Executive Chef Dominique Crenn was raised in Versailles where she was surrounded by a family that valued great meals and where she first discovered her passion for cooking. While she gives her mother credit for introducing her to cooking at a young age, Crenn also credits her politician father for inspiring her love of fine food. He taught her to appreciate the unique flavors and subtle nuances of great cuisine during their numerous trips to the area's best restaurants with his best friend, a well-known French food critic.
Before starting college, Crenn traveled widely across Europe to learn about the various cooking techniques and ways to use local ingredients.
Crenn relocated to San Francisco when she started her official culinary training. She quickly fell in love with the city and spent the following nine years living there. She developed an amazing resume during this period while working at the renowned Stars for more than two years under the guidance of San Francisco legends Jeremiah Tower and Mark Franz. Later, she stoked the stoves in the acclaimed eateries Campton Place, 2223 Market and Park Hyatt Grill.
Chef Crenn's goal at Luce is to develop a menu that emphasizes high-end artisanal, sustainable and seasonal New American cuisine with delightfully unexpected and diverse inspirations. She was named a "chef to watch" and is now Best Chef of the Year by John Mariani in Esquire Magazine.
Moreover, Crenn is a fierce supporter of cooking with organic, locally sourced ingredients. She is the creator and driving force behind "A Moveable Feast," a series of six meals held over the course of six months that honor CUESA (Center for Urban Education on Sustainable Agriculture) and pair two well-known local chefs with vegetables from a nearby farm. A portion of the dinner sales from the launch event were given to CUESA..

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