Chef Dominique Crenn
Luce Wine Restaurant  

At the Winemaker Dinner, Chef Crenn will serve: Beef Tenderloin "Confit," Beef Tongue, Bulgur "Tabbouleh," Buckwheat Pancake and Pickled Kumquat

Of French-Moroccan heritage, Dominique Crenn, Chef de Cuisine of Luce Wine Restaurant at the InterContinental San Francisco, credits her mother for her early introduction to the culinary arts, and her passion for fine fare to her politician father from whom she “learned to appreciate                   

the subtle nuances and unique flavors of great cuisine” during their numerous sojourns to the region’s best restaurants with his best friend, a well-respected French food critic.

Before earning business and marketing degrees at Paris universities, Crenn traveled throughout Europe learning regional cuisines and techniques. In 1988, she moved to San Francisco and has since built an impressive culinary resume working in notable restaurants including Stars and Campton Place.

Named a “Chef to Watch” in 2007”, then “Best Chef of the Year 2008” in Esquire magazine, and recent contender on “The Next Iron Chef”, Crenn firmly believes that imagination and originality are the most important aspects of cooking. A passionate advocate of using organic, sustainable local produce and ingredients in her food, she was the founder and driving force behind “A Moveable Feast”, a series of dinners honoring CUESA. Crenn’s extraordinary talent garnered a Michelin star for Luce in October 2009.