Opened in December 2023, the Hualālai Resort location is his third Miller & Lux restaurant that aims to delight with its high-quality steaks, robust raw bar and farm-direct vegetables served in an intimate, club-like atmosphere.

A South Carolina native, Tyler first began working in kitchens as a dishwasher but was quickly enamored with the energy of the kitchen. He graduated from the College of Culinary Arts at Johnson & Wales University and moved to New York to gain experience while honing his skills under premier chefs including Charlie Palmer and Rick Laakkonen. The buzz around this young chef continued to grow as he joined the Food Network in the late 1990s. Since joining the network, Florence has captivated millions with hit shows like Food 911 and The Great Food Truck Race, authored over seventeen cookbooks, and is a two-time James Beard Award nominee.

Florence’s inspiration for his first Miller & Lux location originated from the story of two passionate immigrants, Henry Miller and Charles Lux. Miller arrived in the United States with just $6 in his pocket and was lured to California by news of the Gold Rush. After learning the trade of butchering and gaining acclaim in his field, he opened his first butcher shop and was renowned for his real pork sausages. In 1857, Lux approached Miller about jointly purchasing a large herd of American cattle, and their fruitful partnership was born. Over the coming decades, they expanded their business becoming the largest cattle ranchers in America. Their legacy is represented at Miller & Lux locations by their celebration of the good life in relaxed luxury settings.

Florence’s newest location incorporates influence from its local Hawaiian surroundings and showcases a menu of inventive dishes alongside top selections of fresh game including Miller & Lux’s famous 45-day Prime Dry-Aged Tomahawk Steak. “Four Seasons Resort Hualālai is one of my favorite resorts, and I am honored to have the opportunity to bring a new experience to this already incredible beachfront property,” says Chef Tyler Florence. “Miller & Lux Hualālai will seamlessly blend the signature menu we created for our San Francisco location with the local ingredients found in Hawai‘i.”

An excellent start to your meal is their Steak Tartare which features hand-cut dry-aged Hawaiian beef, capers, rich egg yolk, and tarragon mayonnaise. And for a Chef Tyler signature experience, the Miller & Lux Caesar for Two is another great start. Their tableside preparation includes Spanish anchovies and Meyer lemons which coat Hirabara Farms lettuce grown in Waimea.

For entrées, many guests gravitate to their outstanding selections of steaks that include an 8 oz. Wagyu Skirt “Steak Au Poivre” served with Mâitre b’Butter, a green peppercorn sauce and truffle french fries. Another entrée that does not disappoint is their M&L Burger which starts with a patty created from a blend of dry-aged beef topped with Mt. Tam triple cream brie, bacon jam and pieces of crispy onions served alongside truffle french fries.

In addition to their fabulous cuts of beef, Miller & Lux offers non-beef entrées to satisfy all guests’ preferences. One must-try on their menu is their Rosette Ravioli which is filled with lemon ricotta and served on a Waimea tomato passata. The dish is dusted with nutty parmesan cheese and fresh garden basil resulting in a bright, refreshing pasta dish. Another classic entrée to the Miller & Lux menu is their French Dover Sole prepared with capers, Meyer lemons, and brown butter that is finished tableside for a spectacular plating.

Once you have selected your entrée, the sides and sauces will take each dish to the next level. One side that highlights the beauty of local produce is the Ali‘i Mushrooms which are tossed in a savory miso glaze and garnished with black garlic. There are three additional sauces on the menu—green peppercorn bordelaise, creamed horseradish, and a fresh tarragon béarnaise—but a real treat is to have your entrée finished with the Burgungy Périgord Truffles, a half ounce of this delicacy shaved to your liking.

The restaurant also features a thoughtfully curated selection of wines, seasonal cocktails and desserts to end your meal on a high note. One delicious dessert that reflects the flavors of the islands is their Hawaiian Fruit Basket Tart loaded with kiwis, mangos, dragon fruit and strawberries placed atop frangipane and served alongside pink guava sorbet.

Chef Florence and his team work to truly integrate the bounty of the islands into their menu by working with local farmers, ranchers and producers to incorporate ingredients sourced from across the state. This dedication to local ingredients is important to help deliver a true flavor of the islands and also shows Chef Florence’s commitment to sustainable practices. While it would be easy to import ingredients and mimic the menus of his other locations, Miller & Lux Hualālai boasts a whopping 75% of ingredients being sourced from Hawai‘i.

Miller & Lux Hualālai blends the refined dining experience with a comfortable atmosphere that encourages guests to relax and enjoy an exceptional meal in an unbeatable atmosphere.

Miller & Lux at the Four Seasons Resort Hualālai; 72-100 Kaupulehu Dr., Kailua-Kona,;

(808) 325-8000; fourseasons.com/hualalai/dining/restaurants/miller-and-lux/; Dinner nightly from 5:00 pm – 9:00 pm, Lounge open nightly from 5:00 pm to 10:00 pm.