Frederic Hoffmann named Executive Chef at W San Francisco
W San Francisco, an electric urban oasis located in the heart of San Francisco's SoMa district, is pleased to announce the appointment of Frederic Hoffmann as the hotel's new executive chef.
The versatile and dynamic chef will oversee W San Francisco's entire culinary operations and develop menus for its catering and banquet facilities, room service, Living Room bar, as well as W Hotels' concept restaurant, TRACE. With an accomplished culinary background that includes two decades of working at fine dining establishments around the world, Chef Hoffmann brings an abundance of talent and passion to his new role at W San Francisco.
Chef Hoffmann's passion for cooking began at a young age in his hometown of Montreal, Canada, where he was heavily influenced by his French grandparents hosting and cooking dinners for their family and friends. Chef Hoffmann credits the family's generations before him for teaching him the foundation for cooking and entertaining, as well as giving him an appreciation for warm hospitality. It was Chef Hoffmann's grandmother, a renowned florist for several hotels in Toronto, who helped him begin his career in the hospitality industry by leading him to an opportunity as an apprentice of Chef Albert Schnell at Toronto Hilton. There, Hoffmann gained experience at various stations in the kitchen, which served as an invaluable foundation for his bright culinary journey ahead.
Chef Hoffmann honed his expertise in cooking with fresh, seasonal ingredients during his time at Didier Restaurant in Toronto, where he was mentored by Chef Didier Leroy, Maître Cuisinier de France. Chef Hoffmann later spent six years with Starwood Hotels as a Task Force executive sous chef to assist with the redevelopment of the culinary programs at top hotels in both the U.S. and Canada, including The St. Regis Aspen, The St. Regis San Francisco, W Austin, Sheraton Denver Downtown Hotel, and The Westin Edmonton, among others. In 2005, Chef Hoffmann returned to Toronto, serving as the executive sous chef at Le Meridien King Edward Hotel for seven years, followed by his appointment as executive chef at The Westin Calgary. Most recently, Chef Hoffmann served as executive chef of The St. Regis Princeville in Hawaii, where he spearheaded menu development and managed the kitchen staff.
