St. Regis San Francisco Welcomes T.J. Boyland as Chef de Cuisine
The St. Regis San Francisco, a premier address for relaxed luxury and timeless elegance, announced the appointment of T.J. Boyland as the Grill’s new chef de cuisine joining Executive Chef Kevin Tanaka. Chef Boyland will serve as a guiding force in the restaurant, overseeing the exceptional culinary team, menu development and overall daily operations. With an extraordinary background working at Michelin-starred restaurants and fine dining establishments, Chef Boyland brings a wealth of talent and passion to his new role at The St. Regis San Francisco
“Chef Boyland is a truly gifted and innovative chef,” says André Brose, hotel manager of The St. Regis San Francisco. “His unique approach to seasonal ingredients and his confidence in curating original menus is a refreshing addition to the Grill’s repertoire. We welcome his perspective and influence to the restaurant’s culinary program and look forward to seeing what he has in store for the Grill.”
The Grill, located in the historic Williams Building, originally debuted as a pop-up in 2016 and, after receiving wide praise, has since become a permanent fixture, presenting an approachable bespoke menu with re-imagined classics and a minimalistic approach to preparation. Menu items incorporate locally-sourced, seasonal ingredients and honey from the hotel’s proprietary beehives. The Grill provides the ideal setting for a special occasion or a casual meal with a refined touch. Open daily for breakfast, lunch, dinner and weekend brunch, the Grill offers exquisite contemporary dishes presented a la carte or through the carefully curated tasting menus. Paired with the St. Regis’s signature highly attentive service, the Grill is a true culinary oasis from the hustle and bustle of the city.
“Joining the Grill’s culinary team at The St. Regis San Francisco is an exciting step in my career,” says Boyland. “To have the opportunity to lead this skilled kitchen staff and continue the Grill’s legacy as the focal point for dining experiences within the hotel is an honor. I’m eager to collaborate with the incredible talents on the culinary team.”
Previously, Boyland served as executive sous chef at San Francisco’s Michelin-starred Michael Mina restaurant where he spearheaded menu development and managed the kitchen staff. From 2014 to 2016, he held the role of chef de cuisine at AQ, perfecting the seasonal influence of the restaurant’s frequently rotating prix-fixe menus. Prior to AQ, Boyland was a member of chef Corey Lee’s three Michelin-starred Benu as chef de partie specializing in fish preparations. It was at Benu where Boyland developed the foundation of his kitchen philosophy.
Additionally, Boyland was chef de partie at RN74 where he mastered various techniques of preparing and cooking meats. Under the tutelage of chef Jason Berthold, Boyland learned certain kitchen organizational skills and a level of culinary professionalism he has carried with him throughout his career.
Boyland began his culinary profession in early 2009 working under chef David Varley at Michael Mina’s acclaimed Bourbon Steak D.C. at the Four Seasons Hotel in Washington, D.C. There, Boyland gained experience at various stations in the kitchen including prep, butchering, and pastry, which served as an invaluable foundation for his bright culinary journey ahead.
The Grill is open seven days a week with breakfast service offered Monday through Friday until 10:30 a.m., and on Sunday until 11:00 a.m. Lunch service is offered Monday through Friday 11:30 a.m. to 2:00 p.m., and dinner is offered Sunday through Thursday from 5:30-9:30 p.m. and on Fridays and Saturdays from 5:30-10:00 p.m. On Sunday a brunch menu is offered until 2 p.m.