• Children per room

    This information enables us to identify the rooms that will best accommodate your party and to prepare for your arrival.

    See room terms and details for information about rollaway and/or extra person charges.

    Please note that at most Starwood hotels, guests 17 and under are considered children. All other guests are considered adults. You will be told of any hotel-specific differences in this policy on the following page.

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Dining & Entertainment

Connect with the Chefs

Daniel Delbrel
Executive Chef
Sheraton Waikiki

Growing up in France, a young Daniel Delbrel developed a love for cooking and learned the instant reward that came from sharing his talent with others. "When I was ten I prepared dishes for my family, friends, and even the neighborhood police," said Daniel. "My greatest joy was to see their look of surprise and amazement when they tasted the delicious food I prepared." 

It was then that Delbrel knew he had found his calling. After studying classical French cuisine and graduating from culinary school, he apprenticed in Cannes and Paris. Delbrel later moved to the United States and shared his culinary talents with the Ritz-Carltion in Boston and Chicago. 

"Living in Chicago for four years was very influential for my culinary career," said Delbrel. "Chicago is a city on the culinary cutting edge.  I had a chance to work with incredibly talented and innovative chefs there".  Delbrel then moved to the West Coast and worked in Newport Beach, California.  He made the move to Hawaii in 1988 and held positions at Le Soleil Restaurant at the Mauna Lani Bay Hotel and Bungalows on the Big Island, and the Princeville Hotel on Kauai.

Delbrel joined the Moana Surfrider in 1996 as an Executive Chef.  In February 2001, Delbrel was designated the Executive Chef for two of Hawaii's world class hotels, Sheraton Waikiki and The Royal Hawaiian. 

Today he heads the entire culinary staff and oversees the procedures of both hotels that include five food and beverage outlets.  Delbrel's knowledge of French and European cuisine undoubtedly complements the unique island flavors bringing a blend of unprecedented, worldly delights. Some of Delbrel's culinary creations have been featured nationally.  These include his dishes of steamed opakapaka with shiitake mushrooms, ginger, cilantro leaves, green onions, soy sauce, Chinese cabbage and sweet potato; his broiled opah with spinach leaves, thyme lemongrass sauce and Asian tomato salsa; his huli-huli Hanalei marinated Cornish hen with ohelo berries, cranberries, and fresh Waimea strawberry coulis, to name a few.

Delbrel has appeared on television segments locally in Hawaii, including the Hearty Chef (KHON), Chefs in Paradise, Emme's Island Moments, and Hari's Kitchen.  Nationally, he has appeared on In Food Today and the Food Network's Cooking Across America.  He has also been featured in cooking segments for Good Day Wisconsin and Travel Update.