Colin Sato

Mugen - Honolulu, HI

Born and raised in Hawaii, Colin Sato is one of Honolulu’s most exciting culinary talents, celebrated for his refined technique, local sensibility, and innovative approach to fine dining. A Saint Louis School graduate, Sato began his journey in hospitality as a busboy, later working his way into the kitchen. While studying culinary arts at Kapiolani Community College (KCC), he gained hands-on experience at the former L’Uraku restaurant and earned accolades while at KCC including the Tom and Warren Matsuda Scholarship and Pamela Young’s Mixed Plate Cooking Competition.

After graduating, Sato trained under some of Hawaii’s most influential chefs—Alan Wong and Colin Hazama among them—at esteemed kitchens such as 3660 on the Rise, Alan Wong’s Restaurant, and The Modern Honolulu. His career took a major step forward at the Royal Hawaiian’s Azure Restaurant, where, under Chef Hazama’s mentorship, he contributed new menu creations for the Mai Tai Bar and Surf Lanai. By 2018, he had risen to Chef de Cuisine at the Moana Surfrider.

In 2020, Sato helped open Foodland’s first full-service restaurant, et al., for the Sullivan Family of Companies. He returned to the Moana Surfrider in 2021 as Executive Sous Chef before accepting a career-defining role in December 2023 as Executive Chef of Mugen at ESPACIO The Jewel of Waikiki, a Forbes Five-Star-rated restaurant.

At Mugen, Sato leads with a bold yet elegant culinary vision, drawing inspiration from his heritage and global travels—particularly Japan, where simplicity and purity of flavor reign. His tasting menus celebrate Hawai‘i’s seasonal bounty while integrating international influences, resulting in signature dishes like Taro Vichyssoise with smoked salmon tartare and crispy taro latke, Kona Kampachi with green apple ponzu, and Marrunga Marble Lamb with brown butter ulu purée and coconut aji amarillo sauce.

Now working once again alongside mentor Alan Wong, Colin Sato continues to elevate Hawaii’s reputation as a world-class culinary destination. His food, complemented by Mugen’s attentive service and intimate ambiance, offers guests an immersive and lasting experience grounded in local culture and global sophistication.