A Guide to Chef-Driven Dining at Four Seasons Resorts in Hawaii

On Nov. 1, James Beard Award-winning chef Nancy Silverton will debut Osteria Mozza Lanai at Four Seasons Resort Lanai, the latest offshoot of her Michelin-starred restaurant in Los Angeles, and her second restaurant at a Four Seasons hotel following the 2021 opening of Mozza Baja at Four Seasons Resort and Residences Los Cabos at Costa Palmas.

“Four Seasons Resort Lanai is one of the most beautiful places I've traveled to,” Silverton said. “Many Southern California locals travel to Lanai, so this is really such a great way to bring my flavors of Italy and Los Angeles to Hawaii.”

While Osteria Mozza Lanai may be the newest chef-driven dining concept for Four Seasons in the Hawaiian Islands, it's not the first; the brand's five-resort Hawaii collection boasts six restaurants helmed by notable chefs.

Osteria Mozza and Nobu at Four Seasons Resort Lanai

Osteria Mozza Lanai offers chef Silverton’s traditional Italian recipes made with seasonal island ingredients, including salads with fresh produce from nearby Sensei Farms, pasta made with local Lanai eggs and wood-fired pizzas made in an oven fueled by Hawaiian kiawe wood — all served with an ocean view.

“Based on the success of Nancy's pop up two years ago — and her residency last year — we shuttered [One Forty] restaurant to redesign it and give her and her teams the proper tools to execute [Osteria Mozza Lanai],” said Kirk Diekhoff, senior sales director at Four Seasons Resort Lanai, during a reception at Osteria Mozza in Los Angeles. “We couldn't be happier to welcome Nancy back to Lanai.”

During the reception, Silverton recounted her first visit to a “more modest” Lanai nearly 35 years ago.

But, she said, "the spirit of that island has not changed, so what really thrills me is to have a restaurant on an island as special as Lanai."

RELATED: What to Expect at Four Seasons' Two Lanai Resorts

World-renowned Japanese chef Nobu Matsuhisa also operates two restaurants on the island. Nobu Lanai at Four Seasons Resort Lanai features signature Nobu dishes made with fresh, locally sourced ingredients, as well as a 15-course teppanyaki dinner experience.

At Sensei Lanai, A Four Seasons Resort, chef Matsuhisa’s Sensei by Nobu serves a wellness-focused menu, including extensive vegan and gluten-free options; the restaurant’s five-course omakase menu also has a vegan version.

Miller & Lux at Four Seasons Resort Hualalai

With views of the golf course’s 18th green, Miller & Lux Hualalai — formerly Hualalai Grill — is a dining concept from celebrity chef Tyler Florence that debuted at Four Seasons Resort Hualalai in 2023.

The menu is inspired by the cuisine of Hawaii Island, with fresh, sustainable seafood and farm-direct vegetables, such as creamed Kahuko corn with coconut, Ali'i mushrooms with miso glaze and black garlic and Hawaiian big eye tuna Nicoise. Fans of the original Miller & Lux in San Francisco, have no fear — Florence's tableside Caesar salad and dry-aged M&L Burger are also on the menu in Hawaii.

RELATED: Review: Four Seasons Resort Hualalai

Mina’s Fish House at Four Seasons Resort Oahu at Ko Olina

At Four Seasons Resort Oahu at Ko Olina, James Beard Award-winning chef Michael Mina promotes a "line-to-table" philosophy, with a menu showcasing locally caught island fish and an innovative Fish Sommelier program designed to teach diners about the unique species found in Hawaiian waters.

RELATED: What’s New at Four Seasons Resort Oahu at Ko Olina

Clients won't want to miss the signature whole fish, which varies based on that day’s catch, or the Instagram-worthy "If Can, Can! If No Can, No Can!" cocktail, made with orange Curacao, lime, pineapple and orgeat, served in a kitschy Spam can.

Spago at Four Seasons Resort Maui at Wailea

The OG culinary collaboration for Four Seasons is Spago Maui, the Hawaiian outpost of master chef Wolfgang Puck’s iconic Los Angeles restaurant, which opened at Four Seasons Resort Maui at Wailea in 2001, featuring a fusion of Hawaiian and Californian cuisines and spectacular panoramic views from its second-story perch.

On the restaurant’s opening day, chef Puck told a local reporter that the menu for all his restaurants must have “a certain sense of place” — and 24 years later, that hasn’t changed.

“For more than two decades, Spago Maui has been a celebrated part of the Four Seasons Resort Maui experience, and our partnership with chef Wolfgang Puck continues to showcase the best of what the island has to offer,” said Konrad Gstrein, regional vice president and general manager at Four Seasons Resort Maui. “Through the inspired use of Maui’s local produce and seafood — paired with our resort’s iconic oceanfront setting — guests enjoy a culinary experience that reflects the island’s natural beauty and vibrant culinary scene.”