(left to right: Christina, Leslie, Bill, Natasha, Jessica, Jesus)
Catering Sales
Bill Hedgepeth-Director of Catering & Convention Services
Bill has been at the St Francis for a year relocating from the east coast to San Francisco. Bill loves spending time with his three Jack Russell Terriers
Jesus Diaz-Catering Sales Manager
Jesus is a native of Cuba who began his hospitality career here in San Francisco in the late 80’s. He is now back and at the Westin St. Francis working with the fundraising community since 2008 and keeping alive a tradition that dates back to the turn of the 20th Century in this very same hotel. He enjoys the performing arts, traveling and entertaining at home.
Natasha Jankauskas-Catering Sales Manager
I had always enjoyed and surrounded myself with the hospitality industry beginning in my hometown of Seattle, Washington. I worked as an event planner at Bell Harbor Conference Center on Pier 66. I began my hotel career at The Westin Seattle in the banquet department in 2004 and entered the catering sales world in 2006. My fiance and I moved to San Francisco in December 2008 when I was asked to be a part of The Westin St. Francis's renowned catering team. My husband now aworks at The Westin SFO and we have just welcomed our son, Cole Joseph on May 26th, 2010. I adore creating renewing experiences for our weddings and social events. I look forward to welcoming you to The Westin St. Francis.
(left to right: Mariano, Thomas, Bernd, Jean Francois)
Executive Culinary
Bernd Liebergsell-Executive Chef, C.E.C., and Food and Beverage Director
Wouldn't you like your wedding to be created by a chef who's cooked for United States Presidents Carter, Clinton, Bush and most recently Obama, the Empress and Emperor of Japan, the Dalai Lama, and a host of Hollywood celebrities?
Chef Liebergesell began his career in Johannesburg, South Africa, after attending Hotel School in Frankfurt at the age of 14. 2010 will mark his 18th year with the Westin St Francis. In his 30 plus years with Westin Hotels and Resorts he has worked in Hawaii, Houston, Denver, Pittsburgh and the Bay Area.
He has won six prestigious medals in culinary competitions and has been voted Chef of the Year of the Pacific Coast by the American Culinary Federation. He has also won the Inspirational Award from Westin, and the "Antonine Careme" Medal from the Chef's Association of the Pacific Coast.What does he love most about cooking at the Westin St. Francis? His 60 plus culinary team that always "makes it happen" for him, the history and lore of this legendary hotel... and the challenge of cooking so many different kinds of foods for a very diverse clientele.
Thomas Rimpel-Chef de Cuisine
Being born in the U.S. and raised in Germany has enabled Chef Rimpel to appreciate cultural differences --- and incorporate them in his creations. He attended culinary school in Hamburg, where he perfected his knowledge of classical European cuisine. Chef Rimpel has been with the St Francis culinary team since 1979.
He describes going from that beginning to preparing a much-praised dinner for 1,200 in honor of George W. Bush as a "miracle" --- which he now considers just another part of his job. Over the years, Chef Rimpel has created such miracles for Bob Hope, Don Johnson, the Queen of England, Ronald Reagan, Jimmy Carter and Barack Obama.
Mariano Lalica-Executive Sous Chef
Chef Mariano Lalica has grasped the helm of Westin St. Francis Hotel with an unwavering passion for food and is turning out his own unique style of French and Italian cuisine with a touch of island flair.To Chef Lalica, "Passion for food is the most important quality of a successful chef".
One of Hawaii’s rising chef stars, Chef Lalica has more than 20 years of culinary experience.# After stints at several Bay Area eateries, including Orchid’s Restaurant, Veronique’s Restaurant and the Ritz-Café, Chef Lalica returned to Hawaii to become the Executive Chef at Nick’s Fishmarket where he enjoyed great
success in Honolulu. He subsequently went on to serve as Executive Chef of Acqua Restaurant, Don Ho’s, Meritage,The Plaza Club, and The W Hotel Honolulu.
Over the years, Chef Lalica has won the hearts (and taste buds) of Honolulu residents, taking top honors for Best Seafood Restaurant and in the Hawaii Seafood Festival for Best Entrée. In addition, he won Best Seafood and Best Dessert at the Taste of Honolulu for three consecutive years.
Chef Lalica just recently received 2007 Zagat Award for Top Hawaii Restaurants. Chef Lalica is an honor graduate of the Hotel,Restaurant, and Culinary Operations at City College of San Francisco in California.
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. He has fond memories working with his father in the family owned pastry shop where everything was created from scratch. At the tender age of 21, Jean François began working in Southern California for the Vie de France Corporation.
He has also worked for the Ritz Carlton, LeMeridien and the Sutton Place Hotel in Newport Beach, where he participated in many Chaines des Rôtisseurs and Tôque Blanche events.Jean François always had a close connection with French Pâtisserie and he continues to educate himself by studying at l'Ecole de la Pâtisserie Lenôtre. He is always searching for the latest flavor combination but always respecting the French tradition of creating pastries. Working at the St. Francis is being a part of history.
