If you think hotel dining is predictable, Chef Nelson Ramirez is here to challenge everything you thought you knew. As Executive Chef at the Santa Clara Marriott, Nelson brings bold ideas, global influences, and a passion for food that defies expectations. From molecular gastronomy to ube burgers and hummus art spreads, his kitchen is equal parts laboratory and gallery.
We do things differently in Santa Clara. Innovative ideas often emerge from our tech sector, but technology is not the only industry driving change. Chef Nelson is showing that culinary innovation thrives here too, and it is happening in the heart of Silicon Valley.
A Culinary Path Forged by Passion
As a teenager living with his uncle, Chef Nelson Ramirez took turns cooking dinner as part of a rotating family routine. He quickly became known for one dish: chicken. It was the only thing he knew how to make, and eventually, his family grew tired of it. That push inspired him to branch out and try new recipes. What started as a necessity soon turned into a genuine passion for cooking.
His culinary journey has since taken him through kitchens across California, from Yosemite to San Francisco, with pivotal roles at the Palace Hotel, Westin, The Olympic Club, and The Clancy. When Nany Fullmore, then General Manager of The Clancy, stepped into her new role at Santa Clara Marriott, she brought Ramirez along, recognizing his creativity and exceptional talent. He soon became the Executive Chef of Santa Clara Marriott.
Rumor has it, it was his red lentil fritters that made her fall in love with his cooking.
That same passion and curiosity now define not only his approach to food but also the culture he fosters behind the scenes.
Culture, Mentorship, and Philosophy
What sets Santa Clara Marriott apart isnโt just the food. Itโs the culture. Chef Nelson credits management with fostering creativity and investing in their culinary team. A frequent attendee at Marriott culinary workshops, he is also a firm believer in promoting talent from within.
โSomeone gave me a shot, and now I want to pay that forward,โ said Ramirez.
His food philosophy is simple: make mistakes, take risks, and always have fun. โSome of the best dishes come from happy accidents,โ he laughs. โExcept in baking. Donโt mess up baking.โ
Signature Dishes that Tell Stories
Ask Chef Nelson about his most beloved creations and youโll hear two dishes that consistently win hearts: the Ube Burger and the Kale Salad. These dishes have followed him from property to property, earning rave reviews wherever they land.
- The Ube Burger features a house-crafted Wagyu patty on a vibrant purple ube bun, sourced from a local baker who collaborates with Nelson on bold culinary experiments.
- The Kale Salad is a riot of color and flavor, with red quinoa, tri-color cauliflower, almond feta, and seasonal ingredients like squash and pears.
Other culinary highlights include red lentil fritters with Thai chili sauce, arepas with black garlic aioli and Dungeness crab (inspired by Chefโs Colombian heritage), and sous vide pork belly croutons for a reinvented Caesar salad. Japanese, Korean BBQ, and South American fusion influences appear throughout his dishes, blending bold flavors with creative presentation.
You can experience those signature dishes and many more at Bosc & Bartlett, the onsite restaurant at the Santa Clara Marriott. From bold, globally inspired creations to fresh, locally sourced California ingredients, the menu reflects Chef Nelson Ramirezโs distinctive culinary style. Whether you’re visiting for business, leisure, or simply looking for a standout meal in Silicon Valley, Bosc & Bartlett offers a true taste of Santa Claraโs innovative dining scene.
Culinary Art for Banquets
Preparing food for hotel banquets is a completely different challenge from restaurant service. In high-volume environments where consistency is often prioritized over creativity, Chef Nelson Ramirez breaks the mold. He transforms banquet dining into an immersive and artistic experience.
One of his most visually striking creations is a signature hummus table, presented like a living canvas. Vibrant swaths of roasted beet, carrot, and edamame hummus are spread directly onto the table, accented with an array of colorful vegetables, herbs, pita, and edible flowers. Served in actual paint cans and accompanied by edible paintbrushes, the display is part appetizer, part installation.
โItโs like a farm-to-table masterpiece,โ Chef Nelson says.
The creativity doesn’t stop there. Dessert stations are enhanced with dramatic clouds of dry ice, while action stations are built from repurposed toolboxes, complete with drawers stocked with ingredients. Every element is designed to surprise and delightโblending theatrical presentation with thoughtful, elevated flavors.
The Molecular Side of Things
Opening July 15th, Le Petit Chef at the Santa Clara Marriott unveils Chef Nelson Ramirezโs most refined and immersive dining experience yet.
Le Petit Chef is more than just a mealโitโs an immersive 3D dining adventure that blends animated storytelling with fine cuisine. Guests are guided course by course by a tiny animated French chef who appears right on their table, bringing each dish to life through projection mapping and playful narration. Itโs a feast for the senses that entertains just as much as it satisfies.
Itโs an artful blend of storytelling, culinary precision, and signature flair, where every course feels like a performance on the plate.
The updated multi-course Chef’s menu includes:
- Burrata
Roasted beet purรฉe, burrata, baby beets garnish, toy box heirloom tomato, fennel fronds, micro flower, and shaved parmesan chip - Cioppino
A vibrant symphony of local San Francisco treasures: Dungeness crab, clams, scallop, and salmon in a rich tomato bouillabaisse, served with grilled rustic crostini topped with exquisite caviar pearls - Butter Poached Sous Vide Lobster
Lobster tail infused with aromatic herbs and cultured butter, air cauliflower foam, Peruvian white asparagus, micro flower, and basil espuma - Flannery Dry Aged Filet Mignon
Fennel blue cheeseโinfused whipped potato, dry aged filet mignon, maitake mushroom, and port sherry gastrique - Meyer Lemon Tart
Crisp buttery shell filled with silky Meyer lemon curd, crystallized citrus wheel, and lavender meringue
Le Petit Chef is a new and immersive dining experience debuting in Santa Clara. To learn more or reserve your seat at the Santa Clara Marriott, click here.
More Than a Meal, Itโs a Connection
For Chef Nelson Ramirez, food is a language. It speaks to his roots, his travels, his curiosity, and above all, his desire to connect with his team, his guests, and the broader community. His dishes are more than flavors on a plate. They are experiences, stories, and sometimes even conversation starters.
Whether it’s a hummus table that looks like a painted canvas, a bold purple ube burger bun that sparks curiosity, or a Colombian-inspired arepa with black garlic and crab, every bite reflects who he is and where he has been. This approach transforms meals into moments and turns diners into participants in something more meaningful than just dinner.
At the Santa Clara Marriott, that philosophy is on full display. In Chef Nelson Ramirez’s kitchen, creativity has no ceiling. Traditions are reimagined. And food becomes a bridge that brings people together.
English 
Spanish 
Vietnamese 
Hindi 
Portuguese 
Chinese (China) 
Chinese (Hong Kong) 