Markus Treppenhauer, General Manager, Fairmont San Francisco announced the promotion of Eric Marting to the position of Executive Chef. 

Chef Marting brings more than 15 years of culinary experience to the elevated role. As Executive Chef, Eric will lead and inspire the hotel’s culinary team in creating genuine and authentic dining experiences in one of San Francisco’s most iconic destinations. “I enjoy bringing my passion, creativity, innovation and high energy to the kitchen every day.  I have an eye toward sustainable produce and love working with local purveyors. Along with my talented team, we provide a thoughtful dining experience for our guests that is modern yet humble and focuses on Northern California’s bountiful harvests,” shares Chef Eric.

Eric joins the hotel from sister hotel, Fairmont Austin, where he served as Executive Sous Chef. He held progressive positions at Fairmont Austin since 2018. He has also participated in the coveted Mentor BKB program (continuing education culinary program) at Per Se (New York City) under acclaimed Chefs Thomas Keller and Corey Chow.

Eric began his career at the Fairmont Dallas in 2010, where he held the position of Assistant Sous Chef. Prior he held positions with Omni Hotels and a stint with a private restaurant group in the Dallas area.

A graduate of prestigious Le Cordon Bleu Institute of Culinary Arts in Dallas, Texas, Chef Marting shares, “I am overwhelmed by all that Northern California has to offer, from the abundance of fruits and vegetables or the Dungeness crab and wild salmon from the Pacific. Regional cheese makers provide the perfect accompaniment to Sonoma/Napa’s greatest produce, its stunning wines. California is a chef’s dream locale and I’m proud to now call this area my home,” shares Chef Eric.

Chef Eric, his wife, Allison, and two dogs, Bruno and Girlfriend will reside in San Francisco. In his free time, he enjoys dining at local restaurants and taking advantage of the Northern California lifestyle.

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