Darren Demaya

Sheraton Waikiki Beach Resort - Honolulu, HI

With its breathtaking setting along one of the most coveted stretches of Waikiki Beach and unparalleled access to fresh, locally sourced island ingredients, Sheraton Waikiki stands as a premier destination for culinary tourism. Leading this vision is newly appointed Executive Chef Darren Demaya, whose deep-rooted connection to the resort spans more than 18 years. Most recently serving as executive sous chef, Demaya oversees a dynamic team of more than 75 culinarians, whose talents are showcased across the resort’s expansive culinary program — from large-scale banquets and events to its two high-volume restaurants, bar operations, and an employee dining facility serving nearly 500 associates daily.

The opening of Hinahina Restaurant in October 2026 marks a career-defining milestone for Demaya. Debuting in the space formerly occupied by Kai Market, Hinahina introduces an all-new dining experience and signals the return of a buffet to the resort for the first time in more than six years. The concept reflects both a renewed culinary vision and Demaya’s commitment to innovation rooted in tradition.

Born and raised on Hawaii Island, Demaya began his culinary journey as a dishwasher at Café Pesto in the quiet town of Hilo, where he developed a deep appreciation for hard work and the importance of taking care of one’s team. After moving to Oahu in 1989, Demaya worked at the former Alan Wong’s Restaurant until 2008, when he joined Sheraton Waikiki. Today, that philosophy continues to guide his leadership style. He prioritizes collaboration, ensuring his culinarians are actively involved in menu development while maintaining an uncompromising focus on quality.

At home, Demaya enjoys preparing Filipino and Japanese cuisine for his family, while his personal dining preferences lean toward sushi and ginger-crusted onaga— reflecting both his heritage and his appreciation for fresh island flavors.