NINTH ANNUAL - OCTOBER 5-27, 2019 - SAVE THE DATE!
This year, the Hawaii Lodging & Tourism Association honored Colin Hazama as Chef/Restaurateur of the Year by at its annual Na Po‘e Pa‘ahana Awards. The Royal Hawaiian, a Luxury Collection Resort, executive chef is only the second chef to win the award—the inaugural award went to Roy Yamaguchi. In 2015, Hazama was named one of Hawaii’s brightest young stars by Pacific Business News in its annual Forty Under 40 issue.
Prior to joining the Pink Palace of the Pacific, Hazama spent six years at the Sheraton Waikiki, launching the successful RumFire restaurant, then as the hotel’s senior executive sous chef. During that time Hazama was featured at the prestigious James Beard House in New York City, after being named by the James Beard Foundation as a Rising Star Chef in 2010.
Throughout his career, Hazama has prided himself on working directly with farmers and local vendors to source the right farm-fresh products. He pioneered two successful culinary events—Chef’s Table to Farm at the Sheraton Waikiki, and Fanta-Sea at The Royal Hawaiian.
Hazama has held 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, Kauai Grill a Culinary Concept by Jean-Georges Vongerichten, and Restaurant Gary Danko in San Francisco, California.