Toni Knorr, general manager of The St. Regis San Francisco, is pleased to announce the appointment of Chef Olivier Belliard as the hotel’s new executive chef. Chef Belliard, a highly distinguished hospitality industry expert with over 20 years of experience, will oversee the five-star hotel’s exceptional culinary team. In conjunction with his dedicated staff, Chef Belliard will develop the bespoke fine-dining menus for elegant gala events, personalized catering for St. Regis Residence owners, in-room private dining, and cuisine at Vitrine restaurant, serving breakfast and lunch on the fourth floor of The St. Regis San Francisco. With an extraordinary background working at five-star hotels, fine dining restaurants and high-volume catering venues at luxe destinations worldwide, Chef Belliard brings a breadth of experience in international cuisine and instinctive passion to his new role.
“It is a privilege to welcome acclaimed Chef Olivier Belliard to lead The St. Regis San Francisco’s culinary team,” said Knorr. “He brings a wealth of knowledge having worked at Michelin-starred restaurants and luxury resorts across the globe, and we’re thrilled to bring these worldly influences to the hotel’s culinary program. We look forward to embracing his unique approach within all aspects of our dynamic culinary program.”
“I am overjoyed to join the respected culinary team at The St. Regis San Francisco,” said Belliard. “I look forward to embracing the ingredients of the region, and infusing them with a host of international techniques and flavors to introduce a fresh approach within the context of the St. Regis’ refined fine-dining program. In particular, I look forward to incorporating more seafood into the menu and will visit nearby farms and markets to further educate myself on the fish varieties and locally sourced organic products available here in San Francisco.”
Since its opening in November 2005, The St. Regis San Francisco has been home to many of the city’s most prestigious galas, events and weddings. As executive chef, Belliard will oversee a superior team of culinary staff known throughout the Bay Area for its creativity and ability to see beyond the ordinary to create unique dishes. Under the guidance of Chef Belliard, the team will continue to seamlessly execute and showcase the highly-esteemed level of service associated with the St. Regis brand.
All cuisine at The St. Regis San Francisco is prepared à la minute. Featuring 12 special event rooms and meeting suites totaling 15,000 square feet and spanning three floors, as well as two outdoor terraces totaling 7,500 square feet, the hotel reflects a modern interpretation of the St. Regis brand’s hallmark refined elegance, with rich textures and state-of-the-art technology.
Debuting late-May, newly-crafted menus will maintain classic dishes, as well as a variety of new additions that incorporate Chef Belliard’s passion for seafood and Asian-inspired ingredients, such as lemongrass. He also plans to utilize the hotel’s rooftop herb garden and bee hives, implementing these hand-picked and harvested ingredients into his creations. In addition to updated menus for banquets and Vitrine, Chef Belliard will soon also unveil refreshed private dining options that encourage guests to enjoy exquisite delights within the comfort and convenience of their own room.
Chef Belliard holds a Master’s Certificate in Hospitality Management from Cornell University School of Hotel Administration, as well as bachelor’s degree in culinary studies from Pullman Cabourg. He began his career gaining experience at an array of Michelin-starred restaurants in Paris, the Alps, and the Caribbean, and has worked closely with top chefs including Michel Rostang, Jean-Georges Vongerichten and Nicolas Le Bec, as well as Eric Frechon, a legendary three-star Michelin chef based in Paris whom he worked alongside at Epicure at Le Bristol Paris. His first senior management role took him to Beirut where he served as Executive Chef at Le 5 Restaurant, a three Michelin-starred venture led by French celebrity chef Mathieu Pacaud.
In 2005, Chef Belliard joined Starwood Hotels & Resorts to serve on the opening team for the five-star Sheraton Pattaya Resort in Thailand where his successful leadership of a kitchen brigade of 60 chefs and service team of 82 staff led to international recognition. Chef Belliard also served on the opening teams for Le Meridien Dahab Spa Resort in Egypt and Park Hyatt Marina Club and Spa in Saudi Arabia. Prior to joining The St. Regis San Francisco, Belliard was Executive Chef overseeing all culinary operations at The St. Regis Le Morne Peninsula Resort in Mauritius. A new Bay Area resident, Chef Belliard looks forward to exploring Northern California with his wife and two children, as well as golfing, kite surfing and pursuing other outdoor adventures.
Vitrine is open for breakfast Monday through Saturday until 10:30 a.m. and serves lunch from 11:30 a.m. until 2 p.m. On Sunday a brunch menu is offered until 2 p.m. Reservations are recommended and can be made at 415.284.4000. For more information about The St. Regis San Francisco and its event capabilities, please visit www.stregissanfrancisco.com.
About The St. Regis San Francisco
The St. Regis San Francisco opened in November 2005, introducing a new dimension of luxury and timeless elegance to the city of San Francisco. The 40-story landmark building, designed by Skidmore, Owings & Merrill, includes 100 private residences rising 19 floors above the 260-room St. Regis hotel. The St. Regis San Francisco remains committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by signature St. Regis Butler Service. Additionally, the hotel delivers an unmatched guest experience through its award-winning Remède Spa, luxurious amenities and interior design by Yabu Pushelberg of Toronto. For more information, please visit www.stregissanfrancisco.com.