LAFAYETTE, CALIFORNIA – The Lafayette Park Hotel has long been Lafayette’s fancy option for a nice place to stay. In fact, it pretty much holds that status for all of Lamorinda.
Now, the hotel is revamping the experience at its popular onsite Park Bistro, with a new executive chef who promises to bring a deep culinary background and unique influence’s to the hotel’s food lineup.
The new chef is John Marquez, a Bay Area restaurateur with roots in Lima, Peru and experience in some of the country’s most well-known kitchens.
In a recent announcement shared with guests, the hotel said Marquez’s cooking is “vibrant” and “ingredient-driven,” with inspiration drawn from his Peruvian heritage. The hotel also highlighted experience at top-tier restaurants including The French Laundry and Per Se, plus Coi in San Francisco.
If the name sounds familiar, it’s because Marquez has been part of the East Bay dining scene for years. Local coverage has previously tied him to Lafayette’s Artisan Bistro, and later to Lima, a Peruvian restaurant in Concord where he has been described as the chef and owner.
For Lafayette, the hire feels like a “local-but-big-league” move: a chef with deep 925 ties stepping into a hotel restaurant that’s often a go-to for celebrations, business lunches, and date nights.
The Park Bistro & Bar markets itself around farm-to-table California cuisine in a French farmhouse-inspired setting. Bringing in a chef known for Peruvian flavors and fine-dining training could signal subtle shifts over time: brighter acids, more spice-driven sauces, seafood-forward plates, and small touches that nod to Peru while still fitting the hotel’s classic “special occasion” vibe.
We’ll be following this one, and hopefully stopping by to try the new food! Make sure to join my free 925 News newsletter so I can let you know how it is.
Will be interesting to see how the food is at the Lafayette , with the new chef. Comes with a great pedigree, but the last few meals at Lima were less than acceptable. We’ll see!