September 22 may have marked the official end of summer, but
visitors can still enjoy plenty of warmth this fall at the Fairmont
Kea Lani Maui. To entice travelers, the resort has introduced a
“More to Luxury” promotion. Guests reserving two “Sunnyside Deluxe
Ocean View Suite” packages receive four buffet breakfasts daily
plus an upgrade to a two-bedroom ocean view villa. Rates for this
private villa package are from $680 nightly based on double
occupancy, with the fifth night free.
According to Chris Ruane, Director of Sales for the property,
response to the package has been “outstanding.” Ruane adds, “ This
fall package provides our guests with the opportunity to experience
a product that is in great demand during the previous nine months
of the year.”
The Kea Lani has also been busy with a makeover program at The
Villas. “We are delighted with the refurbishment,” remarks Ruane.
“More than updating the look, we’ll be offering enhanced services
and amenities as well as exclusive experiences.”
Upon completion in November, villa vacationers will relax in
renovated two- and three-bedroom accommodations. They’ll also enjoy
a private barbecue prepared by a resort chef in The Villa
courtyard. Location is what makes The Villas so desirable, says
Ruane. “Steps from the beach, The Villas offer an exclusive
experience that is unique to Hawaii.” He adds, “You can choose from
two and three bedrooms with amenities that include a plunge pool,
private courtyard with great views, and even a convenience kitchen
and deluxe barbecue.”
As testament to the property’s culinary merits, Executive Sous
Chef Jake Belmonte was recently voted one of the Top 10 Young Chefs
in Hawaii by the #1 hospitality and culinary magazine in the
Islands. Belmonte credits the receipt of this award to Kea Lani’s
culinary crew and his mentor, Executive Chef Tylun Pang. Visitors
can taste the flavors created by this team in Italian influenced
dishes with a Hawaiian flair at Caffe Ciao Restaurant, or with a
private dinner under the stars.
“We’re extremely proud of Chef Jake’s recent honor,” notes
Ruane. “It’s a perfect reflection of the outstanding work of Kea
Lani’s culinary team. The fact that Chef Jake is from Maui makes
this honor all the more special.”
There’s even more dining news from Kea Lani. The resort’s Caffe
Ciao Deli has introduced two new programs for guests with active
schedules. “Picnics to Go” is ideal for private picnics on the
beach or for a full-day adventure to Hana. Guests can select from
specialty sandwiches, salads, gourmet cheese and wines, or fresh
baked baguettes and pastries - all packed and ready to go for a day
of discovering Maui.
For the plane ride home, the “Food For Flight” program allows
travelers to enjoy the flavors of a “home-cooked meal” right when
they want it. A compact cooler fully-packed with Deli delights is
easily hand-carried onto the plane and ready for enjoyment during
the journey home.
“Caffe Ciao Deli is already a favorite place for guests and
local residents,” Ruane explained, “and adding these programs
enhance their experience. It made perfect sense that we provide
guests with an easy way to take it with them.”
800-441-1414
www.fairmont.com