A Note from Executive Chef Jesse Llapitan
Growing up on a farm in Seattle I was raised on fresh vegetables, organic free range meats and home-made dairy products. That farm to fork approach will always be my inspiration. Today as a professional chef working in California I am constantly researching and sourcing the best of everything for our guests at the Palace Hotel. Our menus are designed around fresh, locale ingredients to create dishes that are pure, uncomplicated and simply delicious.
Our San Francisco location provides access to many farming areas such as Sonoma, Napa, Sebastopol and Petaluma. I have the luxury of visiting these local farms and knowing the incredible experience of holding the goats that provide the milk to create the best cheese, forging for mushrooms and hand picking vegetables from the field – it is truly inspiring. It doesn’t get more hands on than that. Being part of that process is so exciting and I want to share that with our guests. They can see and taste the level of commitment. Watching them enjoy the end result is a pure celebration for me as a chef.
At the Palace, my team and I are fortunate to create food for three unique venues. The Garden Court is our captivating, timeless beauty. GC Lounge is a chic, modern trendsetter. The Pied Piper is like a classically handsome, welcoming friend. Three famed dining venues, each with their own distinctive flavor and personality.