Chef de Cuisine
Born and raised in Huntington Beach, CA, Luce's Chef de Cuisine Daniel Corey is very much influenced by the Golden State. Prior to joining the team at the InterContinental San Francisco's mondern American restaurant, Chef Daniel perfected his culinary talents at various restaurants on the West Coast, using his environment as his muse. "I'm always inspired by the season and the weather," he says. "I really like a dish feeling like it has sense of place in that moment it's being served."
His journey began when he moved to San Francisco in 2001 to attend the California Culinary Academy. Post-graduation, Chef Daniel launched his career as a line cook at Downtown Restaurant in Berkeley with Chef David Stevenson, and continued to hone his skills as lead cook at Wente Vineyards in Livermore. He then worked as chef de partie at Campton Place in San Francisco under Daniel Humm, the current chef at Eleven Madison Park in New York.
In 2007, Chef Daniel accepted the sous chef position at acclaimed NUA Restaurant and Wine Bar working under Anna Bautista, current chef de cuisine at the Michelin-starred Madera in Menlo Park. After working as chef de partie at Luce in 2008, he moved to work as sous chef at the Resort at Pelican Hill in Newport Beach before returning to Luce as executive sous chef in 2009. In June of 2011, he was appointed as Chef de Cuisine of Luce, and earned his first Michelin star in October, 2011.
In his current position at Luce, Chef Daniel continues to build on the restaurant's ingredient-driven, sustainable approach to cuisine, incorporating his experience in fine dining and, naturally, his love for California. "We combine modern American fare with influences from around the world - all with ingredients that are sourced locally," he explains. "The dishes, which include sustainably raised meats and seafood, as well as organic produce, are focused on key flavors and different textures."
When Chef Daniel is not in the kitchen, he enjoys spending time at the beach and surfing. He is also a collector of reggae music from all eras, with a particular focus on the late '60s through early '80s.
Kei has worked in restaurants around the globe including two-Michelin star Gion Sasaki in Kyoto, Japan, one-Michelin star 15 East and three-Michelin star Masa in New York City.
Kei became truly inspired by food and service when she worked as the Assitant Manager at Masa. With a background in French literature, she then was eager to dive into true French service and joined Le Groupe Alain Ducasse as Alain Ducasse New York's Service Manager. When the restaurant closed in 2006, Kei became the opening General Manager at 15 East, now a one-Michelin star restaurant.
In 2007, Kei moved to Japan working as the Accountant at Kyoto International School and learning traditional Kaiseki service at two-Michelin starred Gion Sasaki. She returned to the United States, and in 2010 went back to her college and graduate school training, interning with Minnesota Public Radio, editing audio files, writing scripts, and collaborating on marketing materials.
While Kei’s career path included experience in business, music, and more, she always found herself drawn back to the hospitality industry. She returned to the restaurant world, accepting the position of General Manager for La Belle Vie inMinneapolis, owned and operated by James Beard Winner Chef Tim McKee.
Kei has Bachelor of Arts degrees in Music and French from Bryn Mawr College in Pennsylvania as well as a Masters of Arts in Music Theory and History from Stony Brook University in New York. She is fluent in both Japanese and French. When Kei is not running Luce, she can be found training for marathons and playing the piano.
John brings an extensive knowledge of fine wine and cuisine and is responsible for maintaining and expanding Luce's globally-inspired wine list.
John always knew he wanted to pursue a career in hospitality, earning a Hotel, Restaurant and Tourism Management degree from Fairleigh Dickinson University in New Jersey. His interest in food and wine began to take shape when he became the founding member and marketing coordinator for the university's New Jersey Annual Wine & Food Classic. In this role, John coordinated tastings, gourmet wine dinners, and hands-on seminars.
A passionate drive to gain further knowledge and experience with fine wines led him to receive his certification from the Sommelier Society of America in May 2005. Later, a move to California to gain more experience at restaurants and wineries was pivotal to furthering his education. John became the Sommelier and Manager at Restaurant Marcella at the Fess Parker Wine Country Inn in Los Olivos, California, earning the restaurant a Wine Spectator "Best of Award of Excellence". It was also during this time that John earned the title of "Certified Sommelier" from the prestigious Court of Master Sommeliers. He later assisted in opening Conduit Restaurant in San Francisco and refined his extensive knowledge of fine cuisine and Italian wine at Perbacco Ristorante and Bar in San Francisco.
In 2008, John moved across the Atlantic to the Lombardy region of Italy where he helped complete a summer harvest at Cantina Majolini. Upon returning to the United States, he received a position with Luce, working as both a server and assisting in wine education, pairings and events prior to accepting a fulltime position as Sommelier.
Food & Beverage Coordinator and Private Dining
Following the completion of a degree in computer business administration from Heald Business College in Concord, California, Erica began her career in hospitality working for Sony Metreon as a sales coordinator focusing on event production and party planning. Her remarkable attention to detail allowed her to excel during events for both small and large corporate functions.
Erica's interest in the hospitality industry continued to develop in May 2003, she began working at Hotel Palomar, a Kimpton Hotel, in San Francisco, CA as the sales and marketing coordinator. While at Hotel Palomar, Albericci received the honor of "Employee of the Month" in both May 2004 and March 2007. It was also at the Hotel Palomar, where Albericci first had the opportunity to work alongside current InterContinental San Francisco General Mananer, Peter Koehler.
In December 2007, Erica was hired as sales coordinator for the InterContinental San Francisco as part of the hotel's pre-opening team. With her wealth of knowledge and varied hotel experience, Erica was appointed as the Food & Beverage Coordinator and Private Dining for Luce in January of 2010. In this role, she focuses on promoting private dining sales, coordinating of monthly wine dinners, updating and distributing menus, as well as contributing to the development of marketing promotions for both Luce and Bar 888. Through her work with the Private Dining Association, Erica is able to stay on top of industry standards and trends. Her accolades at the InterContinental San Francisco include Employee of the Quarter in October 2010 and winner of the 2010 Oracle Drink Contest, for partnering with Bar 888's team to create a unique recipe and graphic branding for the promotion of the Dogzilla cocktail.
Erica is an active member of the International Association of Administrative Professionals, serving as the President of the Golden Gate Chapter in 2010 and 2011.