FOR MORE INFORMATION: SHEILA DONNELLY & ASSOCIATES
LANA'I, Hawaii, May 26, 2004 - Today's travelers are accustomed to fine dining with star chefs
at swank resorts, however fresh local ingredients aren’t always on the menu. Not so on Lana'i, thanks to executive
chef Mark Tsuchiyama.
"The fishermen bring their catch right to my door," says the Kaua'i born chef. "Local organic farms supply our
stock. I shop at the farmer's market here on Lana'i almost every weekend just to get the freshest items from
boutique farmers to use in my dinner specials that evening. Anything from pumpkin flowers and small eggplants to
vine pea shoots and tomatoes. It's funny to think of importing produce to Hawaii when we have such bounty in our
own backyard."
Indeed, in an era of health and wellness spin Chef Tsuchiyama keeps it simple, fresh, and local. Tsuchiyama himself
is a product of Hawaii, though he has studied and worked in such far away places as Geneva and London. He's
revitalized the culinary fare for all of the resort's restaurants since assuming oversight of both the Manele Bay
Hotel and the Lodge at Koele in January. Tsuchiyama has been the executive chef at Manele since 2002.
"From a culinary standpoint, it's important to remember that we are in Hawaii and visitors and residents alike expect
the freshest, tastiest ingredients possible, from pineapple to moi," continued Chef Tsuchiyama. "Our goal was to
re-focus on this mission and recreate all of our culinary offerings from the casual poolside venue to the Formal
Dining Room. Our ingredients reflect the very best agricultural, beef and seafood products available in Hawaii."
Tsuchiyama has also helped develop the skills of personnel on his talented culinary team. He appointed key employees
to oversee additional responsibilities. Pierre Bellon, the current Ihilani Dining Room executive sous chef at the
Manele Bay Hotel now oversees all of Manele's sous chefs. Max Simon was promoted from sous chef at the Lodge at
Koele and is now responsible for directing the culinary team at the Lodge. Sous chef Ed Malunay now works with
Simon to run the Lodge at Koele's kitchen, and sous chef Adam Pangan will be responsible for Manele's Hulopo'e Court
in the evenings. Manele sous chef Brian Hough was promoted to corporate banquet chef, reporting directly to
Tsuchiyama. Hough is responsible for providing and executing all banquet cuisine for both resort operations and
island-wide events.
In addition to the promotions, Tsuchiyama formed a Sous Chef Development Program under the tutelage of Bellon and
Simon. The program involves current staff members and consists of various culinary disciplines as well as hotel &
restaurant management curriculum. "We feel it's important to provide the opportunity for our team to advance their
skills and to learn in a wide variety of experiences. This program allows for working at both resorts as well as
special events," said Matthew Hart, Vice President Resorts.
With the assistance of Bellon and Simon, Tsuchiyama next turned his attention to menu design and the search for the
perfect local ingredients. After three months of research, a handful of Hawaii's most notable farmers and ranchers
signed on to partner with Tsuchiyama and supply the freshest products available to the Lana'i resorts daily. This
effort helps to reduce the dependence on mainland goods that are delivered by barge only once a week.
Local Lana'i fishermen now deliver the "catch of the day" to each of the resort's kitchens within hours of being
caught. "The seafood we offer is very fresh. Some days, the fish are still alive when we receive them," said
Tsuchiyama. Tsuchiyama's "local boy" rapport with the fishermen also allows him to place orders for special
occasions. Guest favorites include onaga, opakapaka, mahi mahi, ehu Ono, hapuupuu, spiny lobsters and Kona crabs.
The business relationships Tsuchiyama has forged with local growers and fishermen have achieved noticeable results.
Guest comments on food & beverage have been phenomenal and costs have been reduced. Tsuchiyama and Hirabara Farms
have also partnered to develop a new variety of greens and produce to accommodate Lana'i's culinary creativity.
Tsuchiyama and his team now utilize a wide range of products, some of which are prominently featured on the menu
from Hirabara Greens to Ernest De Luz Free Range Tenderloins.
Other offerings include Kona cold lobster, abalone, ogo (a type of seaweed) and fish such as kahala and moi from the
aqua cultural facility on the Big Island as well as Big Island goat cheese, organic kiawe and eucalyptus honey.
All natural beef comes from the Ernest De Luz Ranch, which supplies both resorts with striploins and tenderloins
exclusively to the Lodge at Koele. Hirabara farms grow varieties of greens and produce while Nakano Farms
contributes tomatoes. Assorted mushrooms come from Hamakua Farm.
The island of Lana'i lies off the western coast of the island of Maui and is the sixth largest of the major Hawaiian
Islands. It is approximately 13 miles wide and 18 miles long, with ground elevations varying from sea level to more
than 3,400 feet. Lana'i has only 2,800 full-time residents and features miles of untouched beaches. Island Air offers approximately 50 scheduled flights weekly, and Expeditions operates five
round-trip ferries daily from Lahaina, Maui. The resorts on Lana'i are members of The Luxury Collection Hawaii of
Starwood Hotels and Resorts.
For room reservations and resort information visit www.islandoflanai.com or call Lana'i Resorts at 1-800-321-4666.
TORONTO, Canada, February 18, 2004 – Four Seasons Hotels and
Resorts. (TSE Symbol “FSH”; NYSE Symbol “FS”)
announced today that it has signed a letter of agreement with Castle & Cooke
Resorts, LLC, to initiate the re-branding of the Manele Bay Hotel and
The Lodge at Koele, both on the Hawaiian island of Lana’i. When
details are finalized, the two properties are expected to join the
Toronto-based company’s two award-winning properties in Hawaii:
Four Seasons Resort Maui and Four Seasons Resort Hualalai, on the Big
Island, during 2004 for the Hotel and 2005 for the Lodge.
“
We are delighted to have the opportunity to broaden our portfolio of
luxury resorts in Hawai’i,” said Isadore Sharp, chairman
and CEO, Four Seasons Hotels and Resorts. “Both the Manele Bay
Hotel and The Lodge at Koele have already earned an enviable reputation.
A planned refurbishment, combined with Four Seasons global brand reach,
will complement the properties’ exceptional location and enhance
the overall guest experience.”
Surrounded by lavish gardens, the 249-room Manele Bay property sits
high above the white sand beach of Hulopo‘e Bay, overlooking
the nearby islands of Maui and Kaho’olawe. Brilliant red lava
cliffs and rock formations provide a dramatic contrast to the blue-green
waters of the sea below.
The Hotel’s spacious accommodations complement the property’s
natural setting, and meld with the island’s archaeological treasures.
The award-winning Jack Nicklaus designed Challenge at Manele golf course
is set spectacularly adjacent to the hotel and highlights a wide variety
of recreational activities available on the Island of Lana’i.
The 102-room Lodge at Koele, at an elevation of 1,600 feet, is reminiscent
of a fine country estate. The Lodge combines an upcountry Hawaiian
setting with an extensive collection of Pacific art, as well as series
of exotic gardens. Settled amongst decades-old towering Cook Island
pines, the Lodge features authentic rustic touches such as heavy
timbers, beamed ceilings, and natural stone fireplaces. Golf enthusiasts
find The Experience at Koele a golf experience like no other. Designed
by Greg Norman, this championship course is unique in Hawai’i,
offering an incredible combination of upland terrain, inspired landscape
architecture, and range of play challenges.
Commenting on the agreement, David H. Murdock the Owner, Chairman
and CEO of Castle and Cooke said, “I am delighted to enter
into an agreement with the world’s most prestigious hotel group,
a favorite of mine as it is for many other discerning world travelers.
My vision for Lana’i has always been to offer the very best
quality. I am unwavering in that commitment as this agreement demonstrates.
We welcome the Four Seasons brand to Lana’i.”
“
Now with four exceptional properties to choose from, including Four
Seasons’ two AAA Five Diamond resorts in Maui and the Big Island,
luxury travelers the world over will have even more reason to seek
out the serenity, natural beauty and recreational pastimes available
in Hawaii,” added Sharp. “With our world-acclaimed Resort
portfolio, and the addition of new properties in Jackson Hole, Great
Exuma and Costa Rica and Whistler and Terre Blanche expected this
year, Four Seasons is perfectly positioned to offer guests the world
over with truly memorable leisure experiences.”
Castle & Cooke, Inc. and its affiliated companies have operations
in over 24 states. The company’s diversified businesses include
the development and ownership of real estate, leasing of transportation
equipment, manufacture of brick and building materials and ownership
of public warehouses. The company’s real estate developments
include master planned communities such as Mililani Town on the island
of Oahu, Hawaii, Lake Sherwood in Thousand Oaks, California, Seven
Oaks in Bakersfield, California and Keene’s Pointe in Orlando,
Florida. The company also owns 98% of the Island of Lana’i
in Hawaii. For more information please visit www.castlecooke.com.
With a history spanning four decades and a portfolio that extends
worldwide, Four Seasons Hotels and Resorts is the world’s leading
operator of luxury hotels, currently managing 61 properties in 29
countries. Four Seasons Resort Costa Rica opened on January 17, 2004
and the company continues to grow, with more than 20 projects under
construction or development in choice locations around the world.
In the first half of 2004, Four Seasons expects to open new properties
in Budapest, Provence, Whistler, B.C. and Hampshire, England. In
addition to being named to Fortune magazine’s Top 100 Employers
to Work For Four Seasons continues to have the most AAA Five Diamond
properties and Mobil Five Star awards in the industry. The company
is also consistently highly ranked in readers’ surveys in publications
such as Condé Nast Traveler, Travel + Leisure, Andrew Harper’s
Hideaway Report and the Zagat Survey. Information on the company
and its 43 years in the hospitality industry can be assessed through
the Four Seasons website at www.fourseasons.com.
FOR MORE INFORMATION: SHEILA DONNELLY & ASSOCIATES
Condé Nast Traveler Ranks Former Pineapple Plantation Among
The Best In The World
Fodor’s Editors Choose Lodge At Koele As One Of The “Top
20 Hotels Of The World”
LANA‘I, Hawai'i, November 12, 2003 - Standing out from a field
full of top ranked Hawai'i hotels, both of Lanai’s resort properties
were ranked within the Top 5 of all Pacific Rim Resorts in the latest
Condé Nast Traveler's Readers' Choice Awards Poll. The Lodge
at Koele captured the #3 spot and The Manele Bay Hotel came in at #5.
The island of Lana'i itself received high marks as one of the “Top
10 Asia/Pacific Islands”
Fodor’s also bestowed the Lodge at Koele with a top ranking in
its first annual Editors’ Choice Hotel Awards. The upcountry
resort was voted one of the “Top 20 Hotels of the World” with
editors describing it as “a grand mountain retreat and a cozy,
romantic hideaway”
We're honored and overjoyed that the island of Lana'i and the resorts
scored so high in awards voted by both visitors and guests as well
as industry travel editors. This recognizes us as a complete island
destination. We always knew what a special place Lana‘i was;
hopefully this acknowledgement will encourage others to come and experience
the intrinsic beauty of our home," says Matthew Hart, Vice President
of Resorts, Castle & Cooke Resorts, LLC.
The Condé Nast Traveler Readers' Choice Awards are the highest
honors in the travel industry. The magazine's Editor-in-Chief, Tom
Wallace, hosted the all-star award ceremony at The Guggenheim Museum
in New York City. The Readers' Choice awards have been given out every
year since 1988 and are compiled by a random sampling of Condé Nast
Traveler subscribers that receive the "Poll of Consumer Attitudes." For
this year's poll, each candidate was rated, criteria by criteria, on
a five-point scale ranging from excellent, very good, good, fair and
poor.
To earn the Fodor’s Choice Hotels distinction, over 700 writers
and editors looked at nearly 30,000 properties to pick the Top 20 whose
character is closely tied to their location, offer an experience that
cannot be had in any other place and have a style that sets them apart.
The island of Lana‘i lies off the western coast of the island
of Maui and is the sixth largest of the major Hawaiian Islands. It
is approximately 13 miles wide and 18 miles long, with ground elevations
varying from sea level to more than 3,400 feet. Lana'i has only 2,800
full-time residents and features miles of untouched beaches. Island Air offers approximately 50 scheduled flights weekly, and Expeditions operates
five round-trip ferries daily from Maui. The resorts on Lana'i are
members of The Luxury Collection Hawai'i of Starwood Hotels and Resorts.
For reservations and information, visit
www.islandoflanai.com
or call Lana‘i Resorts at 1-800-321-4666.
FOR MORE INFORMATION: SHEILA DONNELLY & ASSOCIATES
CONDÉ NAST TRAVELER READERS NAME THE LODGE AT KOELE “#1 GOLF RESORT
IN THE WORLD”
TRAVEL & LEISURE READERS RECOGNIZE THE LODGE AT KOELE FOR OUTSTANDING
SERVICE
LANA‘I, Hawai'i, July 17, 2003 -
Condé Nast Traveler’s
latest readers’ survey ranks The Lodge at Koele as the #1 Golf Resort
in the World and The Manele Bay Hotel as #2 in the United States (#4
in the world). These two leading U.S. properties are sibling resorts
on the island of Lana‘i.
“We value these ratings because they come directly from the frequent
traveler,” says Matthew Hart, Vice President of Resorts. “We’re especially
thrilled this year because both of our properties scored so high, taking
the #1 & #2 spots in the United States. That’s quite an honor.”
The 8th annual golf resort poll asked nearly 6,000 readers to scrutinize
the best resorts and courses affiliated with them throughout North America,
Ireland, Scotland, Mexico and the Caribbean. Readers were asked to critique
criteria such as course quality, pro staff, speed of play, hotel accommodations,
food, and activities besides golf. Since the inception of this annual
golf resort poll, The Lodge at Koele and The Manele Bay Hotel have consistently
ranked at or near the top.
In addition to receiving the top ranking from
Condé Nast Traveler,
The Lodge at Koele was also recognized by
Travel +
Leisure
in the World’s Best Service Reader’s Poll. The Lodge at Koele ranked
#4 for Top Hotels in Hawai'i for Service. The staff of the Lodge at
Koele
strives to provide their guests with first class service to make their
visit memorable and pleasurable.
Most travelers agree that it’s the people who make a great hotel, cruise
line, or airline and create extraordinary travel experiences. In its
latest issue,
Travel +
Leisure highlighted the properties
and companies that go above and beyond expected service levels, based
on reader evaluations in their annual World’s Best Awards survey.
The island of Lana‘i lies off the western coast of the island of Maui
and is the sixth largest of the major Hawaiian Islands. It is approximately
13 miles wide and 18 miles long, with ground elevations varying from
sea level to more than 3,400 feet. Secluded Lana‘i has only 2,800
full-time residents and features miles of untouched beaches. Island Air offers approximately 50 scheduled flights weekly,
and Expeditions operates five round-trip ferries daily from Lahaina,
Maui. The resorts on Lana‘i are members of The Luxury Collection Hawai'i
of Starwood Hotels and Resorts.
For reservations and information, visit
www.islandoflanai.com
or call Lana‘i Resorts at 1-800-321-4666.