Rosewood Sand Hill, located in Menlo Park, CA, has appointed three members to the property’s esteemed culinary program. Reylon Agustin has been promoted to Executive Chef, Michael Daley has joined as PM Chef de Cuisine and Mario Quiroz has been appointed as Director of Food & Beverage.
In his role as Executive Chef, Agustin will oversee Rosewood Sand Hill’s culinary team at Madera, the hotel’s Michelin-starred signature restaurant, the Pool Bar & Grill, en-suite dining and banquets. As PM Chef de Cuisine, Daley will develop and implement Madera’s dinner and bar menus. As Director of Food and Beverage, Quiroz will oversee the property’s F&B staff, day-to-day operations and the hotel’s cocktail program.
“We welcome both Michael and Mario to Rosewood Sand Hill and Madera with great enthusiasm, and know that under the guiding vision of Reylon, who has been with the hotel since 2015, the property’s food and beverage program will thrive,” said Avi Haksar, Managing Director of Rosewood Sand Hill. “We are confident that together, Reylon, Michael and Mario will continue to deliver and evolve Madera’s memorable dining experience, and further position Rosewood Sand Hill as a leading culinary destination in Silicon Valley.”
Previously, Agustin served as Rosewood Sand Hill’s Executive Sous Chef, where he assisted with the staff management and kitchen operations for Madera, the Pool Bar & Grill, en-suite dining and banquets. Prior to joining Rosewood Sand Hill, Agustin worked as Executive Chef of Presidio Foods in San Francisco with Traci Des Jardins, Executive Sous Chef of The Ritz-Carlton in Fort Lauderdale, Florida and Chef de Partie of Restaurant Gordon Ramsay in London. Agustin is a graduate of the California Culinary Academy.
With extensive experience in the Bay Area food scene, Daley joins Rosewood Sand Hill following his role as Executive Chef of Mourad in San Francisco, where he helped the restaurant earn two consecutive Michelin stars. Daley also worked as Executive Chef for The Little Nell in Aspen and The Ritz-Carlton in both Lake Tahoe and Bachelor Gulch. Daley holds an Associate’s Degree in Culinary Arts from the New England Culinary Institute.
Born and raised in Puebla, Mexico, Quiroz most recently served as Assistant Director of Food & Beverage at Rosewood Mayakoba in Playa del Carmen, Mexico. Previously, Quiroz worked as Assistant Director of Food & Beverage for the Hard Rock Hotel & Casino in Punta Cana, Dominican Republic and Paradisus by Melia in Playa del Carmen. Quiroz holds a Bachelor’s Degree in Restaurant and Hotel Business Administration from the University of Las Americas in Puebla.
Under the direction of the new culinary team, Madera will continue to offer a menu of refined yet approachable dishes that honor the many culinary traditions of the Bay Area while pushing the boundaries of fine dining and service. Led by Director of Wine and Advanced Sommelier Paul Mekis, Madera’s award-winning wine program will continue to reflect the underlying culinary philosophy of the restaurant, showcasing an impressive wine list that embraces the regional cuisine and local influences with wines from the world's best wine producing regions.
With both outdoor and indoor dining, Madera is a comfortable culinary destination presenting exceptional cuisine and impeccable service. Madera is open daily for breakfast, lunch and dinner as well as for Sunday brunch. The lounge is open daily with continuous service from 10 a.m. to 12 midnight. Madera and Rosewood Sand Hill are located at 2825 Sand Hill Road in Menlo Park, California. Additional information is available at maderasandhill.com.
