W, M O R E T H A N E V E R, H UA L Ā L A I. S E E, TO U C H, F E E L A N D S AV O R T H E FA M I L I A R A N D T H E R E F R E S H E D. O U R LU X U R I O U S LY R E N O VAT E D R O O M S A N D S U I T E S A R E R E A DY F O R T H E I R R E V E A L. O U T D O O R L I V I N G S PA C E S I N S P I R E D B Y N AT U R E. E X P E R I E N C E T H E LU X U R Y O F S A N C T UA R Y. Four Seasons Resort Hualālai 72-100 Ka‘ūpūlehu Drive Kailua-Kona, Hawai‘i 96740, U.S.A. Tel. 1 (808) 325-8000 www.fourseasons.com/hualalai
unforget table experiences ISLAND WELLNESS At Hualālai, well-being involves relaxing with a lomilomi massage, shopping for Missoni goods, and enjoying the Ka‘ūpūlehu Cultural Center’s Hawaiian music and dance.
painting and cooking to science projects and arts and crafts,” she says. “We use the entire resort as our playground and learning center. We explore tide pools and enjoy bamboo fishing with the natural resources team, participate in clinics with the tennis pros, and swim at the Seashell pool.”
Time to Unwind Immerse yourself in new indulgences at the Hualālai Spa (808.325.8440), where the possibilities range from a traditional lomilomi massage or a customized facial to a signature service, such as the Hualālai hot stones treatment or a body scrub that you rinse off in a garden-enveloped outdoor shower. “We recently partnered with Pure Mana Hawai‘i, a Hawai‘i Island producer of fine essential oils and serums, for our use in spa body treatments, with uplifting scents that provide grounding and balance,” says Amanda Schmiege, director of spa and wellness. “The sense of smell resonates with people—it’s something they will remember and associate with their time here at Hualālai.”
The Ka‘ūpūlehu Cultural Center presents and honors the history, art, and values of ancient Hawaiians.
The Pure Mana Hawai‘i line is offered at Hualālai’s Seaside Beach and Seaside Luxe (808.325.8549). While you’re there, you can also treat renowned designers. This holiday season, known as Festive Season at Hualālai, will feature a Missoni pop-up at Seaside Luxe. “The pop-up will stay with us for at least six months and, in addition to the iconic clothing line, it will feature many home goods, from towels and wool throws to decorative pillows and furnishings with luxurious Missoni fabrics,” says Susan Welch, director of retail for Hualālai.
Much to Learn The Four Seasons Resort Hualālai’s newest culinary experience is an educational one, bringing Members and guests together with acclaimed guest chefs from around the country, who showcase their signature cooking styles using Hawaiian ingredients. Each month, the weekend-long
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TOP LEFT AND RIGHT: DANA EDMUNDS; BOTTOM: JOSHUA FLETCHER
yourself to the latest fashions from nationally and internationally
swe e t l ife interior design
HAWAII • LOS ANGELES
www.sweetlife.studio
info@sweetlife.studio
808-900-3262
unforget table experiences
“We use the entire resort as our playground and learning center.” — ROBYN SCOT T
SEA KEEPERS Hualālai’s Kelsey Makida (left) and her colleagues on the resort’s natural resources team bring guests close to marine life at Kumu Kai.
Chefs in Residence (808.325.8000) includes cooking classes and a menu
Polynesian ocean voyagers,” says Regidor. “We plan to offer regularly
by the featured chef at ’ULU Ocean Grill. “Hualālai Club Members get a
scheduled lectures at the site once it is in place.”
sneak-peek preview of what’s coming up and an advance opportunity to
Talks also are part of the unique experience that is Hualālai’s new
reserve their space,” says Brigeth Brookins, director of food and beverage.
Kumu Kai Marine Center (808.325.8427), near King’s Pond. These
Introduced earlier this year, the program has featured the chef-owner
NERD (Nature, Environment, Resources, and Design) talks, led by the
of New York City’s Prune, Gabrielle Hamilton; chef-owner of San Fran-
resort’s natural resources team, take place twice daily at the tide-pool
cisco’s Slanted Door, Out the Door, and Hard Water, Charles Phan; and
touch tank. Much of the learning here is hands on, but some things—
chef-owner of Los Angeles’s Antico Nuovo, Chad Colby.
the 120-gallon display tanks, for example—cannot be experienced quite so close up. “One tank contains not-so-nice marine critters people should keep a distance from—spiny urchins and cone shells among
Hualālai Grille, across from the Four Seasons lobby, the center presents
them,” explains husbandry specialist Kelsey Makida. Such encounters
and honors the history, art, and values of ancient Hawaiians. In late
are among the latest offshoots of the natural resources program, which
2021, the center’s director, Earl Regidor, anticipates the installation of
has been integral to Hualālai Resort from the very beginning. More
a navigational star compass below the hotel lobby just mauka (toward
than 25 years ago, the team’s director, David Chai, was tasked with
the mountains) of the Beach Tree restaurant’s lawn. “This model of
surveying and revitalizing the property’s anchialine ponds—a first
the celestial navigation system is being crafted from native wood and
step in building an environmentally conscious resort that today teems
will expose many more Members and guests to the story of our ancient
with one-of-a-kind experiences, from mauka to makai.
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ALEKS DANIELE
Other ways to learn abound at the Ka‘ūpūlehu Cultural Center (808.325.8520)—the very heart of Hualālai Resort. Located below
CUSTOM HOME BUILDING LICENSE#BC23947
Hualālai’s private homes are pillars of a life rich in perspective. BY LORI BRYAN
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These unique rooms from different Hualālai homes have spectacular views in common.
●●●
The premise was simple but profound: “All the build-
800-plus-acre property today, 25 years since the resort’s debut
ings should sit lightly on the land.” This, notes Rob Kildow,
and the community’s first residential sales. “Originally this place was approved for 1,100 units,” explains
community was being conceptualized more than a quarter
Kildow, Hualālai Realty’s principal broker and director of sales,
century ago. It is also, significantly, how life continues at the
but “ultimately it’ll be about 500.” Fewer residences than
OPPOSITE: ETHAN TWEEDIE; THIS PAGE: HENRY HOUGHTON
was one of Hualālai’s founding principles when the resort
59
taking it all in the original low-density plan called for—that, he says, is what homeowners wanted as the community grew. The result of their wishes is an expansive ocean- and mountain-view retreat that breathes natural beauty. With their low profiles and complementary palettes, the properties—fairway villas, coastal estates, custom homesites—mesh seamlessly with their surroundings, paying homage to Hawai‘i’s lava-rock-edged seascape and giving residents prime vantage points to soak up Hawai‘i’s inimitable indoor-outdoor lifestyle. “People that purchase here are the most discriminating buyers in the world,” Kildow says, “and it’s the connection between the inside and outside space that calls them home to Hualālai.” A Hualālai homeowner himself with his wife, Barbara, Kildow understands the lifestyle’s appeal firsthand: “We never close the glass doors at our place—that’s why we live here,” he says. “We rarely turn the AC on. We basically have a six-degree temperature swing between winter and summer. You can come here anytime and feel something very similar every day. You can design a home with that in mind. You’re not going to see these designs in Aspen.” Designs at Hualālai tend to incorporate “big pocket doors that open to the lānai,” he says. “When you come into the home, you’re looking through it to the ocean—you get this big, expansive, inviting feel.” There’s a connectedness, a flow that carries
“We never close the glass doors
at our place—that’s why we live here. You’re not going to see these designs in Aspen.” — ROB KILDOW, Director of Residential Sales
CLOCKWISE FROM LEFT: ANNA PACHECO; HENRY HOUGHTON (TOP LEFT/RIGHT); HEATHER MORSE
you from the kitchen and great room to the lānai just outside,
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Expansive windows and outdoor showers bring the outside in.
61
taking it all in across an indoor-outdoor boundary that is barely perceptible. Sea vistas are the rule with few exceptions.
a home, you were able to take advantage of all the view aspects. “Your perspective broadens as you spend time here,” he con-
Many Hualālai homes also have outdoor showers. In fact, the
tinues. “What drew us here initially was the beauty, the con-
Kildows like theirs so much, they’ve all but ignored the shower
sistent weather, the people.” And it’s the latter—the sense of
inside their home. “The indoor shower in our place—we’ve never
community and aloha spirit—that is perhaps the strongest pull
used it in the 21 years we’ve lived here. I’m sure it doesn’t even
for owners like the Kildows. The Hualālai Ohana Foundation,
work,” he laughs. “We just sort of pass through it heading to
he points out, is homeowners uniting in support of the resort’s
our outdoor shower.” It’s a small but telling example, he says,
employees and their families. Over two decades, the owners
of how the architecture helps tune you in to something beyond
have helped more than 8,600 people with medical and educa-
your four walls.
tional needs; in 2020 alone, that aid amounted to more than
The siting of every property—whether a $1.75 million
$1,165,000 in awards. This year, the owners have already raised
ocean-facing villa or a custom oceanfront estate priced north of
about $1 million to support the Hawai‘i Island Humane Society,
$30 million—is also key to that connection. “The spacing here, the
for which Barbara Kildow is co-chair of the fundraising effort.
open-space feel—they did a great job with the land plan,” says Kil-
“It speaks to our neighbors, their generosity, the culture, the
dow. “They didn’t have to manipulate the land for the ocean views;
heart and soul of the place,” says Rob Kildow. “Everybody hears
the site has such a nice, natural grade to it. Especially if you built
it differently; I just call it heart and soul.”
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HENRY HOUGHTON
The indoor-outdoor flow of a Hualālai home attunes residents to what’s beyond their walls.
Hualälai Resort
Seaside Boutiques
room with a view
GREAT SEASCAPE A stunning Hualālai estate with more than 8,000 square feet of interior living space includes this great room looking out to seemingly endless sea and sky—and a 25-meter pool. Swimming laps surrounded by natural beauty is an exercise in freedom, and the lānai’s lounge space and pizza oven enhance the carefree vibe. Incredibly private, the six-bedroom oceanfront residence on a 42,483-square-foot lot overlooks the 16th and 17th holes of the Hualālai Golf Course, which flows
ensconced at home, but amenities like the Members-only Hualālai Canoe Club and the Alaka‘i Nalu Adventures ocean-pursuits base are steps away when the mood strikes.
64
ETHAN TWEEDIE
away from the property down the fairway. The sense of seclusion may keep residents happily
Hualälai Realty Celebrating 25 years
dive into
Hawaii Blue
THE TEAM
Rob Kildow R(B)
Regina Stuard R(B) Ku’uipo Valenzuela R(S) Chieko Madenokoji R(S) Vivian Tobias R(S)
April Carty
STOP BY OUR OFFICE NEAR THE HUALĀLAI TRADING COMPANY WATCH US ON THE IN-ROOM REAL ESTATE CHANNEL 2 CALL US AT 808.325.8500 OR VISIT US AT HUALALAIREALTY.COM
HAWAII Jeff Bacawag
Shane Stack
Four Seasons Resort at Hualalai Mauna Kea Beach Hotel
MAUI Four Seasons Resort Maui at Wailea
OAHU The Kahala Hotel and Resort Halekulani Hotel
Access to and use of private amenities at Hualālai Resort is available only to Hualālai Members. Hualālai Membership is not included with a purchase of a property. See Membership plan and other governing documents for terms, conditions and costs. Obtain the Property Report or its equivalent required by Federal and State law and read it before signing anything. No federal or state agency has judged the merits or value, if any, of the property/properties shown here. Warning: The California Department of Real Estate has not inspected, examined, or qualified this offering. All residential sales offered by Hualālai Residential LLC dba Hualālai Realty. © 2021 Hualālai Realty.
www.hildgund.com
CONGRATULATIONS TO HUALĀLAI ON 25 YEARS OF EXTRAORDINARY HO HOʻʻOKIPA AND CELEBRATING A STUNNING TRANSFORMATION.
NOW, MORE THAN EVER, HUALĀ HUAL ĀLAI
