PHOTOS: 8-course Tasting Menu at Luce at InterContinental SF Hotel in downtown San Francisco

Fine dining restaurant Luce at InterContinental SF Hotel in downtown San Francisco announces its official reopening with new Executive Chef Rogelio Garcia on Friday, October 8, 2021. Chef Garcia joins the Luce team following Executive Chef positions at 1 Michelin-starred Spruce (SF), Angèle (Napa), and Traci Des Jardins’ The Commissary (SF), as well as being Chef de Partie at 3-star Thomas Keller’s The French Laundry (Yountville). 

Chefs Tasting Menu opens with Castelvetrano Sourdough and Milk Bread and ventures next to French Perlita Caviar with Lime Crème Fraiche and corn.

Entrée dishes include Early Girl Tomato Gazpacho (Sun Gold Tomato, Lemon Olive Oil, Alaskan King Crab), Blue Fin Tuna (Galia Melons, Avocado), Japanese Oak Grilled Hawaiian Kampachi (Sacramento Calrose Rice, Golden Chanterelles), Wild Alaskan Halibut (Eggplant, Jimmy Nardelo, Sauce Vin Blanc), Pistachio Crusted Duck (Turnips, Mission Figs, Gizzard Port Reduction, and Japanese Oak Grilled Australian Wagyu (Tuscan Kale, Australian Black Truffle, Oxtail Raviolon).

Desserts include Tenbrink Farms Stoneftuit (Pavlova, Crème Fraiche), and Warm Dark Chocolate Torte.

Born in Mexico City and raised in Los Angeles and Napa by a single mother, Chef Garcia rose to acclaim on an untraditional path to becoming one of San Francisco’s rising star chefs. With no formal training, Chef Garcia entered the restaurant industry at age 16 and has risen the ranks on his pursuit of culinary distinction. He first moonlighted as a dishwasher at a Yountville hotel restaurant during his high school years. While raising two sons who were both born before Garcia turned 20, he remained steadfast in his determination to reach his greatest dreams. 

Over two decades, Garcia cooked and staged at Hurley’s (Napa), Angèle (Napa), Redd (Yountville), Calistoga Ranch, and Michael Minna (SF) before landing a cooking position at Cyrus (Healdsburg), then The French Laundry.

Luce welcomes diners Thursdays through Sundays for seating between 5:30pm – 9pm. The 8-course tasting menu is $145 (vegetarian menu is available upon request), and a 4-course menu is $95. 

Photos Credit: Nader Khouri