Sheraton Waikiki - Hawaii Hospitality magazine

PAID 

HONOLULU, HAWAII 

PERMIT NO. 583 

PRSRT. STD. 

U.S. POSTAGE 

Lodging & Food Service — January/February 2010 

The "New" 

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www.summahawaii.com www.summainternational.com offi ce 808.254.8200 hospitality meets hospitality

17 

Serving the Hawaii Hotel & Lodging 

Association, Hawaii Restaurant Association 

and the allied industries in the islands. 

Editor: Elaine terry 

eterry@tradepublishing.com 

Art dirEctor: Susan Whitney 

GrAphic dESiGnEr: Ursula A. Silva 

prodUction MAnAGEr: Blanche pestana 

print Shop: Abe popa, Steven ikehara, 

Michael castelli, Albert Ganotici 

AccoUnt ExEcUtivE: charlene Gray 

charlene@tradepublishing.com 

pUBliShEr: Faith Freitas 

faith@tradepublishing.com 

published and printed by: 

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Tel: (808) 848-0711 • Fax: (808) 841-3053 

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© 2010. no reproduction without permission. 

Statements of fact and opinion made in stories, 

columns or letters submitted by freelance writers 

and other contributors are the responsibility of 

the authors alone and do not necessarily reflect 

the opinion of trade publishing co. 

ASSociAtionS 

CONTENTS 

Jan/Feb 2010 – volume 25 – no. 1 

4 Clean Talk with Rose 

4 Behind the Aloha 

4 The Green Way with Bryce Sprecher 

5 Wine in 2010 

5 Top Beverage Trends in 2010 

6 Tool Men: Hospitality Engineering 

Professionals 

11 Calendar of Events 

12 Capital Success: Sheraton Waikiki 

16 News Briefs 

17 Association News 

17 Advertiser Contacts & Index 

18 Carl Lindquist (1934-2009) 

ON THE COVER Sheraton Waikiki 

porte-cochere. Photo by Elaine Terry. Design by 

Ursula A. Silva. 

As we get ready to send this issue to press, it’s early 

december. in late november, we received the tragic 

news that carl “link” lindquist and his wife rae had gone 

missing — and were apparently swept out to sea by heavy 

rains the night of nov. 26, thanksgiving day. they had their 

last meal at hotel hana-Maui, where link served as vice 

president and managing director during the ‘80s, after a nearly 25-year career 

here at trade publishing. 

i was given the assignment of writing a memorial piece about link for this 

magazine and have interviewed many people so far. i only met link once or 

twice over the past five years of working here at trade but my first impression 

was on par with what people have said: he was a quiet and kind man with a 

great sense of humor. As I dig deeper and learn more about this extraordinary 

person, i wish i could have had the opportunity to know him better. 

What a great loss for the close-knit hana 

community and for everyone the lindquists 

touched over the years. i’ve been told that 

anywhere from 800 to 1,500 people are expected 

at their memorial service in hana this coming 

weekend, Dec. 13, with many flying in from the 

mainland. 

thanks for all you did for us, link. Your 

memory here at trade publishing lives on. 

Aloha, 

12 

18 

CHECkiNgInn 

www.hawaiihospitalityonline.com 3

CleanTalk 

with Rose 

By Rose Galera, 

CEH 

Hi Rose, 

What should cleaning professionals 

consider important in cleaning for health 

and cleaning as a science? 

Mahalo, Miko 

Aloha Miko, 

Many cleaning professionals will agree 

that the most important tool is the cleaning 

cloth. Yet, why do many still call it a “rag”? 

the dictionary defines cloth as “a piece 

of fabric used for a specific purpose.” it 

defines rag as “a worthless piece of cloth.” 

A professional cleaning cloth should by 

no means be considered worthless. this 

valuable tool should rightfully be called a 

“professional cleaning cloth.” one in good 

condition will reduce cleaning time and 

improve the cleaning process dramatically. 

Edges should be hemmed, and the best 

sizes generally recommended are 11x11, 

13x13 and 15x15. Properly folded, it can 

provide a maximum of 16 cleaning sides. 

cleaning cloths generally are taken for 

granted without much thought given to 

their type, use, care, cleaning processes, 

rotation of and budget inclusion. 

the most phenomenal, efficient and 

effective cleaning cloths today are the 

super and ultra microfiber cloths. they 

collect more particles of dirt and enhance 

germ kill more than any other fabric 

known. their cost is absorbed by their 

ability to perform outstandingly; they also 

do not require the use of chemicals, are 

environmentally safe and leave behind no 

chemical residue. A “green” cleaning tool 

is beneficial to everyone, especially allergy 

and chemically sensitive individuals. 

As a cleaning professional, i have 

worked with and promoted microfiber 

technology for nearly 10 years and highly 

recommend it. 

consider this: A cleaning cloth is to a 

professional cleaner like a paintbrush is to 

a professional painter. it is the professional 

tool of the trade. 

Rose Galera has 50 years of professional 

cleaning experience. She can be contacted at 

678-8021 or CPSII@hawaii.rr.com. 

4 Hawaii Hospitality ■ January/February 2010 

Behind 

By Peter Apo 

Mass travel 

has become 

so commonplace in 

the last half century 

that we forget it’s 

still a new global 

phenomenon. in 

less than a hundred years, we have 

gone from animal-powered wagons to 

high-speed trains and jumbo jets. From 

moving small groups of people a few 

miles a day to moving millions across 

continents in hours. And in the same 

day, we house them, feed them and 

entertain them. 

remarkable. 

travel is the world’s largest growth 

industry, and there’s no end in sight. 

Why should we be so sure the growth 

curve will continue? Because the 

urge to travel is innate to the human 

condition. to see how other people live, 

to experience the great wonders of the 

The 

Way 

Green 

Bryce with 

Sprecher 

wrote earlier about i the U.S. Green 

Building council’s 

creation of the 

leadership in Energy 

and Environmental 

design (lEEd) 

standard. While 

LEED efforts are excellent, a new 

organization has been formed recently 

called the international living Building 

institute (ilBi), and its approach goes 

much further. 

As stated on the ilBi Web site, “the 

international living Building institute 

issues a challenge ... to all of humanity 

to reconcile the built environment 

with the natural environment, into 

a civilization that creates greater 

biodiversity, resilience and opportunities 

for life with each adaptation and 

development.” this goes for hotels as 

well! 

One example of a living building 

is the omega center for Sustainable 

living (ocSl) in rhinebeck, n.Y. this 

the 

world, to escape the humdrum of life 

in our hometown. humans are travel 

junkies — and they are willing to spend 

a significant percentage of their annual 

income seeking respite and rejuvenation. 

i would note one profound global 

condition being impacted by mass travel. 

the solution to the world’s conflicts 

cannot be achieved through politics. 

the conflicts are cultural. tourism 

brings people together in intimate 

cultural exchanges. As we meet each 

other eyeball to eyeball, friend to 

friend, host to hosted, we build bridges 

of understanding and friendship one 

encounter at a time. 

tourism is paving a road to world 

peace, and i am proud to be a part of it. 

Peter Apo is a cultural tourism consultant, 

providing training for incorporating 

Hawaiian values and hospitality traditions 

into the visitor industry. 

state-of-the art water reclamation facility 

and environmental education center 

brings together wastewater recycling, 

clean energy, green architecture and 

other sustainability elements that can 

be replicated locally. the ocSl is in 

many ways like a hotel — there are lots 

of people coming and going, they have 

conferences and parties, etc. — yet it 

supplies all its own energy and recycles 

all of its water. its operation is carbon 

neutral. this self-sustaining building 

is heated and cooled using geothermal 

systems, and utilizes photovoltaic 

power. 

if just one hotel could apply this 

model here in hawaii and then show 

the rest of the industry how it makes eco 

and financial sense — due to the great 

reduction in operating and maintenance 

costs — now that would be something. 

it’s not going to happen tomorrow, 

but just imagine a Waikiki that produces 

its own energy and no wastewater! 

Find out more at eomega.org/ocsl. 

thanks to laurens laudowicz, founder 

of 100% Green, for sharing his expertise! 

Bryce Sprecher is the president of Summa 

Hawaii, a full-service procurement and 

project management firm.

By Chuck Furuya 

Wine in 2010 

Here are some thoughts on wine for 2010. 

The 2007 Vintage 

Many wine collectors are biting at the bit for the 2007 californian pinot noir 

& cabernet-based collectibles. there are some already in the market with more 

coming along throughout the year. 2007 was also a stellar vintage for France’s 

rhone valley and German rieslings, and a strong case can be made also for the 

2007 white Burgundies. With high quality vintages like these, one can also find 

tremendous values in the lower tier wines. 

Stainless Steel 

We are seeing more and more wines that have been fermented in stainless steel 

tanks (and other less reactive material than oak barrels). Many of these exuberantly 

fruity, forward wines are made to be delicious and interesting drinking right out of the 

gates. Also because they normally cost less to make, they can offer tremendous value. 

Value 

With these distressed economic times, finding wine values is a very pertinent 

topic. consider Sauvignon Blancs from chile, Malbec from Argentina or Spanish 

cava (sparkling wine). Savvy wine buyers might also want to check out wines 

grown in less famous areas — such as lodi, calif.; languedoc, France; or puglia, 

Italy, for example — as there are more and more values being produced really 

worth seeking out. 

Young Turks 

Up and down california’s wine-growing country, we are seeing a new 

generation of winemakers meteorically rising to the top. You will find that a little 

research on your part can go a long way. 

Proprietary Blends 

today, we are seeing more and more wine blends being made. While Meritage 

wines are normally at the top of ladder, one can also find some really interesting 

wines from other grape varieties, especially from masterfully skilled blenders. in 

fact, rather than adjusting or enhancing a wine through the addition or subtraction 

of components like acidity, some of the new wine-making turks do so skillfully by 

blending in a bevy of different grapes and terroirs. in doing this, the wine is more 

natural and much more about a sense of place than scientific wine-making. 

Food & Wine 

When dining at a cafe or bistro in Europe, i am always amazed at how many 

diners have wine with their meals. they drink their wine just as we would an ice 

tea, fruit punch or soda. it is a way of life. this concept is also catching on in the 

U.S. and other parts of the world more and more. 

Have a great 2010. Aloha. 

Chuck Furuya is a master sommelier and wine director for DK Restaurants. 

Top 

Beverage 

Trends 

in 

2010 

According to the national 

restaurant Association 

(nrA), these are the top beverage 

trends to watch in 2010: 

� locally produced wine and beer 

� culinary cocktails 

� Artisan liquor 

� organic beer, wine and spirits 

� Food-beer pairings 

� craft beer 

� Bar chefs/mixologists 

� Gluten-free beer 

� Specialty beer 

� organic cocktails 

“Alcohol can be an important 

part of the restaurant experience, 

and the What’s hot in 2010 

survey clearly shows that wine, 

beer and spirits are essential 

menu items,” says dawn Sweeney, president 

and cEo of the nrA. 

“in addition to the local sourcing trend 

that is also big in food items, we are seeing 

a fresh approach to integrating beer into 

meals, with chefs and ‘beer sommeliers’ 

working closely to select complementary 

solid and liquid flavors. the culinary cocktail 

is another concept emerging as a top trend, 

taking guests beyond the traditional drink 

into more complex and adventurous culinary 

landscapes, often with savory ingredients 

such as bacon, hot peppers and fresh herbs.” 

The NRA surveyed 1,854 American 

culinary Federation member chefs in october 

and asked them to rate 214 individual food/ 

beverage items, preparation methods and 

culinary themes, divided into categories 

labeled “hot trend,” “yesterday’s news” or 

“perennial favorite.” 

registration is now open for those 

interested in attending the nrA’s 

international Wine, Spirits & Beer Event 

— May 23-24 at McCormick Place in 

chicago. According to the show producers, 

it is the only beverage alcohol trade event 

with vintner, distiller and brewer tastings 

and demonstrations. Registration is $95 

per person until April 16 or $55 per NRA 

member. visit winespiritsbeer.org or call the 

NRA’s convention office at (312) 853-2525 for 

more information. 


mark 

Bandsma, 

regional director 

of engineering 

operations, 

Castle resorts & 

Hotels 


Tool Men 

Tool Men 

Profiles of five hospitality 

engineering professionals 

Bandsma moved to Kauai in october 

’92 seeking a simpler way of life. At the time, 

during the aftermath of hurricane iniki, the 

island needed people like him — those with 

construction experience who could help rebuild 

and reroof damaged homes and buildings. 

now, 17 years later, Bandsma has set down 

deep roots on Kauai. he has a small farming 

cooperative. he hunts pigs, goats and deer. he’s 

on a softball team and plays beach volleyball on 

Saturdays with his girlfriend. he has a black belt 

— his “insurance card” — in Kajukenbo, a type 

of martial arts founded in hawaii in 1947. he 

also just bought a new house and is raising two 

children, ages 6 and 10. 

While growing up in Southern california, 

Bandsma began working with tools as a 

teenager; his father, a general contractor, would 

take him out to various jobsites and pay him 

$25 a day. From there, he became interested 

in electrical engineering and took courses at 

community colleges. 

“i started out at the bottom as a room call 

guy, like a lot of us who are in the position i have 

today,” he says. “i went through all the different 

job descriptions up to where i am now. A lot 

of the knowledge i have is on-the-job training, 

being in and around resorts for nearly 20 years.” 

Although based on Kauai, Bandsma oversees 

castle’s properties throughout hawaii, Saipan 

and new Zealand. he travels frequently and 

assists general managers with daily operations, 

reserve study analysis and renovation projects, as 

well as homeowner associations and individual 

owners with their capital projects. 

Bandsma’s construction background in 

commercial, residential and industrial settings 

has paid off well, and he’s ready to take on 

projects himself if necessary. For example, he 

rewired an entire front desk — just himself and 

By Elaine Terry 

hotel’s engineering department keeps the facility running 

A smoothly and comfortably for the guests and staff. it’s easy to 

take for granted lighting, air conditioning and working elevators; but 

remember, it takes skilled men and women to oversee, maintain and 

manage these complicated systems. A man with tools is valuable, indeed. 

castle’s it person working on it together — 

which he says saved the company considerable 

money. 

he also gives credit to his membership in the 

hawaii hotel & lodging Association’s (hhlA) 

Engineers Advisory council. he’s attended many 

meetings over the years and has made contacts 

throughout the state. through the council, he’s 

able to problem solve with the assistance of 

fellow hotel engineers. “We’re almost saving 

consulting fees, in a way, where these (AoAo) 

boards don’t have to hire a consultant to come in 

and help us with issues that may have come up,” 

he says. 

ToP 10 requesTs for serviCe 

1. Replace a light bulb. 

2. Retrieve something (e.g. earring, contact 

lens, etc.) dropped in a drain, elevator 

shaft, toilet or pool. 

3. Open locked luggage. 

4. Show a guest how to use the in-room 

safe. 

5. Guest is locked out of the room due to 

an electronic lock failure. (Drill out the 

lock or break into the room.) 

6. Fix cars. 

7. Fix eyeglasses. 

8. Rescue people stuck in the elevator. 

9. Fulfill special requests made by VIP 

guests. 

10. Adjust a wire on a guest’s dentures. 

Note: This is an unscientific list based on our 

collected data from various sources.

Bed bugs are rapidly becoming one 

of the most important urban pests 

in Hawaii. Losses from bed bugs 

have cost some hotels in Hawaii over 

$200,000 in 2009. Many hotels have 

a policy that requires all furniture 

including beds and box springs in bed 

bug infested rooms to be removed 

and destroyed. One hotel in Waikiki 

has reported spending over $200,000 

in 2009 just to replace mattresses 

and box springs infested with bed 

bugs. 

In the past upholstered furniture, 

mattresses and box springs were 

impossible to treat with conventional 

bed bug treatments. Chemicals do 

not penetrate the surface, steam 

does not penetrate more than two 

inches and nothing seems to kill the 

bed bug eggs. Consequently the only 

solution has been to discard the 

infested items. However, there is new 

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Bed Bugs Cause $100,000s in Losses to Hotels 

By Michael Botha 

technology available that can curb 

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Bed bug proof mattress covers are 

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mattresses. In some cases an 

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For hotels 

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in serviceable condition to shelters 

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Isle has been providing the link 

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Tyrone 

CroCkwell; 

area director 

of engineering 

for north asia, 

Hawaii and 

south Pacific; 

marriott 

international and 

waikiki Beach 

marriott resort 

& spa 

Henry 

laCar, 

chief engineer, 

aston waikiki 

Beach Hotel 


CroCkwell originally hails from Bermuda, 

where he first joined Marriott in ’88 working in 

the engineering department. “it was kind of on 

the lower level — changing light bulbs, taking 

care of smaller stuff, kind of getting to know 

and understand engineering,” he says. “then i 

realized, hey, this is pretty cool.” 

While working days at Marriott, crockwell 

attended night school and began working his 

way up the ranks. He moved to Texas to work 

at the San Antonio Marriott riverwalk hotel for 

two years, then moved to hawaii in 2002 — first 

at Marriott’s Maui ocean club, then the JW 

Marriott ihilani resort & Spa at Ko olina — and 

now he’s at the Waikiki Beach Marriott. 

At the Waikiki Beach Marriott — one of the 

few Energy Star hotels in the state — crockwell 

is continuing the hotel’s 

leadership role in energy efficiency 

with pilot projects in renewable 

energy. in the hotel’s open parking 

lot, he recently oversaw the 

installation of small photovoltaic 

panels that allow each light pole 

to generate its own power. But 

his most exciting project is wind 

— the potential installation of 17, 

9-foot wind turbines on the roof 

of the hotel. the initial study has 

been done, and they are working 

on approvals and permitting. if 

completed, the project could save 

the hotel $35,000 a year. 

nearly 30 years ago, local boy Lacar 

discovered he enjoyed maintenance because of 

the challenging nature of the work. “i’m pretty 

analytical, and i like to have a lot of things going 

on at the same time,” he says. After working 

for companies like Spencecliff corp. and love’s 

Bakery, he moved into the hotel business, 

working at turtle Bay. 

“i liked it,” he says. “it was different, because 

now i was dealing with people more than with 

the machinery.” 

over the years, lacar helped to open the 

Ihilani in 1993, returned to Turtle Bay for a while 

and then later worked for the Gas co., before 

being approached by Aston three years ago to 

assist with renovations. 

he currently chairs the hhlA’s Engineers 

Advisory council and is also participating in the 

hawaii clean Energy initiative. 

But one of the most important roles lacar 

enjoys is on-the-job mentoring, because when 

he started out, there was no one around to teach 

him. “i wanted to help someone else,” he says. “i 

groomed a couple engineers who worked with 

me. they started from the second-class position 

and they worked all the way up to a first class 

“that’s a huge project for me, because first of 

all we’ll be the no. 1 hotel to have wind turbines, 

plus i love renewable energy,” crockwell says. 

“i think it’s there to be taken advantage of, and i 

kind of push it.” 

When he’s not working, crockwell enjoys 

getting away from it all by hiking and traveling. 

he tries to go hiking three times a month but 

admits he can’t pronounce the hawaiian names 

of his favorite trails. “i’ve done some really nice 

trails,” he says, mentioning only the easy-topronounce 

Aiea trail. he also is a serious traveler. 

he’s been to vietnam, thailand, the philippines, 

Singapore, Alaska, canada and throughout 

the U.S. “Each year i try to do something very 

different,” he says. 

At left: Pictured here is one of the 

solar panels installed at the Waikiki 

Beach Marriott’s open parking lot. 

Below: A rendering of two potential 

wind turbines that may soon find a 

home atop the hotel. 

and then they got their own properties. i got two 

success stories.” 

those two individuals are raymond li, 

director of facilities, Marriott’s Ko olina Beach 

club; and philip cadiz, assistant director of 

facilities, turtle Bay resort. 

“typically, maintenance has engineers who 

are just hired off the street or have very low 

experience,” Lacar says. “I try to train them so 

they can do things on their own and make their 

own decisions. they’ve got to be self-supporting, 

because if i’m not here, somebody’s got to make 

that decision.” 

When he’s not training, lacar tries to think 

outside of the box to come up with cost-saving 

solutions for the hotel. For example, he recently 

designed a new waterfall feature for the hotel 

and then trained his staff to build it. they were 

able to do the entire project in house, and the 

new amenity provides added ambiance and a 

place for guests to take pictures. 

At home, lacar’s “therapy” is his workshop 

where he has all the tools for welding, carpentry 

and electrical work. he also enjoys kayaking, 

bicycling and hiking to stay in shape.

arT lePage, 

journeyman plumber, 

sheraton Princess 

kaiulani Hotel 

growing up in Massachusetts in 

the ’50s and ’60s, Lepage wanted to be 

a welder like his dad. But his eyesight 

was poor, so his dad pushed him into 

plumbing. “i really didn’t have much 

say in it. Back then, your parents were 

the boss,” lepage says. “not that i 

didn’t like the idea. it was oK.” 

After getting his plumber’s license 

and working for a few years, lepage 

became interested in surfing. one 

day in 1973, he decided to come out 

to hawaii to try out the waves. “i 

thought i’d only be out here for a 

year,” he says, “but one year turned 

into two and three, and then my wife 

and I had kids, and now it’s 36 years 

later, and i’m still here.” 

in between surfing, lepage 

continued his career by working at 

the princess Kaiulani. But, he says, his 

favorite part of the job doesn’t involve 

plumbing. “one of the hotel’s main 

goals is to keep the guests happy, 

entertained and smiling. i like that 

part of the job,” he says. 

For example, at the start of his 3 

p.m. shift, lepage rounds up the kids, 

and they feed the koi in the hotel’s 

two ponds. Every Saturday at 1:30 

p.m. for the past year, the hotel has 

allowed him to entertain guests by 

singing rock-and-roll songs on a stage 

by the hotel’s pool. he does it for free. 

But when he’s working the swing 

shift, lepage is often on call. As a 

man with tools, requests from guests 

or staff to fix this or that are usually 

sent his way. he’s also asked to find 

things — a guest’s lost contact lens 

or piece of jewelry. here’s a tip: “the 

secret to finding little things is to have 

a really good, strong light and to get 

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Title: “The greenest commercial AC system in the world...” 

Pub: Hawaii Hospitality magazine Run: Jan.’10 

Size: 2/3 pg (v),4.625” x 10”, 4/color Film/Specs:PDF-X/1a

Over 7,500 hotel rooms 

re-painted and wall covered. 

Celebrating 

27 Years of 

Quality Work at a 

Reasonable Price 

Celebrating 26 Years of Quality 

Work at a Reasonable Price 

We have successfully serviced Hawaii's hotel and 

condominium industries, as well as Oahu's hospitals 

and public and private business since 1983 by 

practicing one basic business principle: 

A Commitment to excellence and affordability. 

Contact us for a free consultation and list of references at 

808 671-3773 or email us at oahuptg@hawaii.rr.com 


We have successfully serviced 

Hawaii’s hotel and condominium 

industries, as well as Oahu’s 

hospitals and public and 

private business since 1983 by 

practicing one basic business 

principle: A commitment to 

Excellence and Affordability. 

Contact us for a free 

consultation and list of 

references at 808 671-3773 

or email us at 

09-HFA-1144A HiHospitality 11/23/09 3:05 PM oahuptg@hawaii.rr.com 

Page 1 

A higher standard from top to bottom. 

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be sure that everyone is 

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Our craftsmen receive 

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Matsumoto & Clapperton Advertising Date: 11/17/09 

Client: Hawaii Finishing Alliance 

Title: “A higher standard ...” 

Job #: 09-HFA-1144 A 

Pub: Hawaii Hospitality Run: Jan.- Feb. 2010 

Size: I/2 pg (v), 4.625” x 7.38”, 4/color Film/Specs: PDF-X/1a 

down on your hands 

and knees, and you 

can find all kinds of 

things,” he says. 

now 64, lepage 

is starting to think 

about retirement and 

devoting more time 

to his hobbies. he Lepage enjoys singing Elvis 

enjoys basketball, Presley, Roy Orbison and 

Buddy Holly songs during 

hiking, fishing, skin 

his Saturday poolside shows. 

diving, scuba diving 

and wants to start surfing again. he also 

has a lot of fun with his wife, Joann. 

“the two of us are laughing all the 

time,” he says. “i have a good time with 

her. i think we keep each other young.” 

vinCenT lin, 

general maintenance and 

lead engineer, outrigger 

reef on the Beach 

lin moved from Guangdong, china to 

honolulu in 2000. he studied English, 

got a housekeeping job with outrigger, 

took vocational classes in his spare time 

and started a family. (he and his wife 

have a girl and boy, ages five and four, 

respectively.) he likes hawaii — enjoys 

going to the beach and swimming — 

and says, frankly, he wouldn’t go back 

to china. 

“hawaii is like open air. Even in our 

hotel, it’s open air,” lin says. “You feel 

free. Whatever you want, you go and 

then you talk to your supervisor. then, 

if it’s really necessary or good for the 

hotel, they will give you the chance. 

china is sometimes limited. You’ve 

got to have some relationships with 

somebody, that kind of stuff.” 

lin’s first job in hawaii was as a 

houseman at the ohAnA reef tower 

(now a Wyndham). When the ohAnA 

reef began its renovation/rebranding, 

he transferred to the outrigger reef

on the Beach. he became interested in 

maintenance because of the everyday 

challenges and the opportunity to 

learn a variety of new skills — air 

conditioning, electrical, plumbing, 

carpentry, pool maintenance, etc. After 

taking several night courses at the new 

York technical institute, lin was ready 

to join the maintenance department 

when a position became available in 

March 2005. 

the feeling lin gets when he solves 

a problem is what he likes most about 

his job. “(this job) makes you learn 

and makes you think hard,” he says. 

“We find out the problem, we solve the 

problem — that’s the feeling i really 

like.” 

CalENdaRof EVENTS 

lin continues to learn more about 

engineering and maintenance by 

reading books at the library. he wishes 

one day to be chief engineer — if 

everything goes smoothly, he says. 

in just a few short years, lin has 

built up his resume as a Universal 

certified technician, as approved and 

certified by the U.S. Environmental 

protection Agency, learned basic 

welding and become a certified pool 

and Spa operator through the national 

Swimming pool Foundation. he also 

is a member of the national technical 

honor Society. 

Hale Aina Ohana 

• Kitchen financials and theoretical food costing workshop for professionals 

(working cooks, chefs and owner/operators) with Executive Chef Scott McGill of 

TS Restaurants. Jan. 19; 10 a.m. to noon. Hula Grill. $25 per person. 

• Sous vide workshop for professionals with chef patrick clark of the culinary 

Institute of America at Greystone. Feb. 15; 11 a.m. Location to be announced. For 

more information on hale Aina ohana programs, contact hayley Matson-Mathes, 

hayleymm@hawaii.rr.com. 

Hawaii Hotel & Lodging Association 

• 20 th annual Na Poe Paahana Awards recognition luncheon. Jan. 15; 11 a.m. 

to 1:30 p.m. Sheraton Waikiki. $65 per person or $650 for a table of 10. For more 

information, call 923-0407. 

International Executive Housekeepers Association, Hawaii chapter 

• General membership meeting featuring guest speaker Anna Elento-Sneed, a 

labor law expert with Alston Hunt Floyd & Ing Lawyers. Jan. 13; 10 a.m. OHANA 

East Hotel, 150 Kaiulani Ave. RSVP to Maile Broniola, 926-8569, mbroniola@ 

miramarwaikiki.com. 

TOBE Co. Food Safety 

• ServSafe food safety and certification one-day class. Jan. 19 and Feb. 16; 8 a.m. 

to 5 p.m. 300 Ala Moana Blvd., fifth floor, Prince Kuhio Café. $164 per student with 

a 15 percent discount available for HRA and HHLA members. Call Tom Frigge, 

235-0797. 

Visionary Leadership Programs 

• dynamic leadership workshop: “Awaken the Authentic leader Within!” Jan. 

29; 9 a.m. to 5:30 p.m. Hawaii Prince Hotel, 100 Holomoana St. Early bird price: 

$175 per person (includes lunch); $250 at door. Call (973) 680-0271 or visit www. 

consciouscompanyworldwide.com. 

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Visit us at the Hawaii

CapitalSucceSS: 

SheratonWaikiki 

A $187 million investment 

spanning several years repositions 

and revitalizes this prominent 

Waikiki resort. 


B uilt in 1971, the mammoth 1,636-room, 

beachfront Sheraton Wakiki was 

starting to show its age, as most of Hawaii’s 

concrete high rises do when they reach 

their 30s. Simultaneously, owner Kyo-ya Co. 

Ltd.’s neighboring Sheraton properties — 

The Royal Hawaiian and Moana Surfrider 

— were on the verge of rebranding, and it 

was time to revisit what the Sheraton Waikiki 

had to offer. 

General Manager Kelly Sanders 

transferred from the Sheraton San Diego 

Hotel & Marina, one of Starwood’s top 

performing Sheraton properties in North 

America, in 2006 to oversee the Sheraton 

Waikiki’s $187 million transformation. 

Three years later, nearing the completion 

of the project, Sanders says, “I’m so 

happy, because a lot of the passion and 

excitement were really the team coming 

together and really planning. 

Ph: (808) 487-3614 Lic. No. ABC-13362 

E-mail: info@qualitygeneral.com 

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Construction 

Above, top: Twist at Hanohano, the hotel’s fine-dining 

restaurant, serves contemporary European cuisine 

created with local ingredients; above, bottom: Spa 

Khakara, offers 6,000 square feet of tranquility.

Sheraton Waikiki Hotel 

02 Suites Renovation 

Building 

great 

Relationships 

for over 

120 years 

“i think i’m most happy about the 

arting program,” he adds, “because i 

think it really brings in a unique flavor 

from hawaii that is different.” 

the arting-in-place program Sanders 

is referring to was the installation of 

original artwork by local hawaiian artists 

during a seven-day residency program in 

September. For the first three days, five 

professional artists — Meleanna Meyer, 

carl pao, harinani orme, Solomon Enos 

and Al lagunero — collaborated with 22 

local students, ranging from age eight to 

18, to create a 72-foot mural that tells the 

story of helumoa. during the remaining 

days in residence, the artists created 

commissioned paintings that can be 

viewed on the ground floor of the resort. 

“it is no coincidence that the beauty 

and energies of this storied place 

evoked energies and images, because, 

old style, this wahi pana speaks to us 

in our naau, our guts, and did inspire 

our best efforts. the children worked 

their life into these pieces, as we all 

did,” says artist and educator Meleanna 

Meyer, who oversaw the mural project. 

At left, top: the new Helumoa Playground, which 

opened Dec. 30, 2008, and features a 70-foot 

water slide; at left, below: a renovated suite with 

an ocean view. 

“This was an extraordinary event that 

happened.” 

Another important element of the 

“new” Sheraton Waikiki is the way the 

hotel has been opened up to bring in 

Contractor Voices 

ur design looks 

“Oto recapture these 

spaces and convert them 

back to the functions they 

once served — interior 

spaces that provide shady 

respites and cool breezeways 

that engage the royal 

coconut Grove and Waikiki 

Beach.” — robert K. iopa, 

AiA, president and principal, Wcit 

Architecture 

t’s been a great honor 

“Iand privilege to be 

part of Sheraton Waikiki’s 

renovation projects: rumFire, 

’02 Suites and Guest 

Arrivals.” — Gary W. Moura, 

operations manager for 

special projects, Swinerton 

Builders 

Sheraton Waikiki Hotel 

RumFire 

1003 Bishop Street, Ste. 1340, Honolulu (808) 521-8408 swinerton.com & swinertongreen.com License # ABC-3753 


more of the outdoors and greater views 

of Waikiki Beach and diamond head. 

“A lot of that was hidden behind stairs 

and walls (previously),” Sanders says. “i 

really feel the openness of the hotel has 

made a dramatic change.” 

the most popular new amenity has 

been the helumoa playground, which 


introduced a neighbor-island resort pool 

experience to Waikiki with its 70-foot 

slide. “there was a such demand for that 

pool (when it opened),” Sanders says. 

“Even though we had 400 chairs, we 

didn’t have enough — which is crazy, 

right? honestly, before we only had 200 

chairs between the two pools combined. 

And now i added 400 chairs to the new 

resort pool, and we ran out every day.” 

Bottom left: the arting-in-place program’s 

crowning achievement was this 72-foot 

mural; additional pieces created during that 

time are on view on the ground floor, like 

this piece (top left) by Carl Pao. 


he renovation of the 

“TSheraton allowed 

me to meet and work 

alongside some wonderful, 

very professional people. 

i must say, it was a 

pleasure working with all 

contractors, subs, shop 

owners and Sheraton 

engineers. hSSi had the 

opportunity to provide professional 

geophysical utility locates and high 

imaging services for the royal hawaiian 

and Sheraton Waikiki renovations.” — 

dale l. haggith, president and manager, 

haggith’s Structural Scan & inspections 

t is amazing to see 

“Ithe transformation of 

the two Sheraton pools. 

NPCL did an excellent 

job coordinating all of 

the subcontractors, and 

everyone’s ability to 

work together in tight 

quarters made the project 

a success.” — chris lee, 

project manager, Jayar construction inc. 

Haggith's Structural Scan & Inspections, LLC 

Providing subsurface interface radar for 

engineering and geophysical investigations 

Before Drilling, Cutting, Coring or Digging 

SAVE TIME AND MONEY 

With our high-quality data acquisition, 

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tension cables, rebar, conduit and voids 

Dale L. Haggith 

President / Manager 

Office (808) 239-4330 • Fax (808) 239-5157 

47-338 Mawaena St. Kaneohe, Hawaii 96744 

For more info go to www.hssi.biz

other new amenities at the hotel 

include Spa Khakara, located on the 

fourth floor, and link@Sheraton Waikiki, 

a multimedia communications and social 

networking hub located in the lobby. 

link@Sheraton is part of a corporate 

initiative to provide guests with a 

communications center in an intimate 

coffee-house atmosphere within the hotel 

lobby. the Sheraton Waikiki is building 

on this by adding nightly events, such 

as family game nights, wine and cheese 

tastings, and art gallery tours. 

three years of guiding the property 

through the renovation process has been 

a learning experience, Sanders says. The 

hotel always made sure there was a pool 

available and a restaurant open serving 

high-quality food. he also blocked an 

hour in his schedule every day to speak 

personally with and apologize to unhappy 

or concerned guests — averaging three to 

four calls a day. “i think the reaching out 

and touching the customer and making 

sure they understand that you know that 

they’re concerned really goes a long way,” 

he says. 

Another service initiative in place 

now are back-of-the-house guest resource 

centers, which are stocked with greeting 

cards and small gifts. this empowers the 

employees to surprise a guest with a little 

Sheraton 

Waikiki Hotel 

memento that is unique to hawaii. 

looking into 2010, Sanders projects 

a 6 percent growth in room rates 

compared to 2009, and a 1 percent 

increase in occupancy. Fortunately, the 

hotel is seeing a “huge demand” in its 

group bookings for 2011. 

“We’re kind of positioned really well 

to own that upswing in the market,” 

Sanders says. “it’s going to take a little 

bit longer than i think we hoped … with 

everything that’s going on, it’s obviously 

been delayed. We are seeing June of next 

year really starting to pick up, and the 

fall really starting to strengthen as well 

— all the way through 2011.” 

Mahalo! 

Congratulations on Your New L ok 

Jayar ConstruCtion, inC. 

1176 Sand Island Pkwy. 

Honolulu, HI 96819-4346 

808-843-0500 

Servicing Oahu and Maui 

Hawaii Hospitality magazine 

would like to thank the following 

renovation team members who 

helped make this section possible: 

Haggith’s Structural Scan & 

Inspections 

Jayar Construction, Inc. 

Palekana Permits 

Quality General 

Swinerton Builders 


ider levett Bucknall 

“Rhas had the pleasure 

of providing project and 

cost management services 

on this exciting rejuvenation 

project. As construction 

enters the final stage, we are 

very pleased to turn over 

this multiphased project 

back to the owners and operator. We hope 

all the tremendous improvements made 

will be enjoyed by everyone that frequents 

this fantastic property.” — paul McElroy, 

associate, rider levett Bucknall 

yo-ya’s investment 

“Kdemonstrated their commitment and 

continued confidence 

in hawaii as a premier 

visitor destination. 

palekana is grateful for 

the owner’s confidence 

in our capabilities to minimize the permit 

processing time, enabling the renovation 

to meet an aggressive schedule.” — dan 

ide (left) and dennis Enomoto, principals, 

palekana permits 

Congratulations 

on Your Latest Renovation! 

Sheraton Waikiki 

Porte Cochere 

Palekana Permits 

Third Party Review & Building Permit Expediting 

Dan Ide 285-1333 v Dennis Enomoto 948-8728 


NEwSBriefs 

WIA Elects Five 

the Waikiki improvement 

Association (WiA) elected 

five new members to its 

board of directors at its 

annual membership meeting 

in october. the new board 

members include chair 

Marleen Akau (the Festivals 

co.), vice chair Greg 

dickhens (Kyo-ya co. llc), 

vice chair les Goya (Queen 

Emma land co.), director 

Kathryn Acorda (Kiewit 

Building Group) and director 

Kirk horiuchi (Kamehameha 

Schools). 

Aston Gives 

Away $2.5K 

As part of its 25 th 

anniversary celebration, the 

Aston Waikiki Beach tower 

gave away a $2,500 Neiman 

Marcus shopping spree to a 

randomly selected guest in 

november. the lucky guest 

Kelvin Bloom (left) shakes hands with 

Kaoru Tomita and poses for a photo 

with the Tomita family. 

was Kaoru tomita and his 

family, who were surprised 

in the lobby by Aston 

president Kelvin Bloom 

and General Manager Mike 

tasaka. 

Kona Brewing 

Green Certified 

Kona Brewing co.’s two 

pubs — in Kailua-Kona 

and in hawaii Kai — have 

become certified Green 

restaurants by the Green 

restaurant Association. By 

working with the association, 

Kona Brewing received 

solutions, guidance and 

education that enabled the 


company to improve its 

efforts toward reducing 

its environmental impact 

in the areas of water 

efficiency, waste reduction 

and recycling, sustainable 

furnishings and building 

materials, sustainable food, 

energy, disposables, and 

chemical and pollution 

reduction. 

Duke’s Opens on 

Maui 

duke’s Beach house, 

owned and operated by t S 

Restaurants, was expected 

to open at honua Kai resort 

& Spa in late december. A 

tribute to duke Kahanamoku, 

the beachfront restaurant 

was designed by philpotts 

& Associates to capture 

the spirit and essence of its 

namesake. the 7,000-squarefoot 

restaurant features an 

open-air dining room that 

extends into an outdoor 

dining lanai. this will be 

t S restaurants’ fourth 

establishment on Maui. 

HTA Positive About 

Visitor Arrivals 

Mike Mccartney, 

president and cEo of the 

hawaii tourism Authority 

(htA), released a statement 

in november voicing 

optimism about visitor 

arrival data. he notes 

that arrivals from the U.S. 

West and Japan markets 

have continued to increase 

and that there has been a 

stabilization of arrivals by air. 

Although the market is down 

overall, hawaii’s occupancy 

rates and room rates are 

strong compared to other 

U.S. destinations. 

Hawaii Wins Bid for 

2011 APEC 

president Barack obama 

announced in november 

that hawaii has been chosen 

to host the 2011 Asia-pacific 

Economic cooperation 

(ApEc) leaders Meeting. the 

hawaii meeting, scheduled 

for november 2011, will 

be the first ApEc leaders 

Meeting held in the U.S. since 

1993. The Hawaii Convention 

center will host the various 

meetings that will take place 

during the week. the highlevel 

international gathering 

is expected to attract more 

than 10,000 participants, 

including leaders from 21 

ApEc economies. 

Volunteer Training 

the Waikiki Aquarium’s 

Education department will 

be offering free volunteer 

exhibit interpreter training, 

beginning Jan. 16. Exhibit 

interpreters share natural 

history information on the 

Waikiki Aquarium’s outdoor 

reef exhibit, guide visitor 

observations and answer 

questions about hawaii’s 

marine environment. 

training sessions will be held 

Thursdays (6:30 p.m. to 9 

p.m.) and Saturdays (9 a.m. 

to noon) during January and 

February in the aquarium’s 

classroom. volunteer 

interpreters work one twohour 

shift per week for a 

minimum of six months. Call 

440-9020 or e-mail volunteer@ 

waquarium.org for more 

information. 

Outrigger Lauded 

for Recycling 

outrigger Enterprises 

Group received the inaugural 

Green leader Award from 

reynolds recycling in 

From left: Mayor Mufi Hannemann, Reynolds 

Recycling President Terry Telfer, Outrigger 

President and CEO David Carey and Sen. 

Brickwood Galuteria 

november. outrigger’s owned 

and operated hotels in Waikiki 

have prevented more than 

48,000 pounds of recyclable 

material from entering 

hawaii’s landfill by recovering 

more than 1 million beverage 

containers from its guest 

rooms since 2006. Additional 

statistics include: 14,595 

pounds of aluminum recycled 

since 2006 and 36,317 pounds 

of plastic recycled since 2006. 

For 2009, Outrigger expects to 

recycle 500,000 containers. 

Aqua Adds Maile 

Sky Court 

As of dec. 1, Aqua 

hotels & resorts assumed 

management of the 596-room 

Maile Sky court hotel. the 

previous management firm 

was castle hotels & resorts. 

Aqua now has a portfolio of 

17 properties on four islands, 

and the Maile Sky court is 

Aqua’s fifth addition in 2009. 

“the owners were also 

pleased Aqua agreed with 

their request to rehire all 

of the hotel employees, 

thus insuring the smooth 

transition of management 

and operations,” says ron 

Watanabe, the hotel’s asset 

manager. 

Wolf Farms: Best 

Kona Coffee 

At the 2009 Kona coffee 

classic cupping competition 

held in november, Mark 

and denise Wolf, owners of 

Wolf Farms, were awarded 

first place. Judge John King 

remarked, “the balance 

and pleasing aftertaste 

made this Kona coffee 

the obvious winner. 

the overwhelming final 

fragrance was the tipping 

factor.” Second place was 

awarded to hawaiian King 

coffee, and third place 

went to healani Farms. 

Sixty-one Kona coffee 

farmers submitted entries 

and 15 advanced to the 

final round.

aSSOCiaTiONNews 

Worst and Best of Times 

By Murray Towill 

this past year 

has been the 

worst and best of 

times for our industry. 2009 was plagued 

with long-time businesses forever 

closing, mass layoffs and everyone 

struggling to survive the economic 

recession. the lodging industry was hit 

with a Transient Accommodations Tax 

increase, which did not help. 

this also has been the best of times. 

The 31st annual Visitor Industry 

charity Walk raised over $1 million and 

allocated monies to 229 local nonprofits. 

We had a very successful 182nd general 

membership meeting at the Sheraton 

Maui in october and a november 

membership mixer at The Kahala Hotel 

& resort. 

in 2009, the hhlA continued its 

support of the Aloha Festivals by 

coordinating ribbon sales and internet 

t-shirt sales. We will continue to 

support this long-standing tradition. 

We are looking forward to 2010. 

our first event is the na poe paahana 

Awards on Jan. 15 at the Sheraton 

Waikiki. We will announce the stars of 

the lodging industry at this event. the 

planning also has started for the charity 

Walk on May 15 under the leadership of 

chair chris tatum, general manager of 

the Waikiki Beach Marriott resort. 

We wish everyone the best and a 

prosperous new year! 

For more information, contact the 

HHLA, (808) 923-0407, hhla@hawaii 

hotels.org, or visit hawaiihotels.org. 

Team Clean Hosts Dan Wagner 

By Shelly Awaya 

Advertiser ContACts & index 

Recap of 2009 and Forecast for 2010 

ABC Corp. skyearthocean.com p. 19 

Carrier Hawaii carrierhawaii.com p. 9 

Haggith’s Structural 

Scan & Inspections hssi.biz p. 14 

Hawaii Finishing Alliance 254-2322 p. 10 

Jayar Construction Inc. 843-0500 p. 15 

Kone Inc. kone.com p. 11 

Oahu Painting & Decorating 671-3773 p. 10 

Palekana Permits palekanapermits.com p. 15 

Quality General qualitygeneral.com p. 12 

RCM Construction 545-2177 p. 20 

Sandwich Isle Pest Control sandwichisle.com p. 7 

Swinerton Builders swinerton.com p. 13 

Summa International summahawaii.com p. 2 

As of early december, the outlook for the U.S. restaurant 

industry remained uncertain. restaurateurs continue to report 

sales and traffic declines and are less optimistic about sales growth. 

“the restaurant business is always challenging,” says hrA chair 

chris colgate of tS Enterprises. “in 2009, we had all the economic 

issues in regards to lower hotel occupancies and the local population spending less 

and being a little bit more conservative with their dining dollars.” 

hrA board member Mike Wilson also saw less diners and less dollars per person 

spent at Morton’s. “the one thing that we did as a restaurant to counter that was to do 

everything we could to control the costs of operating a business, which allowed us to 

look at a new way of doing business and have a very good year,” he says. 

Many notable restaurants closed, including nick’s Fishmarket, Brew Moon, 

E&o trading co., rosie’s cantina and Sergio’s Kapahulu. new restaurant openings 

included Annie’s island Fresh Burgers in Kealakekua, MAx in haiku, Mighty Sushi 

in Pahoa and Sergs Mexican Kitchen in Manoa. 

looking into 2010, the national restaurant Association reports that restaurant 

operator expectations remain mixed about sales growth in the months ahead. Twentynine 

percent of restaurant operators expect to have higher sales in six months (compared 

to the same period in the previous year), matching the proportion who expect to have 

lower sales in six months. In October, 25 percent of restaurant operators said they 

expected their sales volume in six months to be higher than it was during the same 

period in the previous year, while 32 percent anticipated lower sales in six months. 

on nov. 4, team clean inc. provided members a great privilege by hosting iSSA 

director of Facility Service programs dan Wagner, who spoke on the cleaning 

industry Management Standard (ciMS) and the newly created ciMS Green Building 

(GB) designation. For more details regarding certification, Wagner’s powerpoint 

presentation, as well as the 21-page ciMS, is currently available 

on our Web site: hawaii-ieha.org. 

Meeting attendees were given detailed information on how 

to become a certification expert, as well as how to attain facility 

certification for the coveted “green building.” vendor booths were set 

up to showcase the latest environmentally friendly products. local 

companies featured were ABc corp., crestek cleaning center inc., 

Johnsondiversey corp., 

lamers Enterprise inc., 

paperSource hawaii inc. 

Dan Wagner 

and the professional cleaning institute of 

hawaii. 

team clean recently became the first 

professional cleaning company in hawaii to 

become certified with honors by iSSA, the 

Worldwide cleaning industry Association. 

this shows team clean’s commitment to 

keeping its employees current with industry 

standards and its willingness to go above and 

beyond for the customers of our profession. 

A big mahalo to Brian Benz, c.E.h., i.c.E., 

and team clean for arranging this valuable 

opportunity! 

The next meeting is Jan. 13 – please 

rSvp to Maile Broniola, mbroniola@ 

miramarwaikiki.com, 926-8569. 


All who knew carl Allen lindquist 

— nicknamed link — describe 

him as a kind, gentle, good-hearted, 

quiet, humble and highly ethical man 

who was also kolohe in his own way. he 

was a man who loved hawaii and loved 

the arts. 

“i think, by and large, there wasn’t 

anybody in this town or in any of our associations who didn’t 

thoroughly trust link,” says carl hebenstreit. 

Link’s story with Trade Publishing began in 1959, when 

he — a “very smart, very local” (Roosevelt High, ’52) young 

man — joined the company selling subscriptions. in 1964, 

link was named editor and sales manager of trade’s primary 

publication, Builders report pacific; and by the early ’70s, he 

succeeded don over as president and owner. 

“he knew everybody,” says lynn cook. “We’d have these 

meetings, and all he would do is quietly just kind of smile and 

say, ‘Well, you might call so-and-so … and here’s his number.’” 

“i’d just say he had a reputation of the highest ethics in 

running trade and was completely respected by his peers,” 

says david pellegrin. “i felt enormous respect for him. on top 

of that soul of a poet, he also had a great sense of humor.” 

of all the practical jokes, perhaps the most famous is the 

torpedo. the story began in 1976 when ted Sturdivant acquired 

a 900-pound, disarmed torpedo. he decided to wrap it up and 

place it under the trade christmas tree for link, before leaving 

on a trip. He called the next day, and in the background with all 

the employees gathered around, Ted heard someone exclaim: 

“My God, it’s a bomb!” 

ted recalls, “link gets on the phone and says to me, ‘Jesus 

christ, what the hell do i do with this thing?’ 


Clockwise from top left: Link during his 

early days at Trade Publishing; a more 

recent photo of Link and his wife Rae; 

Link and Rae on the front porch of their 

Hana home; Jerry Beam, Link, Jerry Van 

Volkenburg and Jim Cook; and (bottom 

left) Jim Cook, Jerry Van Volkenburg, Link, 

Jerry Beam and Rex Chandler at Rex & 

Eric’s Restaurant during the mid-1970s. 

Carl a. lindquist (1934-2009): renaissanCe Man 


“i said, ‘Well, you can stick it anywhere you want. Merry 

christmas,’ and i hung up.” 

When ted returned, he found the torpedo stuck through the 

middle of his $2,000 teak desk. 

Another joke involved a gecko. lynn cook recalls a 

conversation in which “link turned around and said, ‘if i’m 

wrong, i’ll eat that gecko.’” the gecko had been sitting there 

on the table, and link wasn’t wrong. lynn later went into her 

garden and found a gecko skeleton, for which she built a coffin 

and tombstone, wrapped a piece of gauze around its head and 

named it Mahatma Gecko. it was mounted and framed. 

“it had waited so long for link to be wrong that it had died 

and turned into a skeleton,” she explains, laughing. 

Everybody gathered to present the gecko to link. “he 

laughed and laughed … and grabbed a hold of the desk and 

laughed some more,” lynn says. “that was, of course, the 

funniest thing — to see him so pleased and laughing about 

Mahatma Gecko.” 

in the early ’80s, the lindquists moved to hana 

permanently. link became vice president and managing 

director of hotel hana-Maui, during the renovation of the 

property by rosewood corp. he later co-founded the hana 

coast Gallery and hana coast realty, which he continued to 

oversee until his death. 

chip Bahouth, who served as general manager of the hana 

hotel in the ’90s, calls link a mentor. “he taught me about how 

to respect the community, how to respect the culture, how to 

work within the culture, to improve the experience not only for 

the guests but also for our associates,” he says. 

“i’m going to miss them both, that’s for sure. i’m going to 

miss carl and (his wife) rae, and i’ll always have them in my 

memories.”

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866 Iwilei Rd., Bay 219 

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Lic. No. ABC 13668

Sheraton Waikiki - Hawaii Hospitality magazine

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