In 2006, Warren Uchida joined the Sheraton Waikiki looking for big challenges. With almost 20 banquet rooms and a huge outdoor lawn, the Sheraton Waikiki's banquets department is guaranteed to be busy, busy, busy. As the Executive Sous Chef for the food banquets department and the Sheraton Waikiki, Uchida is responsible for overseeing all banquet operations. This could mean anything from catering a 2,000 person dinner, creating special menus for clients or VIP's, to keeping his banquet staff cool and composed. No matter what the situation, Uchida is up to the task.

He was recently involved in major events such as the Honolulu Marathon Friendship Gala, Central Union Pre-School Dazzle Fundraiser, and the Starwood Global Sales Conference. He also participates annually in the Hawaii Hotel and Lodging Association's Visitor Industry Charity Walk by preparing food for the event.

Prior to joining the Sheraton Waikiki, Uchida was the Executive Sous Chef at The Surf Room, the signature restaurant of the Royal Hawaiian Hotel. His expertise in hotel food and beverage doesn't stop there. Uchida previously managed daily operations at Hoku's, the signature restaurant of the Kahala Mandarin Oriental (now the Kahala Hotel & Resort). He also held the position of Sous Chef, and prior to that, second cook. He started as a busboy at Halekulani while taking classes at Kapiolani Community College (KCC) at his mother's recommendation.

Since then, Uchida has appeared as a guest chef onboard the Queen Elizabeth II and in the television programs Chef's Paradise and Hawaii's Kitchen. He has participated in Cuisine's of the Sun, an annual culinary festival at the Mauna Lani Bay Hotel. He has also been a member of the American Culinary Federation-Chef's de Cuisine, Honolulu Chapter. Uchida graduated from KCC in 1982 with an Associate of Science degree in culinary arts, and has completed several other technique courses and programs. He is a graduate of Kaimuki High School.