Executive Chef Paul Lozito
Experience San Francisco Dining
With almost three decades of culinary experience, Executive Chef Paul Lozito brings an abundance of knowledge to Leatherneck Steakhouse & Lounge. After graduating from Johnson and Wales, Executive Chef Lozito gained experience at prestigious restaurants throughout the country, leading him to craft such sumptuous dishes as Ahi Tuna Tower, Flat Iron Steak Au Poivre, Salmon with Miso Glaze and more.
Since beginning his tenure at Marines’ Memorial Club & Hotel, he has developed mouth-watering menu items such as the Petrole Sole Meuniere, a New York Strip steak with creamed spinach and truffle tater tots, and Sautéed Alaskan Halibut with corn beurre blanc and wild mushrooms. In addition to supervising the San Francisco fine dining at Marines’ Memorial Club & Hotel, Executive Chef Lozito is on the tasting panel for Chef’s Best, an independent judging organization dedicated to recognizing America’s best food and food-related products.