Throughout his Hilton career he spent ten years managing the kitchens of the San Francisco Hilton & Towers, the West Coast’s largest hotel, one year at the LAX Hilton and Towers and nearly four years at The Hilton Oakland.

Chef Siegel knew early on in life that he wanted to be a chef. At his high school graduation, when everyone announced they were going to Pepperdine, Stanford and Harvard, he announced that he was going to Culinary school. No one knew he would aspire to be the great chef he is today, and that’s when it all started.

Directly after Culinary Arts school in Los Angeles, Chef Siegel arranged for a few jobs in Switzerland to train with the European Masters in order to learn more about his art. He had the opportunity to perfect those newly acquired European techniques at two different Swiss hotels just outside of Lucerne.

When he returned to the United States he soon realized the value of his European training. He then accepted a position at the only five star hotel casino in the world at the time - Harrah’s in Lake Tahoe. He stayed there one year until he was offered the job of a lifetime, as a chef to one of the wealthiest families in California on their custom luxury yacht to sail for a two-year trip around the world. To Chef Siegel it sounded like something out of Lifestyles of the "Rich and Famous" and he accepted even knowing that he had never been on a boat before, it turned out to be quite an adventure. They traveled all over the world from Africa to Asia, Europe to Australia and the Middle East, and he admits the pay wasn’t bad either. This was a perfect chance for Chef Siegel to learn more about Asian, Indian and Middle Eastern cooking. He admits there is nothing book knowledge can teach you that can take the place of invaluable hands on experience.

After returning to the United States again he went to work opening a brand new hotel - the Four Seasons in Newport Beach, California. It was then that the Hilton recognized his many talents and he was recruited first by the Los Angeles Airport Hilton and Towers and then the San Francisco Hilton and Towers, Oakland and Now Portland. He is especially proud of having cooked for the last Four Presidents, Reagan, Bush, Clinton and another Bush.
Chef Siegel did at one time accept a very challenging position cooking for country western stars at the Opryland Hotel in Nashville, Tennessee. He soon realized he loved the west coast and returned.

Having been schooled under the World Champion Ice Sculptor, Chef Siegel is famous all over Northern California & Oregon for his fabulous ice sculptures, fetching prices from $300 - $3500.

Most recently Chef Siegel manages Six Kitchens at the Hilton Portland & Executive Tower and supervised over 60 Culinarians.

Chef Siegel is nationally certified as a Certified Executive Chef with the American Culinary Federation and a member of some elite chef’s clubs, Les Toques Blanches, USA, Chef’s Association of the Pacific Coast, Chef De Cuisine Society of Oregon and The Chef’s Table, San Francisco.