Norma Whitt

Norma Whitt brings over 20 years of culinary expertise to her role as Director of Food and Beverage and Culinary Operations at the InterContinental San Francisco, where she has been a key leader for the past three years.

A native of Southern California, Norma has built an impressive career marked by leadership roles in prestigious hospitality settings across the country. Before joining InterContinental San Francisco, Norma served as Executive Chef at the Four Seasons Hotel in Baltimore. Prior to that, she was the Executive Sous Chef at Four Seasons San Francisco, where she was responsible for the hotel’s banquet and outlet culinary programs.

Her diverse experience also includes a role as Private Chef at the presidential mansion of Iowa State University, as well as serving as the opening Executive Chef at Hageman Reserve, an exclusive hunting and fishing resort in Texas.

Norma’s culinary journey has also taken her to several renowned establishments in California, including St. Clair Brown Winery in Napa, Bardessono in Yountville, and even onboard as a yacht chef during the America’s Cup in San Francisco.

With a passion for excellence and a commitment to innovation, Norma continues to elevate the culinary and beverage experience at the InterContinental San Francisco.