Oscar Gonzalez has been appointed Executive Chef at Fairmont San Francisco
Fairmont San Francisco has appointed Executive Chef Oscar Gonzalez to head the landmark hotel’s culinary operations, including its signature Laurel Court Restaurant & Bar and Tonga Room & Hurricane Bar as well as its banquets and catering departments. Prior to joining Fairmont San Francisco, Gonzalez served as Executive Sous Chef at Pelican Hill Resort, Newport Beach, California where was responsible for overseeing the culinary operation, including five restaurants and banquets. Chef Oscar brings more than a decade of experience to his new position and has worked with hotel brands including Four Seasons, Ritz Carlton, SLS and Taj Hotels. Oscar received an Associate Degree in Culinary at Le Cordon Bleu, Scottsdale, Arizona. Gonzalez is thrilled to be in a dynamic city where chefs strive to create epicurean destinations. When it comes to a culinary philosophy, Gonzalez focuses on simplicity - treating every ingredient with passion and respect. He also touts the positive relationship between a chef and the purveyors and growers they work with as a top priority. Gonzalez will continue to educate visitors about the importance of honey bees while utilizing their liquid gold through Fairmont San Francisco’s own successful rooftop apiary, which consists of four beehives housed on the hotel’s roof garden. He looks forward to taking advantage of the bountiful selection of herbs and flowers in the Chef’s rooftop garden on property as well. In addition to his culinary pursuits, Chef Oscar is an active participant in the world of CrossFit and performance exercise. Following his workouts, he is able to relax and find inspiration to create artful, new ways of plating dishes, and then finally enjoy a glass of wine at the end of the day.
