The Four Seasons Hotel Silicon Valley has appointed Daniel Garcia as Executive Chef.
Although born in the USA, Daniel moved to
Barcelona at a very young age and earned
his Culinary and Pastry Degree from the city’s Escuela de Hosteleria
Hofmann.
His career started as a line cook at La Garriga in Spain and
he worked his way up to become the sous chef at
Moments, the famous two Michelin star restaurant at the Mandarin
Oriental, Barcelona.
In 2014, Daniel moved to the Bay Area and
worked for the James Beard Award nominee Coqueta restaurant in San
Francisco, Bottega and Ottimo in Yountville. From there, he
joined the Meritage Resort and Spa Hotel in Napa Valley as Executive
Banquet Chef.
Daniel joins the Four Seasons family from his most
recent assignment as Executive Banquet Chef at the iconic Hotel Del
Coronado in San Diego.
“We are thrilled to welcome Daniel
Garcia as Executive Chef at Four Seasons Silicon Valley,” said
Richard Lanaud, Hotel Manager at Four Seasons Silicon Valley in
East Palo Alto. “We know that Daniel’s fine restaurant and hotel
banquet experience will be a great asset for the hotel. We are
looking forward to all that Daniel will bring in his new role as
Executive Chef.”
As Executive Chef, Daniel plans
to work with local producers with an added focus on seasonality.
He also plans to offer an increased number of vegetarian options
to meet current trends.
“I am so excited to be back in the Bay Area, and
to join the iconic Four Seasons family,” Daniel said. “The team at
Four Seasons Hotel Silicon Valley is outstanding and I look
forward to adding value to the culinary operations.”
In his spare time, Daniel is an avid mountain
biker and enjoys visiting farmers’ markets.
