Chef News is sponsored by the the Kitchen Porters Club
Halekulani Okinawa, the only Double Five-Star luxury resort in Okinawa, today announces the appointment of Shingo Hayasaka as Executive Chef, effective Nov. 1, 2025. With over two decades of culinary experience, Chef Hayasaka is exceptionally positioned to lead and evolve the resort’s award-winning dining venues, further cementing Halekulani Okinawa’s reputation as one of Japan’s finest luxury hotels.
“We are delighted to welcome Chef Hayasaka to our renowned Food & Beverage team,” said Kenji Fukunaga, General Manager of Halekulani Okinawa. “With his creative approach and passion, our restaurants and bars are poised to enter an exciting new chapter of culinary excellence, offering guests an unparalleled dining experience.”
Known for his innovative yet authentic approach, Chef Hayasaka is dedicated to showcasing local ingredients and advancing sustainable cuisine that honors regional culture and the environment. His culinary philosophy reflects a deep respect for the land and a continuous pursuit of new gastronomic possibilities. In his role, he will oversee all aspects of the resort’s food and beverage program including its four restaurants, Sunset Bar SPECTRA and banquet.
“I am truly honored to take on the role of Executive Chef at Halekulani Okinawa, a destination with a unique and vibrant food culture,” said Chef Hayasaka. “Building on my past experiences, I look forward to blending the distinctive ingredients and traditions of Ryukyu cuisine with the spirit of OHANA—meaning ‘family’ in Hawaiian. Together with my team, I will strive to further enrich the culinary experience at Halekulani Okinawa.”
Born and raised amidst the natural beauty of Shiretoko, Hokkaido, Chef Hayasaka began his culinary career in 2002. He refined his craft under legendary French chef Kiyomi Mikuni, developing a distinctive style that celebrates the finest ingredients of Hokkaido. Most recently, he served as Executive Chef at The Ritz-Carlton, Fukuoka, and previously held leadership roles at Hyatt Centric Ginza Tokyo and The Ritz-Carlton, Nikko.
Early in his career, Chef Hayasaka also worked at acclaimed hotels such as Park Hyatt Tokyo and Andaz Tokyo. In 2015, he was appointed Chef de Cuisine at Towers, The Ritz-Carlton, Tokyo, where he established a modern bistro approach highlighting each ingredient’s natural essence.
Chef News is sponsored by the the Kitchen Porters Club
