Indelible images of Hualālai living, from twilight gazing over King’s Pond to ukulele playing by the sea.
A quick swing through the latest news, views, and happenings at Hualālai.
More than expert ocean-adventure guides, Hualālai’s Leaders of the Waves are part of a rich Hawaiian tradition.
BY GINA DECAPRIO VERCESI PHOTOGRAPHY BY ANNA PACHECOStaying true to its legacy of respect for the land, Hawai‘i is re-creating tourism and laying the foundation for a bright and sustainable future.
BY ANDREW WALSHThe Chef in Residence program at the Four Seasons brings celebrated chefs and their culinary arts to Hualālai.
BY NICOLA CHILTONThese islanders know aloha is not just a word but a way of life.
BY SHEILA GIBSON STOODLEY PHOTOGRAPHY BY ANNA PACHECO“In the tradition of mālama ‘āina, residents and visitors alike are responsible to the land, to protect it for the next generation.”
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
an exciting new era at Hualālai, and we’re holding tight to the foundations our resort was built on. Our deeply rooted relationship to the land and sea energizes us, reminding us that sustainability has been and will always be an integral part of Hawai ‘ i and our , we explore such rich traditions and the many different facets of Hualālai that make this place incredibly special now and so full of promise for the future.
Join us as we celebrate the cornerstones of aloha, delving into the way of life that the Hawaiian word for “hello” and “goodbye” embodies. This spirit of aloha—shared generously by the entire Hualālai staff—infuses each Member and guest experience at the resort, from memorable meals in our excep-
i Nalu, Hualālai’s Leaders of the Waves, how their demanding training and deep understanding of the ocean translate to unforgettable experiences for those they guide; and we serve up plenty of delicious details about our Chef in Residence program, where renowned chefs visit our resort to teach intimate cooking classes and take over our
We also look at our long-standing commitment to sustainability. Proudly leading the way in responūpūlehu Marine Reserve, a 3.6-mile stretch of ūpūlehu Marine Life i Nature Conservancy—assist in protecting and managing the marine areas, and they educate the resort’s Members and guests on the need to safeguard the reserve’s coral reefs and fish populations, among other natural resources. Sustainable practices are truly flourishing here at Hualālai, with recent highlights including the planting of our 50,000th koa tree in the Four Seasons Resort Hualālai’s Legacy Forest, and the installation of a new zero-waste, on-site water bottling and filtration system, which enables guests to use and refill aluminum water bottles at 27 filling stations during their stays. We also recently announced
Our residential community continues to grow, too, and our Members embrace the sustainability lai. Our Members are, of course, an essential part of the Four Seasons lai, enjoying all the wonderful amenities it provides plus such Member-only amenities
Rooted firmly in the values that ground us, we are inspired by and excited about the future of Hualālai. We enthusiastically look forward to embarking on a new year with you, our Hualālai ‘ohana, and continuing to create the legacy of Hualālai as defined through each moment and memory made here.
Taking in twilight views from a prime perch at Makaloa Villa overlooking King’s Pond
Paddling outrigger canoes with Hualālai’s Alaka‘i Nalu
Strumming ukuleles with the resort’s beloved “Uncle Earl” Regidor
◗ Earl Kamakaonaona Regidor—born and raised in the sugar plantation village of Pa‘auilo, Hāmākua, on the island of Hawai‘i, the youngest of 12 children—has announced his retirement from Hualālai. In 1996, he joined the resort as a mea ho‘okipa, ambassador of aloha, and he has since remained steadfast in sharing the traditions of Hawai‘i with our Hualālai ‘ohana. Embodying the true spirit of aloha, Uncle Earl has serenaded Members and guests, officiated weddings and home and land blessings, and been part of many special occasions. We’ll miss his bighearted smile, melodic voice, and overall presence. If Hualālai has an iconic staff member, that person is Uncle Earl, and he will remain a treasured member of our community forever.
The Hualālai Golf Hale has something for the entire ‘ohana—even family members with no plans to play golf. “Every first and third Thursday of the month, we host our Golf Hale Social from 4 to 7 p.m.,” says director of golf Brendan Moynahan. “A 500-yard, nine-hole golf course is set up on the driving range, with holes ranging from just 25 to 95 yards, and the pizza oven and grill are going, with beverages on tap.” The course is especially festive after dark, he says, when glow balls and pins are in use. In addition to the semimonthly Social ($28 for Members, $35 for hotel guests), the 3,000-square-foot Golf Hale also offers everyday activi-
ties, including the middle bay’s Topgolf Swing Suite indoor simulator featuring some of the world’s best golf courses, plus other sports to try—from baseball and hockey to zombie dodgeball. “We’re seeing a lot more people using the facility now, and the great thing is, each game has different skill levels, so the whole family can play and enjoy at their own level,” Moynahan says. Available from 8 a.m. to 4:30 p.m. daily, the bay can be reserved for groups of up to six people ($300 for two hours; $50 for each additional person). Food and beverages can be ordered from the Four Seasons Resort Hualālai’s in-house dining menu. 808.325.8244
Hualālai Grille—the resort’s American steak house with an island twist— has a rare gift for Hualālai Members and guests this festive season. From December 18, 2022, to January 4, 2023, the Miller & Lux Pop-up with Tyler Florence at Hualālai Grille will feature celebrity chef and Food Network host Tyler Florence as he takes over the restaurant’s kitchen during a special residency and offers a series of intimate cooking classes (from December 19 to 26). Florence will plate fan favorites from his modern American steak house, Miller & Lux, of San Francisco—dishes that might include steak tartare with tarragon mayonnaise, or a signature burger—as well as menu items influenced by the unique fare and natural bounty of Hawai‘i Island, such as Kumamoto oysters with sweet Maui onion mignonette, nori, and lime. In addition to the highest-quality steaks, a robust raw bar, and farm-direct vegetables, guests can expect a thoughtfully curated list of wines and seasonal cocktails to complement the cuisine. 808.325.8450
Pickleball at the Hualālai Tennis Club, where one of the tennis courts has been remade as three pickleball courts, is serving up fitness and fun in a big way. “There’s no denying that pickleball has become hugely popular, and we’re seeing more and more requests for it by Members and guests here at the resort,” says Mark Willman, director of tennis. “It’s a more social game, typically played as doubles. It’s much easier to learn than tennis, and it’s a lot easier on the body since players have much less ground to cover. In fact, most of the play is at net,” he says. Pickleball offerings by Willman’s team of certified professionals mirror those of the tennis program, including twice weekly clinics, daily semiprivate and private lessons, seasonal round-robins, and tournaments for corporate groups. 808.325.8460
Even before the Four Seasons Resort Hualālai’s 1996 opening, David Chai was hard at work restoring and preserving the property’s anchialine ponds and shoreline at Ka‘ūpūlehu. Today, the director of natural resources and his Hualālai natural resources team continue that important work while garnering awards and recognition as leaders in environmentally sound practices. The marine biologists and staff members on the team—which includes a husbandry specialist, a naturalist, a maintenance specialist, and a program coordinator, among others—are charged with not only sustaining the health of the fish and eagle rays at King’s Pond, but also maintaining the critical infrastructure and facilities needed to revitalize and conserve the ponds on-site, and overseeing the educational programs at the resort’s Kumu Kai Marine Center. All of the programming for Members and guests is geared toward raising their awareness of marine life and, of course, providing fun experiences. Nicole Tachibana, the department’s outreach and education coordinator, supervises the Mālama Wai Ola program, which provides field trips for students to learn about natural resource management and marine biology. “As a department, we are excited to have formed a partnership early this year with the Nature Conservancy and the Division of Aquatic Resources,” she says. “The plan—still in the early phases—is to work together to restore existing and propagate new coral gardens in the waters fronting the resort.” 808.325.8135
Art consultant Tiffany Shafto, founder of Hawai‘i Island–based Tiffany’s Art Agency, invites Hualālai’s Members to visit her Art Exhibits at Hualālai Realty. While the first of the carefully curated shows, in 2013, appeared in the Four Seasons Resort Hualālai lobby, since 2019 they’ve resided in the Hualālai Resort’s real estate offices. “These rotating exhibits feature about 18 pieces, changing out two to three times per year, with themes ranging from Island Living and Tropical Abstraction to Brand New Blue and, most recently, Luscious Landscapes,” she says. The current show features oil paintings exclusively, but watercolors, acrylics, and mixed media have all been showcased in the past. “What’s most special to me,” says Shafto, “is creating a way for Members to connect with the works of local artists right here at Hualālai, while giving the artists an opportunity to create new works based on our show themes.” The artwork is available for sale, with 10 percent of each purchase price going to the Hualālai ‘Ohana Foundation. 808.747.5882
In September, the renowned Run for Hope returned in live-action form to the Four Seasons Resort Hualālai after a pandemic hiatus. Following a 2020 virtual version that marked the event’s 24th year raising funds for cancer research, 2022’s in-person activities took place over three days and featured a golf tournament, a round-robin tennis tournament, and the grand finale 5K run/walk, 10K run, and keiki (kids) dash. “We were incredibly proud to again host the Run for Hope, in its 25th year here at Hualālai,” says Charlie Parker, the resort’s regional vice president and general manager. “As stewards of this island, we do everything we can to give back in many ways, with cancer research being one of them, in line with Four Seasons Hotels and Resorts’ long-standing commitment in the fight against cancer.” Toronto-based Four Seasons has been committed to funding cancer research since 1981, when it held the first Terry Fox Run in honor of the race’s namesake, who battled bone cancer, losing a leg to the disease, and ran a marathon a day for 143 days across Canada to raise money for research. Four Seasons Resort Hualālai’s Run for Hope continues in that tradition, with proceeds from 2022’s event benefitting the Hawai‘i Pacific American Cancer Society and Friends of the University of Hawai‘i Cancer Center. The next Run for Hope is scheduled for September 8–10, 2023.
and other heavenly treats starts with Lisa Siu. The pastry chef has been turning out sinfully delicious desserts from the Ke‘olu Clubhouse kitchen for 16 years, with her creations appearing not only on the menu there but also at Hualālai Grille, the Residents’ Beach House, and Hualālai Canoe Club. Fan favorites abound, including her key lime pie with graham cracker crust at the Residents’ Beach House. Hualālai Grille has a luscious strawberry shortcake topped with Siu’s cream cheese ice cream, as well as her signature ice cream pie with Oreo cookie crust, vanilla and Kona coffee ice cream, and macadamia nut toffee. Hualālai Canoe Club keeps it simple—one, two, or more scoops of vanilla or a brownie sundae. Overall, “we keep the same flavors of ice cream and sorbets on offer year-round: chocolate, rocky road, cookies and cream, macadamia nut, and coffee ice creams, and two sorbets—coconut and a vegan lilikoi,” Siu says. Members can order the frozen delights as takeout (by the half gallon only) to enjoy at home. 808.325.8450
Celebrity trainer and fitness-facility designer Harley Pasternak is the creative genius behind the new design plan for the Hualālai Sports Club, according to Amanda Schmiege, the club’s director of spa and wellness. “The design is complete now, and we expect construction and installation to be complete late this year [2022],” she says. The remodel by Pasternak and his Los Angeles–based team will involve designing an outdoor space featuring high-intensity strength equipment; replacing all existing cardio and strength equipment with top-of-the-line products from Life Fitness, Hoist, and Woodway; and installing elevated hospitality stations and new flooring throughout the facility. “The new design will allow us to use our space in a way that makes it feel much larger and provides more options for Members and guests,” says Schmiege. 808.325.8440
Luxury apparel from the Italian fashion house Missoni has long been a staple at Hualālai Resort’s ultrachic Seaside Luxe Boutique, which recently broadened its offerings from the Missoni Home Collection
“It’s a perfect fit for our property owners who are looking to add a splash of brilliant color and eclectic style to their home, with everything from oversize standing mirrors framed with the designer’s signature zigzag fabric patterns to decorative pillows, area rugs, poufs, and more,” says Susan Welch, Hualālai’s director of retail. The boutique’s outdoor pergola displaying some of Missoni’s bright, sleek modular seating options provides a stunning showcase for the brand’s goods. Those searching for reupholstering inspiration need look no further than the in-store Missoni swatch book; fabrics, all imported from Italy, may be ordered by the yard. 808.325.4765
SECTION BY MARGARET KEARNS> When Kiyomi Falcon talks about the why of her work—what being a massage therapist means to her—she can’t help but talk about the where. After all, she’s been working at Hualālai since 1996, when the O‘ahu native gave up her own massage-therapy practice in Hilo, Hawai‘i, where she did injury care, to join the resort. “I’d created a family in my community by helping other people,” recalls Falcon, “but when I went to Hualālai, I realized my community is worldwide.” People come to Hualālai from all over, she says, and each interaction is a chance “to learn something different, to create something different, to have that creativity.” Indeed, creativity is the hallmark of Falcon’s work, whether she’s putting a client into yoga postures to generate energy and movement with Thai massage or holding onto an overhead bar and using her bare feet and the weight of her body to give a client an Ashiatsu massage. “I’m the only one who does it here, it’s my thing,” she says of Ashiatsu, which she’s been practicing for about a decade. For the quarter century she’s been at Hualālai, she’s been doing Thai massage, and she’s also well versed in the Hawaiian lomilomi, Swedish, and deep-tissue therapies popular at the Hualālai Spa. “Longevity with the [resort] has allowed me to hone my craft,” she says—and she’s still expanding her repertoire with Hualālai in mind. A technique called sarga, where the practitioner uses a length of fabric attached to a table to deliver a footwork-based massage, is a case in point. “It’s pretty new in the bodywork field,” Falcon says. “I’m practicing to perfect it, to be able to bring it to the resort.”
The wonderful Hualālai staff have had the pleasure of assisting you before, maybe you’ve known each other for years. So instead of an introduction, this is a chance to catch up with a member of our Hualālai family, or, as we like to say, our ‘ohana.
Hualālai’s Leaders of the Waves are uniquely qualified guides for exciting ocean adventures rooted in local traditions.
BY GINA DECAPRIO VERCESI / PHOTOGRAPHY BY ANNA PACHECO
It’s early morning on Kūki ‘o Beach, and Randall Perez is preparing a group of Hualālai guests for a paddling expedition. “This that you’re looking at, this is your wa‘a,” he says, standing beside a bright yellow outrigger resting on the warm sand. “To move this wa‘a—this canoe—we do it together. We do it as one.” The orientation continues as he explains the role of each of the canoe’s six seat positions, from the pacesetter up front to the steersman in the rear, a spot reserved for the most experienced paddler. “I’m going to sit in back, and I’m going to be steering,” he assures the group. “I’ll tell you what to do and when to do it. I’ll be your captain.”
On any given day, the turquoise waters of Uluweuweu Bay south of the resort are full of paddleboarders and snorkelers, swimmers and surfers, enjoying the magic of the ocean. But looks can be deceiving, and the bay’s endless, blue beauty can sometimes mask the power—and unpredictability—of the mighty Pacific. Enter the Alaka‘ i Nalu, or the Leaders of the Waves, a talented crew tasked with sharing their knowledge of and passion for the ocean with Hualālai Resort’s Members and guests. “The water here is warm and that can give people a false sense of security,” says Trent Fischer, Alaka‘ i Nalu’s director. “Knowing how to react to the currents and tide levels will help you when the ocean changes. It’s important to respect the ocean.”
Rooted in the legacy of Hawai ‘ i’s most celebrated waterman, Duke Kahanamoku, and the tradition of Waikīkī’s early-20th-century beachboys—instructors who taught water sports to tourists—Hualālai’s Alaka‘ i
The esteemed crew of Hualālai's Leaders of the Waves, including (from left to right)
Daniel Perez, Trent Fischer, Kane Dela Cruz, and Randall Perez, have spent many years attaining their expertlevel water-sports skills, which they graciously share—along with their reverence for the ocean—with the Members and guests of the resort.
Nalu serve as both stewards of the ocean and ambassadors of aloha. “It’s the same as it was back in the olden days,” says Fischer. “Ocean sports may keep evolving, but our mentality is the same as it was for the beachboys back then. It’s just that love of the ocean and really enjoying helping somebody learn a new skill or conquer a fear.”
Many of the Alaka‘ i Nalu have spent a lifetime in the ocean. Formative years provided them with experiences that instilled a deep understanding of the sea and its many nuances. “I come from a family of spearfishermen and free divers, so being underwater has always been very comfortable for me,” says Daniel Perez, who grew up on the North Kohala coast and has worked with the Alaka‘ i Nalu for 23 years. “I don’t remember the first time I ever went into the ocean. I don’t remember my first day ever riding a wave or holding my breath underwater. I was probably just too young to remember.” Daniel’s Alaka‘ i Nalu colleague and first cousin,
Randall Perez, has a similar story: “I grew up in the ocean, bodyboarding and surfing,” says Randall. “When I was young, I remember, all I wanted was to be on the boat with my dad and the uncles and the cousins. I just wanted to be out on the water.”
All that time in the ocean gave Hualālai’s future watermen and women the myriad skills needed to become part of the Alaka‘i Nalu. From piloting Maka‘ala, the resort’s Ribcraft, on a search for humpback whales to guiding open-ocean swims, finding secret snorkeling spots, and teaching guests how to equalize during a free-diving lesson, the responsibilities of the Alaka‘i Nalu are as demanding as they are rewarding. “You have to be very comfortable in the ocean,” says Kane Dela Cruz, describing what it took to show he had the chops to join the Alaka‘i Nalu. “Completion of a 1,000-yard swim was one requirement, and skill demonstrations included maneuvering a six-man outrigger on your own along with righting a capsized
The members of the Alaka‘i Nalu must achieve mastery over various watercraft, from a Pueo outrigger canoe (above, carried by Daniel Perez) and a Starboard hydrofoil surfboard (opposite, ridden by Kane Dela Cruz) to Hualālai’s 46-foot Invincible center console catamaran, coming in spring 2023, which will take up to six Members or guests on offshore fishing, scuba diving, and snorkeling adventures.
canoe. I also had to retrieve a 10-pound weight that was 25 feet down in the ocean and then tread water with that same weight for two minutes.”
For Daniel, who spent years on the competitive surfing circuit around Hawai‘i Island and O‘ahu, securing a spot on the Alaka‘i Nalu crew was challenging. “Everyone on the whole island wanted to have that job,” he says, “not only because of the canoeing and the surfing and all the water sports, but also because the resort is very connected and respectful of the Hawaiian culture. So any time there was a position open, you would easily have a dozen people applying who were good enough to do the job. I actually applied three times. The first two times I didn’t make it, but the third time I finally got in. It took me two years.”
As a member of the Alaka‘i Nalu, Daniel began padding his already impressive water-sports résumé with a host of new ocean pursuits. “When I came in, I was surrounded by people who had skills I didn’t have,” he
Alaka‘i Nalu director Trent Fischer notes that the warm water can give people a false sense of security. “It’s important to respect the ocean.”
So any time there was a position open, you would easily have a dozen people applying who were good enough to do the job. I actually applied three times. The first two times I didn’t make it, but the third time I finally got in. It took me two years.”
As a member of the Alaka‘ i Nalu, Daniel began padding his already impressive water-sports résumé with a host of new ocean pursuits. “When I came in, I was surrounded by people who had skills I didn’t have,” he recalls. “So I immediately started to immerse myself in those activities.” In short order, he learned canoe paddling, received his scuba diving certification, and got his captain’s license. “Throughout the years, I’ve developed the mindset that you have to just keep surrounding yourself with people who know more than you, put yourself in a position of humility, and keep learning,” Daniel says. “At this point in my life, I’m just passionate about anything that can be done in the ocean.”
That desire to keep learning and growing is something the Alaka‘ i Nalu have in common. “I grew up on
Rich in ‘ōpae‘ula shrimp, insects, grasses, and sedge, Hualālai’s 2.5-acre anchialine Waiakauhi Pond—an ideal waterbird habitat and abundant food source for wildlife—is living proof of the sustainable practices being implemented at the resort and throughout the islands.
Honoring its legacy of respect for the land, Hawai‘i is reimagining tourism—and laying the groundwork for an ever-brighter future.
BY ANDREW WALSH
ohn De Fries recently stopped by Hualālai Resort—one of the many destinations across the Hawaiian Islands that are part of a transformative vision for tourism here. If the nature of De Fries’s work as president and CEO of the Honolulu-based Hawai‘i Tourism Authority (HTA) was the impetus for his visit, surely the very essence of the resort was a draw, too. Take, for example, Hualālai’s pristine anchialine ponds, which, restored over more than a quarter century, are the lifeblood of a flourishing natural resources program. The ponds grow oysters and shrimp for the resort’s restaurants. The Kumu Kai Marine Center at King’s Pond educates the resort’s Members and guests about local sea life and conservation. Marine biologists are among the resort’s full-time staff.
The natural resources staff at Hualālai’s Kumu Kai Marine Center teach the resort’s Members and guests about local sea life and conservation.
“The key to our future survival as islanders . . . was left to us by those who came before us.”
—JOHN DE FRIES, PRESIDENT AND CEO, HAWAI‘I TOURISM AUTHORITY
The ecologically sustainable composting program at Hualālai is a key component of the resort’s regular operations, enabling green waste to be converted for on-site reintroduction into the soil.
Programs like Hualālai’s are in harmony with HTA’s new mission—embedded in its 2020–2025 strategic plan—to “manage Hawai‘i tourism in a sustainable manner consistent with economic goals, cultural values, preservation of natural resources, community desires, and visitor industry needs.” But such programs are not merely parts of a business objective; they are ties to life-affirming Hawaiian traditions.
“I ka wā ma mua, ka wā ma hope [through the past is the future],” says the Oahu-born De Fries. “The key to our future survival as islanders in Hawai‘i and on planet Earth was left to us by those who came before us.”
Since the first Polynesians arrived in the Hawaiian archipelago in AD 400, a sacred way of life has been embodied and practiced throughout the islands. The Hawaiian people call it kuleana, which translates as “responsibility” or, in the modern lexicon, mauō —a new Hawaiian word for “sustainability,” a way to survive island living. Kuleana was and is a lived tradition—a reciprocal relationship between a person’s responsibility to their resources and the resources’ responsibility
to the person. The land will nurture, feed, and protect you, but only if you care for and respect the land. In the rich Hawaiian tradition of mālama ‘āina (care for the land), residents and visitors alike are responsible to the land, to protect it for the next generation.
Accordingly, HTA is working to pivot Hawai‘i’s tourism toward a regenerative model—one that balances its economic benefits with its impacts on communities and natural resources. Regenerative tourism goes beyond sustainable tourism and seeks to leave a place better than it was before. To this end, HTA has adopted a four-pronged approach: support programs that bolster Hawai‘i’s natural resources and cultural sites; provide authentic experiences for visitors and residents that further cultivate the native Hawaiian culture and community; ensure that local communities benefit from tourism; and safeguard and enrich Hawai‘i’s international brand.
Progress is already being seen and felt throughout the archipelago. “If you go to goHawaii.com/malama, it will show you experiences across six of our islands where a visitor can basically volunteer their time and
“Through our newly constructed Kumu Kai Marine Center, our natural resources staff lead tours and handson activities that highlight Hawai‘ i’s unique and fragile ecosystems. We currently have 16 different programs to highlight many of Hawai‘ i’s natural and cultural resources. We highlight the science of our environment and its ecosystems and also the Hawaiian traditions and uses of these features and systems. Our programs are not just targeted to our guests; we have an extensive outreach program to educate the larger community and schools within Hawai‘ i and students visiting from abroad.”
Lee Director of Landscaping“We offer tours not only of our Four Seasons property, but of the ancient ahupua‘ a [subdivision of land from the mountains to the ocean], the Hu’ehu’e-Ka‘ūpūlehu mauka to makai [mountainside to oceanside] trail, Kalaemanō, and the salt cliffs. Included are explanations of the volcanic eruptions and flows over past centuries; the history of endemic, introduced, and exotic plant and animal species; the richness of the shoreline life that sustained Hawaiians from precontact to recent time. We speak of kuleana (responsibility) and the importance of knowing about the land upon which we work and live.”
Boyadzhiev Director of Engineering
“We are trying to reduce the amount of plastic that is here at the resort. Implementing the patented Boomerang Bottling System and allowing our housekeeping department to have a designated employee to produce the aluminum bottles that are reusable and fully recycled helps cut the carbon emission, which ultimately will help with less waste in our waste management system not only at the resort but also on the island. Giving our employees this opportunity to be part of a solution to take care of this ‘āina (land) has also brought greater awareness of sustainability into their daily lives.”
Tachibana Outreach and Education Coordinator“We have about 10 talks and experiences in which we educate guests about Hawaiian culture and natural resources. Our educational talk all about the honu, or Hawaiian green sea turtle, provides an in-depth look at the sea turtle, including its importance to the Hawaiian people for spiritual guidance, and as a resource for both consumption and the shells as tools. During our Hualālai Fishing Derby, we cover many uniquely Hawaiian ways of life. We teach about fishponds as one of the first forms of aquaculture, as well as the fragile ecosystems in Hawai‘ i.”
Responsibly harvested herbs, including basil and parsley grown at the Ke‘olu Garden, are part of a dining experience rich in mauō (a new Hawaiian word for “sustainability”) at the resort’s restaurants.
energy,” says De Fries. “It could be hiking into a native forest and being part of a reforestation program, so you have a lead scientist involved, a cultural practitioner that understands the place names, the native plants, the history of that particular ‘āina [land].”
Coastal improvements are underway, too. On Hawai‘i Island, for instance, the Ka’ūpūlehu Marine Life Advisory Committee, the Division of Aquatic Resources, the Hawai ‘ i Nature Conservancy, and resorts like Hualālai are working together to manage marine areas. At the Ka’ūpūlehu Marine Reserve— located offshore in the 3.6-mile stretch of coastline along the resort, from Kikaua Point (the southernmost side of the resort) to Kalaemanō (the northern side, past Kona Village)—Hualālai’s marine biologists interact with the resort’s guests and Members and with state agencies to provide education and elevate the public discourse on the marine resources found in the reserve (and across the islands). They work to ensure that management methods, incorporating both traditional Hawaiian practices and modern techniques, adequately protect critical fisheries, such as the reef fish and opihi (limpet) populations fronting Hualālai.
“When done well, as it has been at Hualālai,” De Fries says, “striking the balance between welcoming visitors and residents to a space allows for generating the resources to truly care for that space, providing access to the shoreline and the resources to actively manage that shoreline.”
At Hualālai, even everyday activities like dining are infused with mauō. Oysters and shrimp grown in on-site ponds through the resort’s aquaculture program feed
guests in the restaurants. Guests who partake of the responsibly harvested world-class cuisine are also likely to absorb interesting tidbits about the rich heritage of Hawaiian fishing, the islands’ modern fisheries, and more.
Guests of the Four Seasons Resort Hualā lai also now receive aluminum water bottles to use—and refill at the resort’s 27 filling stations—during their stays, thanks to a recently installed water bottling and filtration system on-site. The patented Boomerang Bottling System removes all impurities and toxins from locally sourced water before bottling it in reusable aluminum containers. Guests return the containers, which are sanitized, refilled, and sealed for redistribution, ultimately reducing carbon emissions by 95 percent per bottle.
Such efforts recall Hawai ‘ i’s long-standing tradition of caring for the land. “You’re beginning to see the messaging now built around mālama [to take care of, to preserve and protect] as a Hawaiian value,” says De Fries, who favors a return to community-based “niche” tourism over the mass tourism Hawai ‘ i has seen in the past. “For a century, Hawai ‘ i has become synonymous with aloha and the spirit of aloha, and that will always be there. But what we are doing now is coupling aloha with a sister Hawaiian cultural value of mālama. And so mālama is now becoming, with greater emphasis, a Hawaiian cultural value.”
The focus is on keeping Hawaiian culture at the center of the tourism experience and leaving the Hawai‘i Islands better than before with each guest’s stay. Native Hawaiians, over time, found a way to exist in an isolated set of islands in a way that was sustainable, in a way that was mauō. Their way lights the way forward.
Guests receive aluminum water bottles to use— and refill at the resort’s 27 filling stations—during their stays, thanks to a recently installed water bottling and filtration system on-site.
Nashville
RJ Cooper presented an amuse-bouche of Hualālai oyster with ube rum foam and mango sea urchin on squid ink perdu with finger lime (above), and bluefin tuna with crispy garlic root, nasturtium, wasabi, juniper, coriander, and tarragon puree (right).
Acclaimed chefs bring their culinary arts to Hualālai in highly anticipated residencies at the Four Seasons.
BY NICOLA CHILTON
chef-partner at Koko Head Café in Honolulu and Papa’aina at the Pioneer Inn in Lahaina, calls Hualālai “one of the most beautiful places on Earth,” and anyone who has ever experienced the sublime setting is unlikely to disagree. But it’s not just the location’s beauty that is drawing Wong and other star chefs to Hualālai. They’re taking part in Four Seasons Resort Hualālai’s Chef in Residence program—launched in 2021 to bring a stellar lineup of talents to Hawai ‘ i Island—and taking advantage of fresh, seasonal Hawaiian ingredients and the opportunity to collaborate with the local teams.
The series is part of Hualālai’s ever-evolving programming for gastronomes. “We wanted to bring culinary experiences to our guests in a more intimate way,” says Brigeth Brookins, Four Seasons Resort Hualālai’s director of food and beverage.
From small-group cooking classes and exclusive events to special menus, wine tastings, and more, the year-round program presents plenty of ways to interact with master chefs in environments that are fun, engaging, and full of great food. Whether it’s learning dumpling-folding techniques or diving into varied menus that showcase culinary creativity and exceptional produce, it’s an experience with appeal for keen cooks and avid gourmets alike. In 2022 alone, the lineup has included James Beard Foundation awardees, Iron Chef winners, Top Chef participants, and award-winning vintners.
The menus—collaborations between the program’s visiting chefs and the Four Seasons Resort Hualālai’s executive chef, Richard Polhemus, and chef de cuisine, Nuri Piccio—combine culinary artistry, local expertise, and, of course, an abundance of the freshest Hawaiian ingredients.
Using local produce has always been central to the resort. Ka’ūpūlehu, the site on which the property stands, was an ancient fishing village. Previous generations of Hawaiians harvested food from the land and sea here, and the respect they showed to the earth continues to this day in the resort’s commitment to source ingredients from the island.
It’s a tradition that’s close to Polhemus’s heart. “My entire career has been grounded in a farm-to-table approach,” says the executive chef. “I’ve always let nature and seasonality guide the creation of my menus.”
Through the resort’s relationships with more than 160 farms across Hawai ‘ i Island, the culinary team sources 75 percent of produce locally, ensuring a constant supply of distinctly Hawaiian ingredients. This hyperlocal philosophy extends to an on-property garden supplying fresh herbs and vegetables, and the three-million-gallon saltwater Pūnāwai Lake—which received an award in 2005 from the Environmental Protection Agency—where oysters will once again be cultivated and harvested in 2023 to be served in the resort’s restaurants.
This dedication to sourcing locally is also reflected in the Chef in Residence program. Take Wong’s cooking
“ We used all-local ingredients for the fillings. Beef and garlic chive, lemongrass and kanpachi . . . and macadamia nut.”
LEE ANNE WONGBased in the Hawaiian Islands, chef Lee Anne Wong (opposite) prepared several types of dumplings during her Hualālai residency.
class, for example, which pushes dumplings into a new dimension with unexpected flavor combinations. “We used all-local ingredients for the fillings,” she says. “Beef and garlic chive, lemongrass and kanpachi, and chocolate, bacon, and macadamia nut.”
Los Angeles–based chef Suzanne Goin—a four-time James Beard Award winner and the first woman in the United States to win the GAYOT.com Restaurateur of the Year award, in 2019—also fell for the local produce. “One of my favorite moments of my time in the kitchen at Hualālai was working with private events chef Robert Love, who is also a farmer on the island,” says Goin. “He brought in an incredible display of local fruits for me to try, some of which I’d never seen before. It’s these moments that make guest chef experiences so special.”
For her Chef in Residence menu, Goin combined local ingredients with less familiar flavor profiles. “I knew that the Four Seasons team would already be preparing wonderful Hawaiian dishes, so I thought I would provide something different,” she says. Goin cooked a local line-caught monchong pomfret in a Moroccan tagine with chermoula , a typical North African herb condiment, which she also featured in her cooking class.
“I think a lot of people are intimidated about cooking fish at home, so this was really of interest to them,” she says. “We talked a lot about herbs and spices, and they liked making the chermoula by hand in the mortar and pestle.”
In addition to Wong and Goin, chefs Chad Colby of Antico Nuovo in Los Angeles and RJ Cooper of Saint Stephen in Nashville have recently taken part in the program, which also includes a Winemaker in Residence series. Greg Brewer—who was named Winemaker of the Year in 2020 in Wine Enthusiast magazine’s Wine Star Awards—and third-generation California vintner Matt Duncan both hosted wine tastings and wine pairing dinners.
A festive-season headliner is next. Chef Tyler Florence is bringing his San Francisco steak house Miller & Lux to the island from December 18, 2022, to January 4, 2023, for a takeover of Hualālai Grille, along with cooking classes (see “Raising the Steaks,” page 14). It’s a suitably tasty end to a year that’s already been marked by culinary excellence, and an appetizer for what’s to come in the 2023 Chef in Residence series.
“We talked a lot about herbs and spices, and they liked making the chermoula by hand in the mortar and pestle.”
SUZANNE GOIN
Chef Suzanne Goin (opposite), of Los Angeles, shared with Hualālai her Moroccan fish tagine with local monchong, saffron-potato-tomato gratin, and chermoula.
Director of guest relations Cindy Asada and the entire staff of Hualālai Resort share the aloha spirit with Members and guests.
If you grew up on the U.S. mainland, you were probably taught that the Hawaiian word aloha means both “hello” and “goodbye.” That teaching did hint at the wondrous and mysterious nature of the term and its duality—but there is more to the story. Aloha is big. It is immensely meaningful and beautifully nuanced, carrying the weight of Hawaiian culture and history in its five letters and three syllables.
In the following pages, several individuals with special ties to Hualālai and Hawai‘i Island explain how aloha has touched their lives—and how they share it with Hualālai’s Members and guests and island visitors. What they reveal is rich, broad, and deep, and will make you want to learn more.
Cultural practitioner at the Ka‘ūpūlehu Cultural Center, Four Seasons Resort Hualālai
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“Uncle Earl,” as Earl Regidor is affectionately known at Hualālai, has been with the Four Seasons 26 years—22 of them as manager of the resort’s Ka‘ūpūlehu Cultural Center. In this 600-square-foot space located next to the pro shop on the Hualālai Golf Course, Regidor and his fellow Hawaiian cultural practitioners are accustomed to educating Hualālai’s Members and guests and embracing them with aloha. So when the Covid-19 pandemic hit in 2020, Uncle Earl and his staff of three faced serious obstacles.
The etymology of aloha reflects what they were up against: “Alo” means “presence” and “ha” means “breath,” connoting being close enough to share breath with one another—exactly what must be avoided when a devastating respiratory virus afflicts the planet. “Hugging our guests as they come into the center, physical touching and sharing of feelings, that’s important to us,” Regidor says. “We are getting back to that, but we’re not there yet.”
Still, he doesn’t let this deter him from showing kindness and empathy with those he meets daily: “We must not forget the values that make our culture meaningful to everyone that lives here or visits the Hawaiian Islands.”
Regidor emphasizes the importance of leaving this legacy of values with your ‘ohana, the next generation, to preserve the essence of aloha.
◗ Cindy Asada says the spirit of aloha animates everything that she does, including her work at the Four Seasons. “If aloha is within you, it’s very easy,” says the hospitality-industry veteran of 47 years, nine of which have been with the resort. “You share it openly. Never underestimate the power of giving. Your actions are unconditional without expecting anything in return. It’s empathy— it’s an attitude.”
Asada harks back to the first moment of aloha she received: When she started her first job in the hospitality industry, at Kona Village, she had the honor to meet “Auntie Eleanor” Makida. For Asada—whose household growing
up was a place where emotions were controlled and not shown— Auntie Eleanor “was a breath of fresh air” who embraced her upon their meeting. She treated everyone equally, with grace, respect, and empathy, Asada says, and that set her on her own path of treating everyone—guests, family, friends— with the same unconditional spirit.
Asada lives this spirit that she received 47 years ago. She is known for her hugs, and many return guests expect a “Cindy hug” when they arrive—an embrace that mirrors her first interaction with Auntie Eleanor. “Listening and having empathy comes with aloha,” Asada says. “It’s about having compassion and warmth.”
Hawai‘i historian, cultural practitioner on Hawai‘i Island
◗ Danny Akaka Jr. is steeped in the islands’ history and culture. His father, Daniel Sr., was the first native Hawaiian to serve in the United States Senate, an honor he held from 1990 to 2013, and his uncle, Abraham, was a pastor and proponent of Hawaiian statehood whose advocacy indirectly led to the adoption of Hawai‘i’s nickname, the Aloha State.
He relays a story of aloha that Daniel Sr. told about his own mother, Danny Jr.’s grandmother: When Daniel Sr. was a young boy, he witnessed his mother calling to a passing stranger, “E komo mai,” or “Come in and join us.” As the stranger approached the house, young Daniel asked his mother why she had offered when they had no food to share. She admitted they had no food, but they could give the man water and shelter. “Ho‘okipa means to treat someone hospitably, to take them in and spend time with them, to give them food, drink, and a place to rest before continuing on their journey,” says Danny Jr. “It’s just a natural thing for people who grow up in Hawai‘i to do.”
◗ Danny Jr.’s wife, Anna, also serves as a cultural ambassador and practitioner, and she notes how easy it is for transplants to embrace the spirit of aloha. She has a friend who moved to Hawai‘i from the U.S. mainland and periodically needs to return. The friend found herself crossing a parking lot and, in Anna’s telling, “forgot she was not in Hawai‘i.” The smiles, nods, and friendly eye contact that she
had learned on the islands were met with apprehensive looks.
“The solution to that, really, is all you need to say is ‘aloha,’ and they will understand,” Anna says. “It’s part of the spirit of being from Hawai‘i. People in Hawai‘i have a connectivity. Their antennas are up—who do we know from home? You nod, say ‘aloha,’ and the smile comes out. They understand. Aloha is a universal word.”
◗ Michelle Kaulumahiehie Amaral has worked in hospitality about as long as she has performed the traditional Hawaiian dance known as the hula; her histories with both started at age 18. Now the grandmother of 10, she quickly grows emotional when talking about aloha and what it means to her. “For me, aloha is everything, it is essential in life, no ifs, ands, or buts,” she says. “Aloha spirit channeled me to where I exist today.”
The guests she welcomes to the Ka‘ūpūlehu Cultural Center often find themselves becoming unexpectedly emotional as well. “When we create a lei, as we do that, we share with the guests. We talk with them about Hawaiian culture— explain Hawaiian values—and how it connects to aloha. By the time we’re done, we can see tears of gratitude in their eyes for the time spent at the center. They are touched by aloha.
“For me, personally,” Amaral adds, “my na‘au [heart] is piha pono [full]. I reflect on what I’ve learned from my ancestors, known as kūpuna, what they shared with me. I believe my ancestors look down at me and say, ‘Good job.’ It fills my spirit; it energizes me.”
A private Hualālai estate promises a truly tranquil family home in paradise.
isten closely to the quiet, to the whispering palms. Serenity is among the most enchanting attributes of this Pi ‘ iuka Street residence—an estate impressive not only for its size and scope and its slate of superb amenities, but also for its high level of privacy and seclusion within Hualālai Resort. Situated on a bluff looking out over the 14th hole of the Members-only Ke‘olu Golf Course to the Pacific Ocean, the
five-bedroom, five-bathroom home provides more than 7,100 square feet of lavish indoor-outdoor living space on a lush lot spanning 41,529 square feet. Quiet indeed. A captivating calm enhances every experience and feature—including the infinity-edge pool adorned with a spacious wet deck and tiki torches—afforded by the one-of-akind property, which at press time is on the market for $15 million.
Sources of family enjoyment are wall to wall throughout the Willman Interiors–designed home’s 5,160 square feet of interior living space. In the kitchen, which opens to the ocean-view great room, vaulted ceilings suspend above countertops of calacatta quartzite—an elegant match for the mahogany cabinetry with self- and slow-closing hardware. There’s a walk-in pantry with mahogany shelving,
and the appliances include models from Sub-Zero, Wolf, and Miele. Adjacently, the great room, also with vaulted ceilings, frames the home’s spectacular views—ocean, golf course, sunset—through sizable sliding pocket doors that usher in natural light and gentle breezes. Travertine floors grace both the dining and living areas, and against one wall in the living space are built-in media cabinets.
With a quintet of bedrooms, the residence has plenty of comfortable spaces for family and friends to retire to, and this beauty allows for resting while soaking up the property’s breathtaking ocean and fairway vistas. With the large pocket doors open, it’s possible to enjoy the views—and the solitude—while relaxing on the covered
lānai or in bed. The suite’s walk-in closet is thoughtfully roomy and well designed, featuring custom built-in drawers and other areas for neatly storing clothing and accessories. In the adjoining bathroom, a freestanding soaking tub is conveniently situated alongside an expanse of windows, which grants the bather a perfect sight line to the lava-rock-walled outdoor shower and luxuriant tropical garden.
No need to dine out or be entertained elsewhere. All the creature comforts are here, including the GM Construction–built home’s primary covered lānai, which is adorned with “broken slab” travertine stone, an infinityedge swimming pool and in-pool spillover hot tub, and an outdoor kitchen and grill station. If hours spent poolside should whet the appetite to venture out, there’s no lack of things to do—and not much ground to cover to access them. The Members-only Keʻolu Clubhouse is within walking distance, and just a short golf-cart ride away are Hualālai Resort’s myriad amenities and shoreline activities. After a round of golf on the Keʻolu Golf Course, an ocean adventure with Hualālai’s Alakaʻ i Nalu, or a meal of kanpachi sashimi or fresh-catch tacos at the Residents’ Beach House, the Piʻ iuka Street address will quietly welcome you home.
Early 2023 will see the release of 12 developable lots—Hualālai’s first offering of new homesites since 2019.
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● ● Since the first residential sales at Hualālai Resort more than 25 years ago, homes in the casually elegant, culturally rich community on Hawai‘i’s beautiful Kona Coast have been in high demand—a reality the pandemic only amplified. Sales resort-wide for 2020 surpassed $107 million and preceded a period of low-to-no inventory.
“We’d never had a case of zero lots for sale—there was always something,” says Rob Kildow, Hualālai Resort’s director of residential sales. “But for the first time in Hualālai history, we’ve had no lots for sale.”
In early 2023, that finally changes with the eagerly anticipated release of 12 developable sites.
The dozen new homesites, which measure from 22,893 to 59,000 square feet, are set on Hualālai’s northern edge, affording sweeping views of Maui, Kohala Mountain, or the 14th hole of the Members-only Ke‘olu Golf Course. Owners can build on up to 30 percent of their site and must have a planted and lava area of at least 50 percent— requirements intended to prevent the homes from imposing on the surrounding landscape.
Located just a four-minute golf-cart ride away from the main clubhouse, the lots include some of the community’s last remaining ocean-view parcels for sale. And most of the lots don’t front a fairway, Kildow says, allowing for quiet enjoyment of the homes without golfers or maintenance equipment passing by.
These unique rooms from different Hualālai homes have spectacular views in common.
Hualālai’s latest release of homesites offers a long-awaited opportunity.
The dozen new lots—
Hualālai’s parcel 19, named Ihoikai (iho i kai, “descending to the sea”)— afford ocean, golf course, or mountain views.
Kildow points out that while Hualālai currently (at press time) has two existing homes available for sale—each listed at $15 million—the pool of prospective buyers for the highest-end inventory has shrunk, making the newly offered buildable homesites all the more desirable. It often takes years, he says, to plan for the release of new lots.
“Developing property the size of Hualālai requires careful planning to ensure that new development complements the existing residences. We never want to rush inventory, and all phases that have ever been released are part of our master plan,” he says. “Much work goes into ensuring that view corridors are protected and the architecture is consistent with our guidelines.”
Moreover, there’s no cutting corners when carving out homesites—no matter how high the demand. “Even though we went for a period of having no inventory, it’s not as simple as rushing to open up sales for more lots right away,” says Kildow. “While what we’re offering is essentially just land, there’s a lot of work to prepare it, as we have to work with geology, land planners, and ownership to make sure that everything is done in the best possible way.”
Case in point: Kildow’s team is already hard at work on Hualālai’s next phase of homesites for release, which likely won’t come until the end of 2023 and will consist of just four to six lots.
Prices aren’t yet available for early 2023’s dozen lots,
but Hualālai’s most recent lot sales may offer a window on what’s to come. The last release of lots, in 2019, comprised 12 homesites sized from 32,513 to 51,151 square feet and priced from $2 million to $3 million. All the parcels had sold by December 2021, which was also the year of highest sales in the resort’s history, with more than $318 million in real estate transactions.
“We already have one group that wants to purchase three of the 12 lots,” Kildow says. “We also have a high level of interest from existing members, and we’re expecting spec builders to come in as well and create prebuilt product for buyers. It’s always hard to predict, but we anticipate these lots to all sell out by the end of 2023.
“In the last year and a half,” he continues, “none of our listings have made it to the MLS [multiple listing service] or the Hualālai website. People realized that they were paying a premium to get something here, but they also realized that it was worth it. While some of that urgency that surrounded lockdown and Covid has diminished, the demand still exceeds the supply.”
Hualālai Realty, 808.325.8500, hualalairealty.com
“Much work goes into ensuring that view corridors are protected and the architecture is consistent with our guidelines.”
— ROB KILDOW, Director of Residential Sales
Members know to take their seats before sundown at the Ke‘olu Clubhouse for one of Hualālai’s most spectacular shows. While there are plenty of incredible vantage points across the resort, perhaps no spot is more suited to sunset gazing than Ke‘olu. Members and their guests, having spent the day playing the ocean-view Ke‘olu Golf Course or swimming in the infinity-edge pool, gather at the clubhouse for dinner and enjoy any number of delicious dishes—from ahi and fried chicken to New York–style pizza—while savoring the spectacle of the sun descending to the Pacific.
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