Meet our Executive Chef.

Craig Boon.
Craig, a California transplant, has always been enamored with the alchemy of food. He attended the University of California, Davis, earning his BS in Biological Sciences with a minor in Nutrition Science.

Craig’s career began at an upscale Davis restaurant, when architectural dishes were all the rage. After moving to San Francisco, he honed his creative talents and management skills at Aqua, Pisces and Michael Mina at The Westin St. Francis. He also enjoyed occasional stints as a full-time private chef. More recently he served as Executive Sous Chef at Wyndham Parc 55. Along the way, Craig developed a deeper appreciation for food’s natural state. In 2009 he joined the Westin San Francisco Market Street, where he relishes in creating dishes that allow the ingredients to speak for themselves.

In addition to following his culinary passions, Craig has traveled globally and lived abroad.