Wow your guests with innovative menus that boast the rich agricultural heritage of Hawaii Island. Our chefs leverage relationships with 170-plus farmers, fishermen and ranchers to find the highest-quality ingredients. Let us take your event to the next level with creative food and beverage experiences – from beach barbecues to interactive coffee breaks and elegant gala dinners.
EVERYTHING YOU NEED
- An Island Bounty
Let us create a connection to our local Hawaiian culture through imaginative menus that reflect the bounty of our island home. Think locally raised beef, fresh-caught seafood, Kona coffee, Pa‘auilo vanilla, Hamakua mushrooms, Puna goat cheese and heirloom vegetables.
- Resort Restaurants & Bars
Your guests can choose from six on-site options for dining and drinks, including our signature ‘ULU Ocean Grill, featuring fresh, hyperlocal cuisine served next to panoramic beachfront views.Details
- Private Dining
All of our dining outlets can be fully privatized for your group, with many offering private-dining areas for smaller groups. Choose from unique settings such as the Barefoot Table at Beach Tree, or ‘ULU Ocean Grill’s open-air Kohala Room that looks onto spectacular mountain and ocean vistas.
- Beach Cookout
No gathering on Hawaii is complete without a beach dinner party. Let our culinary team put together an amazing spread while your guests enjoy cocktails, live local music and the warm sand beneath their feet. If you ask us, it doesn’t get any better than this.
- A Taste of Aloha
From custom poke-bowl receptions to cocktail competitions and gnocchi-making classes, our chefs will give your guests a hands-on experience fueled by the spirit of aloha.
Cooking, to me, is the sharing of ‘aloha.’ Creating cooking classes for our groups gives me the opportunity to extend the spirit of Hualalai to the participants, enabling them to, in turn, share it with others.Kalani Garcia Executive Sous Chef
Richard PolhemusExecutive Chef
Chef Richard Polhemus joined the Hualalai culinary team in 2020, quickly adapting to the role of advancing the Resort's extensive hyper-local culinary philosophy. The close relationship of the Resort with the many farmers on Hawaii Island, as well as the flourishing Hualalai garden program, allows Chef Polhemus to tap into his passion for incorporating local, seasonal ingredients into his cuisine.
“My entire career has been grounded in a farm-to-table approach, I’ve always let nature and seasonality guide the creation of my menus."
Kalani GarciaExecutive Sous Chef
Born 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 the Hawaiian diet. I love challenging myself to create breads and desserts using Ulu flour, which is something our guests have rarely experienced."