APPOINTMENT
The Palace Hotel, a Luxury Collection Hotel, San Francisco, has announced the appointment of Phu Nguy as Executive Sous Chef.
A long-serving member of the property’s kitchen brigade, Nguy steps into this role after nearly two decades of contributing to the hotel’s culinary operations.
Nguy joined the Palace Hotel 19 years ago as an all-around cook, gaining hands-on experience across breakfast, lunch and dinner services, banquets, and Garde Manger. His versatility and operational understanding led to his promotion to sous chef in 2016. Over the years, he has played an important role in supporting the hotel’s diverse food and beverage requirements, particularly within high-volume banquet operations.
In his new position as Executive Sous Chef for banquets, he will oversee day-to-day kitchen operations, guide and train culinary staff, maintain food quality and safety standards, manage inventory, and support operational efficiency. He will work closely with Chef Camacho and the wider culinary team to ensure consistent delivery of the hotel’s banquet offerings.
Nguy, who has built his career within the Palace Hotel’s historic culinary environment, continues to be recognized for his steady leadership and technical expertise as he takes on expanded responsibilities in this elevated role.
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