THE PALACE HOTEL | San Francisco
Executive Chef Jesse Llapitan’s love of cooking began as child in his family’s kitchen. Jesse grew up on a farm outside of Seattle Washington. His family used their farm fresh fruits and vegetables to create traditional and flavorful simple dishes. These beginnings provided his inspiration to become a chef. Today Jesse’s passion is evident in the Palace kitchen.
Jesse joined the Palace team in June 2005. Chef Llaptian comes to the Palace from The Houstonian Club & Spa in Texas where he worked as Executive Chef since June 2003. Prior to his appointment at the Houstonian, Chef Llapitan was the Executive Chef for three years at the St. Regis Los Angles and was instrumental in the hotel’s grand opening. His extensive resort experience also includes serving as Executive Chef at the four-diamond Vail Cascade Resort and at the four-star, four-diamond Whitehall Hotel in Chicago. Jesse’s first appointment as Executive Chef was at the Harborside Hyatt Hotel in Boston. Prior to becoming an Executive Chef he worked as the Executive Sous Chef for the Hyatt Regency in Washington DC and as the Garde Manger Chef at the Grand Hyatt Wailea Resort on Maui, Hawaii.
Chef Llapitan graduated from the California Culinary Academy in San Francisco and completed his internship at Le Cordon Bleu in Paris France in 1989. He uses his culinary talents to support many community organizations and is actively involved in food and wine events. In 2002 he was the recipient of the prestigious Distinguished Chef Award from the American Institute of Food and Wine.
Chef Llapitan prepares dishes influenced by his appreciation for classical French technique and his own modern style. Jesse’s unique blend of cuisines and use of the finest seasonal ingredients result in a creative signature menu with fresh California flare exclusive to the Palace.