MEET THE CHEF OF OMNI SAN FRANCISCO HOTEL
A graduate of the California Culinary Academy, Chef Thomas worked in France in preparation for his prominent and varied career in the Bay Area.
He honed his skills at the Palace Hotel for 10 years as Sous Chef, Banquet Chef and Restaurant Chef. With an entrepreneurial spirit, he opened his own restaurant, Black Bamboo, which specialized in Asian fusion cuisine. As Executive Chef, he opened the Renaissance Club Sport in Walnut Creek, a hotel concept that combined traditional amenities with a spa and sports facility. Simultaneously, he returned to the California Culinary Academy as a Chef Instructor for the Academy Grill. Thomas became Executive Chef at the Westin Market Street, where he was involved in the opening of Ducca. At the tremendously popular and often in the news, Asia de Cuba Restaurant in the Clilft Hotel, Thomas was once again Executive Chef. His next venture was at the Marriott Silicon Valley where he is overseeing a full kitchen renovation.
Chef Thomas has broad experience with both restaurant and banquet production. He considers locavorism, Asian fusion of all varieties and French cuisines to be among his specialties. He is especially interested in exploring and visiting local and sustainable growers to further comprehend the movement.
Chef Xavier Perez joined Bob’s Steak & Chop House at the Omni San Francisco Hotel as executive sous chef in 2015, bringing with him over five years of experience in the banquet and pastry departments of business and luxury hotels.
Born and raised in Puerto Rico, Chef Xavier took culinary classes at 18 and began working internships in the hospitality industry soon after, later moving to the United States for his education. He honed his skills at Starwood Hotels & Resorts in Sunny Isles, Fla., in 2008, and after graduating from Johnson & Wales University in 2009, joined the Conrad Miami as Lead Line Cook, where he was responsible for all breakfast production. He was eventually rotated through all departments, and upon joining Ritz Carlton South Beach in Florida in 2011, quickly became Chef de Partie of the banquet kitchen, supervising all hot food production. Chef Xavier continued to advance his career as sous chef at James Royal Palm in South Beach, where he was promoted to banquet chef within six months, overseeing the banquet and prep kitchens, ordering, and inventory, as well as pastry operations and menu development. He moved to San Francisco in 2015.
Chef Xavier’s passion for food stems from its connection with memory, comfort, and gathering, and he most enjoys cooking breakfast, given the variety of breakfast foods and their easy customization to individual tastes.