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Colin Hazama oversees the culinary operations of The Royal Hawaiian, a Luxury Collection Resort. Hazama moved to the resort in August of 2015 after spending six years at the Sheraton Waikiki, launching RumFire restaurant, then most recently as the hotel’s senior executive sous chef. In 2015 at age 33, he became the youngest executive chef in the history of the hotel. Earlier that year, Hazama was named as one of Hawai‘i’s brightest young stars by Pacific Business News for its Forty Under 40 Class of 2015.
A graduate of the California Culinary Academy in San Francisco, with an associate degree in occupational studies, Hazama actively participated in a wide variety of events in Hawai‘i and abroad and has been critically acclaimed for his efforts in the kitchen. Modern Luxury magazine named Hazama one of the “Ten Top Chefs in Hawai‘i to Watch.” 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 Hawai‘i, and was also selected as a semi-finalist in the 2010 James Beard Foundation Awards “Rising Star Chef of the Year.”
In addition, Hazama was recognized with the “Hawai‘i’s Top Young Chef” award in 2007 by Hawaii Hospitality magazine. In 2006, Hazama won the Young Commis Competition in Hawai‘i and participated in the Chaine De Rotisseur National Cooking Competition at the Culinary Institute of America in Hyde Park, 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.