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Meet the Team
Francisco Simón

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.

Brian Browne, Manager

Brian Browne, Manager

Navio Manager, Brian Browne, is fundamental in leading both the operational and strategic service elements at Navio. Browne's depth of knowledge in luxury hospitality has been earned through years of experience at renowned establishments across the nation. Most recently, Browne spearheaded outlet operations for the Magee Homestead, a Forbes Five-Star Relais & Châteaux resort in Saratoga, Wyoming. Browne also served as a food and beverage manager at the esteemed Fairmont San Francisco, and dedicated several years to luxury operations at Four Seasons Hotels in Baltimore, Palo Alto, and the Big Island of Hawaii.

Alongside Chef de Cuisine Francisco Simón, Browne ensures the highest standards for providing guests an unparalleled fine dining experience at Navio. Through tactful leadership and a personalized approach, Browne fosters an environment of excellence and best-in-class service for resort guests and diners alike.

Mariano Padilla, Sommelier

Mariano Padilla, Sommelier

Resident Sommelier, Mariano Padilla, plays a key role in curating a diverse and sophisticated selection of wines for Navio's guests. In 2022, Padilla earned the Level 3 Advanced Sommelier Award in wines. His breadth of expertise comes from managing prestigious wine programs internationally and throughout the Bay Area. Prior to joining The Ritz-Carlton, Half Moon Bay, Padilla served as Sommelier at three Michelin-starred Atelier Crenn in downtown San Francisco. Padilla also gained notoriety serving as Sommelier at Michelin-starred Nerua in Bilbao, Spain, as well as at Chable Maroma Wellness Resort and Secrets Akumal, both in Mexico. Early in his career, he organized high-value tastings at Lavender Ridge Vineyards in Murphys, California. 

Working closely with Simón and Browne, Padilla thoughtfully curates wine pairings to complement both the subtleties and robust flavors of Navio's offerings. With his enthusiasm for global oenology and his well-versed knowledge of regions, varietals, and winemaking techniques, Padilla continues to use his keen eye to cultivate and diversify sophisticated collections of wine for Navio.

  • "We are particularly interested in fusing our California flavors with Spanish and Mediterranean influences and modern technique with the healthy bounty that serves our Half Moon Bay, California location."
    Francisco Simón, Chef de Cuisine
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