Despite sloping sales elsewhere, Hawaii’s Four Seasons Hualalai forges on full-steam ahead. By Scott Kauffman
Ke’olu, the Tom Weiskopf-designed members-only golf course at the Four Seasons Resort Hualalai, is named for the “gentle breeze” that brings a sense of calm and coolness to the Hualalai Club’s “mauka,” or mountaintop setting. The name is fitting, as Hualalai’s exclusive residential community has been a breath of fresh air for Hawaii’s high-end residential real estate market.
At a time when many upscale private and resort-style communities are struggling against recessionary headwinds, Hualalai Realty is having another banner year at the prestigious community located on the Kona-Kohala Coast of the Big Island. Hualalai is reporting $98 million in closed transactions for the year, a pace to surpass the previous year’s $150 million in sales revenue.
Last August, Hualalai Realty’s director of residential sales, Rob Kildow, made nine sales, the community’s largest single month for transactions in its 14-year history. It’s just another small sign that the luxury real estate market is slowly regaining its health.
“It’s still no picnic,” adds Kildow, one of the 300 resident members at Hualalai Club, which costs $225,000 to join. “We’re ahead of last year’s numbers but not by tons. Tour traffic is up by 35 percent, though, and prices have started to climb some.”
Kildow says the lower-end luxury condominium homes priced from $2-$3 million are slow in moving, with the bulk of Hualalai’s sales falling in the $5 million-plus range.
“Instinctively, [Hualalai members] know now’s the time to get great values,” Kildow adds. “We haven’t pulled back 40 percent like others. Plus, we’ve got an obvious 15-year track record and we’re so diverse. We’re not staking the value or experience of Hualalai on one or two things.” Rob Kildow, Hualalai Realty; 800-983-3880; hualalairealty.com.
Must Sea
Hôtel Le Toiny’s restaurant Le Gaïac – St. Barts’ Hotel Le Toiny is home to the island’s first greenhouse, as well as the popular Restaurant Le Gaïac,
which features French cuisine with Creole accents. So successful was the 1,000-square-foot greenhouse’s first growing season that Le Toiny added two more greenhouses in 2010. Each day, Executive Chef Stéphane Mazières incorporates fresh-from-the-garden herbs and veggies into his daily menu. “When we moved to St. Barts last year, we marveled at how much it cost to ship tomatoes to the hotel,” says General Manger Guy Lombard. “We felt we could have fresher and more economical produce by growing our own.” The resulting greenhouses produce everything from basil and coriander to lemongrass and licorice. Future plans include a nursery for bananas, papayas, and mangos. When they’re not dining, guests at Le Toiny can retreat to 15 suites offering ocean views, large terraces, private swimming pools, and kitchenettes. letoiny.com. —Melissa Gillespie



