PALO ALTO, Calif. (Jan. 14, 2021) – Nobu Hotel Palo Alto, Silicon Valley’s esteemed 73-room boutique hotel, who recently completed an extensive multi-million dollar renovation to unveil a completely brand-new hotel, has appointed Ryan Mendoza to executive chef. A seasoned veteran in the culinary industry, Chef Mendoza now leads all Nobu Hotel Palo Alto’s food and beverage program, which includes creative management and execution of in-room dining, catering, Lobby Bar, and the world-renowned Nobu Restaurant.
“Chef Mendoza’s diverse culinary background and creativity will bring our sought-after food and beverage to new heights,” said General Manager Andrew Tilley. “We are looking forward to expanding our in-house catering and event menus under his direction while further elevating Japanese cuisine in Palo Alto.”
A recognized leader within the Nobu brand, Mendoza brings experience from Nobu Los Angeles and Nobu Indian Wells to his new position. Prior to his extensive time at Nobu Los Angeles and Nobu Indian Wells, Mendoza operated as sous chef at The West Hollywood EDITION where he worked for Michelin Star Chef John Fraser and gained management experience assisting with the opening of the restaurant, as well as a line cook at Hinoki & the Bird, all with a skill set developed at Le Cordon Bleu College of Culinary Arts in Pasadena. Chef Mendoza enjoys the orchestrated creativity of the kitchen and spends his free time with his beloved family.
The latest information and updates on Nobu Hotel Palo Alto and Nobu Restaurant Palo Alto can be found online at www.paloalto.nobuhotels.com.
