The InterContinental Mark Hopkins is pleased to announce a new leadership across its food and beverage team, welcoming Chad Bayless back to the property as Executive Chef. Located in San Francisco’s Nob Hill, the iconic InterContinental Mark Hopkins features more than 380 rooms and suites, 19,000 square feet of meeting and event space, Nob Hill Club restaurant and Top of the Mark lounge.
Chad Bayless has been cooking since childhood, teaching himself and learning firsthand from cookbooks, food blogs, YouTube videos and hosting his own dinner parties. As a teenager, he took an apprentice cook position at San Francisco’s Andronico’s Market, and later stepped into a restaurant kitchen at the St. Francis Yacht Club while pursuing a Bachelor’s degree in hospitality management at San Francisco State University.
In 2013, he joined the team at the InterContinental Mark Hopkins as Executive Sous Chef and was instrumental in the achievement of a three-star rating from the Green Restaurant Association. He also represented the hotel at the acclaimed James Beard Foundation House, bringing a taste of the hotel’s restaurants to New York City.
In 2017 Bayless accepted the position of Executive Chef at the Crowne Plaza San Jose/Silicon Valley, an InterContinental Hotels Group property, managing seven full-time cooks and three stewards for the 440 room hotel, which included 6,300 square feet of banquet space. The opportunity to return to the landmark InterContinental Mark Hopkins brought Bayless back from Silicon Valley to San Francisco, where he now leads all of the F&B programs across the hotel as the Executive Chef.
