HUALĀLAI
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 $2.5 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.
Rob Kildow R(B) Regina Stuard R(B) Ku’uipo Valenzuela R(S) Chieko Madenokoji R(S) Vivian Tobias R(S) Jeff Bacawag April Carty Shane Stack
“Such a close connection between home and habitat is a design feat not to be overlooked.”
PAGE 30
26
FRUITS OF THE SEA
THE FRONT NINE
A quick swing through the latest news, views, and happenings at Hualālai. 14 LIFE REIMAGINED
A modern look—and the same feeling of home—envelops Hualālai as a resort-wide renovation nears completion.
DON RIDDLE
BY REBEKAH BELL
HEAVEN ON EARTH
Resplendent with native plants and farm-to-table crops, Hualālai’s landscape is simply divine.
BY AMANDA MILLIN
A bountiful harvest of exceptional fish and abalone from Hawaiian aquaculture farms is setting menus alight at the Four Seasons Resort Hualālai.
B Y SHEILA GIBSON STOODLEY
BEAUTY BY THE BAY
Not far from sparkling Uluweuweu Bay stands a stunning Hualālai residence that truly knows its place.
BY
LORI BRYAN
◗ PHOTOGRAPHY BY ETHAN TWEEDIE
FAMILY TIES
Now, as ever, a vital nonprofit is seeing to it that Hualālai employees and their loved ones get the support they need.
BY RIMA SUQI
41 HOT PROPERTIES
From fairway villas to coastline estates, Hualālai’s latest listings capture the essence of Hawai‘i.
56 ROOM WITH A VIEW
Open concept living knows no bounds thanks to a new alfresco structure sited just off the great room at this magnificent Hualālai address.
O N THE COVER
O verlooking the newly built swimming pool at beloved King’s Pond. PHOTOGRAPHY BY ETHAN TWEEDIE
-Tiffany DeEtte Shafto Founder, Curator, & Local Art Consultant
ALOHA HUALĀLAI ‘OHANA,
E KOMO MAI, as we say here in Hawai‘i—welcome. We are thrilled to have you, our valued Hual āl ai ‘ohana, back at our beautiful sanctuary—your home away from home. After an extended temporary closure, we are elated to once again open our doors with open arms and endless aloha. During your stay, you’ll notice we’ve taken the time away to make many changes and updates to our services and amenities, all of which we’ve undertaken with you at the heart, to help keep you and your family safe and healthy. You’ll see we’ve reinvested in Hual ā lai, too, with a variety of enhancements throughout the resort.
First and foremost, our team has implemented new health-and-safety standards that complement Hual ā lai’s intrinsically remote, outdoor-focused location. Four Seasons Resort Hual ā lai (fourseasons .com/hualalai) has reopened with Lead With Care—the hospitality company’s new global program grounded in health-care expertise and enabled by access to leading technologies—and created a health-and-safety resource, Safe at Hual ā lai, which unites the resort’s inherently distanced design, travel resources and partnerships, and new health initiatives.
We’ve also embarked on an expansive renovation of Hualālai’s accommodations and amenities—a multimillion-dollar refresh that, upon completion this year, will grace almost every aspect of the resort, further enhancing your experience while maintaining the community’s authentic character. You’ll discover fully renovated guest rooms and suites, a revamped King’s Pond area replete with a new infinity-edge pool and Kumu Kai marine center, and a completely revitalized Hual ā lai Golf Course with reshaped greens and bunkers.
And there’s more good news. Renowned teacher Brady Riggs has come aboard as director of instruction for the recently debuted Hual ā lai Golf Hale. The Hualālai Club welcomed 23 new Members in 2020, while nine existing Members purchased additional property at Hualālai. Year over year, existing Members make up more than 30 percent of our annual sales—a remarkable statistic that is achievable because Hualālai exceeds Members’ expectations. Our resort community not only offers the most extensive amenity package in Hawai‘i, but also delivers those experiences in a manner that is thoughtful and caring and unique to Hualālai.
All of this makes Hualālai not just our home but, we hope, a continuous respite for reflection and growth, reconnection and rejuvenation, at a time when we need it most. Mahalo nui loa for trusting us with your beloved experience here. With each interaction, we will strive to exceed your expectations.
Again, e komo mai—welcome to the new era of Hual ā lai.
Director of Residential Sales, General Manager, Principal Broker
Rob Kildow
Charlie Parker
Four Seasons Resort Hualālai
REGIONAL + SEASONAL + ARTISANAL
Four Seasons Resort Hualalai
Reservations 808.325.8000 fourseasons.com/hualalai
the front nine
A QUICK SWING THROUGH THE LATEST NEWS, VIEWS, AND HAPPENINGS AT HUALĀLAI
Since its inception, Hualālai Resort has celebrated local artisans, from farmers to fashion designers, and many of their products are found at the Hualālai Trading Company Centrally located on the resort’s grounds, the upscale general store—also home to the Hualālai Coffee Company—offers a wide array of gifts and grab-and-go items, including Hualālai resort wear to take home and custom-made salads and
smoothies to enjoy on the lānai. The most prized offerings, of course, are those made on Hawai‘i Island—etched glass by Heather Mettler, paintings by Alexander Rokoff, ceramics by Suzanne Wang, gourds (above) by Winnie Logan, honey from Kevin O’Connor of Bee Boys and Kailin Kim of Hoʻōla, and 100 percent Kona coffee from Vikram and Melanie at Pele Plantations. 808.325.8515
Perfect Match 2
Beginning and advanced players alike will find tailored instruction at the Hualālai Tennis Club. Led by head tennis pro Mark Willman, the coaches offer all-court instruction for adults and juniors in clinics and private lessons, but each has specific skills that allow for personalized teaching. Jim Murray, who has been at Hualālai since it opened 24 years ago, is an outstanding singles player. Gene Macion is great with keiki (children) in clinics and one-on-one lessons, and Melissa Rodriquez-Penart exudes calm and patience, making her an ideal choice for beginners. Willman says he and David Bryner are all-around players who offer doubles and singles strategy and can help players improve their serve, volley, footwork, and backhand. Rounding out the team is Gannon Nicoll, Hawai‘i Island’s top male player and, Willman says, “the strongest player among us, making him another target for our ‘Play the Pro’ program.” 808.325.8460
STROKES OF LUCK 3
Love ocean swimming?
Those Members and guests of Hualālai who answer yes will find Wednesdays are their lucky days—or rather, their lucky mornings. Promptly at 7:30 a.m., Trent Fischer, director of the resort’s Alaka‘i Nalu (“Leaders of the Waves”), leads a 1,000-yard round-trip Ocean Swim from the beach fronting the Hualālai Canoe Club. Participants of all ages are welcome, but they must be experienced in, and comfortable with, openocean swimming. “This is not a lesson in ocean swimming; rather, the program is designed for those who already enjoy it, especially with a group of buddies along,” says Fischer. He reminds swimmers to bring goggles, or a mask and swim fins, if preferred, and to apply plenty of coral-safe sunscreen. 808.325.8490
Pros offering expert guidance at the Hualālai Tennis Club include (from left) Gannon Nicoll, Gene Macion, Mark Willman, and Jim Murray.
Good to Grow 4
Members of Hualālai Resort who enjoy gardening recently formed the Garden Committee , an enthusiastic group that works alongside mentor Erin Lee (above), Hualālai’s director of landscaping. They meet at the bountiful Ke‘olu Clubhouse garden each Thursday at 8 a.m. to weed, mulch, groom plantings, and harvest crops (followed by 9 a.m. tours for new Members). In the spring, Lee says, Members can pick tomatoes, cucumbers, and yellow peppers, among other veggies, fruits, and herbs. Member events are also on tap, including future dinners and activities. A recent “Garden to Glass” mixology class led by Ke‘olu Clubhouse bartender Jeff Barrett incorporated fresh fruits and herbs from the garden. 808.325.8453
On Sunday evenings, chef Michael Haren (left) hosts his delectable Around the World Dinners at the Members-only Ke‘olu Clubhouse. With a passion for creating the delicacies of captivating destinations from Mexico City to Mumbai, Haren prepares diverse culinary treats for Hualālai Members and their accompanied guests. He highlights a different country each week, and his recent dishes have included classics from Mexico, India, China, and Thailand. The à la carte menus, which include a starter, salad, and entrée, feature such showstoppers as green papaya and cucumber Thai salad with jumbo shrimp, Indian chicken tikka masala, Mexican grilled corn panzanella salad, and Chinese hoisin glazed baby back ribs. “It’s an absolute joy,” says Haren, “to prepare some of my favorite dishes from around the world for our Members.” 808.325.8450
In addition to dazzling desserts, chef Michael Haren’s weekly dinners feature entrées that celebrate the flavors of global locales.
JUST FOR KIDS 6
The children, or keiki, of Hualālai’s Member families have long enjoyed a range of fun Junior Member Activities at the resort, and 2021 promises to continue this year-round tradition of exciting and enriching programs designed just for kids. This past festive season, Keiki Art Class with the renowned Hawai‘i Island artist Mary Spears took place at the Ke‘olu Clubhouse lawn, a Keiki Christmas Eve $500 Coin Dive made a splash at the Hualālai Canoe Club swimming pool, and a Junior Golf Challenge saw kids driving, chipping, and putting at the Hualālai Golf Course practice facility. Activities this year are likely to include such weekly favorites as the Junior Tennis Clinics and cultural activities at Aunty Kaulu’s Cultural Korner. 808.325.8424
If the idea of healing through sound—a global practice for thousands of years—resonates, consider the sonorous Sound Journeys treatments offered at Hualālai Spa. Recipients of the calming treatments sit or recline on mats while listening to soothing sounds produced by the creator of the spa’s Sound Journeys program, Maryann Rose Broyles. Tapping into age-old techniques, Broyles employs clear and rose quartz singing bowls, chimes, gongs, and tingsha bells during hour-long sessions that are designed to reduce tension, anxiety, and pain while increasing a sense of spiritual wellbeing. This special spa service is available only upon request. 808.325.8440 7
8 Swinging into Action
One of Golf Magazine’s “Top 100 Teachers in America” for 13 years running, Brady Riggs has joined the Hualālai Golf Hale as director of instruction. Riggs, whose pupils have included LPGA Tour player Danielle Kang and 50-plus NCAA Division 1 golfers, comes to Hualālai Resort from the Hansen Dam Golf Course, in Pacoima, Calif., where his accomplishments ranged from the creation of a training facility to the crafting of inventive practice regimens for accelerating player development. In his new role, Riggs will lead operations at the resort’s new Golf Hale, the 3,000-square-foot facility for world-class instruction and recreation located at the driving range for the Hualālai Golf Course. “We’re thrilled to welcome Brady,” says Hualālai Resort’s director of golf, Brendan Moynahan. “His instruction expertise, with the capabilities of our golf academy, will bring many positive enhancements to Hualālai.” 808.325.8000
NATURAL W ONDERS 9
Anchialine ponds are part of Hawai‘i’s unique coastal environments, and during Hualālai’s Behind the Scenes Pond Tour, Members and guests can explore on-site examples with the help of the resort’s own marine-life specialists. These anchialine ponds—landlocked pools linked to larger tidal bodies via underground channels— include King’s Pond, where participants can feed Kainalu, an eagle ray, and Ho‘onanea Pond, where they might
spot the resident grouper. It’s also possible to handle sea creatures in the touch tank at Hualālai’s new marine center, Kumu Kai. Fun for the entire family, the experiences also provide a window on the natural resources team’s many duties and diversions, among them maintaining the health of the resort’s 1,000-plus fish. The guided tour is offered four times a week. 808.325.8043
SECTION BY MARGARET KEARNS
FACES OF HUALĀLAI
The wonderful Hualālai staff likely need no introduction—they’ve probably had the pleasure of serving you before, maybe you’ve known each other for years. So instead of an introduction, the following is a chance to catch up with a few members of our Hualālai family, or, as we like to say, our ʻohana.
> The confections of pastry chef Lisa Siu are clear—and scrumptious—evidence of her culinary talent, as anyone who has devoured her vanilla-infused chocolate chip cookies with a French-pressed Kona coffee or savored her fluffy malasadas with their drizzling of caramel sauce knows full well. What they might not realize, however, is that the Hawaiʻ i native has built her entire pâtissier career from scratch, without any formal training in the art of sweet baked goods. “I actually had no baking experience,” says Siu, who has been with the Four Seasons Resort Hualālai since 2006. “I was working in the kitchen as a pantry cook then. I just got thrown into the pastry department.” After just two years, in 2008, she was promoted to pastry chef. So, what is the secret to her success? “I’ve just worked on my craft for many years,” she says. “It was a difficult journey, but I really enjoyed it. The people on my staff are what make me enjoy my job. Hualālai really tries to invoke the aloha or ʻohana feeling—that’s what makes the resort so special.” When she’s not busy dreaming up the perfect
dessert to conclude guests’ meals, Siu loves to read, paddle, swim, and spend time with her daughter.
> Teaching his coworkers to protect themselves is part of Ralph Yawata’s job, but for the experienced safety officer—he is also a retired assistant chief of the Hawaiʻi Fire Department and current chief of Hualālai’s volunteer fire brigade—it’s far more than a task to be checked off. “One time we did a CPR class—real brief CPR, no breathing, just what they call hands-only CPR—and one of the housekeepers did it [later] on her husband and actually saved his life,” says Yawata. “It’s stuff like that; they got to use it, and it made a difference. That’s the best part.” As someone who takes his work to heart, he also strives to make his lessons fun. “It’s not the most exciting topic,” he says with a chuckle, noting that the areas he covers range from extinguishing kitchen fires to preventing repetitivemotion injuries. Video-based trainings are counterbalanced with hands-on exercises and even crossword puzzles, to keep the mood light. Yawata’s commitment to the welfare of others extends from Hualālai to the rest of his life as well. He and his wife take care of her 87-year-old mother (they were also caregivers for her father and his parents before their passing), and he volunteers with state and local committees such as CERT (Community Emergency Response Team), sharing his disasterpreparedness know-how.
> For 18 years, Gina Louise Keleimoku Gesling has worked at the Members-only Hualālai Canoe Club, and in 2019, the resort recognized her as Employee of the Year. But to the Members and her colleagues at Hualālai, the self-described “people person” who loves “talking story” is so much more than an exemplary bartender with management expertise. She is a dear friend. “They call me Gina Fifty-Two Questions, because I kind of [know], especially with a new Member, how many questions I can ask without being nosy,” she says. “My highlight is getting to know these people. I’ve just met some great people that’ll be friends for life.” Case in point: “One of the [Members] is pregnant, and I’ve known her since she was in her mom’s stomach. It’s totally family.” Enhancing that sense of community, she says, is the Hualālai ʻOhana Foundation, a Members-supported nonprofit that benefits Hualālai employees. Through the foundation, she attended QuickBooks training in Honolulu, which has helped her manage the auto-body shop she owns with her husband. “It’s helped my husband, it’s helped me, it’s helped us pay our mortgage,” explains Gesling. While she clearly works hard, she also knows how to unwind. “I love the beach, and I love my yoga,” she says. And just this past winter, she was eagerly anticipating something—or rather, someone—new to love. “I’m having a grandson December 25, Christmas Day.”
Hualālai’s team of talented professionals includes (left to right) Lisa Siu, Ralph Yawata, and Gina Louise Keleimoku Gesling.
Life Reimagined
A THOUGHTFUL RENOVATION BRINGS A MODERN LOOK—AND THE SAME AUTHENTIC FEELING OF HOME—TO HUALĀLAI RESORT.
BY REBEKAH BELL PHOTOGRAPHY BY DON RIDDLE
Since 1996, when the Four Seasons Resort Hualālai opened its doors and the first ownership residences were offered, Hualālai has fostered a community of refined comfort, relaxed living, and Hawaiian culture. Soon that indelible legacy will speak to Hualālai’s beloved Member families and return guests through a multimilliondollar renovation of the resort, which began last May and will finish by midyear. Led by Michael Booth, principal of the San Francisco–based interior design firm BAMO, the project includes not only a thoughtful redesign of the resort’s 243 hotel rooms, but also the addition of various groundbreaking accommodations and amenities. Once completed, the cohesive renewal will cast new light on the unique elements—oceanfront golf, world-class cuisine, island sunsets, the aloha spirit— that have always made Hualālai home.
GENUINE STYLE
Updates to the resort’s accommodations remain true to the property’s organic, homey feel while weaving in refreshingly contemporary elements.
The advent of a new decade was the perfect time to update Hualālai. Built in the footprint of an ancient Hawaiian fishing village and originally designed in a “Kona upcountry” style, with slate floors, mahogany trim, and walls of glass that open to the ocean, the resort was enchantingly beautiful but also ready for renewal. “We wanted to modernize the property and make it more refreshing on the interior,” says Jay Uyeda, Hualālai Resort’s director of development.
To accomplish this, Booth envisioned a modern aesthetic that stays true to the organic, homey feel of the property while also reimagining it for current and future Member families and the resort’s frequent guests. “When you’re making a change to something people consider their second home,” says Booth, “you’ve got to be really careful
to make sure it has that same welcoming feeling.”
Booth’s design team decided to keep the existing slate floors—an iconic element of the property’s look—in the private guest rooms and bungalows. To create more texture and warmth in the rooms, they used upscale natural grass-cloth wall coverings imported from France. They also amplified the original design’s minimal mahogany wood trim around the baseboards and ceilings, adding more wood paneling to accommodate brand-new media walls that span the entire length of the living rooms. In addition to 65-inch televisions (standard rooms) and 75-inch TVs (suites), the new media walls also incorporate bars with a tailored food-and-beverage experience.
“We’re targeting a personal experience to our guests, so we’ll have a bottle of their favorite wine
KEEPING IT REGAL
Hualālai’s beloved King’s Pond—a 1.8-million-gallon swimmable aquarium with more than 1,000 fish and sea creatures—is making a new splash. Carved out of lava rock, the pond now gives Members and guests a unique perspective on its tropical contents, thanks to enhancements from Pennsylvania-based BrightView Design Group & Pre-Development. “We designed a pool fairly close to the edge of the pond, so you’ll be able to theoretically swim up to the edge and look down into it,” says managing principal Brent Lloyd. “We wanted guests to be able to swim next to a great diversity of marine life.” The pool’s design incorporates a tile mosaic of sea turtles and a spotted eagle ray—the latter an homage to Kainalu, the 25-year-old spotted eagle that calls King’s Pond home.
Surrounded by ipe wood decking, the pool area will also include a 400-squarefoot marine center, Kumu Kai, where guests can participate in educational programs and experiences. Designed as a counterpart to the ocean adventures offered by the resort’s Alaka‘i Nalu, the new center will provide an array of lessons, from tidepool talks and pre-snorkeling fish discussions to turtle viewings and squid dissections. Short movies and guest speakers will also be featured. —R.B.
FRESH WATER
Adjoining the lava-rock-rimmed edge of Hualālai’s King’s Pond—a swimmable aquarium brimming with sea creatures—is a new pool that allows for swimming next to the marine life, with a close-up view. OPPOSITE PAGE: The newly renovated lānai off oceanfront room 903 at King’s Pond crescent.
EXTREME COMFORT
Thoughtfully renovated rooms make guests feel at home, with features such as new media walls, indirect dimmable lighting, and elegant bathrooms with expansive vanities. OPPOSITE PAGE: Alfresco seating at the recently opened Hualālai Golf Hale.
available or milk for their kids in the refrigerator,” says Patrick Fitzgerald, president and CEO of Hualālai Resort. “All the rooms will also be updated with contemporary-style furniture that’s very comfortable and loungy.” Because past patrons felt that the rooms were too dark at night, Booth’s team has added hidden, indirect light to
brighten up the rooms (and a dimming system so the mood can be changed as desired).
In the luxe bathrooms, the design team replaced the original granite with a travertinetype marble and installed vanities with soft lighting. In the suites, traditional dining room tables have been replaced with bar-style islands made from cholla wood and stone. “The islands take up maybe half the space that a big dining room table does, so we can put a proper seating area into the extra space to make the living room more gracious and prone to entertaining,” says Booth. On the outdoor terraces, updated patio furniture and a dedicated dining area allow guests to take full advantage of the island’s alfresco lifestyle.
Once completed, Hualālai’s renovation will have added second stories and outdoor decks to the Hawai ‘ i Loa Presidential, Makaloa, and Ho‘onanea villas, making the villa-room accommodations Hawai ‘ i’s largest and most luxurious. Also noteworthy is an all-new bungalow with six oceanfront guest rooms, among them a suite with its own swimming pool. No doubt, the bungalow’s prime location—neighboring Kumukea Beach at the resort’s northern
boundary—will ensure that guests enjoy truly unforgettable views.
Another memorable new spot will be the resort’s eagerly anticipated culinary academy. Expected to debut by summer, the roughly 2,600-square-foot facility on ‘Ulu Ocean Grill’s second floor will have six cooking stations where Members and guests can take classes, plus a display kitchen where local and visiting chefs can do presentations.
From a design perspective, the glassed-in academy will “have a lot of wood and stone, so it will look very much in tune with the property,” says Four Seasons Resort Hualālai’s food and beverage director, Alessandro Cartumini. “There’s going to be very modern kitchen equipment with more of a residential feel.” The latter, he says, will help guests feel that the meals they learn from the experts will be ones they can re-create at home in their own kitchens. (Past guest instructors at the resort have included James Beard Award winners and Michelin star chefs.) An outside terrace
will seat about 35 people; indoors, a large communal table, a lounge area for entertainment, and an audiovisual system will round out the environment. For guests—who might learn to make a sauce from fruits found only in Hawai‘i, or observe firsthand a sushi chef visiting from another part of the United States or the world— the takeaways promise to exceed expectations: “You’re right up off the ocean,” says Cartumini, referring to the academy’s location. “Just the view—that you can see Maui and the horizon, and you have the smell of the ocean and the wind— the sensation you get there; you’re not going to be able to get it anywhere else.”
Altogether, a fresh but familiar resort is emerging from the renovation, with finished updates and imminent final touches that are unique and unmistakably Hualālai. This, of course, is just as the design team intends. Booth notes, “I want guests to look at the updated property and say, ‘Wow, this is so wonderful and yet it still feels like home.’ ”
KING OF CLUBS
Of the resort’s updates, the recently opened Hualālai Golf Hale is, indeed, the game changer: a 3,000-square-foot space with three hitting bays, a Topgolf Swing Suite indoor simulator, and a roomy outdoor patio (below), among other amenities. Located at the driving range for the Hualālai Golf Course, the facility is open to Members and guests and offers high-tech training and assessment and programs tailored to the individual, all overseen by the new director of instruction, Brady Riggs. The ambience is family-friendly, with food, games, and big-screen TVs being just some of the creature comforts in the lounge and comfort station. —R.B.
EARTH
Rich with native plants and farm-to-table crops, Hualālai’s landscape is an Eden that calls for a closer look.
BY AMANDA MILLIN
The Road Home
Lava-rock walls, a monkeypod tree (far left), and naupaka indigenous shrubs greet Hualālai’s resident families and hotel guests on their way in. The road meanders through a kīpuka (opening in the lava) and is flanked by shell ginger, with its drooping clusters of flowers, before reaching the lushly landscaped, ocean-view lobby area. “You know you’re coming out of somewhere and going into something that is going to be incredible,” says director of landscaping Erin Lee.
Well before the winding road finally delivers you to Hualālai’s lobby, you know you’ve arrived. Fanning out, seemingly to the horizon, are fountain grass and lava rock, p ōhinahina (indigenous ground cover with flowers) and naupaka (indigenous shrubs).
A ways back, at the stone sign bearing the resort’s name, you passed the orange trunk and tangled canopy of a wiliwili—a native tree believed to be a gift from the Hawaiian god Kāne—standing out against fields of lava rock. “It’s intentionally designed to have a sparse dryland appearance,” Erin Lee, Hualālai’s director of landscaping for the past 18 years, says of that entry point. “You come into what the land looked like before development.”
Such striking terrain calls for meticulous caretakers, and Hualālai’s 70 landscapers and gardeners, including the entry landscape team headed by Bob Tiffany, take great pride in their work. “Landscape maintenance here is done at the highest level,” says John Palos, landscape manager for the Four Seasons Resort Hualālai. “We have high standards, we have high expectations. We cater to our guests—everything is based off of our guests’ experience.” Palos oversees the hotel’s roughly 35-acre footprint, while other members of the landscape department, including Jerod Kahoalii of the special projects team, tend to landscaping and infrastructure needs across Hualālai’s hundreds of acres, both the resort and residential areas. “We do the rock walls, we do trees, we do irrigation, we do concrete— you name it, we do it all,” says Kahoalii. “It’s a whole team effort.”
The lovingly landscaped oceanfront resort has cultivated its enthusiasm for Hawai ‘ i’s native plants over time. Lee says this went hand in hand with local nurseries carrying more canoe plants (species brought by the Polynesians) and indigenous offerings. Now, the leeward property teems with them. Examples include kupukupu fern, ‘ā kia shrubs, ‘uki ‘uki ground cover, and kou trees, plus herb and vegetable gardens, fruit trees, and Hawaiian fishponds the resort’s chefs rely on to enrich their menus. Lee offers walking tours of the hotel grounds (ask the concierge), but first, for a sneak peek, read on.
heaven on earth
Grounds for Exploration
A tropical breeze through towering coconut palms makes Four Seasons Resort Hualālai’s hammocks a perfect spot to soak in the ocean view. Afterward, you’ll be ready for a stroll—or a guided walk with Lee— to explore the resort’s natural treasures.
OPPOSITE TOP, FROM LEFT:
True kou (Cordia subcordata) Not to be confused with non-native kou haole (haole means “foreigner”), the true kou tree is known for its pale orange flowers and beautiful hardwood, which is carved into umeke (bowls used for eating poi). ʻUlu (breadfruit, Artocarpus altilis) Hualālai is located in historic Kaʻūpūlehu, which means “the place where breadfruit is roasted.” Naturally, the resort grows its own. Look for fresh ʻulu chips served at Residents’ Beach House from July to February. ʻAwapuhi ʻulaʻula (red ginger, Alpinia purpurata) Originally from Southeast Asia, red ginger was introduced to Hawaiʻi in the early 1900s, and is now naturalized.
Pōhinahina (Vitex rotundifolia) A member of the mint family, this versatile indigenous plant with a sagelike aroma and charming flowers is used for lei and, in ancient Hawaiʻ i, was used as medicine for headaches, upset stomach, and insomnia.
“Canoe plants possess ethnobotanical importance. They’re medicinal, they’re food, they’re arts and crafts, religion, everything. They are tied to the people. They are essential to [Hawaiians’] livelihood—to their whole culture.”
—ERIN LEE
HAMMOCKS: ALLEN
KENNEDY; PLANT
DETAILS: SECOND FROM LEFT, DAVID
MURPHEY; THIRD FROM LEFT, ALLEN
KENNEDY
Unexpected Twists
Benjamin banyan trees and coconut palms interwoven above a winding footpath guide the way, inviting residents and guests to slow down and smell the fragrant blossoms of the Singapore plumeria. All of the resort’s pathways are curvaceous in nature. There are no straight lines. “The point is not to be hurried from one point to the next, but to meander through the property, to be surprised by focal points,” explains Lee. Keep an eye out (both outside and in the restaurants) for homegrown apple bananas, starfruit, papayas, and Sugarloaf White Hawaiian pineapples—a local favorite thanks to its creamier and sweeter white flesh, which is also lower in acid and less fibrous.
A Beautiful Sight
Thinking of the land holistically, from mauka to makai (mountains to sea), is at the essence of Hawaiian culture. Embodying this is the cohesive landscape design at Hualālai, where residents and guests can see naupaka shrubs, coconut and cabadae palms, Singapore plumeria, the Pacific Ocean, and Haleakalā all in one sight line.
“Nothing is formal. Not like English gardens and manicured hedges. There is some trimming, but everything is done in a very natural style. I was hired to make sure we maintained that beauty, that elegance.”
—ERIN LEE
TOP, FROM LEFT: Hala (Pandanus tectorius) The hala tree produces a composite fruit (many small fruit segments connected to one core). Although edible, ancient Hawaiians preferred to use the fibrous plant as a paintbrush for applying dyes to kapa (cloth made of pounded bark). Wiliwili (Erythrina sandwicensis) The name of this endangered Hawaiian tree means repeatedly twisted, because its distinctive seed pods twist open. Its lightweight and buoyant wood was once used as papa heʻe nalu (surfboards) and as ama (outriggers) for canoes. Green ti (Cordyline fruticosa) There are many varieties of ti, and green ti is also a canoe plant. It was used for everything from reducing fevers to making raincoats. Most importantly, its lau (leaves) were used to wrap food before being placed in the imu (underground oven). Naupaka kahakai (Scaevola taccada) Varieties of naupaka include one in the mountains, called naupaka kuahiwi (Scaevola gaudichaudiana), and one along the seashore (shown). Each bears what appears to be half a blossom. When placed together, they form one flower, which Hawaiians see as a reminder of their interconnected ecosystems.
Fruits of the
Sea
Fish and abalone raised by Hawaiian aquaculture farms brighten the menus of the Four Seasons Resort Hualālai.
BY SHEILA GIBSON STOODLEY
Chef Richard Polhemus learned early that, with effort, abalone can make for an exceptional meal. One of his early culinary tasks was to prepare the mollusk’s meat in a Chinese style, with pork belly, Shaoxing wine, aro matics, and soy. “The dish was so luscious and satisfying,” he recalls, “and we used a really excellent Japanese abalone that needed time to braise and get tender.”
By contrast, the abalone from the Hawai‘i Island aquaculture farm Big Island Abalone didn’t require much, if any, preparation, and this instantly impressed Polhemus, who recently joined the Four Seasons Resort Hualālai as executive chef. “I was shocked at how fresh and tender the abalone was without any manipulation,” he says. “It’s also very good cooked, and we will be serving it as such, but we’ll also use it heavily in our sushi presentation.”
Before the resort’s chefs craft spellbinding dishes like Hualālai Grille’s Kona Kanpachi (top)—yellowtail pan seared with roasted Kamuela veggies and Wailua asparagus puree—Hawai‘i’s kanpachi and abalone farms work their own magic.
fruits of the sea
In addition to abalone, the waters of Hawai‘i have proved ideal for farming a variety of exceptionally fresh seafood year-round. Polhemus and his team at the Four Seasons benefit from a bounty that includes oysters and shrimp raised on-site at the resort, as well as Hawaiian Kanpachi, a fish from the yellowtail family that is supplied by Blue Ocean Mariculture. Both Big Island Abalone and Blue Ocean Mariculture operate in Kailua-Kona, Hawai‘i, and are practically neighbors. Their products are, indeed, exceptionally fresh when you encounter them transformed into dishes at the restaurants at the Four Seasons: Both the aquaculture facilities and the resort reside in the same zip code.
Big Island Abalone’s aquaculture process takes place in a series of tanks on land. Of the operation’s 10 acres of farmland, about four acres are
dedicated to feeding the abalone; the farm raises its own seaweed to help nourish its showcase product. “As long as we can get the abalone here, we have no reason to import,” says Polhemus, adding that chefs at Hualālai’s ‘Ulu Ocean Grill and Sushi Lounge are working wonders with the sea creature. “The product is so much fresher here, and not only that, it tastes cleaner. It must be the secluded ocean water.”
Over a span of three to four years, Big Island’s abalone advance from the hatchery to the intermediate tanks to the grow-out tanks. During site tours (unavailable temporarily due to the coronavirus pandemic), the first thing tourists see represents the last stage of the mollusks’ journey: the grow-out tanks. Small abalone, which tend to weigh in at 20 grams, are harvested at three
Big Island Abalone (below) and the
years, while large abalone, which weigh about 120 grams, leave the water at around four years. At any given time, the company’s facility hosts about 400 million abalone (countable individuals excluding babies) at different stages of growth. And at every stage, the abalone benefit from bathing in cold seawater pumped from 3,000 feet below the surface of the ocean. “They prefer pure water,” says Satoshi Yoshida, chief operating officer of Big Island Abalone. “Moving water helps them breathe.”
Like Big Island Abalone, the Blue Ocean Mariculture kanpachi farm relies on seawater drawn from the depths by the Natural Energy Laboratory of Hawai ‘ i Authority. David Valleau, Blue Ocean Mariculture’s vice president of sales, confirms that “the water is from the same pipe,” and the farm’s operations take place on land and in the sea. The younger fish develop in tanks for four months before moving to so-called cages that are visible from the shoreline. “If you’re flying out of Kailua-Kona and the cages are raised out of the water for servicing, harvesting, or feeding, you might see them,” says Valleau.
The fish at Blue Ocean Mariculture—generally a population of about a million—spend roughly a year in the cages and go to market once they reach five to seven pounds in weight. Valleau notes that the steady current flowing through the cages keeps the oxygen levels high and improves the flavor of the fish’s flesh by encouraging the fish to swim against it, building their muscles. “The water around the cages is just as clean as any part of the Hawaiian ocean,” he adds. “Our fish are healthy and grow to have as little impact on other species as possible.”
What distinguishes both Hawai ‘ i-based companies is their success with farming saltwater species. “A lot of aquaculture is built on freshwater fish,” says Valleau. “The challenge is to get saltwater fish to breed in captivity.” Blue Ocean Mariculture was the first to do this with a completely saltwater lifecycle, he says. The company obtained its brood stock, the source of its raw material, from local waters and refreshes it periodically. Big Island Abalone acquired its brood stock from Japan several years ago.
Polhemus estimates that the Four Seasons Resort Hualālai goes through 40 pounds of abalone and 350 pounds of Hawaiian Kanpachi per month. Like the abalone, the kanpachi proved
an easy sell to the chef. “The fact that the brood stock is from local waters means that from nowhere else in the world will you get kanpachi that tastes like this or as good,” he says. “The quality is superb. The fish holds up well to so many cooking techniques; with a clean flavor, it can almost serve as a blank canvas. It works so well in all types of cuisine, and prepared raw— this is equally as special. Crudo will always be a staple at Beach Tree restaurant.”
For Polhemus, maintaining Hualālai’s commitment to locally sourced ingredients amounts to working not only with some of the planet’s finest crops but also with the talented people who cultivate them. “Working with local farmers, fishermen, and artisans has always been the best part of my job,” he says. “Having a sense of support for the community, and also working with some of the best produce and products in the world, keeps me and the team interested and passionate about what we do.”
Fish chosen for a world-class menu’s raw seafood crudo must be extraordinarily fresh and must taste great. For the crudo at the Four Seasons Resort Hualālai’s Beach Tree restaurant, executive chef Richard Polhemus’s choice is Hawaiian Kanpachi. “The flavor is very clean and almost meaty,” he says of the yellowtail fish. “It’s somewhat dense but always moist and has the best fat content of any fish I’ve tried.”
Beach Tree’s patrons like it, too. “I think the combination of clean, briny flavor with a firm and juicy texture is what guests really enjoy about this kanpachi,” notes Polhemus. No doubt, they’ll also delight in his latest take on a fan favorite: “We plan to garnish the Kanpachi Crudo with a passionfruit vinaigrette— made with passionfruit from our garden—and some Big Island hearts of palm, both roasted and raw,” he says. “And we’ll finish the dish with black truffle to add some earthiness.” —S.G.S.
Hualālai Canoe Club’s Kanpachi Crudo
[ BEAUTY BAY ] BY
THE
Nestled near the crescent of white sand at Uluweuweu, this Hualālai residence is a next-level retreat.
BY LORI BRYAN ● PHOTOGRAPHY BY ETHAN TWEEDIE
bird’s-eye view reveals the true charms of this Hualālai address: how it snuggles close to the lava-rock landscape and receives the embrace of windblown palms. Considering the immense size of the property—the structure measures more than 11,000 square feet, the lot over 42,000—such a close connection between home and habitat is a design feat not to be overlooked.
The size, setting, and integrated design of the custom-built home (priced at $32 million) afford unparalleled privacy. Situated at the end of Waiulu Street, not far from Uluweuweu Bay, the estate offers spectacular sight lines to the Pacific Ocean and over the 16th and 17th holes of the Hualālai Golf Course to the island of Maui. The course cascades away from the property down the fairway, providing views of, but also distance from, the field of play.
Play, however, is a focal point of the property’s design. In addition to the Olympic-sized swimming pool and covered l ā nais, the residence’s outdoor entertaining area has a wood-burning pizza oven, a custom Molteni barbecue, and a firepit with seating for family and friends.
FAMILY ROOMS
The focus is on family gatherings in the home’s 8,000-plus-square-foot interior. Each elegant space, including the kitchen, dining, and living areas shown here, envelops family members in comfort, with a soothingly neutral color palette, 12-foot-high ceilings, air-conditioning throughout, and automatic wood-framed glass sliding doors that open to the pool area and panoramic ocean views. Those who cozy up indoors beside the home’s various hearths enjoy Walter Moberg–designed fireplace systems created for Hawaiʻi’s climate, with draft inducement, cool down, and temperature control. The Sani Metal–built kitchen, designed by Mark Stech-Novak, features two Rational combi ovens, a Wolf eight-burner range with two ovens, two Sanyo freezers, and stations for both sous vide cooking and bread and pastry making. The lighting, designed by Bouyea & Associates, allows family members to set a number of lighting scenes for the home.
REST AND REFRESH
With six bedrooms and six bathrooms, plus a powder room, the home provides ample space for family members and their guests to relax in private. (Another bedroom with a bathroom that was converted into a gym can easily become the seventh bedroom, if desired.) In the master bedroom (below), an intricately carved mantel—sourced, like the rest of the home’s mantels, through a
fine-antiques dealer—lends a sense of refinement. The bed facing the hearth is an ideal spot to warm up and wind down while watching the breeze off the ocean rustle the trees just outside the glass doors. In the adjoining master bathroom (above), two ornate silver mirrors hang on the wall above the double vanity with hardware from P.E. Guerin. The same burnished metal appears in the sconce wall lights, towel racks, and tub fixtures for a luxe-vintage look.
OUTSIDE INTERESTS
Swimming laps in the home’s ocean-facing pool, lounging on the lānai, firing up the outdoor pizza oven—the residents’ life alfresco begins here. The estate’s location, which is both private and prime, makes the activities of Hualālai Resort supremely accessible. Hole one of the Jack Nicklaus–designed Hualālai Golf Course is just a short golf-cart ride from the residence, and the Members-only Hualālai Canoe Club is within walking distance. Also a short walk away is the headquarters of the Alakaʻi Nalu (“Leaders of the Waves”), where Hualālai’s water-sports experts offer an array of ocean-based excursions, from outrigger canoe paddling and Ribcraft rides to snorkeling, whale-watching, and more. The days’ pursuits are endless, but when it’s time to return home, the owners will nestle back into a magnificent oasis of island charms.
72-208 WAIULU STREET
Price: $32,000,000
Bedrooms: 6
Bathrooms: 6 full, 1 powder
Additional Rooms: library, gym
Swimming laps in the home’s ocean-facing pool, lounging on the lānai, firing up the outdoor pizza oven— the residents’ life alfresco begins here.
Family Ties
In times of need, Hualālai employees and their loved ones receive the community’s support through a vital foundation.
BY RIMA SUQI
The Hawaiian word ‘ohana means “family,” making it the perfect name for the community-driven foundation that provides financial assistance to employees of Hualālai Resort. The Hualālai ‘Ohana Foundation—the brainchild of a handful of Hualālai homeowners who’d witnessed the financial strains many employees experienced even in the best of times— debuted almost 20 years ago and has since helped more than 8,600 people.
In the beginning, the nonprofit offered scholarships for private K–12 education and financial aid to those with exceptional medical needs, and over the years, it has grown considerably. Today, it includes 14 educational assistance programs, for both children and adults, and three medical aid programs—all funded by donations primarily from Hualālai homeowners, plus a few corporate sponsors and private charitable foundations. In 2019 alone, it granted 211 medical awards totaling $205,700 and 641 educational awards exceeding $716,000.
Nico Leilani Verissimo, the foundation’s executive director, is no stranger to this type of generosity. “I’ve been on my own since a very young age,” says the Hawai‘i Island native. As a teen, she spent four years working at Hualālai restaurants—including the Residents’ Beach House, Club Grill, and Pahu‘ia Restaurant (now ‘Ulu Ocean Grill)—where she befriended a couple who were return guests. “They told me that people can take your health, your wealth, and sometimes your happiness, but that they could never take your education from you,” recalls Verissimo, noting that she was the first in her family to go to college. “They told
Knox and his parents—both employees at the Four Seasons Resort Hualālai—are among those who’ve felt the Hualālai ‘Ohana Foundation’s profound impact. “Simply said, they are family,” says Jerrica Sorrow (background). “Their generosity and thoughtfulness has brought so much security and stability for our family.”
1. Nico Leilani Verissimo, executive director of the Hualālai ‘Ohana Foundation. 2. The Akau ‘ohana, one of many Hualālai Resort–employee families who have received support from the foundation.
3. Drive-through distribution of the foundation’s ‘Ohana Kokua (kokua is Hawaiian for “help”) kits on May 1, 2020, during the resort’s coronavirus furloughs. 4. An artful note of gratitude sent to the foundation to thank Hualālai Members and donors for extending their aloha spirit to families.
5. Roadside expressions of love and appreciation for Hualālai’s employees during the pandemic.
me they saw potential in me and wanted to help me go back to school, and provided me with a full scholarship, independent of any charitable entity or formal application process, as a gift to me.”
There was no Hualālai ‘Ohana Foundation at the time, yet Verissimo, who would go on to earn a degree in public relations journalism from the University of Hawai‘i at Mānoa, was the fifth person to benefit from this couple’s generosity. “When I graduated [in 2003], I asked what I could do to repay their incredible gift, and they said, ‘Just pay it forward for others who have the same dreams and aspirations.’ ” She spent the next 16 years working in advancement for the University of Hawai‘i Foundation, and when she heard of an opening at the ‘Ohana Foundation, she says it was a full-circle “chicken skin” (goose bumps) moment; she joined the staff in 2019. In 2020, the global coronavirus pandemic brought unforeseen and extreme challenges to the Hualālai community, with Hawai‘i’s tourism restrictions resulting in the temporary closure of the Four Seasons Resort Hualālai and the furlough of more than 700 employees. Here, Verissimo explains how the foundation has stepped up to help them and their families weather the storm.
It’s been an exceptional year for the Hualālai ‘Ohana Foundation. How quickly were you able to mobilize after the resort’s closure? As soon as the resort closed, our phones were ringing off the hook, with homeowners asking how they can help the employees. Fifty percent of families on our island fall within the ALICE [Asset Limited, Income Constrained, Employed] threshold, United Way’s barometer of financial stability necessary for household survival. These are
families working maybe two or three jobs, who still struggle to make ends meet because the cost of living in Hawai‘i is extremely high. In March [2020], we launched a crisis-response fund with the goal of creating support for the most immediate, basic life needs.
How were you able to help?
First, we sent a survey to all the employees to determine needs and concerns. The unemployment offices in Hawai‘i were inundated, and we learned that their greatest concerns were how to put food on their tables, how to feed their families, and how to pay their utility bills, so that’s what we responded with. We worked with our local businesses—KTA Super Stores, Foodland, Target, Costco, Hawaii Electric Light Company—and got gift cards for the employees. Many of those businesses contributed in-kind on top of what we purchased, so that we could help more people. On May 1, we did a socially distanced drive-through where we distributed 400 ‘Ohana Kokua [kokua is Hawaiian for “help”] kits. Each had $600, a customized combination of gift cards and $100 cash from one of our homeowners who wanted to add that into each kit.
The response must have been amazing.
These employees piled their kids and dogs into their cars and drove onto campus after not being here for over a month. As they drove through, we all—our staff and the homeowners—stood out with our homemade signs that said we miss you, we love you, can’t wait to see you soon. The employees were really moved; we saw so many people crying, it was really touching. We didn’t tell them what would
be inside the Kokua kits, so it was all a surprise. Soon after that, we had thank-you letters pouring in. We started calling them “tissue-box thank-you letters.” They were really moving and heartfelt.
So you did it again.
On June 17, we had a second distribution, to an additional 235 employees who we didn’t reach the first time. Soon after, these families were beginning to think about school, as the end of summer drew near, with a number of new challenges on the horizion, including what it would mean to transition to remote learning. Many of them had only one computer at home, and not great Internet. Our education committee came up with the idea to create an ‘Ohana@Home Technology for Education award. We sent out applications and awarded 193 additional vouchers for anywhere from $500 to $800 to secure a computer, printer, router, high-speed Internet—whatever they needed to make the transition to remote learning easier.
You’ve been on both sides of the generosity equation. How does it feel to fulfill the promise you made to your benefactors?
They say the product of philanthropy is a changed life, and I can speak from experience when I say that I know what it means to have your life changed because someone cared about your well-being. When you help someone’s family, it doesn’t just help here and now, it also helps future generations. This is about giving back and helping others, and it drives me every day of my life. I feel lucky to be able to do this—there’s no greater joy than being able to help others.
FRIENDS INDEED
The Hualālai ‘Ohana Foundation has helped more than 1,400 individuals in the past year, among them James Ebreo and Jan Warnecke.
A 16-year employee of Hualālai Resort, Jan Warnecke (below right, with son Taylor) is currently an administrative assistant for the spa and sports club. “I will always be grateful and thankful for what they’ve done for me and my family,” she says of the foundation’s support. “No words can explain the importance of them in my life.” Warnecke recently received an ‘Ohana Kokua kit of gift cards and cash, which were distributed during the resort’s furloughs. She and her husband also have put their two sons through private schools and college with the help of foundation scholarships, and they’ve received financial assistance for surgeries, including her husband’s “surprise root canal.”
Like Warnecke, James Ebreo (above) was able to fund his three children’s educations with help from the foundation. But last year, the executive sous-chef, who at age 59 is a 21-year veteran of the resort, needed emergency aid: He suffered a heart attack and had to be transported by medevac to Honolulu for treatment. Months later, he was diagnosed with a blood disease and medevaced again, spending additional time in the hospital for back surgery. “From May until October, ‘Ohana helped me pay some of the medical expenses my insurance didn’t cover, even the medevac,” says Ebreo. “How do you thank people for stuff like that? You can never repay them for what they do for people. I rarely do interviews, but this one I have to. It’s a small way to say thank you and give them all the praise they deserve.” —R.S.
hot properties
FROM FAIRWAY VILLAS TO COASTLINE ESTATES, HUAL Ā LAI’S LATEST LISTINGS CAPTURE THE ESSENCE OF HAWAI ‘ I.
MOST OF THE EXQUISITE HOMES profiled here and on the following pages had all but sold as this issue of Hualālai went to press. Usually this section of the magazine highlights only available properties, and that is how this iteration of “Hot Properties” began, but little has been “usual” in the wake of the pandemic. Indeed, this atypical edition speaks to a remarkable run—Hualālai Realty expects more than a dozen properties representing combined sales of over $60 million to close by the end of the first quarter—but it also underscores an ever-present and now-amplified actuality. “Hualālai has always been considered a sanctuary,” says Rob Kildow, Hualālai Realty’s director of residential sales and principal broker, “but given what we’ve been dealing with, the meaning has expanded. What has made Hualālai special
in the past is magnified by our current realities.”
No doubt, home is a haven, and Hualālai’s unique blend of relaxed elegance and authentic Hawaiian culture is compelling more and more people—those with the means to live wherever they choose—to claim an address among the community’s hundreds of acres along the beautiful Kona coast. Sales resort-wide for 2020 exceeded $107 million. Several of Hualālai Realty’s latest sales were to existing Members, says Kildow, noting that more would buy up if they could: “There’s nothing for them to buy.” That is to say, not yet. Inventory will become available again, and Kildow and his team are standing by to listen to buyer’s needs and begin the process. “We look forward to your inquiry or your interest,” he says. For ideas of what the future may hold, turn the page.
72-170 KE ALAULA STREET
Designed by Zak Architecture and recently updated by Willman Interiors, this very private home is centrally located within the resort, away from the golf course on a quiet cul-de-sac. The residence is an entertainer’s paradise: It sits on a large lot surrounded by mature landscaping, behind a gated entrance that opens up to a roundabout courtyard with an entry pavilion showcasing beautifully carved ohia wood columns and a blue-lava-rock walkway. Two large detached cottage suites are for guests, who can partake of the home’s relaxing sunset pavilion, outdoor barbecue station, expansive lawn areas, and oversize pool with spa. Views of the ocean and tropical treetops are afforded by the covered wraparound l ā nai off the great room. Inside, an open floor plan connects the great room, kitchen, and dining area. Vaulted wood ceilings grace the great room and kitchen, and other striking features include large single-hung wood-framed windows, pocket doors, and tile throughout. Artistic detail and top-quality construction are evident in the built-in entertainment centers in the great room and media room, as well as the crafted office desk and custom window seating in the guest bedroom.
PRICE: $7,650,000
BEDROOMS: 4
BATHROOMS: 5
ADDITIONAL ROOMS: office, media room INTERIOR LIVING:
72-147 PAKUʻI STREET
The ninth fairway of the Hualālai Golf Course is among the striking views from this elegantly appointed home, which also looks out on the Pacific Ocean, Maui, and Kohala Mountain. Pocket doors in the great room open the residence to the panorama. Both of the guest bedrooms are accessible from the garden courtyard. The home’s floor plan maximizes space for everyday use and for entertaining. Features and amenities include vaulted ceilings with mahogany-trim soffits, a built-in barbecue on the covered lānai, in-ceiling surround-sound speakers, automated window shades and AC controls, and an infinity-edge pool with raised hot tub. Within walking distance of the amenities at the Four Seasons Resort Hualālai, the property is also not far from the Members-only Ke‘olu Clubhouse and Hualālai Canoe Club, both of which are just a short drive away by golf cart.
72-182 WAIULU STREET
Located on sought-after Waiulu Street, this estate is a tropical oasis replete with waterfall fountains and koi ponds that extend into the home. Designed by Robert Torson Architects and furnished by Philpotts Interiors, the residence features a flowing floor plan along with several private spaces, including two primary bedrooms with en suite bathrooms, two generously sized guest rooms also with en suite baths, and an office with plenty of built-ins and storage. (If desired, the homeowners can add a fifth bedroom thanks to the home’s large lot.) Entertainment options range from the expansive media room indoors to the redesigned infinity-edge pool, spa, and covered mahogany pavilion outdoors. Views are of the Pacific Ocean and the Hualālai Golf Course’s 16th fairway, and the Members-only Hualālai Canoe Club and Alaka‘ i Nalu water sports area are within walking distance.
72-122 HAINOA PLACE
This spacious, newly furnished villa presents a floor plan ideal for families, with a media room, open lawn areas around the private swimming pool, and a large covered lānai. A detached guesthouse plus a garage that fits two cars and a number of golf carts are also among the property’s highlights. Located on the first fairway of the Members-only Ke‘olu Golf Course, the residence offers views not only of the course but also of the ocean and Maui, and the Members-only Ke‘olu Clubhouse is just a short walk from home. EXTERIORS:
HAINOA VILLA 2901D
Amazing sunsets year-round, as well as panoramic vistas of the Pacific Ocean and Maui, are the hallmark of this upper-level corner villa. Newly updated, the unit boasts an open concept layout with large windows and pocket doors that create a breezy, light-filled interior. The home is within walking distance of the Members-only Ke‘olu Clubhouse, and the amenities of the Four Seasons Resort Hualālai are just a short golf-cart ride away.
PRICE: $1,725,000
BEDROOMS: 3
BATHROOMS: 3
INTERIOR LIVING: 2,139 sq. ft.
COVERED LĀNAI: 330 sq. ft. hualalairealty.com
ESTATE VILLA 173A
In this home’s private backyard, families can swim in the pool, watch summer sunsets over the ocean, and gaze out at the Members-only Ke‘olu Golf Course. Also enjoyed from the property are breathtaking views of the lush tropical landscape and, in the distance, Hualālai Mountain. Located on Waiulu Street, whose estate villas rarely become available, address 173A is within walking distance of the Members-only Hualālai Canoe Club and the shore, while the Ke‘olu Clubhouse and the amenities of the Four Seasons Resort Hualālai are easily accessible via a quick golf-cart ride.
PRICE: $5,695,000
BEDROOMS: 4
BATHROOMS: 4 full, 1 powder
INTERIOR LIVING: 4,330 sq. ft.
COVERED LĀNAI: 1,052 sq. ft. hualalairealty.com
FAIRWAY VILLA 116A
From this upper-floor unit, which fronts the 15th hole of the Hualālai Golf Course, the Pacific Ocean, Maui, and the Kohala and Maunakea mountains are visible. The home, like each of the Fairway Villas, features a private gated entrance, and residents enjoy access to the Waiulu Street pool. Within walking distance are the Four Seasons Resort Hualālai’s amenities, the Members-only Hualālai Canoe Club, and Uluweuweu Bay. A short golf-cart ride makes it easy to reach the Members-only Ke‘olu Golf Course and Members-only Ke‘olu Clubhouse.
PRICE: $2,525,000
BEDROOMS: 3
BATHROOMS: 3 full, 1 powder
INTERIOR LIVING: 2,644 sq. ft. COVERED LĀNAI: 417 sq. ft. hualalairealty.com
72-124 HAINOA PLACE
Sliding pocket doors ensure seamless indoor-outdoor living in this spacious and well-appointed villa with an open and airy floor plan. Golf, ocean, and Maui views are on display at the home, which features a swimming pool and spa, a detached guesthouse, and a garage for two cars plus golf carts. Outside, the highlights include an expansive covered lānai and a roomy lawn area surrounding the pool. The home is situated on the first fairway of the Members-only Ke‘olu Golf Course and located within walking distance of the Ke‘olu Clubhouse.
PRICE: $4,525,000
BEDROOMS: 4
BATHROOMS: 4 full, 1 powder
INTERIOR LIVING: 3,452 sq. ft.
COVERED LĀNAI: 1,381 sq. ft. hualalairealty.com
LOTS 11–14, 21–22, PIʻIUKA ESTATES
The last available fairway-fronting, ocean-view lots at Hualālai Resort are these six parcels at Pi ‘ iuka Estates. Numbered 11 through 14 and 21 through 22, they are located along the 14th hole of the Members-only Ke‘olu Golf Course and are sited to take full advantage of the cool breezes and views of the horizon, Maui, and Kohala Mountain. The Members-only Ke‘olu Clubhouse is within walking distance, and a short golf-cart ride puts the rest of the resort’s amenities and shoreline activities well within reach.
LOT 01 PUKA PĀ ESTATES
This lot overlooking the 15th and 16th holes of the Members-only Ke‘olu Golf Course is the Puka pā neighborhood’s last available offering. Visible from this vantage point are the Pacific Ocean, Maui, and Kohala Mountain.
PRICE: $2,100,000
LOT SIZE: 27,547 sq. ft. hualalairealty.com
PRICES: From $2,000,000 to $2,900,000
LOT SIZES: From 32,564 sq. ft. to 51,161 sq. ft. hualalairealty.com
FRONT ROW SEATS
FOUR SEASONS RESORT HUALALAI Reservations 808.325.8000
Lunch 11:30 a.m. – 3:00 p.m.
Dinner 5:30 – 8:30 p.m.
Lounge 11:30 a.m. – 10:00 p.m.
OPEN HOUSE
An alfresco pavilion with mahogany pillars and a cedar shake roof takes open concept living to new heights at this $13.5 million residence on Waiulu Street (see “Hot Properties,” page 46). The recently added structure—custom designed by the Kona, Hawaiʻi–based firm Roth Kimura Architects— seamlessly connects the home’s free-flowing great room to the lānai’s infinity-edge pool and spa, further immersing residents and their guests in the inimitable island scene. They move about the vast indoor-outdoor space without restraint, in the boundlessness created by pocketed sliding glass and bifold doors, and settle into the pavilion’s shade alongside the Pacific.
Seaside Boutique
THE TRUE DEFINITION OF RESORT LUXURY FOUND HERE AT SEASIDE LUXE, SEASIDE BEACH AND THE CLUB SHOP
Four