Nestled within the resort, the Ulu Garden is a testament to Mauna Kea Beach Hotel’s commitment to sustainability – a core value inspired by the hotel’s founder, Laurance Rockefeller. Home to over 45 varieties of seasonal produce, including vibrant leafy greens, fragrant herbs, and succulent fruits, the garden’s harvests are seamlessly integrated into the resort’s dining offerings. The hotel’s Executive Chef Peter Abarcar led the project in collaboration with local farm entrepreneur Ronen Maman of ‘Io Farms. Together, they worked to align the hotel’s culinary needs with organic farming techniques, water conservation, and waste-reduction practices, further minimizing the environmental impact. Named after the beloved Ulu tree planted in 1965, the garden will soon offer educational tours, providing guests with an insightful look at sustainable farming practices, from seed to plate.
Building on this foundation of sustainability and with the goal of creating a hyper-farm-to-table menu concept, Chef Peter Abarcar worked closely with Manta’s Chef de Cuisine, Bryan Nagao, to ensure that the crops from the Ulu Garden are diversified and prominently featured in the signature restaurant’s offerings. Their collaboration, along with ‘Io Farms, showcases the fresh produce from the garden and exemplifies Mauna Kea Beach Hotel’s long-standing commitment to sourcing locally – a practice the hotel management and culinary team have upheld since its opening in 1965. Through this partnership with the garden, Hawai‘i’s farmers, ranchers, and fisheries, the hotel continues to strengthen the connection between its culinary offerings and the island’s storied agricultural heritage.
“Food is not just about nourishment – it’s a vital part of Hawaiian hospitality, a tradition that reflects the spirit and culture of the islands,” said Chef Peter Abarcar Jr. “I’m honored to lead the culinary team here, where we focus on celebrating the best of Hawai‘i. By embracing fresh local ingredients, sourcing from sustainable farms, and incorporating the traditions of the islands, we create dining experiences that connect guests to the land and sea, the heart of our island.”
Michelin-awarded Chef de Cuisine Bryan Nagao’s new hyper-farm-to-table menu at Manta restaurant showcases the freshest local and sustainable ingredients. In addition to produce harvested directly from the property’s Ulu Garden, the oceanfront eatery embraces an ocean-to-table concept, featuring seafood sourced from Hawaiian waters and premium steaks from local ranches. Under Chef Bryan, whose creativity and international expertise guide the kitchen, Manta’s new menu includes Pacific Rim-inspired dishes such as uni pasta, a bountiful seafood platter with lobster, Kona oysters, Kona abalone, and snow crab, and seared wild-caught Hawaiian ahi, along with premium select cuts of beef sourced directly from ranchers on Hawai‘i Island. Salads are made with fresh island-grown vegetables and fruits. The restaurant also boasts an award-winning wine list, enhancing the overall dining experience. “Our restaurant is offering a true hyper-local food experience, made with ingredients freshly harvested directly from our resort’s garden,” said Chef Bryan. “It reflects our deep commitment to sustainability and providing the most flavorful produce directly to each guest’s plate.”
Chef Peter Abarcar Jr., Executive Chef at Mauna Kea Resort, brings a wealth of experience and a passion for sustainable cuisine to his role. The former Executive Chef of Meridia at Westin Hapuna Beach Resort, he was recently inducted into the Hawaii Restaurant Association’s Hall of Fame and now oversees all dining venues at Mauna Kea Beach Hotel, where his leadership has been instrumental in the success of the brand-new Ulu Garden and all culinary operations. He is dedicated to evolving the resort’s dining offerings while honoring Hawai‘i’s food traditions and close relationships with local businesses and non-profit organizations. Partnering with him is Manta restaurant’s Chef de Cuisine Bryan Nagao, a Michelin-award-winning chef from O‘ahu. With nearly three decades of experience abroad, including earning the Michelin Plate Award in 2018 for his restaurant TOWN in Hong Kong, Chef Nagao now leads the culinary vision at Mauna Kea’s signature restaurant, Manta. Together, Chefs Peter and Bryan collaborate closely with ‘Io Farms to create a diverse and cohesive hyper-farm-to-table culinary program that integrates the resort’s sustainable garden with Manta restaurant’s menus, offering inventive flavors and a commitment to using locally sourced ingredients.
Mauna Kea Beach Hotel continues to set the standard for exceptional dining and hospitality in Hawai‘i. The new elevated offerings at Manta and the Ulu Garden are just the beginning of several monumental updates as part of the property’s $200-million phased renovation. Signaling the evolution of the resort while preserving the property’s remarkable heritage, the renovation includes redesigning the resort’s 252 guest rooms and suites, along with the addition of a new destination spa featuring an infinity pool, 11 indoor and al fresco treatment rooms, a full-service salon, and an expanded state-of-the-art fitness center. Additionally, the recent unveiling of the newly renovated Mauna Kea Golf Course, redesigned by the legendary Robert Trent Jones Jr., enhances the resort’s status as a premier destination, offering an exceptional golfing experience with stunning ocean views and modern amenities, all while honoring its storied history.
Tags: Peter Abarcar Jr. Hawai‘i, Laurance Rockefeller Mauna Kea Beach Hotel, Autograph Collection
