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Executive Chef Oscar Gonzalez

Executive Chef Oscar Gonzalez brings more than a decade of experience and a lifetime of culinary passion to his role at the iconic Fairmont San Francisco.  Gonzalez heads 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 he was responsible for overseeing the culinary operation, including five restaurants and banquets.  Chef Oscar 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.  Gonzalez’s culinary philosophy 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.

“Ingredients encounter so many personalities before they reach our kitchens and all the parties involved have to be just as enthusiastic about their role in the process as I am, in order to deliver the very best dishes possible,” says Gonzalez.  

Gonzalez continues 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 also enjoys utilizing the bountiful selection of herbs and flowers in the Chef’s rooftop garden on property.

Outside of work, 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.

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