Modern American Fare With A French Twist

Frank Macias

Born and raised in the San Francisco Bay Area, Macias’s new appointment represents a homecoming for the California chef. Las Vegas was the town where Macias’s culinary career began. A graduate of the California Culinary Academy in San Francisco, Macias worked as a cook in some of Sin City’s best restaurants, including Picasso at the Bellagio Resort & Casino and Alex at Wynn Las Vegas – both of which have received two Michelin Star designations and have received top culinary awards from Mobil, Forbes and AAA. Following the Wynn Las Vegas, Macias held the position of Executive Chef and Chef Tournade at the famed Encore Las Vegas Resort & Casino, where he received a number of promotions and honors that afforded him a wealth of experience and set the stage for his return to the Bay Area dining scene.

After a five-year stint in Las Vegas, Macias went on to New York to work for Alain Ducasse, as Chef de Partie of Ducasse’s opening team for his contemporary French bistro, Benoit. Later, he worked alongside Chef and Lafayette Park Hotel Consultant Roger Eggleston to manage and launch a number of culinary programs at hotels across California, including Bardessono in Napa Valley and Montage Beverly Hills. Macias also served as Executive Chef for Tuka Bay Lodge, a Within the Wild Alaskan Adventure Lodges property, based in Homer, Alaska, during the operating seasons in 2014 and 2015.

Macias currently resides in San Ramon, California. When he’s not in the kitchen at The Park he enjoys reading, spending time with his family, and cycling.