San Francisco’s historic Palace Hotel, a member of Marriott International’s Luxury Collection, announced the appointment of David Teig as executive chef. With more than 25 years of experience in the hospitality industry, Teig is an accomplished culinary leader with a dedication to sustainable, local cuisine. He will be responsible for all food and beverage operations at the landmark hotel, including the legendary Pied Piper restaurant and bar, The Garden Court Restaurant under the hotel’s famed 110-year-old glass dome, in-room dining, and private catering events.
“Palace Hotel proudly houses two of the most iconic dining destinations in San Francisco, which means the hotel’s executive chef also becomes a steward of the city’s history,” says Angie Clifton, general manager of Palace Hotel. “We are confident that Chef Teig will manage his new role with an unstinting commitment to excellence, bring a dynamic new vision to the hotel’s culinary offerings, and lead the property’s talented culinary team to ever greater heights.”
“It is an honor to take the reins of Palace Hotel’s food and beverage program and build upon the property’s legacy,” says Chef Teig. “I look forward to offering hotel guests and San Francisco locals unforgettable culinary experiences that celebrate California’s unmatched agricultural bounty.”
Chef Teig plans to develop novel takes on the classic menus of Pied Piper and The Garden Court. New menus will be centered around seasonal ingredients and incorporate a wider range of vegetarian and vegan options, starting with a spring menu for Pied Piper.
Prior to his position at Palace Hotel, Teig served as executive chef for a prominent hotel management company where he oversaw multiple Marriott franchises. Teig’s experience in the kitchen started early, working in a community restaurant near his home in upstate New York. His professional journey has been a steady progression through the ranks, from chef de partie and executive sous chef to leadership positions as director of food and beverage, hospitality vice president, and executive chef. He is inspired by new culinary experiences gained through travel, and his global resume includes two years in France where he worked at Le Maison de Bricourt, a distinguished three-star Michelin restaurant located in the picturesque village of Cancale in the Brittany region of France.