Colin Hazama

Born and raised in Hawaii, local boy Colin Hazama has worked his way through a variety of kitchens throughout the islands to become the senior executive sous chef at the Sheraton Waikiki. As senior executive sous chef, Hazama oversees the food preparations of all the Sheraton Waikiki’s banquet and function spaces, VIP events, and large business clientele groups; and also helps to assist and oversee the other Food & Beverage outlets when needed. Hazama also works directly with the local vendors and farmers to source the right farm fresh products in creating Sheraton Waikiki’s menu development program.

Hazama was most recently the chef de cuisine at Kauai Grill Culinary Concepts by Jean-Georges Vongerichten at The St. Regis Princeville Resort. His prior experiences include executive sous chef at RumFire at Sheraton Waikiki, and various positions for Hoku’s at The Kahala Hotel and Resort, Alan Wong’s Restaurant in Honolulu, Roy’s Restaurants in San Francisco, California Culinary Academy and Restaurant Gary Danko in San Francisco.

Hazama received an Associates of Occupational Studies degree from the California Culinary Academy in San Francisco. He was invited as one of the featured guest chefs at the James Beard House in New York City representing the State of Hawaii in 2011, and was selected as a semi-finalist of the 2010 James Beard Foundation Awards “Rising Star Chef of the Year.” In 2007, he was awarded “Hawaii’s Top Young Chef” by Hawaii Hospitality Magazine. Hazama won the 2006 Young Commis Competition in Hawaii and participated in the Chaine De Rotisseur National Cooking Competition at the Culinary Institute of America in New York. Hazama has also participated in the “Food and Wine” consumer guide food event under Chef Alan Wong in San Francisco and “The Masters of Food and Wine” under Chef Gary Danko in Carmel, Calif.  

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