Pied Piper

The Pied Piper, originally named The Happy Valley Bar, made its grand opening in 1909. Composed specifically for the re-opening after the 1906 earthquake, Maxfield Parrish created The Pied Piper of Hamelin painting; which has continued to grace the hotel for over 100 years. Inspired by his Southern Texas roots and his parents love and respect for quality and tradition, Chef John Harts culinary career began from an early age. After graduating from the American Culinary Federation Apprenticeship program at age 20, Chef Hart sought opportunities to further develop his own creativity. Harts culinary repertoire flourished in southern California during a Sous Chef program under Chef Bob Brody Shepherds Restaurant at Sheraton Harbor Hotel in San Diego, CA. Born and raised in Hercules, California, Marck Banagan fell in love with cooking at a very young age. As a child, he spent weekend mornings in his grandmothers kitchen helping her prep for large, elaborate family meals. Her passion for cooking and sharing food was contagious. Marck treasured every moment spent with his grandmother and appreciated learning her techniques and secret recipes. Her Filipino style cuisine made a lasting impression on Marck. He carries that with him today as he creates dishes that are extremely beautiful to look at and delicious to eat. His greatest culinary reward comes when he has made a lasting impression – creating a dining experience that lingers long after the meal has been enjoyed. Pied Piper 2 New Montgomery Street, San Francisco, CA 94105