Where the Birds Are: 8 Places to Enjoy Avifauna

Some of the most colourful guests at Four Seasons Hotels and Resorts are positively fair-weather types: birds. From brilliant migratory songbirds to resident waterfowl, the fine-feathered friends that frequent the destinations below are among the world’s most stunning and sought-after avifauna for birdwatching.

Some of them frequent the properties’ grounds; others require an excursion to encounter. And although birders and naturalists know that sightings are never guaranteed, if you pay attention while visiting these locations, you may catch a glimpse of their bright, elusive plumage.

Hawaii: Scarlet Hawaiian Honeycreeper (Drepanis coccinea)


With its coral-coloured bill and vivid feathers, the Scarlet Hawaiian Honeycreeper fits perfectly within the bright, flowering gardens at Four Seasons Resort Hualalai.

Also known as the ʻiʻiwi, this blazing-red bird with the sickle-shaped bill is a favourite of birding visitors to Four Seasons Resort Hualalai. One of the 44 Hawaiian endemics, the altitudinally migratory ʻiʻiwi resembles a hummingbird, with a similar appetite for nectar. It can be seen at higher altitudes, such as on Mauna Kea (about an hour and a half away from the Resort), and has occasionally been spotted at higher elevations on Hualalai itself, just 20 miles from the property. Although these honeycreepers were once plentiful on most Hawaiian islands, they’re currently endangered on Oahu and Molokai and have been extinct on Lanai since 1929.

Twitchers who want to birdwatch on the grounds of Four Seasons Hualalai can visit its Waiakauhi Pond, a convalescent habitat for waterfowl and migratory shorebirds, such as the slender and elegant Hawaiian Stilts (Himantopus mexicanus knudseni). The U.S. Fish and Wildlife Service worked together with the Resort to develop the habitat and help preserve this endemic and endangered subspecies.

Dubai: Hoopoe (Upupa epops)


Hoopoes frequently perch on the lawn of Four Seasons Resort Dubai at Jumeirah Beach, where guests can hear their hoot-like call.

Audio courtesy Sheldon R. Severinghaus/The Macaulay Library at the Cornell Lab of Ornithology

The lawns of Four Seasons Resort Dubai at Jumeirah Beach and other Arabian Gulf hotels are becoming desert sanctuaries for many birds, thanks to water features, beautiful landscaping, and abundant native plants and trees. The Dubai property also plays host to Red-vented Bulbuls and the occasional Purple Sunbird, but the funky hoopoes, with their “Mohawk” look, are the staff favourite.

The bird’s unusual name is onomatopoeic, mimicking the elegant black-and-cinnamon bird’s double hoot-like call. Though subspecies exist, the hoopoe is the only extant member of its family in the world.

Costa Rica: Keel-billed Toucan (Ramphastos sulfuratus)


A view of the Keel-billed Toucan’s striking, bright chest and rainbow bill in Costa Rica’s fruit trees or forests is the sighting of a lifetime.

Audio courtesy David L. Ross, Jr./The Macaulay Library at the Cornell Lab of Ornithology

Costa Rica is rich in bird biodiversity: The small tropical country is home to roughly 850 species, from Sapphire-throated Hummingbirds to dazzling quetzals. But let’s face it: Everyone wants to see a toucan. Six members of the toucan family Ramphastidae call Costa Rica home, including the Keel-billed. These yellow-chested, rainbow-billed beauties are occasionally visible in fruit trees and forests on the nearby lower slopes of Cordillera de Guanacaste and the Nicoya Peninsula, both about 90-minutes from Four Seasons Resort Costa Rica at Papagayo.

Papagayo is not without its own brilliant avifauna. The peninsula is named for the numerous colourful parrots that inhabit its lush canopies. Visitors who attend the 930-hectare (2,300-acre) Resort’s morning and afternoon nature walks can learn about the 25 species of endangered trees found on the peninsula and the birds who visit them, including Crested Caracaras, Great Kiskadees, Tropical Kingbirds, Inca Doves and Yellow-naped Parrots – each of the parrots a bright green marked with a vivid yellow line along its forehead and the nape of its neck.

Thailand: Scarlet-backed Flowerpecker (Dicaeum cruentatum)


The Scarlet-backed Flowerpecker, one of the smallest birds in Southeast Asia, is a rare but beautiful highlight at Four Seasons Hotel Tented Camp, Golden Triangle.

Audio courtesy Roger D. and Megan J. McNeill/The Macaulay Library at the Cornell Lab of Ornithology

Many brightly coloured passerines flit through the moist bamboo thickets and steamy riverine forests of the Golden Triangle where Burma, Laos and Thailand converge. But few are as elegant and photogenic as the elusive Scarlet-backed Flowerpecker.

Sightings of the birds from Four Seasons Hotel Tented Camp, Golden Triangle are rare, but not impossible. They’re more likely at Chiang Saen Lake, about 45 minutes from the camp, or on trees at nearby fruit gardens where you can watch them quietly nibbling on figs and buah cherries. They may be one of the smallest birds in Southeast Asia, but their deep ruby red, sparkling white and navy blue markings are unmistakable.

Australia: Sulphur-crested Cockatoo (Cacatua galerita)


The Sulphur-crested Cockatoo is one of the most familiar and beloved birds in Australia, and it’s not unusual to see this bird’s snow-white feathers and brightly coloured crest in parks and green areas across Sydney.

When you first sight one of these flamboyantly feathered birds, you might think you’ve spotted an escaped pet. But these large, cacophonous, snow-white cockatoos with the butter-coloured crest live wild in Sydney and appear in spots throughout the country, including the Botanic Gardens and Hyde Park, both within walking distance from Four Seasons Hotel Sydney. It’s a vivid reminder that you’ve crossed the Wallace Line, a faunal boundary marking two distinctly different ecozones.

Sulphur-crested Cockatoos are known for their curiosity, screechy calls and longevity. One legendary Sulphur-crested Cockatoo, christened Cocky Bennett, lived for over 100 years.

Geneva: Mute Swan (Cygnus olor)

Audio courtesy Dolly Minis/The Macaulay Library at the Cornell Lab of Ornithology

It’s not a long wait before a wild white swan glides along the shoreline of Lake Geneva. Just steps outside Four Seasons Hotel des Bergues Geneva, these grand birds with black masks and orange beaks can be seen along the lake, and on the tiny island of l’Ile Rousseau in front of the Resort, often with their S-curve necks in perfect formation like ballerinas.

From the 13th to the 19th century, western European swan populations were nearly exterminated by hunting. Protective measures to save the lake’s waterfowl took effect in the late 1800s, allowing the swans to reclaim their former range. In the 1960s, numbers declined again, but fortunately they are increasing today.

Florida: Florida Scrub Jay (Aphelocoma coerulescens)


Guests at Four Seasons Resort Orlando at Walt Disney World® can take a break from the bustling city to spot Florida’s only endemic bird, the deep blue Florida Scrub Jay.

This jay is Florida’s only endemic bird, and one of only 15 endemic bird species in the continental United States. Because Florida’s scrub oak habitat has rapidly dwindled in the past few decades, and therefore the number of birds has, the jay has been designated a threatened species.

It’s possible to see this bold and feisty bird at Four Seasons Resort Orlando at Walt Disney World® Resort and the Tranquilo Golf Club, both of which are home to dozens of replanted live oak trees, the preferred habitat of the Scrub Jay – not to mention shrubs, ground cover, bushes and palms that it and other birds can use for food and shelter. For birders who want a more guaranteed sighting, the Florida Scrub-Jay Trail is a mere 30 miles (48 kilometres) away.

Serengeti: African Grey Hornbill (Lophoceros nasutus)

Audio courtesy Linda R. Macaulay/The Macaulay Library at the Cornell Lab of Ornithology

The chance to sight the Big Five beasts may draw travellers from far and wide, but Four Seasons Safari Lodge Serengeti is also a fine spot for observing African birds. Right on the grounds, it’s possible to come face to face with mischievous African Grey Hornbills, which are sometimes spotted amid the fig trees along the Lodge’s boardwalks.

With its heavy-looking, downward-curving bill, the bird has an oddly primitive appearance, but it moves with the agility of a lion, both in the air and on the ground.

“While flying, they dip in mid-flight, which is quite distinctive, and as the most pronounced of all the hornbills in this region, their piercing, whistle-like call is also quite distinctive,” says the Lodge’s Discovery Centre Manager, Oli Drieke.

Guests who wish to see more of these creatures should cover more of their habitat by embarking on the game drives and walking safaris offered at the Lodge.

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Four Seasons Hotel Bergues Geneva, Switzerland

Your Ticket to the World’s Most Epic Culinary Adventure

Noma is considered by many to be the world’s most influential restaurant. In 2017, the Copenhagen restaurant’s team and Four Seasons partner for a nine-city, 19-day, once-in-a-lifetime Private Jet journey. Noma Chef René Redzepi curated the food tourism itinerary to connect guests with his culinary friends around the world.

Look behind the scenes


Noma Kitchen Copenhagen

One of two Four Seasons Private Jet Experiences available in 2017, the Culinary Discoveries trip introduces guests to top chefs and producers for discussions, foraging expeditions, cooking classes, communal meals and street-food adventures – each experience designed to reveal something not only about the destination’s culinary heritage, but about its culture.

As with every Four Seasons Private Jet Experience, the in-air services and amenities – from the hand-stitched Italian leather flat-bed seats to the latest vintage of Dom Pérignon – are unbeatable, helping to make the journey as enjoyable as the destinations.

SEOUL | May 27–29, 2017

In this burgeoning food destination, the journey begins with a truly exclusive experience: dining at the home of Chef Jong Kuk Lee, a pioneer in the city’s farm-to-table movement. Lee was trained as a painter, but his passion for authentic Korean food has made him a self-taught master of traditional cooking and fermentation. Although he’s more likely to shy away from a spotlight than to seek one out, he has gained renown among those in the know. “I’ve personally been to his home for dinner, and it’s a very sought-after experience,” Redzepi says.

The next day, guests will visit Mount Bukhan and Jin-Kwan temple for a private demonstration of the centuries-old practice of creating temple food – meals designed to enhance meditation. A trip to the pioneering “New Korean” restaurant Jungsik, noted as the first restaurant to apply molecular gastronomy to Korean ingredients, rounds out your time in Seoul.

Between outings, guests will find that Four Seasons Hotel Seoul mirrors the city’s intoxicating mix of venerable history and modern sensibility. Here, Noma Managing Director Peter Kreiner will begin the conversation series with insights into innovation and creativity at Noma. As managing director, Kreiner has created a business model that prioritises the kitchen staff’s inventiveness and the guest’s experience. That deep respect for artisanship has proved wildly successful for Noma, and it is a value widely embraced in Korea.

TOKYO | May 29–June 1, 2017

In 2015, the entire Noma team, along with their families, moved to Japan for six weeks to open a pop-up restaurant with an entirely new menu, new ingredients and new techniques. The Tokyo stop invites guests to see the city the Noma way, from foraging in the city’s outskirts to attending a private dinner with Chef Namae Shinobu at his Michelin-starred L’Effervescence.

For me, Japanese cuisine is on par with all of the greatest cuisines of the world. The range of food, the culinary traditions and the products are amazing. – René Redzepi

Here, you’ll get to explore the famous Tsukiji fish market, one of the largest in the world. “The best fish market I’ve seen is the one in Tokyo,” Redzepi says. “When you go to good ones – the ones that have all of the weird creatures that are in the ocean – it’s like watching a documentary of all of the shapes, sizes and colours of the ocean.”

From Four Seasons Hotel Tokyo at Marunouchi, venture out to visit a Redzepi favourite, Switch Coffee, or take a private samurai sword-fighting lesson with the choreographer for the movie Kill Bill. Redzepi hasn’t tried the latter yet; he jokes, “I don’t think knife skills in the kitchen would get you very far in a sword fight.”

HONG KONG | June 1–3, 2017

Hong Kong is the perfect next “course.” Although the city moves fast, Four Seasons Hotel Hong Kong is a luxurious getaway, with stunning views of Victoria Harbour, Kowloon and the mountaintop known as the Peak. Enjoy dim sum at the Hotel’s three-Michelin-starred Lung King Heen, cocktails in a red-sail junk boat and a traditional banquet with a whole suckling pig at Fook Lam Moon. “I’m personally very excited about Hong Kong, as it’s a place I’ve always wanted to go,” Redzepi says.

Excitement is certainly on the menu at Bo Innovation, where Chef Alvin Leung, Jr., hosts an “X-treme Chinese Dinner” to immerse you in the avant-garde intersection of molecular gastronomy and modern Chinese cuisine. Get a taste of more traditional local cuisine and culture with a visit to the labyrinthine market to purchase ingredients like dried seafood or the spiky-skinned durian fruit, or to grab a quick bite of roast chicken and an ice-cold beer.

CHIANG MAI | June 3–6, 2017

Four Seasons Resort Chiang Mai, surrounded by a lush mix of jungle and mountains, offers a distinct change from the urban destinations. Former Noma Chef Garima Arora, whom Redzepi describes as “one of the super talents that has been through our kitchen,” joins the group here for a meal and a visit to a Royal Project farm to see sustainable farming models under development in Thailand. The Royal Project is an initiative of the king’s to replace opium farming with agricultural production that provides far-reaching economic and social benefits to the communities in the country’s highland areas.

Guests will begin their stay in Chiang Mai with an elephant excursion to a nearby village, and at the end of the first day they will embark on another local adventure: the nightlife. Bo.Lan restaurant founder Duangporn “Bo” Songvisava, recently named one of Asia’s best female chefs, hosts a “Not Your Average Curry” dinner and a night on the town.

MUMBAI | June 6–8, 2017

Arora, originally from Mumbai, joins the journey here too. “I wanted her to become one of the lead managers in the kitchen at Noma, but alas, she was homesick,” says Redzepi – and this colourful and flavour-filled conclusion to the Asian portion of the adventure will explain why.

Guests can head out from Four Seasons Hotel Mumbai to find some of the most innovative street food in the world. Arora leads guests through Crawford Market to sample kebabs, mutton biryani and other beloved dishes, and then leads them through the preparation (and enjoyment) of a meal of traditional Indian food. Back at the Hotel, cocktails and conversation await: Noma Chairman Marc Blazer will share his thoughts on the behind-the-scenes workings of Noma as a global business model.

FLORENCE | June 8–10, 2017

From an optional day trip to Damiano Donati’s bistro in Lucca to a deep exploration of history and terroir at Tenuta di Valgiano winery, together Noma and Four Seasons Hotel Firenze present the best of Tuscany. Meet a member of the extended Noma family: eighth-generation butcher Dario Cecchini in Chianti. “Dario comes from an amazing tradition of craft and skill, something that is increasingly rare these days,” Redzepi says. “There is always something to learn from him through watching and appreciating his craft.”

Your time in Florence includes a tour of the city to see such landmarks as the Duomo museum and the Uffizi Gallery, and a private opening of the Galleria dell’Accademia to see Michelangelo’s David. On the way back to the airport, you’ll stop to hunt truffles – a perfect final souvenir of your time in Florence.

LISBON | June 10–12, 2017

See how a seafood-rich culinary tradition has evolved into something new and exciting with the influence of neighbouring cultures. Join acclaimed Chef Nuno Mendes for a petiscos dinner, much like Spanish tapas; he can also introduce you to Lisbon’s nightlife and the street food that sustains it.

From Four Seasons Hotel Ritz Lisbon, depart in a motorcycle sidecar for the Hotel’s Extraordinary Experience – a tour with a professional photographer who gives guidance on how to capture the best images of Lisbon’s most impressive miradourous (sites). A customised Street Art Tour reveals large-scale murals created by local and international artist collectives.

The last night in Lisbon concludes with a gala dinner at Belcanto, José Avillez’s two-Michelin-starred restaurant in the historic Chiado district.

COPENHAGEN | June 12, 2017

Redzepi welcomes the group to Copenhagen for a truly special Noma experience. Up until its final night of service on February 24, monthly reservation requests at Noma’s original location numbered around 100,000. Getting a seat at the Noma table has historically been a nearly impossible feat, and Noma’s new urban farm location is expected to be just as in-demand when it opens this summer.

Guests on this journey will forage with the Noma team for ingredients like samphire and beach coriander, and share aperitifs on the beach. And during an intimate conversation, Redzepi will take guests through the evolution of Noma from a modernist formal dining setting to its next incarnation.

PARIS | June 12–14, 2017

The trip ends in Paris with a stay at Four Seasons Hotel George V, Paris. Redzepi is excited about Parisian food right now: “Paris is very much at the forefront of what’s called ‘bistronomy,’ a sort of mix of fine dining and a bistro. It’s a new type of restaurant with a new comfort feel to it, but the food being very focused and not driven necessarily by traditional foodstuffs like a normal bistro is.”

Noma offers a curated list of the team’s favourite Parisian eateries to explore. At the Hotel, guests on this journey will visit La Cave, the historic 50,000-bottle wine cellar. And on the final night in Paris, the Hotel’s own three-Michelin-starred Le Cinq, led by Chef Christian Le Squer, is the perfect spot to toast your adventure and enjoy a farewell dinner.

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Select one of the destinations on the Culinary Discoveries itinerary to learn more

Woman with Four Seasons tree logo

5 Spicy Margaritas to Try

Cocktail connoisseurs know you can’t go wrong with a classic: the Manhattan, with its complex sweetness; the old fashioned, with its herbal undertones; the bittersweet Negroni.

Then there’s the margarita: tangy lime and the sweetness of orange liqueur, paired with the distinctive strength of tequila. And while there are several twists on the traditional version, our favourite creations heat up the ice-cold drink with a bit of spice.

Here’s a taste.

Hualalai: Green Flash


Hualalai Green Flash

With a blend of jalapeños and coconut cream, the Green Flash is a spicy yet refreshing cocktail that reflects Four Seasons Resort Hualalai‘s unique scenery and oceanfront locale: In the evening, as the sun hits the horizon, it creates a green flash of light.

With fresh basil and a touch of heat from the jalapeños, you can enjoy a taste of the tropics whether sitting in the sand or reminiscing about a past beach vacation.

 

This video is not available.

For reference: https://www.youtube.com/watch?v=nqOt0ZxeZjM

Denver: Strawberry Habañero Margarita


Denver Strawberry Habanero Margarita

Strawberries traditionally pair well with spice, especially jalapeño. But mixologists at Four Seasons Hotel Denver selected the habañero pepper to kick it up a notch.

The sweetness of the strawberries balances the heat of the pepper; add a healthy dose of Patrón Silver to deliver just the right flavour.

Langkawi: Assam Java Margarita


Langkawi Assam java Margarita

Mixologists at Four Seasons Resort Langkawi combined traditional flavours of Asian cuisine in the sweet yet spicy Assam Java Margarita. Its distinguishing ingredient? Tamarind, which gives the cocktail a deep red colour and a sweet but tart flavour.

Add a little heat with chilli powder and you’ve crafted a perfectly balanced cocktail, with the right level of spice in each sip.

 

This video is not available.

For reference: https://www.youtube.com/watch?v=rYzi-ujdDRw

Jimbaran Bay: Chilli Maryrita


Jimbaran Bay Chilli Maryrita

Sambal is a staple in Indonesian cuisine – the spicy chilli sauce is typically served with every meal. Mixologists at Four Seasons Resort Bali at Jimbaran Bay wanted to create sambal-style heat in a drink while still keeping it light and refreshing.

The result: The Chilli Maryrita, a spicy cocktail balanced with vanilla syrup, passion fruit mix, rosemary and lemon juice – a taste of the tropics with every sip.

Baku: Smoked Blackberry Margarita


Baku: Smoked Blackberry Margarita

For the Smoked Blackberry Margarita, the idea of heat is more literal: Mixologists at Four Seasons Hotel Baku smoke the cocktail over cherry wood after the ingredients are mixed together for an unexpected aroma and taste, with hints of sour, sage, sweetness and smoke.

Paired with refreshing blackberries and citrus, it’s perfect for a hot summer day.

Editor’s note: While some of these cocktails may no longer be listed on the menu, most can be made upon special request.

Wellness Meets Tech: The Most Advanced Four Seasons Spa Offerings

Travel and wellness shouldn’t be mutually exclusive. Although travellers may be busier than ever, new spa and fitness technology allows you to maximise your wellness efforts. And when you only have one hour to spend at the spa or fitness centre, you need to make the most of it.

“Our guests are very discerning and savvy,” says Pat Makozak, Senior Spa Director for the Americas. “We understand the challenge of carving out time for oneself and are committed to giving our guests the very best benefit in the amount of time they have given us.”

Technology assists us in meeting our guests’ needs with more intensity and in a shorter period of time. – Pat Makozak, Senior Spa Director for the Americas

Whether you’re staying at Four Seasons for work or leisure, these treatments use the latest spa technology to ensure that you look and feel your best each day.

Repair wrinkles with the help of plankton and Icelandic barley

In posh Los Angeles, the Four Seasons Hotel Los Angeles at Beverly Hills offers a DNA Facial created by Cosmetic and Facial Plastic Surgeon Dr Ronald Moy. During the treatment, DNA-repair enzymes derived from marine-based plankton and organic barley from Iceland are combined with the oxygenating OxyGeneo+ machine to help the body repair sun damage and wrinkles while boosting collagen production.

“DNA-repair enzymes act like a seamstress, finding damaged DNA and cutting it out,” Moy explains. “It’s a gentle treatment that leaves you fresh and glowing instead of red and raw. The oxygenating effect allows active ingredients to penetrate deeper than they would on their own.”

The treatment begins with a gentle exfoliation that allows the Regeneration Serum to seep into every pore, preventing age and maturity spots while plumping and hydrating the skin.

Four Seasons Hotel Los Angeles at Beverly Hills

Measure body composition in minutes

The Sports Club at Four Seasons Resort and Club Dallas at Las Colinas is home to Well & Being, an integrative wellness spa that encompasses nutrition, fitness and massage therapies in a holistic approach to health.

Begin your journey with a personalised Fitness Prescription based upon results from the BOD POD – the gold standard in measuring body composition used by NFL teams for 10 years.


Sit in an egg-shaped pod in your bathing suit or sportswear for just a few minutes; there’s no need to submerge yourself in water as with other body composition analysis techniques. You’ll then receive a personalised wellness plan (including recommendations for fitness classes) that is designed to whip your body into its best shape.

Four Seasons Resort and Club Dallas at Las Colinas

Experience the most comprehensive physical you’ll ever have

There’s also a BOD POD at Four Seasons Hotel Westlake Village, California, used as one component of both The Ranch 4.0 programme and Integrative Lifestyle Physical.


A four-day retreat, The Ranch 4.0 was created in partnership with The Ranch at Live Oak in Malibu and applies a holistic approach to wellness, incorporating nutrition, massage and fitness. The programme consists of 8 to 10 hours per day of rigorous exercise (mountain hikes, exercise classes, yoga), as well as a daily 1,400-calorie vegetarian diet.

The Integrative Lifestyle Physical, which is an optional add-on to The Ranch 4.0, offers a comprehensive medical diagnostic check-up. The full-day experience includes in-depth laboratory analysis, diagnostic testing, fitness and nutritional consultations and energy healing therapies.

“[The Integrative Lifestyle Physical] takes an annual doctor’s check-up to a new level with a full day of testing and consultations from the medical team at the California Health and Longevity Institute, with a breadth of experience in preventative health care,” says The Ranch 4.0 co-founder and CEO Alex Glasscock.

“When paired with our Ranch 4.0 programme, guests leave with a renewed body and mind, along with a personally tailored health and fitness programme to support a vibrantly active and healthy lifestyle,” Glasscock says.

Four Seasons Hotel Westlake Village

Soothe the skin with sapphires and supersonic speed

Another non-invasive but highly effective tool for younger-looking skin is the PURE TDA (transdermal application) Facial at Four Seasons Resort Bali at Jimbaran Bay. Finely ground sapphires and crystals exfoliate the skin before the TDA does its work.

After the manual microdermabrasion preps the face for one of four serums, which are applied at supersonic speed and frequency with a computer-controlled applicator, the serum’s nanoparticles penetrate deep into the dermis. The result? Tighter and more nourished skin.

While the spa treatment might sound intense, the 60-minute facial is not at all painful. Instead, the massage technique improves oxygen and blood circulation for an immediate hydration boost.

“Guests see the results – supple, glowing skin – instantly from the first treatment. It is especially popular before weddings.”
— Luisa Anderson, Regional Director of Spa

Four Seasons Resort Bali at Jimbaran Bay

Burn up to 700 calories in 20 minutes

Get a head start on your beach body in less than 30 minutes at Four Seasons Resort Maui at Wailea with quick and painless i-Lipo laser treatment technology. The low-level lasers signal a lipase enzyme to break down triglycerides into fatty acids and glycerol, reducing cellulite and tightening skin.

Between 500 and 700 calories are liberated in a 20-minute session, but to keep them off, it’s recommended to complement the treatment with exercise.

“Dieting is often challenging, and I feel the i-Lipo gives you a running start,” Makozak says. “When you begin to lose weight, it becomes encouraging to continue on. Also, unlike some other sculpting lasers that kill the fat cells and can damage the appearance of the skin, it mimics a natural response in the body.”

Four Seasons Resort Maui at Wailea

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