Rising Star Chef Jesse Llapitan of Olivette at The Houstonian Hotel, Club, & Spa - Biography
2005 San Francisco Rising Star Chef Jesse Llapitan’s love of cooking began as child in his family’s kitchen. Llapitan 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.
Llapitan joined the Palace team in June 2005 from The Houstonian Club & Spa in Texas where he worked as Executive Chef for two years. 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. He also worked as 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. Currently, he is the chef at Houston, Texas hotel The Houstonian Hotel & Spa, including the property's restaurant, Olivette.