A native of El Salvador, Francisco Paniagua grew up amid the fertile farmlands of Central America. Aromas of ripe coffee and exotic fruits infused the air, and holiday meals included freshly made tamales and baked goods. Family rituals of food cultivation and preparation fueled a passion for cooking, and prompted Francisco’s decision to pursue a career in the culinary arts.

Upon moving to the United States as a young man, Francisco first trained at the Culinary School of San Francisco’s City College. Soon after, he apprenticed at the Caravansary, a prominent Middle Eastern restaurant. After extensive training, he eventually opened their flagship restaurant as chef de cuisine.

In time, Francisco moved to Sheraton Palace Hotel, a San Francisco landmark. Throughout the next eight years, he enhanced his culinary repertoire and management skills as he progressed from Chef Saucier, to Banquet Chef, to Executive Sous Chef.

In 1983, the Le Meridien San Francisco recruited Francisco to serve as their Banquet Chef. Under the guidance of Chef Consultant Alain Chapel, Francisco refined the art of creating haute cuisine for large groups, and helped establish the hotel’s reputation for unsurpassed banquet food. During this time, Francisco also had the opportunity to work and train in Paris. Upon his return, he was promoted to Executive Sous Chef, a position he held under ANA Hotel and The Argent Hotel.

In 2006, Francisco was promoted to Executive Chef of The Argent Hotel, overseeing all the kitchen operations. Guided by his varied training and rich heritage, Francisco is committed to continuing a long established tradition of quality cuisine, innovations and creativity in the culinary arts.