The Four Seasons Hotel San Francisco at Embarcadero, a Michelin two-key property, has appointed Raul Dominguez as its new Executive Chef.
He will oversee all culinary operations, including the hotel’s signature restaurant Orafo, in-room dining, and event catering.
With over 20 years of experience in some of San Francisco’s top restaurants, Dominguez is excited to bring his passion for local ingredients and high culinary standards to the luxury 155-room hotel.
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Born in Texas with Salvadoran roots, Dominguez’s love for food began on his grandparents’ coffee farm in El Salvador. His connection to agriculture and nature shaped his culinary philosophy, which is rooted in using high-quality, locally sourced ingredients.
Dominguez’s time working at Greenleaf, Northern California’s top produce distributor, further strengthened his relationships with farmers and chefs in the region.
His culinary career started during his time in the US Marines, where global travel sparked his love for diverse cuisines. After formal training at Le Cordon Bleu San Francisco, Dominguez worked as an executive chef in San Jose before transitioning to hotel operations at the Grand Hyatt SFO, where he launched multiple dining outlets.
Outside the kitchen, Dominguez enjoys surfing, fishing, foraging, and road trips with his family.
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