Located on Hawai‘i’s Kohala Coast, the Mauna Kea Beach Hotel recently opened a new 28,000-square-foot Ulu Garden as part of phase one of the resort’s $200 million renovation. Designed to support a true farm-to-table dining experience, the sustainable garden grows more than 45 varieties of local produce and supplies fresh ingredients to the resort’s signature restaurant, Manta.
© Mauna Kea Resort
The project was led by executive chef Peter Abarcar in collaboration with Ronen Maman of local ‘Io Farms. The garden employs organic farming methods along with water-conservation and waste-reduction practices to minimize environmental impact. Abarcar works closely with Manta’s chef de cuisine, Bryan Nago, to integrate the garden’s harvests directly into the menu.
“Our restaurant is offering a true hyper-local food experience, made with ingredients freshly harvested directly from our resort’s garden,” said Nago. “It reflects our deep commitment to sustainability and providing the most flavorful produce directly to each guest’s plate.”
Uni pasta © Mauna Kea Resort
Alongside produce from Ulu Garden, Manta’s menu highlights Hawaiian seafood and beef sourced from nearby ranches, offering modern, bold interpretations of classic island dishes. The focus on hyper-local ingredients aims to deliver fresher flavors while supporting regional suppliers and lowering the resort’s food-mile footprint.
Beyond the garden, the Mauna Kea Beach Hotel’s renovation program includes a new spa featuring an infinity pool, an expanded fitness center, redesigned guestrooms and suites across all 252 accommodations, and an updated golf course. Together these enhancements are intended to elevate the guest experience while reinforcing the resort’s commitment to sustainability and local sourcing.