Meet the Team

As the Executive Chef of the San Francisco Marriott Marquis, David Hollands pulls flavors from his multicultural heritage to craft the distinctive dishes, which are a signature on his menus today.

Born in Hawaii and raised in San Francisco by a Portuguese mother who grew up in Hong Kong, David was exposed to a variety of flavor profiles at a very early age. His first memories of food were his mother’s cuisine — which uniquely blended Portuguese and Asian styles. Later, he was introduced to commercial kitchens when he began working as a dishwasher in his father’s hotel. David soon became enamored with the culinary world because he thought chefs and cooks seemed to have the most fun.

Uninterested in "average" teenage activities, David was focused on a career in the culinary arts and employed by Ernst Hoffman of Max’s Son Restaurant Group at the age of 16. There, he quickly worked his way through all of the stations in the kitchen for the newly named Max’s Seafood Grill, known for its Chinese and seafood cuisine.

The California Culinary Academy was the next stop upon graduation from high school, and with a love for the hotel business passed on from his father, David went to work at the Four Seasons Clift Hotel under Chef’s Kelly Mills and Philipe Boulot before joining the Claremont Resort and Spa under Franklin Biggs (Lodge at Pebble Beach).

In 1989, David joined the San Francisco Marriott Marquis, where he started as a line cook and then later sous chef, restaurant chef, banquet chef, and executive sous chef. Chef Hollands left the hotel to work at various other Marriott International properties, and it was during his time as executive chef and food and beverage director of the Renaissance Lodge at Sonoma, that he fell in love with local farm-to-table cuisine. He rejoined the San Francisco Marriott Marquis in 2011 as Executive Chef and also represents the Northern California market for Marriott Hotels on the America’s Culinary Council.

Fully mindful of the fact that his roots play a very large part in his culinary perspective, diners will always find influences of Chef Holland’s Portuguese and Chinese food heritage on his menus. Additionally, in homage to his Hawaii birth, a variation of Tuna Poke will always have a place in David’s heart and on his menus, no matter which hotel he calls home.

Chef de Cuisine Kevin Kacprzak's mastery of Southern cuisine, from smoking meats to tender perfection to creating soul-satisfying sauces, elevates the American comfort food found at B55 Craft House & Kitchen with unexpected nuance and robust flavor.

"We've created an unpretentious menu that complements the relaxed convivial spirit of B55. The fan-favorite American classics resonate with diners and are easy to enjoy with the pub’s vast selection of regional craft beer. Having grown up in urban Detroit, I feel like a kid in a candy store because I have the fortune to showcase the rich bounty of Northern California on my menu," states Kacprzak.

While attending Johnson & Wales in Charleston, South Carolina, Kacprzak cooked at a BBQ shack so popular that the menu sold out by 1 pm each day. Its recipe for success was to coax the utmost natural flavor from high-quality ingredients through skillful preparation. "I’ve carried that lesson with me throughout my career," reflects Kacprzak.

As a university student, Kacprzak completed a culinary internship at the Denali Princess Wilderness Resort in Alaska's Denali National Park, which is located on the highest mountain peak in North America. Living within the nature preserve, he developed a farm-to-fork sensibility and respect for using local sustainable foods.
In 2012, he was appointed the Sous Chef/Restaurant Chef at the Seattle Marriott Waterfront and won several local competitions for his signature seafood chowder.
Kacprzak joined San Francisco Marriott Marquis as the Banquet Sous Chef in 2014 and was recently promoted from Senior Banquet Sous Chef to Chef de Cuisine of B55 Craft House & Kitchen.
When not cooking, Kacprzak goes fishing.