Son’z At Swan Court get treated like a star -- and be wined and dined like royalty – at this Maui eatery

Creating a great restaurant is like preparing a delicious meal. It starts with a hunger for something good, which inspires a search for tasty ingredients and calls forth culinary talent and passion to present a masterpiece of fine dining. The latest example of this winning combination is now being served by Son’z at Swan Court in the Hyatt Regency Maui Resort & Spa, Kä‘anapali.

Son’z is the creation of Aaron Placourakis, president and CEO of Tri-Star Restaurant Group and JAS Restaurant Group, LLC. His fine dining collection includes Maui restaurants Sarento’s on the Beach and Nick’s Fishmarket, and in Honolulu, Sarento’s Top of the “I” and Aaron’s Atop the Ala Moana.

Placourakis and partners Jiro Noguchi and Al Souza share a common sense approach to hospitality. "Each restaurant is an extension of ourselves,” declares the CEO. “You're coming to our home when you come to dine with us. At Tri-Star Restaurants everyone is treated like a star."

As the host site for Tri-Star’s latest venture, the Hyatt Regency Maui Resort & Spa is quite accustomed to giving its guests the star treatment. General manager Frank Lavey says Son’z fits right in: “We are very pleased to partner with Aaron on this venture. We felt the caliber of service and cuisine at his restaurants is a good fit with our image and reputation.”

To create his restaurant, Placourakis embraced the challenge of transforming one of the Hyatt’s signature locations: a commercial space immediately adjacent to the resort’s Swan Court. This water feature is a large, man-made pool that resembles a natural Hawaiian oasis – complete with real swans – and opens to views of the Pacific. “We respect and wanted to preserve the integrity of The Swan Court,” said Placourakis, noting that the site “has been around for 30 years. ”Accordingly, finding precisely the right design approach was critical to Son’z success. Placourakis tapped the talents of Maui-based Island Design Center. He says the resulting style can be summed up in one word. “Majestic! Everything about Son'z says it -- from the colors and lighting to the grand staircase and wine cellar.”

Just as a dinner guest’s anticipation can be piqued by a plate’s tantalizing presentation, the restaurant’s décor can set mouth-watering expectations for a great dining experience. At Son’z, IDC accomplished this with a dash of subtle design touches like earth-toned woven shades and carved driftwood panels on the walls, mustard- and sage-infused wall coverings, and the amber and ocher mosaic tiles adorning the restaurant’s welcoming bar. All convey an updated Hawaiiana theme fortified through native colors, textures and fabric patterns.

Complementing this visual feast -- like the richness and luster of a fine Burgundy -- is a stunning glass-walled, mahogany-framed wine shelter with tumbled marble floor and an exotic tortoise-shell chandelier. This jewel-of-a-wine cellar is Hawaii’s largest, boasting 3,000 bottles harvested from around the world.

With a table so graciously set there’s tremendous pressure to deliver worthy meals. For that task, Son’z leans on its two “chefs d’oeuvres,” Tri-Star Restaurant Group corporate executive chef George Gomes, Jr., and Son’z executive chef Geno Sarmiento. Their success stems in part from a decision to incorporate as many fresh local ingredients as possible in designing and fulfilling the menu.

Gomes explains, "We support the small farmers and agriculture in the Islands. We enter into a partnership where we visit their establishment and they show us their product and we incorporate it into our menus. It works the other way around, too, where they'll produce a specific item for us to use in a dish. It's the old school, new rules approach -- from the source to the plate."

This creative approach calls for some delectable home-grown ingredients like Kula corn & strawberries, Ono Farms avocado, Hana hearts of palm, Maui Cattle Company beef, fresh Hawaiian Onaga, and of course sweet Maui onions.

Under the direction of Son’z meal making maestros. the results are naturally delicious. For starters try Tiger Eye Sushi Tempura or Escargot Profiterole, Olowalu Vine Tomatoes or Gomes’ pride and joy, Surfing Goat Cheese Ravioli.

Entree choices include Hawaiian Opakapaka Picatta, Seared Scallops “BLT”, Keahole-Kona Live Maine Lobster and Grilled Maui Cattle Company Beef Tenderloin.

Son’z works its magic on each menu item the same way it has wooed restaurant aficionados, striking a natural tone with fresh, local ingredients presented with flare and passion. For Placourakis, the result is a purely Hawaiian treat. As he puts it, “Where else could you dine watching swans, waterfalls, the occasional pueo (Hawaiian owl) and a beautiful Hawaiian sunset?"