Local Farming at Four Seasons
Four Seasons Resort Chiang Mai is helping its local community with a centuries-old food staple – rice.
Call it farm-to-table eating, locavorism or the 100-mile diet – more and more people are eating up the concept of a local diet. It’s no surprise either.
For Executive Chef Robert Gerstenecker, the sky is the limit – literally. In 2009, he converted the fifth floor terrace at Four Seasons Hotel Atlanta into a garden oasis for local produce and herbs.
It’s not uncommon to see golfers pause from the game to stare at the water feature on the fifth hole of the Ke’olu golf course at Four Seasons Resort Hualalai at Historic Ka’upulehu. Named Lake Punawai, the body of water spreads across 2.5 acres and holds 3-million gallons of water.