Parcel 104

Santa Clara Marriott

2700 Mission College Blvd · Santa Clara, California USA

Awards & Reviews

A restaurant can only be as good as the commitment of its leaders. Consulting Chef Bradley Ogden, along with Executive Chef Jonathan Hall, and Executive Pastry Chef Carlos Sanchez bring a wealth of experience from the nation's top restaurants together at Parcel 104, our Santa Clara hotel restaurant.

Our Award-Winning Chefs

Consulting Chef Bradley Ogden

Born in Traverse City, Michigan, Chef Ogden has always been inspired by the quality and flavors of farm fresh foods. In 2004, he won the James Beard Award for Best New Restaurant, and his enduring success can be attributed to bringing exciting American ingredients from the farm to the table. A graduate with honors from the Culinary Institute of America, and he is the author of Bradley Ogden's Breakfast, Lunch & Dinner and Holiday Dinners.

 

Executive Chef Jonathan Hall

Growing up in Boston, Massachusetts, Jonathan Hall's family preferred vegetarian and macrobiotic foods, and he has fond memories of picking much of the evening dinner from their garden. After studying at Johnson & Wales Culinary School in Providence, Rhode Island, he began a career that included positions at the Walt Disney World Resort, working alongside Chef Bradley Ogden at Parcel 104, and later opened Bradley Ogden’s Root 246 in Solvang, California, and now back again as the Executive Chef at Parcel 104. Chef Hall believes that Parcel 104 is the perfect balance of everything in which he believes: emphasis on the product, simple food preparation and presentation with a twist.

 

Executive Pastry Chef Carlos Sanchez

Born in Colombia, Chef Sanchez completed high school at the age of 16, received a scholarship to apprentice in Switzerland, and practiced culinary arts in New York, New Jersey, Florida and California.  He was also invited to present his culinary inspirations at the esteemed James Beard House in New York City. Chef Sanchez goes beyond traditional sweets and strives to incorporate local vegetables for healthier recipes. Whether he’s whipping up his own interpretation of a classic like tapioca pudding or his signature Colombian flan, Chef Sanchez's desserts are seasonal, made from the best ingredients available, and demonstrate his passion for fine dining.

Parcel 104 Awards & Recognition

  • Best of Award of Excellence for 2012, 2011 and 2010 by Wine Spectator
  • Diner's Choice Winner for 2012 and 2010 by OpenTable.com
  • Zagat Rated Excellent for Food for 2012, 2011 and 2010

Find Us in the Community

Cooking for Solutions- Monterey Bay Aquarium

Chef Biographies