Four Seasons Hotel San Francisco at Embarcadero Welcomes Raul Dominguez as Executive Chef

Four Seasons Hotel San Francisco at Embarcadero, a Michelin two key hotel, announces the appointment of Raul Dominguez as Executive Chef. In this role, Chef Dominguez will oversee all culinary operations, including the Hotel’s signature restaurant Orafo, in-room dining, and catering for social events. His responsibilities will encompass the entirety of the food and beverage operations at the luxury 155-room hotel, renowned for its exceptional service and culinary excellence.

"I’m excited to bring my passion for food, dedication to local sourcing, and commitment to the highest culinary standards to Four Seasons," says Chef Raul Dominguez. "It’s an honour to join such a respected brand and I look forward to creating exceptional dining experiences for our guests."

Born in Texas and of Salvadoran heritage, Chef Dominguez draws on his cultural and culinary diversity, having spent more than twenty years working in some of San Francisco’s top restaurants. His passion for food began in his childhood in La Unión, El Salvador, where he grew up on his grandparents’ coffee plantation. Surrounded by nature, Dominguez spent his early youth climbing fruit trees, exploring the coffee fields, and learning to process farm animals by the age of nine. This experience instilled in him a deep connection to agriculture and a respect for the land.

As an avid surfer and fisherman, Dominguez’s affinity for the ocean complements his culinary knowledge. His connection to the bounty of Northern California’s farms and waters informs his culinary philosophy, which focuses on using local, high-quality ingredients. Dominguez’s time working in produce sales at Greenleaf, Northern California’s leading distributor of fine produce and dairy, has allowed him to forge strong relationships with farmers and chefs throughout the region.

"The beauty of Northern California’s produce is that it doesn’t need manipulation the way ingredients do in other regions. We’re able to showcase food that’s both well-sourced and beautifully executed," adds Dominguez.

Dominguez’s professional culinary journey began during his service in the US Marines, where his global travels exposed him to diverse cuisines and inspired his deep appreciation for precision and ingredient quality. While stationed in Japan, he developed a passion for cooking, which led him to pursue formal training at Le Cordon Bleu in San Francisco. He quickly rose through the ranks, beginning his professional career as an executive chef in Santana Row, San Jose.

Dominguez made his mark as chef de cuisine at Hop & Hominy, excelling in menu development, staff management, and operational efficiency. In 2019, he transitioned to hotel operations at the Grand Hyatt SFO, where he launched four dining outlets and skillfully navigated the massive operation. His leadership extended beyond the kitchen, expanding his expertise in stewarding, purchasing, and banquet operations.

Outside the kitchen, Chef Dominguez enjoys surfing, fishing along the coast, foraging in the Mendocino Forest, and taking road trips with his wife, son, and their dogs.