Nobu Hotel Palo Alto Taps Roy as Executive Chef, Razon as F&B Director

September 8, 2026

PALO ALTO, Calif. — Nobu Hotel Palo Alto has named Rahul Roy as executive chef and Lance Razon as director of food and beverage. The new appointments come as the property updates its leadership across its culinary and beverage program.

Roy oversees the hotel’s culinary program, including the execution and development of Chef Nobu Matsuhisa’s cuisine. Razon oversees Nobu restaurant, private events, in-room dining and the Lobby Lounge.

Roy previously spent nearly four years as sous chef at Nobu Hotel Palo Alto. His background also includes serving as executive chef at Marriott Hotels in Fremont, Calif., chef at The Westin Savannah Harbor Golf Resort & Spa and chef de partie at Four Points by Sheraton in Mumbai. He holds a bachelor’s degree in hospitality, hotel, motel and restaurant management from Hotel School New Delhi.

“This kitchen shaped me as a chef, and it’s an honor to return and lead it,” Roy said. “Nobu’s cuisine is built on an incredible respect and balance between Japanese fundamentals and a willingness to incorporate global influences. My role is to uphold that philosophy while allowing Northern California’s exceptional seasonal products to inspire thoughtful evolution.”

Razon has more than 15 years of luxury hospitality experience in the Bay Area. He most recently was director of food and beverage at the Beacon Grand in San Francisco after serving as director of outlets at the Fairmont San Francisco. His career also includes leadership roles at Rosewood Sand Hill, Sofitel San Francisco Bay, The Westin St. Francis and DoubleTree by Hilton Berkeley.

“[The food and beverage program] at Nobu extends far beyond the restaurant, as it’s woven into every moment of the guest experience,” Razon said. “Whether someone is beginning their morning with breakfast in our Japanese-inspired garden, joining us for tanoshi hour or settling in for an unforgettable dinner and cocktails, our goal is to create a program that feels thoughtful, elevated and distinctly Nobu.”

The hotel’s culinary program is anchored by Nobu restaurant, which serves Chef Nobu Matsuhisa’s Japanese Peruvian cuisine with seasonal Northern California ingredients. The property also offers breakfast overlooking a Japanese-inspired garden, Lobby Lounge coffee and grab-and-go items and Tanoshi Hour from 3 to 5 p.m. with cocktails, sake and light bites.