Our Chefs

For decades, the entire Westin St. Francis culinary team has brought genuine passion and talent for creating simple, fresh dishes with a strong focus on locally sourced ingredients.  Signature VIP amenities also add a story to our iconic history and enhance the guest experience.

BERND LIEBERGESELL, Executive Chef, C.E.C., and Food and Beverage Director

Executive Chef/Food and Beverage Director Bernd Liebergesell has decided to retire effective May 31, 2019. Chef Liebergesell has been the leader of culinary creation at this legendary hotel for 27 years, overseeing one of San Francisco’s busiest kitchens and largest team of chefs.

“Chef Liebergesell will be remembered as a distinguished culinary leader at The Westin St. Francis,” says Area General Manager, Jon Kimball. “We are so proud of the creativity, dedication, and mentorship that he has brought to this hotel and our team. We will miss him dearly and wish him much success in his next endeavor.”

XAVIER CAMACHO, Executive Sous Chef

Chef Camacho was born and raised in Pachuca, the capital and largest city of the Mexican state of Hidalgo. His love of global cuisine began at a young age when his father would take him to restaurants to introduce him to cultures and flavors from around the world. Over the course of his 20-year culinary career, Camacho worked his way up from running four school cafeterias in Mexico as a teenager to becoming a chef in well-established restaurants throughout Northern California.

THOMAS H. RIMPEL, Chef de Cuisine

Born in the U.S. and raised in Germany, Chef Rimpel attended culinary school in Hamburg, where he perfected his knowledge of classical European cuisine. Chef Rimpel has been with the St Francis culinary team since 1979.

Over the years, Chef Rimpel has created culinary miracles for Bob Hope, Don Johnson, the Queen of England, Ronald Reagan, George W. Bush, Jimmy Carter and Barack Obama.

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.

At the 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.

He has been with The Westin St. Francis since 2003.