Victor Palma has been appointed executive chef of Rosewood CordeValle, one of the world’s leading golf resorts, located in San Martin, California. In his new role, Palma will lead the talented culinary team at the resort’s three distinctive dining venues: Il Vigneto, Lion’s Peak Grill and One Iron Bar.
Chef Palma joins Rosewood CordeValle from Rosewood San Miguel de Allende in Mexico, where he was the executive chef. During his tenure at Rosewood San Miguel de Allende, Chef Palma oversaw the acclaimed hotel’s culinary operation including its signature culinary programming and its award-winning restaurants, 1826 Restaurant and Luna Rooftop Tapas Bar. Prior to Rosewood San Miguel de Allende, Chef Palma was the executive sous chef at the legendary Las Ventanas al Paraiso, a Rosewood Resort in San Jose del Cabo, Mexico where he spearheaded the creation of a new “Locally sourced, Nationally Inspired” Mexican menu at El Restaurante.
“As a veteran of Rosewood, Chef Palma has a unique understanding and respect for Rosewood’s Sense of Place philosophy,” noted Luca Rutigliano, Rosewood CordeValle’s managing director. “He is an exceptional chef and we look forward to tasting the dishes he will create with Northern California’s incredible fresh local ingredients.”
Chef Palma was classically trained at the Florida Culinary Institute in Boca Raton, FL, and received additional formal training under two renowned Michelin-starred chefs, Joel Robuchon at MGM Grand in Las Vegas, NV and Peter Rudolph at Rosewood Sand Hill in Palo Alto, CA. He began his career at Hotel Marquis Reforma in Mexico City, soon acquiring the position of chef de partie at various hotels and restaurants in the U.S. and Mexico including the Five Diamond Le Cirque at Hotel Camino Real in Mexico City. Chef Palma also held the position of chef de cuisine at El Cardenal at Hilton Mexico City Reforma (formerly Sheraton Centro Historico) in Mexico City before joining Rosewood Hotels & Resorts in 2006.
