OUR CHEFS
Introducing The Chefs At Our San Francisco Fine Dining Restaurants
Meet the talented chefs who ensure that each of the Union Square fine dining restaurants at The Westin St. Francis remains a legendary experience day in and day out.
BERND LIEBERGESELL, Executive Chef, C.E.C., and Food and Beverage Director
Wouldn't you like your next event to be created by a chef who's cooked for United States Presidents Carter, Clinton and Bush, the Empress and Emperor of Japan, the Dalai Lama, and a host of Hollywood celebrities?
Chef Liebergesell began his career in Johannesburg, South Africa, after attending Hotel School in Frankfurt at the age of 14. In his 30 plus years with Westin Hotels and Resorts he has worked in Hawaii, Houston, Denver, Pittsburgh and the Bay Area. He has won six prestigious medals in culinary competitions and has been voted Chef of the Year of the Pacific Coast by the American Culinary Federation. He has also won the Inspirational Award from Westin, and the "Antonine Careme" Medal from the Chef's Association of the Pacific Coast.
What does he love most about cooking at the Westin St. Francis? His 60 plus culinary team that always "makes it happen" for him, the history and lore of this legendary hotel... and the challenge of cooking so many different kinds of foods for a very diverse clientele.
THOMAS H. RIMPEL, Chef de Cuisine
Being born in the U.S. and raised in Germany has enabled Chef Rimpel to appreciate cultural differences --- and incorporate them in his creations. He attended culinary school in Hamburg, where he perfected his knowledge of classical European cuisine.
He describes going from that beginning to preparing a much-praised dinner for 1,200 in honor of George W. Bush as a "miracle" --- which he now considers just another part of his job.
Over the years, Chef Rimpel has created such miracles for Bob Hope, Don Johnson, the Queen of England, Ronald Reagan, and Jimmy Carter.
With a raging passion for food, what does he consider his specialty? "Changing our menus as the seasons change." he explains. Which is perhaps one reason why he created the first seasonal banquet menu in San Francisco, and why he loves trying out new dishes on his friends.
JEAN-FRANÇOIS HOUDRÉ, Executive Pastry Chef
Born in the Southwest region of France into a family business of Boulanger-Pâtissier, Jean François was inspired to become a Pâtissier by his father. He has fond memories working with his father in the family owned pastry shop where everything was created from scratch.
At the tender age of 21, Jean François began working in Southern California for the Vie de France Corporation. He has also worked for the Ritz Carlton, Le Meridien and the Sutton Place Hotel in Newport Beach, where he participated in many Chaines des Rôtisseurs and Tôque Blanche events.
Jean François always had a close connection with French Pâtisserie and he continues to educate himself by studying at l'Ecole de la Pâtisserie Lenôtre. He is always searching for the latest flavor combination but always respecting the French tradition of creating pastries.
Working at the St. Francis is being a part of history. He says this hotel holds a tremendous amount of San Francisco nostalgia. The culinary team at the St. Francis is diverse, creative and professional, my position as Executive Pastry Chef extents itself throughout the hotel.
MARIANO LALICA, Executive Sous Chef
Chef Mariano Lalica has grasped the helm of Westin St. Francis Hotel with an unwavering passion for food and is turning out his own unique style of French and Italian cuisine with a touch of island flair. To Chef Lalica, "Passion for food is the most important quality of a successful chef".
One of Hawaii’s rising chef stars, Chef Lalica has more than 20 years of culinary experience. After stints at several Bay Area eateries, including Orchid’s Restaurant, Veronique’s Restaurant and the Ritz-Café, Chef Lalica returned to Hawaii to become the Executive Chef at Nick’s Fishmarket where he enjoyed great success in Honolulu. He subsequently went on to serve as Executive Chef of Acqua Restaurant, Don Ho’s, Meritage, The Plaza Club, and The W Hotel Honolulu.
Over the years, Chef Lalica has won the hearts (and taste buds) of Honolulu residents, taking top honors for Best Seafood Restaurant and in the Hawaii Seafood Festival for Best Entrée. In addition, he won Best Seafood and Best Dessert at the Taste of Honolulu for three consecutive years. Chef Lalica also received the 2007 Zagat Award for Top Hawaii Restaurants. Chef Lalica is an honor graduate of the Hotel, Restaurant, and Culinary Operations at City College of San Francisco in California.
