The Mauna Kea Beach Hotel has completed the first phase of a $200-million renovation, unveiling its Ulu Garden to enhance coastal dining. This new garden supports a hyper-farm-to-table concept at Manta restaurant, featuring fresh produce and herbs grown on-site. With over 45 varieties available, the garden embraces sustainability, reflecting the founding values of Laurance Rockefeller. The project, led by Executive Chef Peter Abarcar and local farmer Ronen Maman, showcases bold interpretations of Hawaiian cuisine while minimizing environmental impact, and will soon offer educational tours that highlight sustainable farming practices for guests.
Mauna Kea Beach Hotel's renovation features a focus on sustainable dining through its Ulu Garden, offering a hyper-farm-to-table dining experience at Manta restaurant.
The Ulu Garden, home to over 45 types of produce, enhances the hotel's culinary offerings while promoting sustainability and local food sourcing.
Led by Chef Peter Abarcar, the Ulu Garden project integrates organic farming with local culinary needs, demonstrating a holistic approach to sustainability.
Future educational tours will allow guests to learn about sustainable farming, aligning with the hotel’s commitment to minimize environmental impact and support local agriculture.
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