Meet Colin Hazama

Born and raised in Hawaii, local-boy Colin Hazama has worked his way through a variety of kitchens throughout the islands to Hazama2become 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 oversees and assists Sheraton Waikiki’s other food & beverage outlets.  Hazama also works directly with farmers and local vendors to source the right farm-fresh products in creating and developing new menus at Sheraton Waikiki.

Before returning back to Sheraton Waikiki, Hazama was most recently the chef de cuisine at Kauai Grill Culinary Concepts by Jean-Georges Vongerichten at The St. Regis Princeville Resort.  Hazama has also worked as Executive Sous Chef at RumFire at Sheraton Waikiki, various positions at 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, California.

A graduate of the California Culinary Academy in San Francisco, California with an Associates of Occupational Studies degree, Hazama has actively participated in a wide variety of events in Hawaii and abroad, and has been critically acclaimed for his efforts in the kitchen. Recently, Hazama was a participant in the 2nd Annual Hawaii Food & Wine Festival in 2012 along with many other celebrity chefs from around the world.  In 2011, he was invited as one of the featured guest chefs at the James Beard House in New York City representing the State of Hawaii, and was also selected as a semi-finalist of the 2010 James Beard Foundation Awards “Rising Star Chef of the Year.”

In addition, Hazama was recognized with the “Hawaii’s Top Young Chef” award in 2007 by Hawaii Hospitality Magazine.  In 2006, Hazama won the 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, California and “The Masters of Food and Wine” under Chef Gary Danko in Carmel, California.

During his free time, Hazama enjoys spear fishing, diving, and spending time with family and friends.

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