Chef Colin Hazama, born and raised in Hawai’i, has worked his way through a variety of kitchens throughout the islands to become the senior executive sous chef at the Sheraton Waikiki. As senior executive sous chef, Hazama oversees the food preparations of all the Sheraton Waikiki’s banquet and function spaces. He also works directly with farmers and local vendors, such as WAG, to source the right farm-fresh products in creating and developing new menus at Sheraton Waikiki. WAG has collaborated with Chef Colin many times over the years with Farm to Table events and the fresh Heart of Palm is used in many of his dishes.

Pictured above:  WAG display booth at the Sheraton Waikiki, September 2013.