Our Chefs


For decades, the entire Westin St. Francis culinary team has brought genuine passion and talent for creating simple, fresh dishes with a strong focus on locally sourced ingredients.  Signature VIP amenities also add a story to our iconic history and enhance the guest experience.

Meet Our Chefs


Fernando Reyes, Executive Chef
With a love for food and cooking since childhood, Nicarágua-born Reyes brings 23 years of culinary experience to The Westin St. Francis. Most recently, Chef Reyes was Executive Sous Chef for the Marriott Operations Support Resources team, supporting multiple hotels by providing technical and business acumen, associate training, and best practices. Previously, he was Executive Sous Chef at The Ritz-Carlton, Sanya, Yalong Bay and The Ritz-Carlton Hotel/JW Marriott Los Angeles LA Live where he was named “Leader of the Year” in 2015. He also spent ten years at The Ritz-Carlton, Half Moon Bay in many different roles within the culinary department including Banquet Chef/Chef Tournant, Garden Manger Chef, and Sous Chef. Chef Reyes graduated from the Institute National Miguel Bonilla Obando in Managua, Nicaragua. He enjoys playing baseball and soccer and practicing martial arts.
Jean - Francois Houdre, Executive Pastry Chef
Born in the Southwest region of France into a family business of Boulanger-Pâtissier, Jean François was inspired to become a Pâtissier by his father.

At the age of 21, Jean François began working in Southern California for the Vie de France Corporation. He has also worked for the Ritz Carlton, Le Meridien and the Sutton Place Hotel in Newport Beach, where he participated in many Chaines des Rôtisseurs and Tôque Blanche events.

He has been with The Westin St. Francis since 2003.
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