The Hyatt Regency Waikiki Resort and Spa has launched its newest culinary venue, The Buffet at Hyatt, coinciding with the return of Jeffrey Szombaty as executive chef.

Szombaty served as executive sous chef at the resort from 2010 through 2014, when he joined the staff of the Hyatt Regency Vancouver.

Now back in Hawaii, he’s bringing his passion for seasonal, sustainable ingredients to the Hyatt’s restaurants, including the evening buffet, highlighted by a poke-and-sushi station with made-to-order poke and another station for sauteed Kauai shrimp, kiawe-smoked alaea salt-crusted prime rib and king crab legs with condiments of drawn butter, sesame-miso aioli or a Singapore-style chili sauce.

Hot entrees range from pulehu grilled angus tri-tip to kiawe- smoked guava chicken and laulau. Another item not to be missed is the former Shor restaurant’s signature island chowder of fish, clams and roasted Kahuku corn. And for those who like their food spicy, a Thai-style seafood curry will satisfy.

Dessert options include a Waialua Estate chocolate crunch bar, coconut creme brulee, Kula strawberry trifle or dark chocolate haupia pie.

Buffet hours are 5:30 to 9:30 p.m. nightly, costing $55 Mondays to Thursdays, and $59 Fridays to Sundays. Kamaaina receive a 25 percent discount, which brings the cost to $41.25 and $44.25, reasonable for Waikiki and considering all the food available to those with the biggest appetites. Call 923-1234.