W San Francisco Announces New Executive Chef Pushing Innovation & Tradition

SAN FRANCISCO, CA – W San Francisco, located in San Francisco’s SoMa District, has announced the appointment of Eduardo Zerpa as executive chef. Zerpa has a history in San Francisco’s restaurant scene and is expected to elevate the culinary experiences at W San Francisco, including at TRACE restaurant and Living Room Bar, with seasonal menus that aim to celebrate the cultural heritage of the Bay Area.

“I’m thrilled to join W San Francisco as executive chef in the city that shaped my career, and I am excited to continue its success in delivering bold experiences for guests and locals,” said Zerpa. “My team and I are deeply committed to paying homage to the rich cultural tapestry that has helped build San Francisco into the city it is today. By blending California’s fresh, local ingredients with the talents of our team, we aim to create a dining experience that connects people to the land, the culture, and the heart of San Francisco.”

Born in Peru and raised in San Francisco, Zerpa’s career has taken him from dishwasher to executive chef, with prior roles that span family-run kitchens and popular San Francisco restaurants. He got his start as a teenager working alongside his father in the kitchen at Hi-Dive, the waterfront bar and grill on the Embarcadero, and later helped launch his father’s Fusion Peruvian Grill in San Mateo, where Zerpa moved to the front of house and became passionate about cooking.

Zerpa completed formal training in the Culinary Arts and Food Management program at the City College of San Francisco before joining kitchens across the Bay Area. Over the years, he worked under acclaimed chefs, including Chef Srijith Gopinathan at the Michelin-starred Taj Campton Place, where Zerpa was part of the team that earned a Michelin star, and Chef Jason Tuley at Au Bon Repas. He has held roles at Café Claude, The Commissary, Parallel 37 at The Ritz-Carlton San Francisco, and the Four Seasons Silicon Valley.

Under Zerpa’s direction TRACE’s menu plans to feature creative highlights and dishes pushing the balance between innovation and tradition.

About me: Hello my name is Carlos Hernandez and I am a writer and journalist with over 15 years of experience. I write the food and travel blog Carlos Eats (https://www.carloseats.com) and also contribute to several newspapers and magazines on numerous topics.