몽타주 카팔루아 베이

Our stay at the Montage was simply out of this world. From the breathtaking views to the exceptional service, everything was flawless. The staff went above and beyond to make our family feel welcome, and every detail was pure perfection. We didn’t want to leave – truly the best hotel experience we’ve ever had!

We came to the Montage Kapalua Bay for 3 weeks in July 2025 with 5 family members: 2 vegan (fairly straightforward); 1 with severe diverticulosis who must not have anything with seeds, nuts or kernels (even cucumbers and tomatoes) or a hospital visit is on the menu; 1 with burning mouth and throat syndrome who must eat totally plain food prepared on a clean pan or grill with no salt, pepper or even garnish, or the chronic burning escalates for several days, and 1 teenager who can eat anything. I spoke with Sous Chef April before we arrived. She entered extensive notes in the Montage computer system and assured me that wherever we went in the Resort, the chefs and servers would access these notes/requirements and deliver meals without any difficulties (even at the pools). She also gave me her mobile number. On our first night, Executive Chef Justin, took our order, and adjusted menu items to fit our challenges. Everything was perfection (even the stir-fried breaded tofu, and I don’t like tofu). Sous Chef Zach made dishes for us that were not on menu. He took our order and came out 2-3 times to check on us. On the last evening, the 2 vegans had a craving for vegan burgers, but it was not on the menu nor was anything similar. Chef Zach made the best vegan burgers we’d ever had—terrific seasonings. Three times we got a whole Maui Gold pineapple sliced into chunks and placed back into the pineapple that was Not on the menu. We can still taste the sweetness. One night we went to a special event and Chef April sent a beautiful large fruit plate just for us since we couldn’t have the regular menu for this event. One day we made guacamole in our unit, and I decided I’d ask the pool server for a bag of their homemade fresh corn chips (not on the menu). We had them hot in less than 10 minutes. For the entire 3 weeks, we didn’t have any eating problems (which is rare for us, given the difficult challenges), and we felt like we had our own private chefs. We can’t wait to return. Art Gechman