Atelier Crenn (San Francisco, CA), Petit Crenn (San Francisco, CA) and Bar Crenn (San Francisco, CA)
Raised in Versailles, France, Executive Chef Dominique Crenn developed a keen interest for cooking as a young girl surrounded by a family that celebrated fine dining. Before attending college, Crenn traveled extensively through Europe to learn the endless styles of cooking and possibilities of using ingredients from each culture. Crenn moved to San Francisco in 1988, where she began her formal training as a chef, fell madly in love with the city, and remained there for the next nine years. Following her tenure in Northern California, Crenn moved to Indonesia in 1997, where she made history as the first female executive chef in the country when she took the helm at the Intercontinental Hotel, in Jakarta. Crenn returned to California in 1998 to accept the position of executive chef at the Manhattan Country Club, in Manhattan Beach. Named a "chef to watch" in 2007 and now Best Chef of the Year 2008 by John Mariani in Esquire Magazine, Chef Crenn's vision at Luce is to create a menu that emphasizes high-end artisanal, sustainable, and seasonal New American cuisine with wonderfully unexpected and diverse influences. Showcasing her own unique brand of inventive, market-driven fare, the chef de cuisine firmly stands by her belief that imagination and originality are the most important aspects of cooking and applies that directly to her culinary offerings at Luce. Luce was named one of 20 Best New Restaurants in Esquire Magazines' October 2008 issue, and selected by Robb Report Magazine's editors as one of seven restaurants named Best of the Best 2009.
Awards and Accolades:
- James Beard Award for "Best New: West" 2018