Rates from: $259 / night

Our Chefs

The Westin St. Francis Executive Chef Bernd Liebergesell started with Westin Hotels & Resorts in 1974, and has been with The Westin St. Francis Union Square since 1992.

A native of Kassel, West Germany, Liebergesell is a graduate of the Berufsfachschule of Hotel, Gaststattengewerbe and the Walter Hecker Institute. He began his career with Westin Hotels & Resorts in 1974 at the Carlton Hotel in Johannesburg, South Africa, and has since held positions at noted hotels across the country.

BERND LIEBERGESELL, Executive Chef, C.E.C., and Food and Beverage Director

The Westin St. Francis Executive Chef Bernd Liebergesell started with Westin Hotels & Resorts in 1974, and has been with The Westin St. Francis Union Square since 1992.

A native of Kassel, West Germany, Liebergesell is a graduate of the Berufsfachschule of Hotel, Gaststattengewerbe and the Walter Hecker Institute. He began his career with Westin Hotels & Resorts in 1974 at the Carlton Hotel in Johannesburg, South Africa, and has since held positions at noted hotels across the country.

THOMAS H. RIMPEL, Chef de Cuisine

Born in the U.S. and raised in Germany, Chef Rimpel 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.

Over the years, Chef Rimpel has created culinary miracles for Bob Hope, Don Johnson, the Queen of England, Ronald Reagan, George W. Bush, Jimmy Carter and Barack Obama.

JEAN-FRANÇOIS HOUDRÉ, 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.

MEL FOGATA, Executive Sous Chef  

Fogata attended culinary school at The Restaurant School at Walnut Hill College in Philadelphia. He began his culinary career in 1996 as an extern under James Beard award- winning Chef Jean-Marie Lacroix at the Fountain Restaurant in the Four Seasons Hotel, and was part of the Sous Chef team to open Lacroix at the Rittenhouse in the Rittenhouse Hotel.

Fogata gained extensive experience incorporating Vietnamese and Chinese flavors with French plating techniques as the Sous Chef to James Beard nominated Chef Kiong Bahn at Philadelphia’s 20 Manning Grill.