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neer, who quickly put it together for happy baby and parents. The fact that the service is provided with a warm "aloha" and guests are addressed by name makes it all the more lovely. "Our employers empower the staff," Haertling explains. "They are encouraged to make their own decisions and solve problems. The per- sonal interaction is genuine and nothing is scripted. It's all in the details without being showy." The aloha spirit is carried through in the Hawaiian cultural program that the resort offers to guests. "Our cultural advisor was trained by Hawaiian elders," Haertling says. "She trains employees on Hawaiian history and cul- ture, and the hotel offers guest activities like the Hawaiian outrigger canoe experience, Hawaiian language classes, lei making, star gazing, and native plant tours. Guests are really interested in the learning opportunities. We try to infuse Hawaiian elements into the spa, with Hawaiian rituals like dip- ping Ki leaves in seawater to clear the energy of the room." The 9,000-square-foot Willow Stream Spa recently completed an $8-million renovation, and offers unique treatments like the Nalu wave table, which simulates the feeling of floating, showers featuring differ- ent types of computerized "rain," and "K-Lift" facials using equipment developed by NASA. "We want guests to leave with a sense of peace and vitality that you get when you cleanse yourself of stress, as well as a sense of place," says Spa Director Paola Perin. "We pride ourselves on bringing the outside flow of nature's energy into our spa environment." The "mana," or spiritual energy of the island, is evident in the resort's fine dining options, especially Ko, which was voted 2013 Maui Restaurant of the Year. Chef Tylun Pang uses island family recipes from Hawaiian, Chinese, Filipino, Portuguese, Korean and Japanese cultures, inspired by the sugarcane plantation era. "We really wanted to showcase not only Maui food, but also its peo- ple and culture," Pang explains. "Once we started the menu process, the fun really began as family recipes were shared in the kitchen and the team visited the Maui sugar museum. The team felt good about cooking the food that we grew up eating at home." Chef Pang says his team is like ohana, or family, and dishes are cho- sen together. "We star t with the culture and its tie back to Maui's plan- tation era. Another bonus for us is if we can incorporate local fresh ingredients and suppor t the farmers and fishermen in the community. (Left) Award-winning Ko restaurant is led by Chef Tylun Pang. "There is no substitute for fresh-grown local ingredients," he says. (Top right) The hotel's rooms are all large one-bedroom suites. (Bottom right) The recently remodeled Willow Stream Spa. 124-127 DEST Fairmont Maui_SU07 4/21/14 9:52 AM Page 3