APPOINTMENT
The Palace Hotel, a Luxury Collection Hotel, San Francisco, has appointed Xavier Camacho as its new Executive Chef.
In this role, Camacho will oversee the property’s food and beverage operations and lead a culinary team that includes executive sous chefs Paul Chadwick, Stan Lee, and long-time Palace Hotel chef Phu Nguy. His appointment comes as the hotel marks its 150th anniversary and prepares for its next phase of growth.
Camacho, who was born and raised in Pachuca in the Mexican state of Hidalgo, developed an early interest in global cuisines during family travels. Before entering the culinary field, he earned an associate’s degree in accounting and worked with his mother to run several successful school programs, gaining practical business experience while experimenting with recipe development.
He began his culinary journey in 1999 after relocating to Napa Valley, starting as a dishwasher and gradually moving into kitchen roles in small restaurants. He later became chef de cuisine at Balloons Above the Valley while pursuing further education at the CIA Greystone campus in St. Helena. His career also included positions at Hilltop Restaurant, Farm Restaurant, and Boon Fly Café during his time at The Carneros Inn, where he contributed to both banquet and fine-dining operations.
Camacho went on to hold culinary leadership roles at Meadowood Resort, Westin Verasa Napa, Westin San Francisco Airport, and Crowne Plaza San Jose. At Westin St. Francis in San Francisco, he served as executive chef and developed a menu built on local, sustainable ingredients, combining classic dishes with modern touches. He continues to emphasize fresh, locally sourced produce and incorporates Hispanic-Mexican flavors as a nod to his heritage.
As Executive Chef at the Palace Hotel, Camacho will guide the culinary direction of the property and oversee menu development across its dining and event venues.
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