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Richard Slusarz
Chef Richard Slusarz first became interested in the culinary industry when working at a small restaurant and deli in New Jersey while attending college. Unsure of what major he wanted to declare, the restaurant’s owner encouraged Slusarz to attend the Culinary Institute of America in Hyde Park, New York. That began his career as a chef and with Hyatt Hotels in Seattle, Nashville and San Francisco.
As Executive Chef for the Grand Hyatt San Francisco on Union Square, Slusarz’s focus is on menu development, food quality and guest satisfaction for the food and beverage operation of the 685-room hotel including the acclaimed Grandviews rooftop restaurant and lounge which has been featured on television and in SF Gourmet Magazine. He is a “Featured Chef” of cooking demonstrations at Macy’s Cellar and can be found on the California Country website. Whether cooking for six or 600, Chef Slusarz takes pride in seeing guests enjoy their food and receiving their immediate feedback. Had Chef Slusarz not followed a culinary path, we would have found him in the cockpit of an airplane. Now we can only imagine what that might have done for “in-flight” dining!
When not tantalizing guests’ tastebuds, Chef Slusarz can be found climbing mountains. An avid backpacker, he has been to every national park in the continental United States.
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