Today, Hilton San Francisco Union Square announced Marcelo Salinas as executive chef of the largest hotel in San Francisco and in Hilton Hotels & Resorts’ west coast portfolio. Salinas will oversee culinary operations for the property’s 130,000 square feet of meeting space as well as its five food and beverage outlets, including Poached breakfast café, Urban Tavern gastropub, and Cityscape Lounge, the hotel’s popular 46th floor sky bar.
“Marcelo’s storied international career is invaluable to an operation which hosts thousands of people
from all corners of the globe,” said Terry Lewis, complex general manager for Hilton Hotels of San
Francisco Union Square. “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.”
The son of Argentinian and Bolivian immigrants, Salinas was exposed to flavors from around the
world in his hometown of Queens, New York. He graduated from the Westminster College of
London’s Hotel & Catering program, and started his culinary career at the Fairmont San Francisco.
Salinas later as served executive chef for several five-star hotels and Michelin-starred restaurants
around the world, including the Fontainebleau Miami Beach, the Fairmont Grand Hotel Kyiv;
Fairmont the Palm in Dubai, and Cairo Marriott Hotel & Omar Khayyam Casino.
“I am so honored to join Hilton San Francisco Union Square. This property has a reputation for being
both innovative and environmentally conscious, and I’m committed to carrying on this legacy.” said
Salinas. “As the hotel’s first Latin American executive chef, I’m also looking forward to forging new
traditions and inspiring future generations of culinarians.”
For reservations, visit Hilton San Francisco Union Square or call +1 415-771-1400. Read more about
Hilton Hotels & Resorts at hilton.com/en/hilton/ and newsroom.hilton.com/hilton.