Colin Hazama

Chef Colin Hazama champions a modern culinary approach that departs significantly from traditional lavish fine dining. He believes the era of long, multi-course chef's table experiences with extensive wine pairings is “passé,” asserting that contemporary diners seek more casual, yet still high-quality, engagements with food. This vision manifests in a preference for grab-and-go options, shared plates, and dining experiences that conclude within an hour to an hour and a half, aligning with a lifestyle that values flexibility and efficiency. He views the evolving restaurant scene as one where establishments like bars and speakeasies are re-defining dining, offering exceptional products in a relaxed, less formal setting. At the heart of Hazama's ethos is a profound respect for Hawai‘i's unique culinary identity. He celebrates the island's "ethnic plantation kind of cuisine," valuing dishes that are culturally deep, flavorful, and provide comfort. This commitment extends to a strong advocacy for local sourcing, working closely with approximately 20 different farmers and consistently featuring fresh, locally caught fish. He expresses concern over the recent decline in support for local farms and hopes for a revitalization of this movement. Hazama is also critical of fleeting food fads, such as "mochi waffles," which he perceives as trendy but lacking true culinary substance or longevity. His future culinary ventures aim to reflect this philosophy, with plans for a brick-and-mortar that combines grab-and-go convenience and a casual dine-in experience, potentially incorporating a market concept with pre-packaged goods and a modern take on the nostalgic "okazuya" experience. Chef Hazama's technical style is rooted in haute cuisine, refined under the tutelage of culinary masters, yet applied to create "playful, sophisticated bites" and "upscale comfort food." His approach emphasizes meticulous detail in both preparation and plating, ensuring dishes are a "treat for the eyes" as well as the palate. He is a staunch advocate for local ingredients, utilizing fresh fish (as a lifelong spear fisherman) and produce from numerous Hawaiian farms. His flavor profiles often meld Asian influences with local Hawaiian tastes, evident in dishes that are cultural, ethnic, deep, and flavorful. Signature dishes and preparations include the vibrant Ginger Beet Hummus with toasted curry naan, artfully garnished with Ho Farms beet slices and crispy curry leaves. His popular Jasmine Tea-Smoked Duck Bao Buns are served with a kumquat cranberry chutney, showcasing a blend of smoky, sweet, and tangy elements. Other notable items are the crowd-favorite Nana’s Kim Chee Clam Dip, designed for generous scooping with shrimp chips, and the refined Cold-Smoked Hamachi Sashimi, dressed with chile oil, ponzu, toasted rice, watercress, and Ho Farms beets. From his C4 Table concept, additional signature items include Smoked Pork Belly Bacon Bao Buns, Jasmine-Tea-Steamed Fresh Fish, and Asian Cioppino, all reflecting his commitment to elevated comfort food with local Hawaiian resonance.

Mentored by Jean-Georges Vongerichten, Alan Wong, Roy Yamaguchi.