Colin Hazama - Hawaii Food & Wine Festival

TENTH ANNUAL - SAVE THE DATE – OCTOBER 2-25, 2020

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Colin Hazama

The Royal Hawaiian - Honolulu, HI

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.



WHY DID YOU BECOME A CHEF?
I became a chef because I was always curious about food. I loved eating, smelling and tasting food. I loved how you could take something fresh from the garden or straight from the ocean and make it taste and look either really simple or recreate it to not even look like its original form.

HOW DO YOU DESCRIBE YOUR COOKING IN THREE WORDS?
Bold, artistic, exotic.

WHAT’S THE BEST HONOR YOU’VE RECEIVED AS A CHEF?
Being nominated as a semifinalist by the James Beard Foundation as a Rising Star Chef in 2010.

WHAT IS YOUR GO-TO MEAL AFTER A BUSY DAY?
Noodles, seafood or anything that has lots of spice and is comfort food.

HOW DO YOU SPEND YOUR TIME WHEN YOU’RE NOT IN THE KITCHEN?
I love spending time with my family, playing and taking them out to eat or play in the ocean. When I can clear my mind, I jump in the ocean and go spearfishing and diving to catch fish and tako for dinner or to give to family and friends.

WHAT THE ONE LOCAL INGREDIENT YOU’RE EXCITED TO COOK WITH DURING HFWF19?
Wailea hearts of palm.

WHAT DO YOU RECOMMEND FOR VISITING CHEFS TO DO IN HAWAII?
Get out and try something new, eat foods, and go to the local hang out spots. Get adventurous and go snorkeling, surfing, or hiking in our beautiful land outdoors. Get to know and understand our local culture and people here in Hawai’i.

IF YOU WERE NOT A CHEF, WHAT WOULD YOU BE AND WHY?
Get out and try something new, eat foods, and go to the local hang out spots. Get adventurous and go snorkeling, surfing, or hiking in our beautiful land outdoors. Get to know and understand our local culture and people here in Hawai’i.