NINTH ANNUAL - OCTOBER 5-27, 2019 - SAVE THE DATE!
In January of 2018, Colin Hazama was named Chef/Restaurateur of the Year by the Hawaii Lodging & Tourism Association at its annual Na Po‘e Pa‘ahana Awards. In doing so, he became the second chef to win the award; the inaugural award went to Roy Yamaguchi. In 2015, the year he was appointed executive chef at The Royal Hawaiian at age 33, Hazama was named one of Hawaii’s brightest young stars by Pacific Business News for its prestigious Forty Under 40 Class of 2015.
Prior to his appointment at the Pink Palace of the Pacific, Hazama spent six years at the Sheraton Waikiki, first launching RumFire restaurant, then most recently as the hotel’s senior executive sous chef. It was also during this 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. The correct products, along with creativity and flair, helped in developing progressive menus and programs. He is credited with pioneering two successful culinary events, “Chef’s Table to Farm” at the Sheraton Waikiki, and “Fanta-Sea” at The Royal Hawaiian.
A graduate of the California Culinary Academy, Hazama has held various positions over his career: 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.
During his free time, Hazama enjoys spear fishing, diving, and spending time with family and friends.