Robert Sulatycky has been appointed Executive Chef at Rosewood Sand Hill, a five-star hotel set in Menlo Park, California.

In his new role, Sulatycky will oversee all F&B outlets at Rosewood Sand Hill, providing strategic direction to the property’s culinary team and its three dining establishments, including Madera, the hotel’s famed Michelin-starred restaurant, The Library & Bar and the seasonal Pool Garden Terrace.

Sulatycky’s addition to the team comes at an exciting time as the luxury hotel prepares to introduce a collection of new culinary programmes and partnerships.

With over thirty years of experience, Sulatycky joins Rosewood Sand Hill with extensive knowledge of the luxury restaurant and hospitality industry. He helmed the kitchens of Wedgewood Hotel & Spa, a Relais & Chateaux, Four Seasons Toronto and Chicago, and simultaneously led the culinary teams at the Beverly Hills Hotel and Hotel Bel Air.

Throughout his career, Sulatycky has maintained a strong relationship with the Bocuse d’Or competition, winning the prestigious ‘Prix Viande’ on behalf of Canada. Since becoming Canada’s highest placed finisher, he returned to Northern California and was offered the position of Head Coach for Team USA, leading them to win their first-ever gold medal in 2017.

The chef has extended his passion for cooking even further into mentorship, working with Thomas Keller and Daniel Boulud, guiding chef candidates and helping to provide young culinarians grants to study abroad in the best restaurants in the world.

His experience has led him to developing and founding successful projects within the industry, including Mithra Winery in Napa, California and culinary-focused technology company, iQKitchen Inc. Bringing his expertise to Rosewood Sand Hill’s Madera, Sulatycky’s leadership will further elevate the Michelin-starred restaurant’s refined menu of globally recognised dishes.

“We are delighted to welcome Robert to the Rosewood Sand Hill family,” said Philip Meyer, Managing Director of Rosewood Sand Hill. “Robert brings over thirty years of leadership, expertise and passion to his role, which will be key in creating innovative food and beverage experiences for our guests.”