Daniel Garcia Appointed Executive Chef at Four Seasons Hotel Silicon Valley
Four Seasons Hotel Silicon Valley, a contemporary urban getaway in the Bay Area, announces the appointment of Daniel Garcia as Executive Chef. Daniel, a Barcelona, Spain native, brings a wealth of knowledge and experience as a leader of the culinary team.
Daniel earned his Culinary and Pastry Degree from the Escuela de Hosteleria Hofmann in Barcelona. He began his career in La Garriga, Spain as a line cook, and worked his way up to become the sous chef at Moments, the famous two Michelin star restaurant at the Mandarin Oriental in Barcelona. In 2014 Daniel moved to the Bay Area and worked for James Beard Award nominee Coqueta restaurant in San Francisco, Bottega and Ottimo in Yountville. From there, Daniel joined the Meritage Resort and Spa Hotel in Napa Valley to become their executive banquet chef. In his last hotel assignment, Daniel held the executive banquet chef position at the iconic Hotel Del Coronado in San Diego.
"We are thrilled to welcome Daniel Garcia as Executive Chef at Four Seasons Silicon Valley," says 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."
Coming from a family of travellers and hospitality professionals, travelling to different parts of the world and the hospitality world was natural to him. Although born in USA, he moved to Barcelona at a very young age where most of his summers were spent in the countryside, experiencing farm to table food, which later sparked his interest in the culinary world.
"I am so excited to be back in the Bay Area, and to join the iconic Four Seasons family. The team at Four Seasons Hotel Silicon Valley is outstanding and I look forward to adding value to the culinary operations," says Daniel Garcia.
Aside of infusing renewed enthusiasm, the Executive Chef has plans to work with local producers with an added focus on seasonality. He also plans to offer an increased number of vegetarian options keeping in mind the prevailing trends. Personally, Daniel enjoys eating tapas, which include small portions of food that can be shared with the rest of the table.
In his spare time, Daniel loves to travel around the world to discover new flavours, restaurants, traditions, and stories. He is also an avid mountain biker and enjoys visiting farmers' markets and picking the freshest seasonal produce.
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