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Parcel 104

Santa Clara Marriott

2700 Mission College Blvd · Santa Clara, California USA

Parcel 104

  • +1-408-970-6104

Awards & Reviews

A restaurant can only be as good as the commitment of its leaders. Consulting Chef Bradley Ogden, along with Executive Chef Sergio Morales, and Executive Pastry Chef Carlos Sanchez bring a wealth of experience from the nation's top restaurants together at Parcel 104, our Santa Clara hotel restaurant.

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Our Award-Winning Chefs


Consulting Chef Bradley Ogden

Born in Traverse City, Michigan, Chef Ogden has always been inspired by the quality and flavors of farm fresh foods. In 2004, he won the James Beard Award for Best New Restaurant, and his enduring success can be attributed to bringing exciting American ingredients from the farm to the table. A graduate with honors from the Culinary Institute of America, and he is the author of Bradley Ogden's Breakfast, Lunch & Dinner and Holiday Dinners.

Executive Chef Sergio Morales

Upon graduating from The Professional Culinary Institute in 2008, Chef Sergio began his career at Michael Mina's Arcadia Restaurant in San Jose. A couple years later, he joined the culinary team as a line cook at Parcel 104 working alongside Chef Johnny Hall and celebrity Chef Bradly Ogden. In 2016, a window of opportunity opened up that lead the talented Sergio Morales to become the new Executive Chef here at Parcel 104; and what an amazing adventure it's been! Growing up, his grandfather always told him "No te rajes!" (Don't give up!) Those very words have been the very back bone to all of his adventures.

Executive Pastry Chef, Carlos Sanchez

Born in Colombia, Chef Sanchez completed high school at the age of 16, received a scholarship to apprentice in Switzerland, and practiced culinary arts in New York, New Jersey, Florida and California.  He was also invited to present his culinary inspirations at the esteemed James Beard House in New York City. Chef Sanchez goes beyond traditional sweets and strives to incorporate local vegetables for healthier recipes. Whether he's whipping up his own interpretation of a classic like tapioca pudding or his signature Colombian flan, Chef Sanchez's desserts are seasonal, made from the best ingredients available, and demonstrate his passion for fine dining.

Parcel 104 Awards & Recognition

  • Best of Award of Excellence for 2017, 2012, 2011 and 2010 by Wine Spectator
  • Best American Restaurant 2017, Metro Silicon Valley Magazine.

Chef Biographies


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