Family Focus
Conquering the course, chartering a luxury catamaran & more adventures for all ages
Hualälai Realty
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.
Vivian Tobias
April Mistersaro
Grand proportions and epic views set the exquisitely furnished abode apart.
48
ALOHA
E komo mai, welcome: a letter of greetings and good tidings to our Hualālai ‘ohana of residential Members and Resort guests.
6 HUALĀLAI MOMENTS
Cherished family memories in frame, from father-daughter golf to hula with the entire clan.
13 THE FRONT NINE
A quick swing through the latest news, views, and happenings at Hualālai.
22 FIVE UNFORGETTABLE ADVENTURES FOR THE WHOLE ‘OHANA
At Hualālai, private yacht charters and other can’t-miss pursuits help families make lasting memories. BY GINA DECAPRIO VERCESI
30 CULINARY EXPERIENCES TO SAVOR
For the Members and guests who partake in Hualālai’s delicious theme nights, there’s more on the menu than mouthwatering cuisine. BY
SHEILA GIBSON STOODLEY
◗ PHOTOGRAPHY BY ANNA
PACHECO
40 FORCE OF NATURE
Hualālai’s longtime director of natural resources, David Chai, has retired, but his commitment to conservation and community continues at the Resort. BY KEALIʻI THOENE
48 BEYOND COMPARE
This Hualālai home’s exceptional design owes to grand proportions and epic ocean views. BY FAN WINSTON
PHOTOGRAPHY BY MICHAEL LEE
ROOM WITH A VIEW
Lying back on an in-pool lounge chair is the best way to soak up this Hualālai home’s majestic vistas.
THE COVER
Father-daughter golf on the Hualālai Golf Course.
Rob Kildow
Director of Residential Sales, Principal Broker
Charlie Parker
Regional Vice President, General Manager, Four Seasons Resort Hualālai
Violet Terawaki Director of Marketing
Allison Tan Marketing Coordinator
HUALĀLAI MAGAZINE
Lori Bryan Editor
Fan Winston Senior Editor
Sarah Rutledge
Managing Editor
Mary Franz Art Director
Contributing Writers
Gina DeCaprio Vercesi
Sheila Gibson Stoodley
Margaret Kearns Keali‘i Thoene
PUBLISHED BY
ALOHA KĀKOU,
WELCOME TO THE latest edition of Hualālai magazine. As the sun stretches high over the Kona Coast, summer at Hual ā lai is in full swing—and there’s truly something for everyone to enjoy. Whether you’re a first-time visitor or a longtime Member of our Hual ā lai ‘ohana, this season is all about connection, discovery, and family.
We’re especially excited to highlight Summer Fun for the Family. From beach and ocean adventures with our Alaka‘i Nalu team to fun-filled days with Camp Manitou, our collection of activities, designed for all ages, provides so many ways to play and explore together. This summer, we welcome back fitness and nutrition expert Harley Pasternak for a series of functional fitness classes, and the Real Madrid Foundation brings to the Resort a youth soccer camp led by the best in the sport. Evenings take on a flavorful twist with Around the World–themed dinners at Ke‘olu Clubhouse and the Residents’ Beach House—where every bite is a passport to a new destination.
This issue also features a stunning residence showcasing the thoughtful design and effortless beauty of life at Hual ā lai, and a Q&A with the recently retired David Chai, who shares his insights into how we’re protecting the natural resources that make our island home so unique. The Resort carries on his legacy of stewardship in his stead.
We spotlight new and refreshed offerings across the Resort, too. Relax and rejuvenate with facials at the Hual ā lai Spa, and look for a second, brand-new Pilates room opening soon. At the Hual ā lai Tennis Club, exhibitions continue to delight players and spectators, while the Hual ā lai Golf Course gears up to host a regional Drive, Chip, and Putt qualifier for rising stars in the game. From NERD talks at the Kumu Kai Marine Center and Becky Holman artworks at the Club Shop to HIE Heirlooms jewelry at Seaside Luxe—handmade right here in Hawai‘i—and the latest cocktails at Noio, there’s so much to enjoy.
Sunup to sundown, summer at Hual ā lai is a celebration of all the things that make this place so special.
We look forward to seeing you on property, and wish you a joyful, adventure-filled season ahead.
With warmest aloha,
Bruce Wallin
bruce.wallin@candrpr.com candrpr.com
Hualālai 72-100 Ka‘ūpūlehu Drive
Kailua-Kona, HI 96740
808.325.8500 hualalairealty.com
PRINTED IN THE UNITED STATES
Charlie Parker
Regional Vice President, General Manager, Four Seasons Resort Hualālai
Rob
Kildow Director of Residential Sales, Principal Broker, Hualālai Realty
GOOD GAME!
Father and daughter celebrate on the 17th hole of the Hualālai Golf Course.
FAMILY TIME
Soaking up spontaneous moments, plus snorkeling and sightseeing, aboard the private charter Alaka‘i Nui.
SONG AND DANCE
At the Ka‘ūpūlehu Cultural Center, the whole ‘ohana learns hula from Aunty Kaulu, with music by Micah Ku‘aimoku De Aguiar.
the front nine
A QUICK SWING THROUGH THE LATEST NEWS, VIEWS, AND HAPPENINGS AT
GUSTO FOR AUGUSTA
When Hualālai Resort hosts the Drive, Chip, and Putt southwest regional qualifier for the second consecutive year this fall, nearly 100 top juniors will bring their A game. On October 5, the young golfers—in four age groups, ranging from five years old to 15— will vie to clinch a spot in the national competition, held during the 2026 Augusta Masters, according to Brendan Moynahan, Hualālai director of golf. Players who made it through local and subregional competitions this year in Hawai‘i, Southern California, Arizona, New Mexico, West Texas, and Nevada will compete on the Hualālai Golf Course, with drives on hole 16, chips on hole 17, and putts on hole 18. “Just eight players will qualify to go on to Augusta,” says Moynahan. “Join me in wishing all competitors the best of luck.” 808.896.9566
KANPAI TO JAPANESE COCKTAILS 2
Sushi lovers rejoiced when Noio restaurant opened last year at Four Seasons Resort Hualālai, offering guests a luxe sushi and omakase dining experience five nights a week. Situated on the second floor above ‘Ulu restaurant, Noio has also delighted cocktail connoisseurs with its thoughtfully curated menu of specialty drinks. The concoctions, showcasing high-end Japanese spirits including Roku gin, Haku vodka, and Toki Suntory whisky, are crafted by the venue’s mixologist, Joel Seger (below). He marries the premium spirits with Japanese flavors, including yuzu juice, matcha, jasmine tea–infused vodka, and green-tea and plum sake, as well as local favorites like island honey, hibiscus tea, and lychee juice. 808.325.8000
Striking Gold 3
The sound of solid gold bracelets jingling on the wrists of mothers, grandmothers, and aunties is a memory for many native Hawaiians, including childhood friends Meleana Estes and Noël Shaw. Inspired by the Hawaiian custom of gifting inscribed bangles on special occasions—bracelets that are then passed down from generation to generation—the two founded HIE Heirlooms of Hawai‘i in 2023. The tradition traces back to the Hawaiian Kingdom’s last sovereign monarch, Queen Lili‘uokalani, and is still practiced today. HIE’s designs, a contemporary take on classic styles, are available at Hualālai Resort’s Seaside Luxe yearround. During peak periods—spring break, summer, and the holiday season—Estes and Shaw host trunk shows at the boutique. “These shows allow us to share more of the story behind the jewelry with Members and guests,” says Estes. 808.325.4765
PICTURE PERFECT
Artist Becky Holman has called Hualālai Resort home for 24 years, and she shares her love for the area via her watercolor and oil paintings. An early rendering of the iconic blue chairs on the stretch of sand fronting the Residents’ Beach House is one of her many classics. In addition to beach scenes, her landscapes often feature holes with signature views on the Hualālai Golf Course, Big Island rodeos, and paniolos. Holman’s original works, including paintings on cigar-box covers, are available for purchase at the Club Shop. “As the only artist honored with one-person shows here on four separate occasions, I thank the Resort for its support,” she says. 808.325.8480
SERVING UP FUN 5
Racket sports aficionados will have plenty of opportunities to play and improve this summer at Four Seasons Resort Hualālai, says Hualālai Tennis Club’s director of tennis, Mark Willman. A 24-year employee of the Resort, Willman credits the caliber of his teaching pros for Members’ and guests’ exceptional experiences—whether tennis or pickleball—and notes that another pickleball court is being added to accommodate the demand for the club’s weekly clinics and round-robins (featuring a DJ and drinks). “And on the Fourth of July, our pros—among them the best male player on the Big Island, Vasek Slezak—will put on an exhibition match for guests,” he says. Daily junior clinics are also on offer during the summer. 808.325.8460
About Face 6
Facials are many a woman’s skincare secret—and now more men are discovering the benefits of the treatment, says Eric Kittay, director of the Hualālai Sports Club & Spa. “Our [male] guests are more concerned about the impact of our tropical sun and the environmental pollutants found everywhere— even here in paradise—on their complexions.” In addition to its Classic Facial, the spa offers the HydraFacial, which uses suction to extract impurities from pores; the Geneo Facial, which oxygenates and exfoliates for a brighter complexion; and the Oxygen Infusion Facial , which applies hyperbaric oxygen and a serum rich in hyaluronic acid, antioxidants, vitamins, and peptides. The spa’s aestheticians will determine “the perfect antidote for post-sun inflammation, soothing the skin with deep hydration and anti-aging benefits,” Kittay says. 808.325.8440
SUMMER GOALS 7
Kids sports at Hualālai will kick into high gear in August, when the Real Madrid Foundation—the social division of the Spanish professional soccer club Real Madrid, the winningest team in European Cup history—brings its acclaimed youth clinic to the Resort. To be held Saturday, July 26, on the driving range of the Hualālai Golf Course, the Real Madrid Foundation Soccer Camp will provide kids in two age groups (five to 10 years old and 11 to 17) with 120 minutes of instruction carried out by an RMF coach who emphasizes the club’s core values, including teamwork, effort, and respect. Following the session, parents are welcome to join their kids for a 30-minute Q&A with the RMF, on the terrace of the Hualālai Golf Hale. 808.325.8135
STRETCHING OUT 8
Pilates is growing in popularity in the fitness realm, and Hualālai Sports Club is responding by opening a second, all-new Pilates studio “Especially during peak seasons, we simply cannot meet all the requests by Members and guests for reformer training, so this fall, we are adding a second space; both studios will be outfitted with new industry-standard equipment,” says fitness coordinator Lindsay Isola. The original studio will have five reformers, and the second will offer three more top-of-the-line reformers, accommodating both individual and small group sessions. 808.325.8440
Deep Conversations 9
Hualālai Resort’s new director of natural resources, Nicky Tachibana—a 15-year veteran of the department— will continue to bring noted marine specialists to speak at the Kumu Kai Marine Center’s monthly Nature, Environment, Resource, and Design Talks. Each 15- to 20-minute NERD presentation is limited to 10 participants and followed by a Q&A session. “It’s an intimate atmosphere, kind of like chatting with a friend on your l ā nai,” says Tachibana. Recent topics have included “How Aquaculture Can Help Conserve Hawai‘i’s Coral Reefs” and “The Study of Diverse Pelagic Life.” Reservations are required. 808.325.8135
SECTION BY MARGARET KEARNS
FACES OF HUALĀLAI
Meet two Four Seasons Resort Hualālai staffers who specialize in health and wellness. One works with the Resort’s employees, the other with Members and guests. Both help our ʻohana get stronger in body and spirit.
> Andrew Branchflower helps the 1,395 staff of Four Seasons Resort Hualālai stay healthy and fit and improve their overall wellbeing. Since 2022, he has been the Resort’s director of integrative health, a role that is part of the human resources department and demands as much flexibility as it does sensitivity.
Branchflower, who has a bachelor’s degree in health psychology and a doctorate in physical therapy, defines integrative health as “a holistic approach to health; social, physical, emotional, spiritual, mental, financial—they all overlap.” He works weekdays from 8:30 a.m. to 5:30 p.m., but his hours are pretty much the only predictable aspect of his job.
He tapes sprained ankles, takes blood-pressure readings, and refreshes the dehydrated. He presides over an 800-square-foot employees-only space that includes his clinic, a massage chair, and a gym fitted with a Peloton bike, an elliptical machine, free weights, kettlebells, and more. He tracks usage of the gym. He compiles and reviews reports of workers’ injuries on the property, and he looks for ways to improve overall health and safety. He listens to employees who need to vent and points them toward resources, whether physical or mental, in the broader community.
Branchflower also builds connections as dutifully as he builds muscle. “I have relationships with different providers on the island,” he says. “I help people get in as much as I can, and I advocate for them.”
His services are free to the Resort’s employees. Although no one is required to visit him, he has made it clear that his door is open even to complaints that seem small: “I encourage employees not to use it as a normal doctor’s office. Don’t wait until you’re injured. Don’t wait until you’re sick.”
Spotting potential problems early is key to sustaining wellness, he says, as Hawaiʻi’s health-care infrastructure can be challenging. “It can take months to see a provider. And the physical and psychiatric impact of delays in treatment can turn something minor into something major,” Branchflower says, adding that a visit to his clinic “can help improve well-being and prevent injuries.”
—SHEILA GIBSON STOODLEY
> Hualālai Sports Club’s Jerry Blevins rarely has a gap in his schedule. He has been a personal trainer since 1981 and at Four Seasons Resort Hualālai since 2003, serving clients ranging from titans of industry to everyday folks who want help getting and staying fit.
Blevins is at the Resort on Mondays, Wednesdays, and Fridays from 5:30 a.m. to 1 p.m. “I usually go straight through without a break,” he says, noting that his wait list is at least five names deep. “Spots are always filled, and if one does open up, it’s automatically booked.”
The reason for his popularity may be his customized circuits and programs that make working out seem fun. “I try to keep things interesting, and I always keep people moving,” he says. “I lead you from one task to the other, and I don’t give you a chance to think about what you’re doing. It’s fast-paced, and it goes by really quickly.”
Director of Integrative Health
Blevins has a bachelor’s degree in exercise science and kinesiology from the University of Northern Colorado and is TPI level 2 and CSCS certified. He favors what he calls “functional” exercise, actions designed to have “as many joints moving as possible.” He admits, “It’s not easy to learn to use all those parts. For one of my multi-joint exercises, it can take two or three sessions to get it right . . . My clients have to be dialed in to what they are doing, but they know I have their back.”
About 90 percent of his Resort clients are Members, and some have been with him for 22 years. The faithful can enjoy truly remarkable results. Blevins recalls a woman, now 70, who had been diagnosed with osteopenia (low bone density) and was at risk of developing osteoporosis, a more serious affliction that weakens bones. After two years of working out with Blevins, she underwent a bone density scan that revealed she had gained 35 percent more bone mass and reversed her osteopenia.
“If you have a lifestyle that involves lack of movement, joints can get stiff,” he says. “You can get a great percentage of it back, but it takes time. I have a good track record of getting it back.” —S.G.S.
Andrew Branchflower
Four Seasons Resort Hualālai
Jerry Blevins
Personal Trainer Hualālai Sports Club
Five Unforgettable Adventures for the
Whole ‘Ohana
FAMILY COMES FIRST AT HUALĀLAI, WHERE PRIVATE YACHT CHARTERS, HAWAIIAN CULTURAL EXPERIENCES, AND MORE ARE ALL ABOUT MAKING MEMORIES TOGETHER.
BY GINA DECAPRIO VERCESI
FAt Hualālai, family fun includes private boat charters, tennis matches, marine-life explorations, alfresco dining, Hawaiian cultural experiences, and much more.
rom the very beginning, providing families unique opportunities to slow down and reconnect has been at the heart of Hualālai’s ethos. Nearly three decades later, doing so remains intrinsic to the Resort’s vision. Whether it’s paddling an outrigger canoe as a team, tallying tropical fish during a King’s Pond snorkel safari, or hiking through Pololū Valley on a bespoke adventure for tweens with Camp Manitou, Hualālai’s distinctly Hawaiian adventures blend relaxation, exploration, and a deep spirit of aloha to bring families closer.
Water World
EMBARK ON OCEAN ADVENTURES WITH THE ALAKA‘I NALU.
◗ In Native Hawaiian culture, the ocean holds profound significance, and there’s no better way for families to tap into its magic than through an adventure with the Alaka‘i Nalu, the “Leaders of the Waves.” The Resort’s expert watermen and waterwomen bring joy to every activity they lead, sharing their deep love and respect for the ocean with Hualālai’s Members and guests. “There are so many ways to experience the ocean at Hualālai,” says Trent Fischer, director of Alaka‘i Nalu. “As a team, we just want to get people out on the water, enjoying exciting activities that are safe and fun for everyone.”
Although all the Resort’s ocean pursuits are designed to encourage quality family time, few are as memorable as a day aboard Alaka‘i Nui, Hualālai’s luxurious six-passenger catamaran. “We can go just about anywhere on our newest boat,” Fischer says. “We’ve taken guests all the way to Green Sand Beach and Waipi‘o Valley. It’s a fantastic way to explore the island.”
Discover hidden beaches and secret snorkel spots; search the waters for spinner dolphins, manta rays, and honu (Hawaiian green sea turtles); or jig for reef fish. Those who crave an extra adrenaline boost are in for a treat: The Alaka‘i Nalu crew know some incredible spots for cliff jumping—or lele kawa—an ancient Hawaiian test of courage and loyalty. But whatever the day holds, it’s sure to be amazing. “Guests often say things like, ‘This was the most fun our family had during our whole vacation,’ ” says Fischer. “It’s something we hear a lot in this department, but it never gets old.”
Families can take to the sea aboard Alaka‘i Nui or stay on firm ground and learn cultural activities at the Ka‘ūpūlehu Cultural Center, including (opposite, clockwise from top) lei making with Micah Ku‘aimoku De Aguiar, lauhala weaving with Kaleolani Standley, and hula with Michelle Kaulumāhiehie Amaral.
Living Aloha
TALK STORY AT THE KA‘ŪPŪLEHU CULTURAL CENTER.
◗ Inside the Ka‘ūpūlehu Cultural Center, 11 original paintings by the renowned artist-historian Herb Kawainui Kāne adorn the walls. These detailed works depict Native Hawaiians in a coastal village going about their daily lives— building canoes, harvesting taro, and weaving lauhala mats. “We are so honored to have these paintings,” says Michelle Kaulumāhiehie Amaral, one of the center’s mea ho‘okipa (hosts). “Not only are they vibrant and full of life, they’re also an invaluable tool for teaching history.”
Kāne’s colorful renderings provide a fitting backdrop for a visit to this cherished hale. From learning to play ‘ukulele and fashioning hula skirts from fresh ti leaves to simply chatting with the center’s hosts, the opportunities to engage with that history are endless. “Our purpose is to share and perpetuate Hawaiian culture,” Amaral explains. “We do whatever we can to educate our guests and touch them with aloha.”
One of her favorite activities is lei making. “We create different styles, like the lei kui, made with needle and thread, and the kukui nut lei, our ‘lei of enlightenment,’ ” she says. Amaral also teaches the art of oli (Hawaiian chanting) and hula, drawing on her more than 40 years as a professional hula soloist and cultural practitioner. “I often begin with a seated hula, where families learn the expression and language of hula,” she says. “From there, I have everyone stand, and we all dance together, and I’m telling my students, ‘Have grace in your step, a song in your hands, and love in your heart—that’s hula.’ ”
From Tide to Table
TASTE THE DELIGHT OF DINING AT BEACH TREE AND RESIDENTS’ BEACH HOUSE.
◗ As the sun dips toward the horizon, the tropical lilt of steel guitar drifts over the lawn, signaling the start of another evening at Beach Tree. Named for the iconic heliotrope tree just steps away, the restaurant is a sought-after spot for sundowners. Sip a Tom’s Pink Shirt—Beach Tree’s signature guavainfused cocktail—and settle in for golden hour while the kids play on the sand.
Dining out is one of the great joys of a family vacation, and at Hualālai, culinary experiences are a point of pride. At Beach Tree, coastal Italian–inspired dishes, like succulent garlic prawns with Calabrian chili and housemade Keāhole lobster bucatini, are served alongside keiki-friendly fare. The open-air dining room provides the perfect setting for families to unwind and recap the day’s adventures.
At Residents’ Beach House, chef Eric Garrett’s eclectic, seafood-forward
menu draws on the culinary influences he picked up while living in California. He notes, “The Central Coast is well known for its Latin American cuisine, but there’s also some Mediterranean flavor and plenty of Asian influence, thanks to our location in the Pacific Rim.”
With the keiki menu, Garrett enjoys introducing children to local ingredients. “It’s fun to offer fruits like rambutan, lychee, and papaya,” he says. “So we’ll serve grilled local fish like ono or mahi with a side of fresh fruit.”
Beyond being a delectable dining experience, Residents’ Beach House has been a family favorite since the Resort opened in 1996. “Our club Members are very attached to this place,” says Garrett. “When they get off the plane, this is where they come for that first mai tai. It holds a very dear place in people’s hearts.”
PASTERNAK, FOR PARENTS
Moms and dads trying to keep up with their oh-so-active kiddos can build strength and stamina in classes with the renowned fitness trainer Harley Pasternak. To be held inside Four Seasons Resort Hualālai’s aerobics gym from July 3 to 7, Pasternak’s summer session follows his spring-break series at the Resort in March, which included Core Fun, a workout of the muscles connecting the upper and lower body; Whole Body Circuit & Cold Plunge, a top-to-toe exercise routine with a cold plunge; and Legs for Days, with emphasis on the legs and more. All classes are 45 minutes, and reservations are required. 808.325.8440
BEACH TREE
RESIDENTS’ BEACH HOUSE
Beyond the Sea
DIVE INTO MARINE SCIENCE AT KUMU KAI.
◗ It’s often said that we conserve only what we love, love only what we understand, and understand only what we’re taught. Enter Kumu Kai, Hualālai’s marine education center, where families can learn about the Resort’s unique marine ecosystems. “We offer hands-on activities, educational talks, and immersive outdoor experiences,” says Nicky Tachibana, Hualālai’s director of natural resources and sustainability. “Our goal is to create a deep connection among visitors, residents, and the diverse natural resources of Hawai‘i and historic Ka‘ūpūlehu.”
Go behind the scenes at King’s Pond, the Resort’s 1.8million-gallon swimmable aquarium, and discover how this remarkable brackish-water system functions. You’ll get an inside look at Kumu Kai; spend time with Kainalu, the resident spotted eagle ray; and feed the pond’s 1,000 tropical fish. Families can also join Kumu Kai’s marine scientists on a trip to the vibrant pools that emerge at low tide, or set out on a Ka‘ūpūlehu Nature Excursion that highlights the natural wonders of Hualālai, from mauka (the mountains) to makai (the sea).
For an even deeper dive, invite one of Hualālai’s marine scientists to join you on a private ocean outing. “It’s a great way for families who are really interested in marine science to level up an activity,” says Tachibana. “Whether they’re canoeing with the Alaka‘i Nalu or heading to the beach at Kīholo, our team can tailor the experience to focus on whatever interests them most.”
Marine scientist
Andrea Ehlers at Kumu Kai.
At King’s Pond, marine scientist Madison Kearsey feeds the resident spotted eagle ray Kainalu.
Game, Set, Match
SCORE ACES AT THE HUALĀLAI TENNIS CLUB.
◗ Frequently hailed as one of Hawai‘i’s top-tier tennis facilities, the Hualālai Tennis Club has long been a cornerstone of Resort activities. “Tennis and pickleball are just great family sports,” says head pro Mark Willman. “I encourage families to play as much as possible when they’re here. It’s a fantastic way to get everyone moving and having fun together.”
With Willman at the helm, a dozen professional coaches offer instruction in both tennis and pickleball, including a host of clinics—for both kids and adults—and private and semiprivate lessons. “I’m a diehard tennis guy, but I really enjoy pickleball,” says Willman. “Most of the play is at the net,
so it’s great for beginners. I had a family who had never played, but in less than an hour everyone was scoring. They came back for another lesson later in the week.”
During peak seasons, the club’s Junior Tennis Academy captures kids’ attention with a fun-loving spirit and the promise of gold coins, which players can earn for hitting a target, winning a game, being a great doubles partner, or showing exemplary sportsmanship. “You should see the kids’ eyes light up,” Willman says. “They save their coins and use them around the property for a hat or a smoothie or even a tennis racket. They love it.”
I ENCOURAGE FAMILIES TO PLAY AS MUCH AS POSSIBLE WHEN THEY’RE HERE. IT’S A FANTASTIC WAY TO GET EVERYONE MOVING AND HAVING FUN TOGETHER.
– Mark Willman Head Pro Hualālai Tennis Club
Pickleball and tennis score big points at the Hualālai Tennis Club, which offers a Junior Tennis Academy during peak season.
The Japanese night market–themed dinner at Ke‘olu Clubhouse included a tempura station and Asian-inspired decor.
CULINARY EXPERIENCES TO SAVOR
Theme nights at Hualālai are a favorite among Members and guests. On the menu? Memorable food, fun decor, and great vibes.
BY SHEILA GIBSON STOODLEY ● PHOTOGRAPHY BY ANNA PACHECO
Chef de cuisine Catherine Chew surveyed the spread and smiled. Weeks of planning and days of preparation all came down to this. On Saturday, March 26, at the Ke‘olu Clubhouse at Hualālai Resort, her vision for a Japanese night market–themed dinner became a reality.
Exactly 1,001 origami paper cranes graced the venue, strung across the entrance and perched on steamer baskets. Instrumental Japanese music played in the background. The beverage team had prepared a special sake flight offering. The salad station was stocked with shaved cabbage and Hirabara mixed greens. A grill fueled with binchotan, a Japanese coal that imparts a unique smokiness to meat, was primed to sear Wagyu beef, Kona kanpachi, and chicken skewers. One of Chew’s team stood at the tempura station, ready to dip shrimp, mushrooms, and other vegetables in batter and deep-fry them. Okonomiyaki, a Japanese pancake topped with shaved bonito flakes, was also on the menu.
Staff decorated the space with paper lanterns and origami cranes and served up tasty night-market fare, like okonomiyaki (a Japanese pancake) topped with shaved bonito flakes.
“I PUT MYSELF ON A PLATTER. ALL THE THINGS THAT WERE THERE ARE WHAT I LOVE EATING.”
—CHEF CATHERINE CHEW
Parked within this setting was the pièce de résistance: a small food truck from which Chew, working solo, would dispense bowls of fresh ramen noodles in succulent pork broth.
It wasn’t the first marquee Japanese-themed dinner offered at Four Seasons Resort Hualālai, but it might have been the most spectacular. Chew, who adores Japan and plans to honeymoon there in September, wanted to evoke the spirit of a Japanese night market—what it feels like to wander Tokyo after hours and sample the temptations sold by street vendors from carts and trucks.
“I put myself on a platter,” says the 37-year-old chef. “All the things that were there are what I love eating.”
Chew’s triumph was the latest in a series of themed dinner nights at the Resort that date back to early 2021, a time when staff as well as Members and guests were eager to leave behind the restrictions imposed by the COVID-19 pandemic.
Shelley Smith, director of food and beverage at Four Seasons Resort Hualālai, remembers well the details of the first series of “Around the World” dinners, which were held at the Ke‘olu Clubhouse in
Chef de cuisine Catherine Chew served creamy tonkatsu ramen— topped with chashu (braised pork belly), ajitsuke tamago (softboiled egg), and scallions—from an improvised food truck.
RAMEN À LA CARTE
“My dream is opening my own little ramen shop,” says Catherine Chew, chef de cuisine at Four Seasons Resort Hualālai. Having learned the art of making noodles from renowned ramen master Ivan Orkin during a past Chef Fest event at the Resort, she was inspired to set up a ramen food truck for the Japanese night market–themed dinner at the Keʻolu Clubhouse.
She went all out for the spring break dinner, preparing a labor-intensive tonkatsu broth. “I could have done a basic miso or vegetable broth, but I wanted to give them the best thing I can make,” she says.
She soaked and boiled 20 pounds of pork bones and simmered the resulting liquid for three days. With the help of her team, she ensured that it retained its milky golden-brown color throughout, rather than devolving to a darker hue. She also marinated 80 soft-boiled eggs in a way that cures the yolks and renders them creamy instead of runny.
For the food truck, Chew appropriated a small resort vehicle that had been a mobile comfort station for golfers: “It was available, so I said, ‘I want that cart.’ ”
Days of preparation preceded the two minutes she needed to fill each bowl with broth and freshly made ramen noodles. The Resort’s Members and guests were delighted with her efforts.
“A lot of people went up to the truck, saying, ‘This is so cool,’ ” she recalls, noting that one couple even sat next to it all night long, watching her work.
Chew understood why they were enchanted. “A lot of love goes into a bowl of ramen.”
—S.G.S.
culinary experiences
2021. They celebrated Mexican, Chinese, Thai, and Indian cuisines before returning to a Mexican menu for the finale. She says these feasts were an immediate hit: “In the early days, it was the main thing people came out for. It brought people together. We would sell out Around the World nights easily. We would book all reservations available and have a waiting list.”
The themed dinners are not on a set schedule. Instead, they are clustered during peak travel periods, when the greatest number of Members and guests are at the Resort: Thanksgiving; the winter holidays (including New Year’s); spring break, which now falls in March and April; and summer, which spans July and August.
Eric Garrett, chef de cuisine at the Residents’ Beach House who has worked at the Resort since 2002, says the theme nights trace their origins to
Jued Malagayo grilled chicken over binchotan, a type of high-quality charcoal traditionally used in Japanese cooking. On Thai night, dishes included (clockwise from opposite top) green papaya salad, khao pad (fried rice) with grilled chicken, beef panang curry, and tropical tapioca.
“WE BUILD THE MENU ON WHAT SOUNDS FUN, WHAT WE WANT TO EAT, AND WHAT YOU’RE NOT ABLE TO GET ELSEWHERE ON THE PROPERTY.”
—CHEF ERIC GARRETT
“I REMEMBER THE ENERGY IN THE ROOM BEING INCREDIBLE. THE CULINARY TEAM AND THE SERVICE TEAM DID SOMETHING SPECIAL.”
—SHELLEY SMITH, DIRECTOR OF FOOD AND BEVERAGE
Okinawan doughnuts (top) and matcha cheesecake (bottom) provided a perfectly sweet end to the evening.
casual themed lunches he and his colleagues created as far back as 10 years ago. Grills, taco stands, and shawarma stands set up near swimming pools or the beach “morphed into dinner events.”
“The thinking became, ‘Let’s do something above and beyond regular service,’ ” he says. As for how the themes were selected, he explains: “The seeds of it are what sounds fun, what we [the chefs] want to eat, what you can’t find in Kona, and what you’re not able to get elsewhere on the property. We build the menu on that.”
The dinners are more demanding than a standard night of service. The one-night-only menu never replaces the established menu at the hosting restaurant; it is offered alongside it and typically features six or seven appetizers, entrées, salads, and desserts.
The teams also try to plan for at least one station in the dining room that allows guests to watch the chef work, and they always aim to include dishes suited to sharing, such as tapas and appetizers. “It’s super fun and I enjoy it, but it’s an all-hands-on-deck situation,” says Garrett.
The first few dinners confined the magic to the food, but they soon expanded into multisensory experiences. When asked for her favorite, Smith didn’t hesitate, naming the “Taste of Spain” dinner held in December 2023 at the Residents’ Beach House. Its paella lives on in her memory, but so too does the actual menu, which was styled to look like a plane ticket to Madrid.
“Just such a strong theme, great decor, great playlist—people raved about it,” she says. “The manager was inspired, and chef Eric delivered an amazing menu. I remember the energy in the room being incredible. The culinary team and the service team did something special.”
Chew’s ramen was a hit at the Japanese night market dinner, but she insists “every single station had its own hit.” The thing that made her most happy was “how everybody came together. It’s a lot of work to set it up and break it down, but everyone added their own little touches to make it work,” she shares.
“When I saw the event, I said, ‘Oh my God, you guys, we did it.’ ”
FORCE
OF NATURE
As the longtime director of natural resources at Four Seasons Resort Hualālai, David Chai ushered the surrounding ecosystem, including 13 ponds, back into equilibrium. As he winds down his 35-year career at the Resort, he reflects on his important work.
BY KEALI‘I THOENE
Pūnāwai Lake is one of two water features David Chai helped design and build at Hualālai.
force of nature
It’s difficult to imagine that the picturesque landscape of Hualālai was ever anything but pristine. But when David Chai arrived, before the Resort was even built, the fragile coastal ecosystem was out of balance. The 13 anchialine ponds—fed by both fresh spring water and a saltwater connection to the ocean—had been neglected, and Chai was determined to return them to a state of pono (excellence)
As a native Hawaiian, he understood that the well-being of the environment can’t be separated from the well-being of those who live there.
In his tenure as the Resort’s director of natural resources, Chai not only restored equilibrium to the naturally occurring pond ecosystems, but also created two new water features—King’s Pond and Pūnāwai Lake—that continue to educate and feed the Members and guests of Hualālai. Chai’s work serves as both a beacon and a blueprint for socio-ecological harmony
“ If the ponds are going to look nice, they might as well be working as natural ecosystems, which became a goal of mine. ”
on the Kohala Coast, but the positive effects of his projects extend beyond the shoreline of Ka‘ūpūlehu. He also collaborated with lineal descendants of Ka‘ūpūlehu, nonprofits, government agencies, and Hualālai Resort to implement the Try Wait initiative, which codified a 10-year rest period for the overfished area.
Chai retired in February after 35 years of service. Before he left, we had the chance to talk about his impact on the people and the landscape of Ka‘ūpūlehu.
On a given day,
Did the original developers of the Resort task you with restoring the anchialine ponds?
◗ That wasn’t really their goal. They just wanted the ponds to look nice. And I thought, Well, if the ponds are going to look nice, they might as well be working as natural ecosystems, which became a goal of mine.
Chai could be found purging oyster cylinders at Pūnāwai Lake (above), conferring with aquaculture specialist Jason Falcone, and gathering shrimp from the aquaculture farm near the herb garden.
force of nature
What had happened to the ponds?
◗ Way back, they were self-sustaining. Then they got overgrown and neglected, and a lot of these pools ended up full of mud and sediments—kiawe trees, Christmas berry, and weeds, basically. As we cleaned them up, we took out all the mud and sediments and restored them to functioning anchialine pool ecosystems and the historic Waiakauhi to a working Hawaiian fishpond.
Not only did you restore the naturally occurring ponds, but also you helped build two brand-new water features!
◗ Kim Richards [Hualālai Development Company’s president in the early 1990s] visited a natural anchialine pond at Kīholo and thought, Can we make one here? So they dug it out of the lava, and they named it King’s Pond. There was no pond there before. The original intent of the pond was to be a large natural plunge pool. I suggested that if guests were going to plunge, it would be great if they could also look at fish, and with these fish [we could] also control algae growth. They liked the idea and tasked me with making that happen.
I suggested that if guests were going to plunge, it would be great if they could also look at fish. ”
Tell us more about how you began raising fish and shrimp for the restaurants.
◗ To keep King’s Pond clear, you have to pump water out. So, I suggested, If you’ve gotta pump water out, why not pump it through a tank system, before it goes back in the ground, and raise something for the restaurants?
It sounds like you were a proponent of the farm-to-table movement.
◗ I wasn’t thinking farm to table; I was thinking, What a waste of water! You can use it to grow things.
And how did raising oysters in the lake called Pūnāwai come about?
◗ We were using oysters just to keep the pond from going through phytoplankton bloom-and-crash cycles. Oysters keep the pond stable. When a bloom crashes, oxygen levels get really depleted. Oysters help with that. Then we realized oysters actually taste pretty good!
Chai with his family at Kalopa Makai Farms, 2005 (top right), and with his son, Casey, 2025 (opposite), a member of Hualālai’s Alakaʻi Nalu. To control algae growth, Chai (above, in 1997) suggested adding fish to King’s Pond (top left), which was originally intended as a natural plunge pool.
CONSERVATION AND COMMUNITY
A leader’s legacy lives on through the team he cultivated and the work that continues.
Although we will no longer find David Chai at Hualālai’s ponds in our day-to-day, the retired director of natural resources has left a talented and capable team in his stead, led by Nicky Tachibana, the Resort’s new director of natural resources and sustainability. A testament to his leadership is the number of staff who have been on his team for a decade or longer. These experienced
individuals continue to innovate and grow the success of the operations. One of their goals is to increase guest and resident involvement in community governance. The Hui Kahuwai foundation holds regular meetings and welcomes public engagement. If you are interested in learning more and participating, send an email to huikahuwai@gmail.com.
Tell us about your work with the Try Wait initiative.
◗ We used to take the inflatable boat out and do fish population counts, and based on what we were seeing, we would put bag limits or spawning season closures on our signs by the public beach access, but no one was really paying attention. Depletion of the marine resources was ongoing and getting worse.
Way back in 1997, we submitted to the state a Marine Management Plan, but the Division of Aquatic Resources (DAR) on Hawai‘i island didn’t see a need for it then, and they stated that there wasn’t sufficient data for DAR to act. We were able to get our Ka‘ūpūlehu coastline designated a no-aquarium-fish-collecting and gill-net-ban designation in 1999, but the decline in food-resource fish continued. Consequently, in 2013 we invited Chad Wiggins with the Hawai‘i Nature Conservancy to help us conduct scientific dive surveys and organize our efforts to protect marine resources here. So really, it was the Nature Conservancy that helped us get legal protection to move toward long-term fishery sustainability.
Looking back at your time here, do you believe these ecosystems have been successfully restored?
◗ In most cases, yes. There is more that can always be done, of course. In general, we protected and restored ecosystems. We still have all kinds of other problems—invasive species, water quality issues, and things like that. Those [challenges] will continue as long as there are adverse natural and man-made impacts around these ponds.
What’s your proudest moment?
◗ Seeing all the staff grow up and gain experience in their fields. All the people who have come through here have moved up in the world and advanced in their professional lives in one way or another. Hopefully, seeing what we’ve started here will lead them to bigger and greater things.
Chai at the tidepools fronting King’s Pond, where private snorkel tours are offered (below).
TOP: JOHN RUSSELL; BOTTOM: ETHAN TWEEDIE
BEYOND COMPARE
Nearly 6,000 square feet. Seven bedrooms. One breathtaking ocean panorama. This Hualālai home is exceptional by design.
BY
FAN WINSTON / PHOTOGRAPHY BY MICHAEL LEE
In an enclave of beautiful residences, this home is a standout. Built in 2023 by GM Construction and centrally located in Hualālai’s Pi ‘ iuka Estates, the property has been thoughtfully designed by H&S International and features a host of up-to-date details, from three EV charging stations in the garage to a high-tech, weather-resistant TV on the l ā nai. Inside, engineered French oak flooring offers both luxury and low-maintenance appeal, and a temperature-controlled wine room stores up to 2,000 bottles. But ultimately, it’s the home’s grand proportions and epic Pacific Ocean views that set the exquisitely designed abode apart. The nearly 6,000-square-foot courtyard residence can comfortably accommodate guests without sacrificing privacy. Two guest rooms have separate entries; another is a detached guest house. And all seven bedrooms have en suite bathrooms (six with outdoor shower gardens). When the homeowners and their guests are ready for quality time together, they’ll find plenty of options, from breakfast in the great room to sunset gatherings on the lānai.
A LIGHT TOUCH
Locally based Light Wave Designs layered the lighting in each room—installing inset ceiling lights, statement-making pendants, and table-height lamps—so the owners and guests can easily adjust the illumination to suit the activity at hand. In the wine room, just off the kitchen, a modern glass chandelier, under-cabinet bulbs, and display lights shining on select bottles lend the space a gallery feel. In the great room, two elegant halo pendant lights hovering over the extra-long dining table provide not only a flattering glow but also artful delineation between the living area and the chef’s kitchen. A porcelain-tiled floor and quartzite waterfall island countertop, both in creamy tones, add to the bright warmth of the home.
SUITE RETREAT
The residence is U-shaped, with a courtyard entry on the inside of the base. The guest bedrooms are divided between the two wings, while the two spacious primary bedrooms are on each end of the base, with views of the Members-only Keʻolu Golf Course and, just beyond, the Pacific Ocean and Haleakalā Mountain. (The great room makes up the middle of the base.) Decorated with contemporary furniture from Restoration Hardware, in a soothing neutral palette offset by mahogany millwork, the primary suites are designed to feel like private retreats within the larger home. Each main bedroom has its own covered lānai, as well as an outdoor shower garden surrounded by a lava rock wall.
The primary suites are designed to feel like private retreats within the larger home.
BACKYARD BEAUTY
With the pocket sliding glass doors retracted, there’s no barrier between the great room and the sprawling lānai, where a fully equipped second kitchen (with built-in grill, refrigerator, and ice maker) makes outdoor entertaining a breeze. Also under the covered area are a sectional and a dining table, both sized for large gatherings. And the backyard pièce de résistance? The infinity pool with on-ledge, in-water lounge chairs—perfect for kicking back while soaking up the home’s sweeping views of Hualālai Mountain, Maui, and the Pacific.
room with a view
ON THE LEDGE
As daylight fades, it’s time to slow down, kick back, and find a comfy spot to take in the vista. At this spectacular Hualālai home (see “Beyond Compare,” page 48), the place to be during the evening twilight is just off the great room, on an ocean-facing lounge chair. Each chaise perched along the pool’s shallow ledge—the perfect place to recline while dangling a foot in the water—affords unobstructed views of the 14th tee box of the Members-only Keʻolu Golf Course and, beyond, the shimmering Pacific and majestic Haleakalā Mountain
MICHAEL
