- Liam Mayclem, the KCBS <a href="http://sanfrancisco.cbslocal.com/category/foodie-chap/">Foodie Chap</a>

Executive Chef Jesse Llapitan’s love of cooking began as child in his family’s kitchen. Jesse grew up on a farm outside of Seattle Washington. His family used their farm fresh fruits and vegetables to create traditional and flavorful simple dishes. These beginnings provided his inspiration to become a chef. Today Jesse’s passion is evident in the Palace kitchen. Jesse joined the Palace team in June 2005. Chef Llapitan came to the Palace from The Houstonian Club & Spa in Texas where he worked as Executive Chef since June 2003.

In 2007 Chef Llapitan was appointed Vice President of the Professional Chefs Association for the San Francisco chapter. In addition to his involvement with professional chefs and peers, Jesse remains involved in the future of the culinary profession. He enjoys teaching and mentoring the chefs of tomorrow. Jesse has implemented an extensive internship program for students of the California Culinary Academy at the Palace. He recently conducted a food demo experience for my media students at Academy of Art. Mentoring is indeed an important part of his journey.

Chef Llapitan prepares dishes influenced by his appreciation of classical French technique and his own modern style. Jesse’s unique blend of cuisines and use of the finest seasonal ingredients developed a signature menu with fresh California flare that is exclusive to the Palace. Jesse is passionate about locally sourced product and works with farmers and artisans to bring the highest quality to the Palace guests.

Lead by Chef Llapitan, the Palace team creates dishes that are animated by flavors and textures – both familiar and palate expanding. To dine at The Palace is to have a royal culinary experience fit for a king or queen. The afternoon tea (2pm – 5pm daily) through the holidays in the newly reimagined Garden court is so very special. The Sunday brunch (10am – 1:30pm) is equally special and one of the hottest reservations in the city. Guests can go a la carte or enjoy a set menu experience where bubbles flow and caviar may top your main dish. With that in mind Chef Jesse recently made me an omelette that we dubbed the “King’s omelette”; crab & lobster fills the omelette with a trio of cheese (including cowgirl’s “mount tam”) with a spoonful of caviar as the crown on top.

Enjoy our tasty talk and the King’s Omelette recipe below.

Cheers or as one says at The Palace after eating brunch “to the Chef”!!

– Liam

Chef Jesse Llapitan's Kings Omelet (credit: Foodie Chap/Liam Mayclem)

Kings Omelet


  • 3 ea. large Organic Petaluma eggs
  • 1 oz. fresh Dungeness crab legs meat
  • 1 oz. chopped Maine lobster
  • 1 oz. chopped green onion
  • 1 oz. green pepper
  • 2 oz. Mt. tam cheese
  • 1 oz. sustainable local sturgeon caviar
  • Pinch truffle salt
  • Cracked black pepper
  • 1 tsp whole butter
  • Shaved Italian fresh white truffle (as much as you want)


  • Scramble eggs in bowl. Add truffle salt and fresh cracked pepper
  • Sauté peppers, crab ,lobster, green onion in butter
  • Add scrambled eggs, cook
  • Turn over add cheese to middle
  • Fold onto plate
  • Top with caviar
  • Shave generous amount of truffle

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