All Food and Drink
- Beach Tree
The essence of “barefoot elegance,” Beach Tree brings the feel of a Hawaiian beach house, where you can dine on the sand or in the open-air dining room as you savour Californian cuisine with an Italian twist.
- ‘ULU Ocean Grill
“R.S.A. – Regional, Seasonal and Artisanal” – cuisine is served alongside the surf and under the stars at our award-winning restaurant, where 75 percent of the food comes fresh from the ocean and local farms.
- Hualalai Grille
Overlooking the 18th green of Hualalai Golf Course, our American steakhouse offers an intimate, club-like ambience and a menu of choice, grass-fed meat.
- ‘ULU Sushi Lounge
Take a seat at the ocean-view bar or grab a table with friends for the island’s freshest sushi and craft cocktails.
- Beach Tree Bar and Lounge
Just steps from the water, our casual beach bar offers cocktails with a side of spectacular sunset, as well as all-day snacks.
- Hualalai Trading Company
Stop at the Trading Company, an all-day social space for snacking and shopping, for a morning latte or post-beach ice cream.
- In-Room Dining
Try our signature Loco Moco dish for breakfast, a healthy salad for lunch or order dinner for the kids after a day exploring the island. Whatever you’re craving, our In-Room Dining team is on hand 24 hours a day.
Meet the Team
Thomas Bellec
Executive ChefRaised in coastal Concarneau in Brittany, France, Thomas Bellec first joined the Four Seasons team 19 years ago as Chef de Cuisine in Toronto. He made five more Four Seasons stops en route to Hualalai, including Carmelo, Lanai, Boston, Toronto (for the second time) and Beverly Hills. Chef Bellec is deeply honored to be named a Master Chef of France by Maîtres Cuisiniers de France.
“I think food should first and foremost taste like itself, and it's my job to enhance these natural flavours through unique and exciting preparations.”
Kalani Garcia
Executive Pastry ChefBorn and raised in Maui, Chef Kalani Garcia started his career at the Hali‘imaile General Store before joining Four Seasons 16 years ago. Chef Garcia has experimented with both sweet and savory local ingredients in his positions at Four Seasons, developing the signature desserts and breads our guests can't stop talking about.
“One of my favourite ingredients to work with is Ulu (breadfruit), a staple of Hawaiian diet. I love challenging myself to create breads and desserts using Ulu flour, which is something our guests have rarely experienced.”
Events
- Wednesdays at Beach Tree, 5:30 pm – 8:00 pm
Porchetta Night
Our house-cured porchetta is roasted, then grilled over kiawe wood and served with a trio of accompaniments. Order in advance.
- Saturdays at 'Ulu Ocean Grill + Sushi Lounge, 6:00 pm
Mauka to Makai Dinner
Mix and mingle with Hawaiian-born chefs, Chad Yamamoto and Kalani Garcia, while sipping on cocktails and tasting the freshest sushi available. Then, join ‘Ulu General Manager Paul Jennette as he pours wine and the chefs guide you through a spectacular seven-course dinner and wine pairings.
- Thursdays at Hualalai Grille, 5:30 PM – 8:30 PM
Churrasco Night
Dive into Executive Chef James Ebreo’s nod to Latin American cuisine with Churrasco. Savour top cuts of Wagyu and other meats served with chimichurri and criolla sauces, complemented by a traditional beans-and-rice dish. Complete the evening by sipping world-class Paul Hobbs wines from Argentina.
Culinary Experiences
Cooking is about creating a sense of place, which we strive for with each dish. We are inspired by the sea, the land and the local community that provide us with the most pristine products available.
Edward Higgins Executive Sous Chef
![Torches over dining table on beach at night, glowing candles in the sand]()
Dinner Under the StarsLet our Culinary and Special Events team create a romantic dinner for two, or a celebratory dinner for up to 12 guests under the stars. (requires a minimum of 72 hours advance confirmation).
![Chef Ken Forkish wearing apron with wood paddle, pulls fresh bread from industrial oven]()
Hualalai Culinary WeekendJoin internationally acclaimed chef Ken Forkish for the second annual Hualalai Culinary Weekend, which features intimate cooking classes using a Kiawe pizza oven, a tartine pop-up and exclusive dinners paired with world class wines from Oregon's Rose & Arrow Estate, Alit Wines and Chapter 24 Vineyards. Hualalai Culinary Weekend events are available Friday, July 19 to Sunday, July 21.
![Plate of half shell oysters, lemons on ice]()
Hualalai Seafood ExperienceSip champagne and taste freshly harvested oysters as a Resort Marine Naturalist leads you behind-the-scenes of our unique oyster farming process. The tour then leads to the Resort's Herb Garden, where a Resort chef shares the inter-workings of Four Seasons Resort Hualalai's hyper-local food and beverage philosophy and invites guests to catch a Pacific White Shrimp from the shrimp pens. The experience concludes at 'Ulu Ocean Grill where guests enjoy a 5-course custom meal featuring the Resort's oysters, shrimp, as well as other local produce and seafood.
![Close-up of roasted Hawaii Island Coffee Farm beans]()
Hawaii Island Coffee Farm Tour & TastingLearn artisanal farming methods on a private tour of a boutique Kona coffee farm before an expert-led coffee tasting and petit fours prepared by our Executive Pastry Chef.
