Services
Dining experiences
From a private chef at an estate to a lūʻau for the whole program, we plan dining that tastes of the island and runs to the minute.
Private chefs
At estates and venues.
Island sourcing
Local fish, beef and produce.
Licensed bar service
Through licensed providers.
Dietary tracking
From registration to the table.
What we handle
The table is where a group becomes a group.
Private dining and buyouts
A room, a terrace or a whole restaurant, reserved for your group.
Dine-arounds
Small groups at several of the island's best tables, with transfers handled.
Private chefs
Chefs at your estate or venue, cooking for the occasion.
Long-table dinners
Oceanfront and garden dinners set for the light at dusk.
Lūʻau
A private lūʻau built for your group, or reserved seating at an established one.
Island menus
Local fish, beef, produce and coffee, with dietary needs tracked from registration.
Where programs go wrong
The usual problems, and how we handle them.
The problem
Allergies lost between registration and the kitchen.
How we handle it
Guest-level dietary lists go to each kitchen in advance, and our staff confirm them on arrival.
The problem
Restaurants that can't seat a group together.
How we handle it
We arrange buyouts, private rooms or dine-arounds sized to the kitchens that can take you.
The problem
Liquor rules at off-site venues.
How we handle it
Bar service runs through licensed providers, with county lead times built into the schedule.
The problem
A lūʻau that feels like a tourist show.
How we handle it
A private lūʻau built around your group, or reserved seating at an established one, chosen with you.
In pictures
Questions
What planners ask us.
Anything else, ask us directly. We aim to reply the same business day.
Can we serve alcohol at an off-site venue?
Yes, through a licensed hotel, restaurant or caterer. Each county has its own liquor rules and lead times, and we build them into the schedule.
How do you manage allergies across several restaurants?
Each kitchen receives a guest-level list in advance, and our staff confirm it on arrival. Guests with severe allergies should also speak with the kitchen directly.
Private lūʻau or an established one?
An established lūʻau is a polished show with reserved seating. A private one is built around your group, menu and setting, and needs more planning time.
Can menus feature island farms and fishermen?
Yes. Chefs build menus around what is in season on the island.
Can we book out a whole restaurant?
Often, depending on the night and the size of the group. Tell us the date and headcount and we check which kitchens can take it.
Also on the island
Everything else we arrange.
Event design & production
One idea, carried from the first sketch to the last cue.
Transportation
Every movement planned, timed and led.
Activities & charters
Time on the island, not just in the hotel.
Hawaiian culture & mālama
Learn the place, and leave it better.
Hotels & private estates
The right rooms, on the right terms.
Staffing & on-site management
Your team on the ground.
Let's talk
Tell us what you have in mind.
Service, island, rough dates and group size are enough to start. We aim to reply the same business day.