Georg Paulussen Appointed Executive Chef Of Hilton San Francisco Union Square

Noted Chef Brings New Culinary Perspective to Largest Hilton Hotel on the West Coast

This information originated in American English.

December 09, 2014

SAN FRANCISCO - Hilton San Francisco Union Square today announced the appointment of Georg Paulussen as the executive chef of the hotel. In his new position, Chef Paulussen will oversee the food operations including banquets for this 1,915-room hotel which also features 134,500 square feet of meetings and special events space.

"Georg brings an impressive, wide-ranging culinary background that includes experience working at some of the most well-known and largest hotels across the globe," said Michael Dunne, general manager, Hilton San Francisco Union Square. "We are delighted to have such an accomplished chef join our team and are confident that his culinary expertise will enhance the guest experience at Hilton San Francisco Union Square."

For Chef Paulussen this is a return to the Hilton family - from 1988 to 1997 he worked with Hilton hotels around the globe in New York, Newark, London, Singapore, New Delhi and Tokyo. Following this, Paulussen went on to pursue a career as executive chef and director of food and beverage at Caesar's Palace Resort & Casino, Venetian Resort & Casino and Trump Towers International Las Vegas. He also held the position of vice president of culinary at The Atlantis Resort and One and Only Ocean Club in Bahamas where he oversaw food and beverage for 41 restaurants, lounges, bars and banquets throughout the three resorts. Most recently, Paulussen served as the executive chef at Ameristar Casino in Kansas City and Ojai Valley Inn and Spa in Ojai, Calif. Chef Paulussen has been featured on documentaries on the Discovery and Travel Channels as well as various cooking shows around the globe.

Growing up in a small country village in Germany near the region's famed Riesling wineries and surrounded by farms with free range livestock, orchards and vegetable gardens, Chef Paulussen developed an appreciation for fresh, local and seasonal ingredients that has stayed with him throughout his career. Chef's applies his motto of "Quality, Taste, Texture and Presentation - driven by passion and commitment to achieve excellence at all times" to all aspects of the culinary process, from training and mentoring his team to the final touches on a dish.

"Northern California reminds me of being home again," said Chef Paulussen. "I am very excited about the range and quality of produce, meats, wine and cheese available here, locally. San Francisco is one of the biggest food trendsetting cities in the world and my team and I look forward to creating a consistent, quality culinary experience for our discerning guests."

When he is not in the kitchen, Chef looks for his next gastronomic inspiration at local farmers' markets, the experimental restaurant scene in San Francisco and at his own vegetable and herb garden.

Contact

Scott Baublitz
Hilton San Francisco Union Square
+1 415 923 5085
scott.baublitz@hilton.com

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