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Chef Paul Piscopo Named as Executive Chef for
The St. Regis San Francisco in California

SAN FRANCISCO (June 6, 2013) – Toni Knorr, general manager of The St. Regis San Francisco, is pleased to announce the appointment of widely regarded Chef Paul Piscopo as the hotel’s new executive chef.  Chef Piscopo, known for his elevated cuisine and dedication to socially responsible food, will oversee the hotel’s exceptional culinary team in creating bespoke fine-dining menus for elegant gala events and 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 in farm-to-table cuisine, Chef Piscopo brings a wealth of experience, an awareness of sustainable practices and instinctive passion to his new role.

“It is a great privilege to welcome award-winning American Chef Paul Piscopo to lead The St. Regis San Francisco culinary team,” said Knorr.  “His sincere commitment to local cuisine and sustainable practices as well as his enduring relationships with Bay Area farmers has endeared him to the San Francisco restaurant community.  We look forward to implementing his unique approach to our signature event catering, private dining, and Vitrine.”

“I am truly thrilled to join the esteemed culinary team at The St. Regis San Francisco,” said Piscopo.  “I look forward to creating new regionally-inspired dishes and implement a fresh approach within the context of The St. Regis’ superior fine dining program.”

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, Piscopo will oversee a superior team of culinary staff known throughout the Bay Area for their breadth of creative range and ability to see beyond the ordinary to create unique, one-of-a-kind dishes at events that are seamlessly executed and showcase the extraordinary 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.  Under Chef Piscopo’s direction, the culinary team at The St. Regis will continue to customize and craft menus based on the finest seasonal offerings and utilize organic and sustainably farmed items whenever possible.

An extensive private dining menu, created by Chef Piscopo, will allow guests to enjoy gastronomic delights within the comfort and convenience of their luxurious St. Regis suite or guestroom. Chef Piscopo will also spearhead the menu at Vitrine, the elegant restaurant located on the fourth floor of The St. Regis San Francisco, which features inspired breakfast and lunch offerings prepared using seasonal, local ingredients. Chef Piscopo will introduce branded artisan honey for The St. Regis San Francisco while maintaining beehives on property.

Upon graduating from the Culinary Institute of America in Hyde Park, New York, Chef Piscopo began his illustrious career at the acclaimed Aqua in San Francisco with Chef Michael Mina.  He later moved to Oliveto in Oakland before partnering with the renowned Chef Ron Siegel at Charles Nob Hill.  His passion for sustainability, socially responsible food and farm-to-table ingredients was first developed during his tenure with Chef Siegel at Charles as well as Masa’s, a fine dining establishment known as an incubator for talent.  He next moved to W San Francisco, where he served as Executive Chef.

Chef Piscopo’s accolades include the “Rising Star Chef” honor awarded by StarChefs.com.  He was also a James Beard House invitee and was awarded three stars by San Francisco Chronicle Food Critic Michael Bauer.   Chef Piscopo’s love of the environment extends beyond his culinary philosophy.  In his spare time, he enjoys surfing, is an overall outdoor enthusiast and continues to work with local farmers and artisans in an effort to hone his culinary craft.

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.  Vitrine is also available for private events in the evening.  Reservations are recommended and can be made at 415.284.4000.

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/.

 
Contact:

Courtney Finley, Lena Dakessian, Nicole Engelhardt or Natalie Cairo
at Glodow Nead Communications
415.394.6500
or courtney@glodownead.com


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Also See: St. Regis Hotel & Residences, San Francisco, a New 40-story Landmark and 260-room Luxury Hotel Set to Open / October 2005

St. Regis Hotel & Residences, San Francisco Names Lilian Wagner Director of Sales & Marketing / March 2005

Elias Assaly Appointed General Manager of the St. Regis Hotel and Residences San Francisco; The 260-room Hotel and 102 Residences Set to Open in Summer 2005 / December 2004


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