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The Team

Chef Roberto Riveros-Leyton

Roberto Riveros-Leyton, Executive Chef 

Executive Chef Roberto Riveros-Leyton oversees all of the resort’s culinary operations, including its restaurants, banquets, and in-room dining. With a passion for food and cooking since childhood, Chilean-born Roberto brings with him over 18 years of international culinary experience at world-renowned restaurants including in Santiago, Barcelona and Hong Kong. As Chef de Cuisine at Ozone at The Ritz-Carlton, Hong Kong, named one of the “10 Best Rooftop Bars in the World” by Condé Nast Traveler, Roberto’s acclaimed tapas menus celebrated Asian, Spanish and Mediterranean cuisines. Inspired by his experience at Michelin star dining establishments, Roberto launched a chef-led Private Kitchen concept at Ozone, where guests enjoyed a personalized seven-course menu that matched the bar’s exceptional city views.

Prior to taking the helm at Ozone, Roberto spent six years at Three Michelin-Star Lasarte Restaurant in Barcelona, working under one of his greatest mentors Martin Berasategui, Twelve Michelin-Star Spanish Chef, whom taught him to respect and take special care of ingredients and that the guests should always leave happy. This evolved into Roberto’s own food philosophy of crafting dishes that are so well balanced and distinguished that they become a lasting memory for those who experience his creations.

Francisco Simón, Chef de Cuisine

Francisco Simón, Chef de Cuisine 

Francisco Simón, Chef de Cuisine, is a master in cuisine with emphasis on the sea. With a passion for cooking since childhood, Simón brings over 12 years of international culinary experience from Michelin-starred restaurants throughout Spain. In his most recent tenure, Simón served as Head Chef of Enoteca Paco Pérez in Barcelona, Spain. Simón spent four years at Enoteca, working with world-renowned chef Paco Pérez, specializing in contemporary Mediterranean cuisine inspired by the freshness of the sea. Throughout his gastronomic experiences, Simón has explored additional global cuisines ranging from Mediterranean, Galician, Spanish, and more. 

Prior to taking on his role at Enoteca, Simón explored culinary careers at Arola, a Mediterranean restaurant in Barcelona; Tickets Bar, a Michelin-starred restaurant offering worldly cuisine and tapas; Casa Solla, a Michelin-starred Galician restaurant in Northern Spain; and Hofmann, a Michelin-starred restaurant inspired by Mediterranean cuisine. In his role as Navio Chef de Cuisine, Simón oversees Navio’s culinary experiences, delivering innovative yet approachable cuisine that celebrates the bounty of the sea, in addition to prime cuts. This is Simón’s first culinary venture in the United States, and he looks forward to creating exceptional dishes with the Bay Area’s sustainable ingredients.