The 1,921-room Hilton San Francisco Union Square located in the city’s busy tourist area is the largest hotel in the Bay Area.
Hilton San Francisco Union Square has appointed Marcelo Salinas as executive chef of the largest hotel in San Francisco and in Hilton Hotels & Resorts’ west coast portfolio.
Salinas is tasked with overseeing culinary operations for the property’s 130,000 square feet of meeting space along with its five food and beverage outlets, including Poached breakfast café, Urban Tavern gastropub, and Cityscape Lounge, the hotel’s popular Sky Bar.
Salinas brings more than two decades of experience in five-star hotel kitchens and Michelin-starred restaurants, starting with a role at the Fairmont San Francisco and then as executive chef at Fontainebleau Miami Beach, the Fairmont Grand Hotel Kyiv, Fairmont the Palm in Dubai, and Cairo’s Marriott Hotel & Omar Khayyam Casino.
Originally from Queens, New York, Salinas was born to Argentinian and Bolivian immigrants. He graduated from the Westminster College of London’s Hotel & Catering program.
“This property has a reputation for being both innovative and environmentally conscious, and I’m committed to carrying on this legacy,” Salinas said. “As the hotel’s first Latin American executive chef, I’m also looking forward to forging new traditions and inspiring future generations of culinarians.”
“Marcelo’s storied international career is invaluable to an operation which hosts thousands of people from all corners of the globe,” said Terry Lewis, general manager of the Hilton San Francisco Union Square and Parc 55.
“It is his understanding and love of San Francisco cuisine that sets him apart and we’re excited to see his passion for Bay Area gastronomy come to life in our kitchens, and to share our region’s world-class flavors and ingredients with our guests.”
Salinas will replace chef Olivier De Buscchere, who led culinary operations from January 2020 to May 2021, though the hotel was closed for much of that period.